Thunderbolt Chili Tail-gate Party Puppy Bowl

posted: 05/15/12
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Thunderbolt Chili
DCL | Raul Taborda | iStockphoto
More RecipesAtomic Chicken Wings, Cheese Fondue, Salsa and Chips, Thunderbolt Chili, Chocolate Fondue

This "everything but the kitchen sink" chili has 35 different ingredients! Try omitting or adding other seasonings depending on what is available in your pantry.


4-5 strips of bacon

cracked black pepper

1 pound ground beef

1/2-1 pound ground turkey

2 onions

1 bell pepper

1 fennel

1-2 carrots

1/2 eggplant

2/3 teaspoon curry powder

2 tablespoons crushed red pepper

1-2 tablespoons dried rosemary

1-2 tablespoons adobo seasoning

5-7 garlic cloves

3 tablespoons fig jam

1/2 cup yellow mustard

1-2 tablespoons Thai chili sauce

1-2 tablespoons Hungarian paprika

1/2 cup barbecue sauce

1/3 jar of pickles (with juice)

1 poblano chili

1/4 cup brown sugar

1 teaspoon cinnamon

2 tablespoons salt

1/3 cup spaghetti sauce

1 cup beer

1/2-1 cup cooked rice

1 handful of baby arugula

2/3 cup cherry tomatoes

1 small package pork rinds (crushed)

1 handful of cilantro

unlimited pepper jack cheese (shredded)

1/2 teaspoon cayenne pepper

1 can kidney beans

1 can pinto beans

To begin, pan-fry the bacon while adding black pepper to your liking. While the bacon is cooking, start slicing the vegetables. Chop the bell pepper, fennel, onions and carrots and grind through a food processor. Grind your vegetables carefully; they should be coarse and small but can vary in size. Make sure the vegetables are cut by the time the meat is ready. Slice the eggplant and poblano chili and put those through the processor as well.

After the bacon has cooked, remove from pan and lay on paper towels to drain excess grease. Set the bacon aside for later use. Add the ground turkey to the left-over bacon fat. Simmer the turkey in the fat, keeping the turkey one level across so it cooks evenly. Sprinkle on some more cracked black pepper as the turkey cooks. Add the ground beef and a good amount of salt to the ground turkey. Sprinkle some cinnamon and cayenne pepper, as well as paprika, crushed red pepper, adobo seasoning, dried rosemary and curry powder to the cooking meat.

Next, add the vegetables to the ground meat. Mix the vegetables throughout the meat, allowing them to brown slightly. While the meat and vegetables are cooking, in a separate pot, add the pinto and kidney beans (liquid included) to the pot, simmering on low heat.

Add the meat and vegetable mixture to the pot with the beans to create your chili. In a separate bowl, combine some garlic cloves, fig jam, mustard, Thai chili sauce, barbecue sauce, pickles (liquid included), brown sugar and spaghetti sauce. Purée the mixture in a blender thoroughly. Add the finished product to the pot. Pour one cup of beer into the chili and allow it to simmer on a medium flame for about an hour. Add the rice and arugula, and finally the cherry tomatoes and crushed pork rinds. Simmer and stir to mix evenly. Break up the bacon into small pieces. Dish the chili into bowls and serve with coarsely chopped cilantro, shredded pepper jack cheese and bacon bits on the side as garnish.

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