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Here is the recipe:
1 tablespoon butter
4 tablespoons extra virgin olive oil, divided
1 large orange bell pepper, diced
2 cups sweet onions such as Vidalia, diced
2 tablespoons garlic, minced
3 pounds of ground pork or meat of choice
2 6-ounce cans tomato paste
1 15-ounce can tomato sauce
1 16-ounce can dark red kidney beans, rinsed and drained
1 22-ounce can Bush’s Grillin’ Beans (Bourbon and Brown Sugar)
1 cup brown sugar
2 tablespoons red pepper flakes
1 tablespoon garlic powder
1 ½ tablespoons smoked paprika
1 tablespoon chili powder
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1 teaspoon cayenne pepper
Juice from one lime
Shredded cheddar cheese, for garnish
dollop sour cream
–In a large sauté pan, melt butter in two tablespoons of oil over medium heat.
Add bell pepper, onions and garlic and sauté for 8-10 minutes to caramelize the vegetables.
–Pour this into a large slow cooker.
–Heat the pan to medium high and add the remaining oil. Add meat and cook until meat has browned.
–Scrape all of this into the slow cooker with the vegetables.
Then add all other ingredients to the slow cooker except the lime, cheddar and sour cream.
–Stir, cover and set slow cooker to low and cook for five hours.
–Stir after five hours and add lime juice into the cooked chili.
–To serve, dish out into bowls, top with cheddar cheese and sour cream.
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Jack Scalfani has been involved in Entertainment industry his whole life. Dj’ing nightclubs, Radio Disc Jockey, Artist Management and now Youtube Producer/Talent and has his own line of sauces, seasoning and beef jerky sold across America.