Won hottest (locally) last night.
Loosely (extremely loosely) based on the 2013 ICS winner.
My Critique:
Too saly and rich, beans added because the recipe only makes 1/2 crockpot without them, and it was a chili feed.
Next time, no pork, no beans, no little smokies,--- cubed beef and more single type pod rather than a mix of pepper types.
And without beans, it will need the recipe doubled to fill a crockpot.
Ingredients:
1 LB lean ground beef
1 LB ground breakfast sausage
1/4 package little smokies beef
1/4 package little smokies pork
1 14.5 oz CAN SWANSON BEEF BROTH
1 14.5 oz CAN SWANSON CHICKEN BROTH
1 8 oz CAN TOMATO SAUCE
1/2 cup sundried tomatoes
2 SUNSWEET PITTED PRUNES
4 fresh Carolina Reaper peppers
2 cans kidney beans
2 cans black beans
1ST SPICES
1 TBSP AMERICAN PAPRIKA
1 ½ TSP ONION POWDER
1 TSP GARLIC POWDER
2 TSP BEEF GRANULES
1 TSP CHICKEN GRANULES
½ TSP SEASONED SALT
½ TBSP CHILI POWDER
½ TBSP Mexican style hot chili powder
2ND Spices
3 TSP GROUND CUMIN
½ TSP GARLIC POWDER
½ TSP Hot Pepper salt
1 TSP Cayenne powder
1 TSP Chile Powder
1 TSP Hot Mexican Chile Powder
3 fresh Carolina Reaper peppers, finely chopped.
1/2 dried Yellow BB Douglah pepper, flaked
1/2 dried Boogieman pepper, flaked
3RD SPICES
1 TSP GROUND CUMIN
1/2 TSP GARLIC POWDER
COOKING TIME - 4 HOURS
Instructions:
Brown all meat. Rinse in collander. Add meat, broths, tomato sauce and chopped dried tomatoes, 1 finely chopped carolina reaper, and first spices to pot.
Put the 2 prunes on top of the mix and cook on high (crock pot---just bubbling in a stovepot) for 2 hrs.
Renove prunes.
Boil beans in their own juice for 30 minutes (@ 1.5 hours of main mixture) adding 1/2 TSP Douglah powder, and 1/2 TSP Trinidad Moruga Scorpion Powder.
Drain beans, but do not rinse.
Add beans and 2nd spices to pot.
Cook 2 hrs on high. (crockpot, just bubbling in a stovepot)
Reduce heat to low, add water if necessary. 30 min's prior to serving, add 3rd spices.