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Five Bean Five Alarm Chili
Five Bean Five Alarm Chili

Five Bean Five Alarm Chili

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 lb ground chorizo sausage
1 lb boneless skinless chicken breast, cubed
1 can (15 1/2 oz.) black beans
1 can (15 1/2 oz.) kidney beans
1 can (15 1/2 oz.) pinto beans
1 can (15 1/2 oz.) cannellini beans
1 can (15 1/2 oz.) black eyed peas
2 cans (14 1/2 oz. each) diced tomato with green chilies
3 Tbsp Mexican style chili powder
3 tsp ground cumin
2 tsp ground black pepper
1 tsp ground red pepper
1/2 tsp ground cinnamon
1 tsp salt
1/2 tsp onion powder
2-3 bay leaves
1/2 tsp crushed red pepper
3 cups vegetable stock
12 oz dark beer
3 fresh Thai peppers, sliced
2 fresh jalapeno peppers sliced
1/2 cup hot banana pepper rings
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1 red onion, finely chopped
1 1/2 Tbsp cayenne pepper sauce
4 cloves , garlic minced
Sour cream
Monterey jack cheese
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Let's Make It
1
Combine chorizo and chicken in skillet and cook over medium-high heat until sausage is cooked through and chicken is no longer pink. Meanwhile prepare the peppers, onion, and garlic; drain and rinse the beans.
2
Drain chorizo and chicken mixture of excess grease and put into extra large cooking pot. Combine with beans, peas, tomatoes, spices, vegetable stock, beer, peppers, onion, hot sauce, and garlic. Stir until ingredients are well mixed.
3
Bring chili to boil stirring frequently. Once brought to a boil, reduce heat to medium and simmer 1 hour covered stirring occasionally. Serve in bowl with sour cream and shredded Monterey Jack cheese.
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