Hog's Breath Chili Recipe
May 10, 2009
It's called Hog's Breath, but actually it smells pretty good. We call it chili with an attitude.
We like the fact that this chili is very forgiving. You can substitute most of the ingredients you do not have on hand (except for the spices) and it still comes out good. It is important to taste the chili as your last step before removing from the heat. Add any spices needed at this point to adjust flavor to your liking.
Some chili purest insist that real chili should not contain beans but we like this recipe with beans. Your choice.
Hog's Breath Chili
Yield: 6+ servings
- 1 onion, diced
- 2 tbsp vegetable oil
- 3/4 pound lean ground beef
- 1 (14.5 oz.) can re-fried beans
- 1/2 cup cooked pinto beans (optional)
- 1 (14.5 oz.) can diced tomatoes (or 1 1/2 cups fresh diced tomatoes)
- 1 (10 oz.) can enchilada sauce
- 1/2 cup tomato sauce
- 2 tbsp cumin
- 2 tbsp honey or maple syrup (you can substitute plain sugar)
- 1 tbsp cider vinegar
- 1 tbsp garlic powder (or 2 cloves fresh, minced)
- 3 tbsp chili powder
- 2 to 4 jalapeno peppers, minced (adjust to taste)
- salt and black pepper to taste
- 2-3 cups water, as needed
1. Place 2 tbsp of vegetable oil in a large soup pot over medium heat.
2. Add ground beef and cook until browned. Remove beef and set aside.
3. Add diced onion to pot and cook until onion is tender but not browned.
4. Replace browned beef to pot. Add 2 cups water and all remaining ingredients and bring to a boil. Stir well to incorporate re-fried beans completely.
5. Reduce heat and cook until all ingredients are tender and combined (about 20 minutes)
6. Add salt and black pepper to taste.
7. The chili should be slightly thick at this point. If too thin, continue cooking to reduce liquid. If too thick, add water, mix well and cook another 5 minutes.
8. Serve hot with your favorite toppings. Shredded cheese and diced onions are traditional toppings.