DAVE'S FIVE PEPPER HEART ATTACK CHILI
3 to 6 lbs. onions
3 to 4 stalks celery
1 bunch green onions
1 bell pepper (green pepper to you Yankees)
1 (10 oz.) can green chilies, peeled
12 to 24 cloves garlic, more or less (more is better)
2 (28 oz.) cans Ro-Tel tomatoes
2 qts. homemade chicken stock or 6 (10 oz.) cans of stock
1 can beer (one for the cook too)
1 tbsp. each black pepper, white pepper, cayenne pepper, Chinese red
pepper, chili pepper (powder)
1/2 to 1 c. Masa Harina (this is the flour they use for tortillas)
1 c. wine (whatever you drink)
1 heaping tbsp. coriander, oregano & thyme
3 heaping tbsp. cumin (Cuminos)
1 to 2 tsp. liquid smoke
4 lbs. ground beef, brisket or chuck roast, cut in 1/4 inch cubes
3 lbs. hot pork sausage, or Boston butt, cut in 1/4 inch cubes
5 tsp. Delaunes season salt (if canned broth is used cut back)
EQUIPMENT NEEDED:
13 to 16 qt. heavy stock pot (gumbo pot)
12 inch heavy fry pan (Magnalite chicken fryer)
Food processor and the biggest wooden spoon ya got
STEP 1: Peel and chop all the onions, put some oil in the stock pot and
get it hot, dump in all the onions and cook down slow and easy.
STEP 2: Chop up celery, green onions, bell pepper and add to the pot as
you finish chopping each one. Keep stirring, don't let it burn or we'll have to
start over. Add chicken stock and bring to a slow simmer.
STEP 3: Take green chilies and all the garlic and put it through the food
processor until pureed. I repeat DO NOT SKIMP ON THE GARLIC. Put Ro-Tel
tomatoes through the food processor and add to chili.
STEP 4: Add beer (one for you and one for the pot), wine, coriander,
oregano, thyme, cumin, and liquid smoke. Reduce heat to simmer.
STEP 5: Brown pork in large fryer, drain off all grease and add pork to
pot. Brown beef and do the same.
STEP 6: Take all the different peppers and the salt, blend them all
together and brown very slowly in the fry pan with enough of the beef and pork
drippings to make like a roux (that's a thin paste to you Yankees) brown 2 to 3
minutes at the most.
STEP 7: Add half of the above paste to the pot and cook for one hour.
STEP 8: Taste after one hour and add the rest of the paste to make it as
hot as you like. How do you tell if its hot enough?? If your mouth burns from
the tip of your tongue to your adams apple and your nose runs and your eyes
water its just right.
STEP 9: Cook over low slow fire for two to three hours stirring every 15
to 20 minutes with the wooden spoon.
STEP 10: One hour before chili is done, take the Masa Harina and add it
slowly a couple of spoonfuls at a time, stirring constantly. This does several
things: 1) It will tighten up the chili to a thicker consistency so if you like
it thin don't add too much (but it won't taste as good) and 2) It adds a very
subtle flavor to the chili.
STEP 11: Now comes the most difficult part. You should allow the chili to
cool a while after cooking. In fact if you can stand it you should let it cool
in the refrigerator until the next day to give the seasonings time to age and
ripen. I told you this was the hard part.
Serve with good fresh saltine crackers or better yet the small round
oyster or soup crackers. You can also top it with some Monterey Jack cheese if
you like. But one word of caution, this is never to be served with BEANS in it,
chili with BEANS ain't chili. Makes 7 to 8 quarts or 28 to 32 (8 ounce)
servings.
marilyn
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