This picture shows me in 2011 receiving First Prize in the Gold Skye Ranch Chili Cookoff for this recipe, formerly called Spicy Merlot Chili. Now renamed Firecracker Chili.
It was August in Oklahoma, and was hotter than firecrackers that day. The chili is pretty hot too.
Recipe:
3 lb. ground beef, browned
1 pound smoked sausage, diced
1 onion, roughly chopped
1 green pepper, diced
1 small can green chili’s or jalapeños
2 packets hot chili seasoning
1 small jar medium picante sauce
1 15 oz can diced tomatoes
1 large can chili beans
1/2 jar spaghetti sauce
1 cup Merlot wine (grape juice if trying to avoid alcohol)
1 tsp salt
1 can whole kernel corn
The idea of this recipe is that it should be a combination of hot and sweet. If you want it sweeter, add Stevia powder to taste. You could just add more grape juice, but that might make it too liquid, hence the Stevia, which will sweeten and also soak up some liquid.
Combine all ingredients in crock pot on high. Cook for 2 hours, stirring occasionally and adjusting seasoning to taste.
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