The Ultimate Chili Con Carne...

Developed by Team Hot Meat


This recipe is designed to make approximately 2 gallons of Team Hot Meat's Award Winning chili con carne.  For all of you vegetarians out there, you can still follow this recipe and omit the sausage.  But you will need to add back dried red pepper for some heat.

You will need a pot with a capacity of 10-12 quarts in order to make this recipe (in this quantity).  If uou want a smaller portion... DO THE MATH!



Course cut all fresh vegetables and set aside

  • 1 kilo (2.2 pounds) fresh "spicy hot" sausage

  • 2 large heads of fresh garlic

  • 6 stalks celery

  • 2 large green or red sweet pepper

  • 3 medium yellow onions

  • 1 large carrot

  • 1 bunch fresh Culantro (similar to cilantro but way better)

  • 6 large basil leaves


  • 6 cans of whole tomatoes (800 gram)

  • 1 can of roasted chipotle peppers in Adobo Sauce

  • 2 cans of sweet corn (248 gram) - drained

  • 4 cans of red beans (400 gram) - drain and rinse

  • 3 cans of black beans (400 gram) - drain and rinse

  • 1 cup (cheap) gold tequila

  • extra virgin olive oil


Put all dried ingredients into a single bowl

  • 2 tsp - smoked paprika

  • 2 tbs - ground cumin

  • 2 tsp - salt

  • 2 tsp - ground black pepper

  • 3 tbs - dried oregano

  • 2 tsp - white sugar

  • 2/3 cup - chili powder


  • In a large pot, add olive oil and garlic.  Sauté garlic cloves over medium heat

  • Add sausage and cook until it begins to lightly brown.  Continually mix sausage so that it begins to crumble.

  • When sausage is near completion, remove as much of the large garlic cloves as possible, reserving them for later use

  • Using a slotted spoon or strainer, remove cooked sausage and set aside.  Retaining about a half cup of the rendered grease from the sausage.

  • Turn heat up 3/4 and add garlic, onions, celery, peppers and carrots.  Sauté until onions become translucent in color.  DO NOT ADD CULANTRO AND BASIL AT THIS POINT!

  • Add chipotle peppers into sautéed veggies and thoroughly mix.

  • Add canned tomatoes.  It is OK to leave tomatoes whole.

  • Add whole basil leaves, chopped Culantro and dried spices.  Mix well and let simmer about 15 minutes.

  • After simmering for 15 minutes, using a WAND BLENDER, thoroughly blend together all the ingredients in the pot.  DO NOT OVER BLEND.  Chili vegetables should remain chunky.

  • Add cooked sausage, beans and corn to the pot.

  • Last but not least... add Tequila.

  • Mix well and let simmer on a very low heat for one hour.

  • The chili is now ready to be served.

HOWEVER... If you want this chili to be totally "ass kicking" in taste, remove the chili pot from the heat and let stand for 24 hours.  To serve, simple warm it up.

Serving suggestions:  feel free to add graded cheddar cheese, finely chopped green onion or a dollop of sour cream.





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