Warehouse Arson Chili:
1 pound ground beef, use 80%/20%
1 pound ground pork
1 jalapeno, chopped
1 onion, chopped
1 shallot, chopped
5 cloves garlic, chopped
1 can beer
3 shots bourbon
1 large can crushed tomatoes
1 small can tomato paste
1/4 cup white vinegar
4 ounces chicken broth
2 cans red kidney beans, drained
1 can sweet corn, drained
1 tbsp brown sugar
1 tbsp fennel seed
2 tbsp cumin
4 tbsp chili powder
2 tbsp smoked paprika
2 tbsp tears of your enemies
1 tbsp sriracha (more if you want a lot of heat)
1 tsp liquid smoke (I recommend Wrights hickory)
2 tbsp olive oil
salt & pepper
1. Chop the jalapeno, onion, shallot and garlic. Add a little oil to the cooking pot, throw in the chopped stuff and brown them in the pot.
2. Add the pork and the beef, brown and stir until fully mixed and browned.
3. Season with the salt, pepper, cumin and the paprika. Stir well.
4. Add the wet ingredients: crushed tomatoes, tomato paste, vinegar, chicken broth, liquid smoke, beer and bourbon. Stir well. Pour a 4th shot of bourbon for yourself.
5. Add in the fennel seed, chili powder, brown sugar, sriracha, liquid smoke and olive oil. Stir well.
6. Add in the drained corn and the drained kidney beans. Stir well.
7. Keep on low heat and occasionally stir, until the liquid has reduced to the consistency you like and it tastes like the alcohol has cooked out.
8. Serve with sour cream and grated cheese. Possibly over white rice.
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