Rating: 3 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

This recipe features 12 different kinds of peppers, including 10 varieties of hot peppers. It's mad, wicked good, but not for the faint of heart. It's extra hot and spicy, just the way I like it! It can be served over macaroni or pasta, or simply eaten by itself

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Recipe Summary

prep:
1 hr
cook:
3 hrs 20 mins
total:
4 hrs 20 mins
Servings:
30
Yield:
30 servings
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the kidney beans, chili beans, black beans, and black-eyed peas in a large, heavy pot., and simmer over medium heat.

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  • Place the ground beef and sausage in a skillet over medium-high heat. Cook until crumbly and evenly browned, about 10 minutes. Drain, and stir into the bean mixture.

  • Place the red and green bell peppers, yellow and red onions, and garlic on top of the bean and meat mixture. Cover and steam for at least 10 minutes. Stir in the jalapeno, chipotle, serrano, habanero, banana, cherry and Anaheim peppers, red and green Thai chilies, chili powder, cumin, red pepper flakes, and taco seasoning. Season to taste with cayenne pepper, salt, and black pepper. Cover, and simmer over medium heat, stirring occasionally, for 3 hours.

Nutrition Facts

215 calories; protein 13.8g; carbohydrates 22.4g; fat 8.5g; cholesterol 27.1mg; sodium 685.5mg. Full Nutrition
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