Extra hot chili con carne recipe

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An extra hot version of chili con carne that uses a combination of chili peppers, chili powder, Tabasco sauce and chorizo sausage (which is a hot Mexican sausage). This dish can be served with Mexican fried rice, sour cream and salsa.
Preparation time: 15 minutes, Cooking time: 180 minutes, Serves: 8 


1/2 Tbsp oregano
1 Tbsp paprika
4 Tbsp chili powder
2 Tbsp cumin powder
2 Tbsp instant beef bouillon
2 cups beef or chicken stock
1 cup water

1/4 cup olive oil
2 lb ground beef (chuck or similar cut)
1 lb chorizo sausage or similar

1 large onions, chopped
5 cloves garlic, minced
1/8 cup sliced jalapeno chili

1/2 Tbsp crushed dried habanero peppers
1/2 Tbsp sugar
1/2 tsp coriander
1/2 Tbsp Tabasco sauce
1/2 cup tomato sauce
2 cans chili beans with gravy
Salt to taste


In a Dutch oven over medium heat add the oregano, paprika, cumin powder, chili powder, beef bouillon, beef or chicken stock and water. Bring to a boil, reduce heat and simmer.

In a large frying pan heat the olive oil and brown the ground chuck and chorizo sausage in batches, until all the meat is done.

Add the browned meat to the Dutch oven using a slotted spoon (to drain off any fat). Stir well.

In the same frying pan, saute the onion, garlic, and jalapeno chili until soft. Add to the Dutch oven, stir and simmer for 2 hours.

Add the rest of the ingredients (hababero chili, sugar, coriander, Tabasco sauce, tomato sauce, chili beans and salt) and simmer for 1 hour more. Stir every now and then and if the sauce becomes too thick and dry, add a bit of water.
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