* Exported from MasterCook *
Kfa (Kick F***Ing A**) Chili!
Recipe By : Bryan Peterson (
[email protected])
Serving Size : 1 Preparation Time :0:00
Categories : Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Meat:
1 lb Ground beef
1 lb Hot pork sausage -- ground
1 lb Smoked sausage -- * see note
Vegetables:
1 lg Onion -- coarsely chopped
2 cl Garlic -- or more, minced
1 lg Bell pepper --
- cut in 3/4" chunks
1/3 c Yellow corn meal
56 oz Chopped tomatoes (2 cans)
54 oz Kidney beans (2 cans) **
Spices:
1 tb Ground oregano
3 tb Chili powder
1 ts Ground coriander
1 1/2 ts Celery seed
1/8 ts Cayenne pepper -- *** see note
1 tb Tabasco sauce -- *** see note
1 ts Mustard
2 Dried serrano chiles --
- up to 4, *** see note
1/8 ts Dried habanero peppers --
- powdered ***
1 ts Paprika
1/8 c 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.
In a large pot, brown the beef, pork, onions, and garlic over medium
heat.
After the above is browned, add the bell pepper and the smoked
sausage. Cook for 5 to 10 more minutes.
Reduce heat to low (and drain most of the fat if desired).
Blend in the tomatoes and spices and simmer for 5-10 minutes.
Stir in the drained beans. In a small bowl, mix the bean liquid with
the corn meal until it's like pancake patter.
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.
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 this recipe!
It is very, very hot! :-) Not for the weak at heart!
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