Extreme Chili with 15 pepper blend
For this recipe I used a mix of frozen peppers from the previous seasons harvest and our 15 pepper blend. This also contains venison and you can substitute that ingredient with ground chuck for those who dare not eat or cannot acquire venison. It just happened that I had fresh venison on hand and wanted to use a very lean meat since the chorizo already offers plenty of fat for flavor.
This will produce 4 to 5 quarts.
- 4 tablespoons olive oil
- 1 large yellow or orange bell pepper, diced
- 1 large red bell pepper, diced
- 2 medium Vidalia onion, diced
- 6 garlic cloves, minced
- 3 hot peppers, minced – I use a mix depending on heat level I wish to achieve
- 6 tablespoons ground cumin
- 4 tablespoons dried oregano
- 2 tablespoons chili powder
- 2 tablespoon ground cinnamon
- 2 teaspoons 15 pepper blend
- 2 pounds diced venison or (2 pounds ground beef chuck)
- 10 to 12 links Mexican chorizo, remove meat from casings and discard casings
- 6 tablespoons Worcestershire sauce
- 4 tablespoons Gravy Master
- 4 tablespoons hot sauce (I used Susie’s Hot Sauce – Tear drops)
- 2 (6-ounce) cans tomato paste or 1 (14-ounce) can tomato paste
- 4 cups beef broth
- 5 to 7 bay leaves
- Sea salt and fresh cracked pepper
Heat a 6 quart pot to medium-high heat and once hot add the oil. Add the onions, peppers and garlic and sauté until tender, 7 or 8 minutes. Make sure to stir often so that you do not burn the garlic and the vegetables cook evenly. Add dry spices/herbs, cumin, oregano, chili powder and 15 pepper blend, another 6 to 7 minutes. If the spices/herbs appear to stick to bottom continue stirring. Add venison and chorizo, I use a spatula to break apart meat as the cooking process continues. Add wet ingredients, Worcestershire, Gravy Master, hot sauce, and tomato paste. When tomato paste turns brown and appears caramelized, add beef broth and bay leaves. Bring to a boil and allow simmering for an hour or more. I prefer to season with salt and pepper to taste on a per bowl basis, I actually do not use any personally.
This recipe was a People’s Choice award winner at the 1st Annual Chili Cook Off for Charity ~ Compassionate Care Hospice
My Simple Steak
"My Simple Steak" by customer Gerard Zubrowski
Two New York Strip steaks 3/4"- 1" thick
Mix all these ingredients together well in a bowl.
- 1/3 cup Soy Sauce
- 1/3 cup Teriyaki Sauce
- 1/4 cup water
- 1/4 tsp. of garlic powder or 1 clove fresh crushed garlic
- 2 Tbsp. spoon Worcestershire Sauce
- 3 Tbsp. spoons of honey
- 1/2 to 1 tsp of Joyner’s 15 pepper blend (Depends on how much fire you want)
Take a fork and punch holes in the steak.
Take a small amount course sea salt and course ground black pepper and rub it into the steak well.
Put steaks in a Zip Lock bag then empty wet mix into the bag and chill for an hour or so.
Heat a heavy skillet on medium to high heat with a little oil in the pan. Remove steaks from the mix and drop steaks into the pan.
Cook on one side for 4 minutes (Do not Move smash or touch for the 4 minute cook time)
Flip steaks and cook on the other side for 4 minutes (Do not move them).
Remove the steaks after cooking and cover with foil and let them rest for 5 minutes.
4 Lg Tbl spoons of Mayo
1 Lg Tbl spoon of ground horseradish
Mix in a bowl with a pinch of the Joyner’s 15 pepper blend
I dip the steak in this for a little different flavor.
Ribeye Roast - 15 Pepper Blend
We love to practice what we preach and of course use our own product. As we create new, enhance or substitute our pepper powders for ingredients, we would like to share pictures and brief descriptions on which powder we used.
This was a Christmas roast prepared on the grill using a dry rub. The meat was seasoned with the 15 pepper blend, garlic powder, fresh cracked black pepper and kosher salt.