Judicial misconduct chili

1 servings

Ingredients

Quantity Ingredient
3 tablespoons Or bacon drippings)
2 pounds Round steak, cubed
1 pounds Sausage, chopped fine
3 eaches Walla Walla Sweet Onions
2 cans Green Chiles, chopped
2 eaches Red peppers, chopped small
¼ cup Parsley, minced
2 tablespoons Cumin, ground
3 pounds Ground beef,
1 pounds Pork shoulder, cubed
3 eaches Purple onions, chopped
6 eaches Garlic cloves, minced
2 eaches Green peppers, chopped
2 eaches Celery ribs, minced
8 tablespoons Chili powder
2 tablespoons Spanish sweet paprika
2 tablespoons Oregano, dried
2 teaspoons Black pepper, freshly ground
2 teaspoons Salt
2 tablespoons Maggi Seasoning
16 ounces Beef broth
1 each An Tomato paste (12 oz)
2 tablespoons Masa Harina (or flour)
1 each Beer
2 tablespoons Red peppers, crushed
1 teaspoon MSG (Accent)
1 teaspoon Coriander
¼ cup Tiger Sauce
2 eaches Lrg cans Tomato sauce
1 can Plum tomatoes, diced
1 pounds Black beans

Directions

INGREDIENTS

DIRECTIONS

Wash beans carefully and soak in enough salted water overnight to cover them by 2 inches of water. Bring to a boil and simmer the next day until tender (usually 2-3 hours). In the meantime, heat 2 tbs of oil in a large, heavy skillet. Add garlic, onions, bell peppers, and celery. Cook until the onions are clear. Remove and reserve. Mix ground meats. Add 1 tbs oil to skillet and saute meat, cooking on high heat until thoroughly browned. Drain fat. Remove ground meat and reserve. Brown cubed meat, drain, and reserve. Place reserved vegetables and meats in chili pot along with linguica (or Andouille).

Add all remaining vegetables, spices and liquids (except the beer, thoroughly between additions. Carefully bring temperature up to a simmer. Cook covered on very low heat approximately 5 hours. Adjust the consistency after 3 hours. If too thin, uncover and reduce by turning up heat (carefully) slightly. If it is still not the desired consistency, add masa harina (or flour) to thicken, beer to thin, as needed. Taste and adjust for spices carefully (the flavor will develop as the chili cooks). It should be hot enough to be memorable, but not so hot it takes the skin off the roof of your mouth. It's better to hotter, add just enough Louisiana hot sauce.

Finally, and only if you absolutely must, add the beans. A chili purist would jettison them without a second thought. If you can't bring yourself to do it, but want to serve the chili beanless as God intended, serve the beans on the side and let people indulge their own leguminous perversions. Serve topped with chopped Walla Walla sweets, shredded Monterey Jack cheese, and a pinch of parsley.

Submitted By EARL SHELSBY On 10-06-94

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