RAISING CAIN’S SAVORY CHILI
My Superbowl Sunday Chili Cookoff Entry
Get ready to ignite your taste buds with Raising Cain's Savory Chili, a fiery and flavorful masterpiece that’s as bold as its name suggests! This chili is a hearty symphony of tender Roast Beef and rich, velvety crushed tomatoes, simmered to perfection with a medley of black, small red, pink, and pinto beans - creating a satisfying, protein-packed base that’s both comforting and robust.
The heat turns up with the addition of freshly diced anaheim and serrano chile peppers, roasted alongside sweet white onion and a whole bulb of garlic, infusing the dish with layers of smoky, spicy, and subtly sweet flavors. A generous tablespoon of cumin adds warm, earthy undertones, while a daring half-cup of Nate Cain's homemade ghost pepper hot sauce brings a thrilling kick that’ll leave you craving more. Balanced with just the right amount of salt, every bite is a perfect harmony of spice and savoriness.
Slow-cooked to meld all these vibrant ingredients, this chili is best served piping hot, with optional garnishes like shredded cheese for creamy richness, fresh chopped cilantro for a burst of brightness, crisp chopped onions for crunch, and a dollop of sour cream to cool the heat just enough to keep you going back for another spoonful.
Raising Cain's Savory Chili isn’t just a meal—it’s an experience, a fiery celebration of bold flavors that’s perfect for chili lovers who aren’t afraid to raise a little Cain!
Ingredients
Keystone Roast Beef 1lbs 12oz can (2)
Cento crushed tomtoes 1 lbs 12oz can (2)
Goya black beans 15.5oz can (1)
Goya small red beans 15.5oz can (1)
Goya pink beans 15.5oz can (1)
Goya pinto beans 15.5oz can (1)
Fresh large anaheim chile pepper (3)
Fresh large serrano chile pepper (3)
White onion (1/2)
Garlic bulb whole (1)
Cumin (1 tbsp)
Salt (2 tsp) or to taste
Ghost pepper hot sauce (1/2 cup)
Prepare Vegetables
1. Split, de-seed, dìce peppers and add to bowl.
2. Dice 1/2 onion and add to bowl.
3. Slice top of garlic bulb off and place, sliced side up, in middle of glass dish surrounded by diced peppers and onions.
5. Drizzle with oil and add a dash of salt.
6. Bake at 450 for 40 min.
7. Remove glass dish from oven and place garlic bulb aside to cool.
Prepare Chile Base
1. Add canned meat and crushed tomatoes into a large stew pot and heat on medium until fat renders, then reduce heat to low.
2. Rinse canned beans and add to stew pot.
3. Add cumin, salt, and hot sauce. Adjust levels to taste.
4. Add cooked dice onions and peppers to stew pot.
5. Squeeze roasted garlic, puree, and add to stew pot.
6. Stir over low heat until well mixed and move Chile to crockpot on low heat.
Serve with or without garnish.
Prepare Garnish
1. Shredded cheese.
2. Chopped cilantro.
3. Chopped onions.
4. Sour cream.