Scorching Hot Chili by Randy Betki Championship Winning Recipes Chili Challenge Winner 1998

Get in the car and go to Eastern Market in Detroit to obtain fresh hot chili peppers. I use a variety of Habenyaro, Jalipenos, and some type of finger pepper that will take the paint off the wall if they come in contact.

Take 1 lb. cube beef , 1 lb. cubed pork and cut into small pieces about 1/2 inch square, and 1 lb. Italian sausage (hot) and brown in a frying pan.

Place the browned meat in a somewhat flat pan. Cut the peppers into very small pieces and place over the top of the meat. Be very careful not to touch parts of your body (i.e. eyes, or ??!!) after cutting the peppers, or you may have an experience that you will never forget! Cover the mixture with plastic wrap and set in the fridge over night.

The next day you start out by boiling 2 beef bouillon cubes. Place the meat, peppers and bouillon in a pot. Add in some finely chopped onions, chopped by hand, no using a veg-a-matic, the taste is not the same. Something about ones' own sweat that the veg-a-matic leaves out that adds to the flavor.

Next add a couple mashed cloves of garlic, a can of beer ( your call as to what brand) , a couple splashes of tequila, about a couple mouth fulls of cayenne pepper and chili powder, half a bottle of good hot BBQ sauce, half a bear of honey. That’s right half a bear. The honey came in a bear shaped container and I used half of it! Simmer all this for a good 3-4 hours at just under a boil. If the fluid looks like it is boiling off, replace it with beer and tequila! I left out some other secret ingredients that I include for a really hot chili but this should give you a something to clean out ones sinus’.