Make Ahead

Voodoo Chili

by:
November 21, 2010
0
0 Ratings
Voodoo Chili
  • Serves 6-8
Author Notes

For years I have tried to perfect my chili recipe, and I think I have finally done it! I have cooked this chili three times already this fall and it has been a great hit every time. I love to serve this dish with blue cheese biscuits. I place the blue cheese biscuits in the bottom of the bowl and spoon the chili on top of the biscuits. It is divine. If you want to do it the old fashioned way with grated cheddar and sour cream, that is delicious as well. Hope you enjoy. —Table9

What You'll Need
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. 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. In a small bowl, season ground chuck with 2 tsp. kosher salt, 2 tsp. cracked black pepper and Worcestershire sauce. Mix to combine.
  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. 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. Finally add the cheap beer and bay leaves. Stir everything together and cook on low heat for at least 3 hours.
  6. Once cooked, taste and add any extra spice you may want...maybe a little hot sauce or more chili powder.
  7. Serve warm with grated sharp cheddar, sour cream and chopped green onions.
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1 Review

imbibingeye
imbibingeye October 16, 2012
i've prepared this recipe on a number of occasions, and love it!
it has become my default chili recipe.