Sweet, spicy, and scorchingly hot.
No city in the country does Chili quite like West Herd City! Recipes for chili in the general area predate the 20th century. During the nationwide craze of hot honey in the 1940s, the city developed a chili variant that both tourists and locals alike go gaga for.
This particular chili recipe comes from Vice Men founder and drummer Lucky Fine, who inherited it from his mother. It won several prestigious awards in the 1980s and is screaming hot, but oh-so-delicious whether enjoyed with crackers or on a hot dog. Try it out sometime and feel the desert heat!
Award-Winning West Herd Chili
Ingredients
Butter (for browning)
1 lb ground beef
1 white onion, chopped (this is about 1 pound of onion)
2 cloves minced garlic
1 can diced tomatoes (I like to use the one with hatch chilis added!)
1 14oz can tomato sauce
2 tbsp chili powder
1 teaspoon cumin
1 tsp smoked paprika
1 tsp cayenne
1/4 tsp cloves
1/2 cup hot honey
How to cook
1. Brown meat in some butter. DO NOT REMOVE GREASE JUST YET! You'll need it!
2. Cook onion and garlic in the same pan for 5 minutes.
3. Drain fat and grease.
4. Stir diced tomatoes (with juices) and tomato sauce into beef and onions.
5. Add all spices, stir, and simmer for a little under 2 hours, stirring occasionally. Be careful not to use too high of heat or too much liquid will evaporate!
6. Stir in hot honey until melted and simmer 30 more minutes.