My firebite chili


We’ve all heard of frost bite….well….have a spoonful of this insanely spicy chili will take the chill out of your bones….2 will give you firebite.

26-1/2 pounds lean ground beef (To make it firebite wild chili, use venison, boar, squirrel, rattlesnake, rabbit, any none store bought none farm raised meat you dare try. Raised on a farm is not wild lol.)
105 ounces tomato sauce or 10 1/2 cans if you don’t have homemade
5 pounds kidney beans or 5-1/4 (15 ounce) cans kidney beans, rinsed and drained
5-1/4 green bell pepper, seeded and chopped
5-1/4 red bell pepper, seeded and chopped
5-1/4 medium onion, chopped
10-1/2 cloves garlic, chopped
5-1/3 cups Guinness Foreign Extra Stout or Guinness Draught or get both drink one and use the other!
20 new mexican trinidad scorpions, seeded and chopped, but don’t remove the white inner membrane
10 naga viper, seeded and chopped, but don’t remove the white inner membrane
10 red savina habaneros, seeded and chopped, but don’t remove the white inner membrane
10 orange habaneros, seeded and chopped, but don’t remove the white inner membrane
10 piri pirir, seeded and chopped, but don’t remove the white inner membrane

Dump seasoning

1/2 cup paprika
1/3 cup and 1 tablespoon and 1 teaspoon seasoning salt
2 tablespoons and 2 teaspoons dried jalapeno
2 tablespoons and 2 teaspoons dried bolivian rainbow peppers
2 tablespoons and 2 teaspoons onion powder
2 tablespoons and 2 teaspoons garlic powder
2 tablespoons and 2 teaspoons ground cayenne pepper
2 tablespoons and 2 teaspoons seasoned pepper
1 tablespoon and 1 teaspoon dried thyme
1 tablespoon and 1 teaspoon dried oregano

mix dump seasoning until well mixed….

Place the ground beef in a large pot over Low. Cook, stirring to crumble, until lightly browned but still raw. Drain off grease. Place the pot over low heat, and add the onion, garlic, peppers and kidney beans. Cook and stir for a few minutes. Stir in the tomato sauce and water, and season with 1/6th of the dump seasoning. Simmer over low heat for roughly 1 hour and 30 minutes.

Add dump at these times during the cooking process in 1/6th amounts.

1st dump…immediately

2nd dump 10 minutes

3rd dump 20 minutes

4th dump 40 minutes

5th dump 1 hour

final dump 1 hour 30 minutes

These dumps….will add different layers of spices…not that it matters will probably burn through you like acid. The chili is done when you can dip a spoon in it, and pull the spoon out and hold it side ways with no dripping, and you can run your finger over the back of your spoon making a streak and the chili sauce holds and doesn’t run into your nicely made streak on the spoon, and the meat is fully cooked through….may take longer then an hour and a half….Just keep an eye on it. DON’T FORGET TO STIR OR IT WILL BURN!

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