Lynne's Florida Datil Pepper Chili

Makes about 1 1/2 gallons (6 quarts)

Jennifer Stuart

ingredients

4 tablespoons olive oil
1 pound lean ground beef
1 pound lean pork sausage (I use mild bulk sausage)
3 cups chopped Spanish (yellow) onion
1 large green pepper, chopped
several Florida Datil peppers, finely chopped (if you can’t find Datil peppers, add a little extra Datil Pepper hot sauce)
6 cloves garlic, minced
2 bay leaves
2 (28 ounce) cans crushed tomatoes in puree
2 tablespoons hot chili powder
2 tablespoons ground cumin
2 teaspoons dried oregano
2 teaspoons dried basil
3 tablespoons packed brown sugar
1-3 teaspoons sea salt (add 1 teaspoon at a time, taste after chili cooked before adding more)
6 cups favorite cooked beans or 4 (15 oz) cans of beans, drained (I use half kidney beans and half small red beans)
juice of 2 fresh limes (Key Limes if possible), about 1/3 to 1/2 cup
Florida Datil Pepper Sauce to taste (I use about 2 tablespoons of Dat’l Do-it Devil Drops)
Garnish with chopped Vidalia (sweet) onions and grated cheese, if desired

1
Heat the olive oil in a 2 gallon pot. Add beef & sausage, stirring to break up. When almost brown (about 5 minutes), add onions, bell pepper, datil peppers, garlic, and bay leaves. Cook until meat is thoroughly browned and onions are translucent. (about 10 more minutes).
2
Add tomatoes, spices, sugar, salt(Add a teaspoon at first, taste and adjust after simmering), and beans, and 2-3 cups water. Simmer for an hour uncovered, stirring occasionally.
3
Remove from heat and stir in lime juice and hot Datil Pepper sauce. Allow to cool for at least two hours, or refrigerate overnight.
4
To serve, bring pot back to simmer. Taste & add more salt and/or Datil Pepper sauce as needed. Excellent by itself or as a dip with corn chips. Garnish with chopped Vidalia (sweet) onions if desired. Also good with grated cheddar or Monterey jack cheese.

Source: Westfall Winery NJ, Chili Cook-off