My work is having a potluck and the only thing I could figure out to bring that wasn’t already on the list was some chili.  Not exactly a side dish, but at least it will be something I won’t mind bringing back home and finishing off.

The great thing about chili is, it is very flexible as far as the ingredients go.  You can almost not go wrong in what you put in it and if you make some good choices, then you just might win a chili contest.  A few years back, the church group I was with had a chili cook-off contest.  We had about 6 different chili dishes presented and I won the taste contest.  My chili didn’t look the best, but it tasted great.  So great, that one of the other contestants lost the votes of his parents to my chili.  Anyway, one thing that made my chili stand apart was that I used multiple peppers.  I used a orange, red and yellow sweet pepper, which gave the chili an interesting look.  For this recipe, I bring back the three peppers and also use three different meats.

A while ago I bought a box of Carroll Shelby’s Chili Kit.  Yes, the Shelby who makes the very fast Cobra car.  Well, it sure makes cooking chili easy, because it provides a big bag of spices and some “Masa Flour for Thickness”.  The base spices can make or break a chili.  I’m sure at some point, I’ll figure out my own set of spices and just have them pre-mixed and ready to use.

Ingredients

• 1 chopped sweet yellow pepper
• 1 chopped sweet red pepper
• 1 chopped sweet orange pepper (at the Kroger, you can get all three in a single bag)
• 1 chopped whole sweet onion
• 4 Chef Bruce Aidells Cajun Style Andouille; sliced and quartered chunks
• 4 Chef Bruce Aidells Sun-dried Tomato with Mozzarella Cheese; sliced and quartered chunks
• 2 lbs ground beef
• Carroll Shelby’s Original Texas Brand Chili Kit
• 3 hot chili peppers
• 2 cans 14.5 0z Hunt’s Fire Roasted Dice Tomatoes
• 1 can 28 oz Hunt’s Whole Tomatoes
• 1 bottle of beer – New Belgium or your favorite pilsner

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Directions

In a frying pan (I used my T-fal large frying pan), cook the sausage.  In a large frying pan, like our Cuisinart 12″ deep frying pan brown the 2 lbs of ground beef.  When the sausage has cooked for a few minutes, slice and chop and place into the pan with the beef.  When the beef is brown and sausage cooked, drain out the grease and add the tomatoes.  Add the spice package from the kit and the cayenne package for extra spice.  Add in the beer and mix well.  Bring the mixture to a boil and then turn down heat.  Add chopped peppers and onion.  Do not chop the chili peppers.  Cook on low for 20 or minutes, depending on how soon you want to eat the chili.

The thing about chili, as long as you don’t let the liquid escape, you can cook it for a long time.  Since I’m letting my chili simmer over night in my Hamilton Beach slow cooker, I also added a couple more cups of water and the extra can of diced tomatoes.