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Kfa(Kick F***Ing A**) Chili!
-----The Meat----- 1 Lb. Ground Beef 1 Lb. Hot Pork Sausage -- ground 1 Lb. Smoked Sausage -- * see note -----The Veggie Stuff----- 1 Large Onion -- coarsely chopped 2 Cloves Garlic -- minced (or more) 1 Large Bell Pepper -- cut in 3/4" chunks 1/3 Cup Yellow Corn Meal 2 Cans Chopped Tomatoes -- (28oz. each) 2 Cans Kidney Beads -- (27oz. each)** -----The Spices----- 1 Tbs. Ground Oregano 3 Tbs. Chili Powder 1 Tsp Ground Coriander 1 1/2 Tsp. Celery Seed 1/8 Tsp. Cayenne Pepper -- *** see note 1 Tbs. Tabasco Sauce -- *** see note 1 Tsp Mustard 2 Dried Serano Chiles -- *** see note (2 to 4 ) 1/8 Tsp Dried Habanero Peppers -- (powdered) *** 1 Tsp Paprika 1/8 Cup Red Wine * Cut this up into 1/2" chunks. I don`t recommend using more than 1 Lb. because it`ll make it taste like spaghetti sauce! :-( ** Drain and reserve 1/2 of the liquid to mix with the corn meal *** These things just add the "Zing" and not much full bodied flavor. That is what the wine and other things do for it. 1. In a large pot, brown the beef, pork, onions and garlic over medium heat. 2. After the above is browned, add the bell pepper and the smoked sausage. Cook for 5 to 10 more minutes. 3. Reduce heat to low (and drain most of the fat IF YOU ARE WATCHING THINGS!) 4. Blend in the tomatoes and spices and simmer for 5-10 minutes. 5. Stir in the drained beans. In a small bowl, mix the bean liquid with the corn meal until it`s like pancake patter. 6. Mix the "batter" into the chili and simmer for 10 to 15 minutes or MORE. I simmer my batchs for about 2 hours, so use your judgement on this. 7. Sprinkle with Mozzarella or Gouda cheese and serve with sourdough bread. Or, make a Chili sandwich with a good sourdough roll. FOR THE BEST TASTE, FREEZE THE RESULT TO "CURE" THE MIX! THAW, HEAT AND SERVE. I AM NOT RESPONSIBLE FOR THE SIDE EFFECTS OF THIE RECIPE! IT IS VERY VERY HOT!:-) NOT FOR THE WEAK AT HEART!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! |
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