Jalapeño Pimento Chili
Needed:
3 lbs of ground chuck
1- 12oz roll of Jimmy Dean HOT Sausage
1- white onion
2 or 1(depending on how much you and your family like tomatoes) 14.7 oz. cans of diced tomatoes
1 or 2 14.7 oz cans of pinto beans
1 or 2 4.7 oz cans of light or dark red kidney bean
(Again all depending on your likability of beans)
In a Dutch oven or big pot:
Brown beef and sausage with a diced white onion
Season all generously with onion salt/pepper/chili powder (be especially generous with chili powder)
When meat is browned....just start dumping opened cans of beans and tomatoes and tomato sauce (quickly seasoning all cans with onion salt/chili powder and salt/pepper)
** always season when adding another level....don't drain beans and don't add water.....add another can of tomato sauce if it's too thick. **
Once all cans are added: stir while bringing to a boil.....then drop to low or transfer to a crockpot and cook more to bring all flavors together.
***This recipe is ready soon after you bring to a boil....and can only get better after cooking for hours...it's very hard to mess it up.
There is the chili recipe.
***NOW lets make the jalapeño jalapeño pimento cheese ****
Recipe for pimento cheese:
1 block of cream cheese
32 oz. block of sharp cheddar
2-red peppers
Garlic salt
Granulated onion
Salt/pepper
Worcestershire sauce
Mayo
2-diced jalapeños
Mix in a food processor:
-Cream cheese
-Diced block of cheese
-5 dashes of Worcestershire
-1/2 cup of mayo
-Garlic salt/granulated garlic/salt/pepper to taste(start slow)
-Add a half or red pepper to food processor mixture and save the other 1 1/2 red pepper diced for top
And mix in diced jalapeños with a wooden spoon
***Add four heaping tablespoons of pimento mixture to boiling chili....turn to low and serve when all is combined and hot.
The great thing about doing the two recipes separate is that you can add as much and make it as spicy as you like:)
Toppings:
-Goldfish crackers
-Buttered bread rounds
-diced tomatoes