Papa Bear's: Too Hot for Goldilocks Chili

An extremely hot chili featuring ground beef, ribeye steak, and habanero peppers. This fiery chili uses the "Too Hot for Goldilocks" seasoning blend and includes vegetarian options for those brave enough to handle the heat.

Ingredients

  • 1 lb ground beef
  • 1 lb ribeye steak
  • 1 each large red onion, diced
  • 1 each green pepper, diced
  • 1 each red pepper, diced
  • 1 each yellow pepper, diced
  • 0.5 Cup habaneros, chopped
  • 4 lb Roma tomatoes, diced
  • 4 Cups chicken or veggie stock
  • 2 Cups Doc Bear’s Pinto Beans for chili
  • 2 Cups Doc Bear’s Kidney Beans for chili
  • 1 recipe Doc Bear’s: Papa Bear’s Too Hot for Goldilocks Blend

Instructions

  1. Brown ground beef in a large stock pot over medium high heat, making small crumbles.
  2. When the beef is almost done cooking, add the diced ribeye steak, onions, peppers, and habaneros.
  3. Reduce heat to medium low and cover.
  4. Allow steak and onions to cook, stirring occasionally to ensure even cooking.
  5. When onions start to turn translucent, add in the too hot for goldilocks seasoning blend, stirring to coat all meat and ensure no clumps remain. Simmer for 2 minutes.
  6. Add in diced Roma tomatoes, stirring to incorporate with the meat and spices. Allow to simmer for one hour, covered, stirring occasionally.
  7. Add stock, then bring to a boil for 5 minutes, while stirring, then reduce. Allow to simmer for 1 hour uncovered, stirring occasionally.
  8. Add pinto and kidney beans and continue simmering for 30 minutes, stirring occasionally.
  9. Serve with shredded cheese, sour cream, and/or crackers (optional)