Jack and Cayenne Chili

Here’s a little chili with (pepper) Jack and Cayenne. Two American ingredients simmering in the saucepan.

Oh yeah, the chili experiment rolls on. Long after the threat that Mrs. Chili365 will be gone.



1 lb ground chuck

½ C diced onion

½ C diced celery

8 0z tomato sauce

1 C vegetable juice

1 T chili powder

½ t cayenne

½ t cumin

1 t garlic powder

1 T brown sugar

1 can (15 oz)pintos, drained

1 C shredded pepper jack cheese


Put the stuff in a pot and let it boil. Let the spices simmer before chili hits your bowl. Hold at 216 (Fahrenheit) as long as you can, changes…

Sorry, sorry, I’ve just sacked the person responsible for writing the protocol. Here we go:

  1. Brown the ground chuck and drain the fat.
  2. Add tomato sauce, tomato juice, chili powder, cayenne, cumin, garlic powder, onion, celery, and brown sugar.
  3. Simmer for 30 minutes.
  4. Add beans and pepper jack.
  5. Simmer for 5 minutes.
  6. Serve with crackers.
Jack and Cayenne Chili

Jack and Cayenne Chili

Tasting Notes:

Today’s chili appears to have thrown the Involuntary Taste Panel for a loop. They don’t seem to get it.  Oh yeah life goes on, they need to embrace chili before Mocktober is gone.

The cayenne imparted a sharp spiciness while the pepper jack tag teamed with a gooey piquant punch.  There is a great deal of depth to this dish. Overall a good chili on a good chili day.

So delicious and so versatile:

You could put this on a chili dog.

It has a taste that will please

But I’d probably spill on my lap

And burn the shit out of my knees

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