Shawn's Heat Wave Chili

2 Pounds Ground Beef
1 Pound Ground Pork
1oz Packet Hidden Valley Ranch Dressing
1 Large Onion, Diced
½ Teaspoon Black Pepper
2 Cans (8 oz) Roasted Garlic Tomato Sauce
6 Jalapeno Peppers and 4 Red Chili Peppers
2 Cups Beef Broth
1 Tablespoon Vinegar
1 Teaspoon Tapatio hot sauce
8 Tablespoons Chili Powder
1 Tablespoon Ground Cumin
½ Teaspoon Cayenne Pepper
1 and a ½ Teaspoon Sugar
7 Garlic Pods, Crushed
27oz Can Dark Red Kidney Beans
29oz Can Pinto Beans
1lb Beef Chorizo
½ Cup Water * *
2 Cups water * * * *
2 Teaspoons Oregano Leaves
Salt, To Taste

*Remove stems and seeds from chili peppers. Roast on skewers over a grill until lightly browned. Chop into small pieces. * *Combine ½ cup water and oregano leaves and heat, bringing to a boil To make a tea. Strain add strained liquid to chili pot.

* * * To make the beef broth you can use 1 10oz can of broth or you can use 2 bouillon cubes with 2 cups of water heat and ad to chili pot.

* * * *Mix Hidden Valley Ranch Dressing, Onions, Black Pepper, Ground Beef and Ground Pork then brown mixture in a skillet. Drain mixture of excess fat and add to chili pot. Mix in rest of the ingredients except for Chorizo, Beans and 1 can of Tomato sauce. Cover and simmer. While Chili Pot is simmering, cook Chorizo in a skillet, drain fat then add Chorizo to Chili Pot. Simmer 1-hour stirring occasionally. Then add all of The beans and the last can of Tomato sauce And 1 can of water then simmer for 45 minutes then it iz ready to eat.

* * * * *To make EXTRA HOT!!!!! Add 4 Habanero Peppers.


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