Six Pack Chili

Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.

They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.

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3 large onions
2 whole bulbs of garlic
2 green bell peppers
1yellow bell pepper
2 green long hot peppers
6 finger hot peppers
16 dried hot chiles
2 jalapeno peppers
10 cherry peppers
2 lbs pork hot Italian sausage
2 lbs ground beef
2 (28 oz) cans of plum tomatoes
2 (14.5 oz) cans fire roasted tomatoes
1 (10 oz) can diced tomatoes and green chiles
2 cans black beans
2 cans red beans
2 eggs
3/4 can of regular American beer
Bread crumbs
3 Tbsp fresh chives
2 Tbsp fresh rosemary
2 Tbsp chili powder
2 Tbsp paprika


Sauté large onions, whole bulbs of garlic, green bell peppers, and yellow bell pepper in oil with salt until soft.

Combine pork hot Italian sausage (uncased), ground beef, eggs, and bread crumbs in a bowl.

Shape into meatballs. Brown in a frying pan and then add to chili.

Chop and add green, long hot peppers, Finger Hot peppers, dried hot chiles,jalapeño peppers, and cherry peppers.

Add paprika and chili powder. Add cans of plum tomatoes, fire roasted tomatoes, and diced tomatoes and green chiles.

Strain, rinse, and add black Beans and red beans. Let chili simmer for 1½ hours.

Add ¾ can of regular American beer, chopped fresh chives, and fresh rosemary. Let chili simmer for 1 hour before serving.

Recipe by Amanda Waters and Julia Schaper.