Voodoo Chili

19 ingredients
7 steps

Ingredients

  • 1 pound Ground Chuck
  • 1 Green Bell Pepper, Chopped (if you prefer another color that works too)
  • 1 Vidalia Onion, Chopped
  • 1 Jalapeno, Seeded and Minced
  • 2 Fresh Garlic Cloves, Minced
  • 1/2 tablespoon Unsalted Butter
  • 1 Can Sweet Whole Kernel Corn, Drained
  • 1 Can Black Beans, Drained
  • 1 Can Navy Beans, Drained
  • 1 Can Original Rotelle, Slightly Drained leaving some juice
  • 1/2 to 3/4 (depending on how liquidy you like your chili) Can Cheap Beer
  • 1 tablespoon Light Brown Sugar
  • 3/4 tablespoon Ground Cumin
  • 1 1/2 tablespoons Chili Powder
  • 1 pinch Red Pepper Flakes
  • 3 teaspoons Kosher Salt
  • 3 teaspoons Cracked Black Pepper
  • 3 teaspoons Lea & Perrins Worcestershire Sauce
  • 2 Dried Bay Leaves

Directions

  1. 1
    Heat Dutch Oven on stove top at medium heat. Melt butter and add onions, garlic, jalapeno and bell peppers. Cook until almost soft, roughly 4-5 minutes.
  2. 2
    In a small bowl, season ground chuck with 2 tsp. kosher salt, 2 tsp. cracked black pepper and Worcestershire sauce. Mix to combine.
  3. 3
    Add ground chuck to onion mixture and mix together. Use a mash potato masher to break up ground chuck. Cook ground chuck until no longer pink. Drain once cooked and return to dutch oven.
  4. 4
    Add corn, black beans, navy beans, rotelle and mix. Once combined add remaining teaspoons of salt & pepper, chili powder, cumin, brown sugar and red pepper flakes. Mix to combine.
  5. 5
    Finally add the cheap beer and bay leaves. Stir everything together and cook on low heat for at least 3 hours.
  6. 6
    Once cooked, taste and add any extra spice you may want...maybe a little hot sauce or more chili powder.
  7. 7
    Serve warm with grated sharp cheddar, sour cream and chopped green onions.

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