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Chernobyl Chili

Source of Recipe

Jim Houser


List of Ingredients

4 pounds Beef, ground
3 large Onions, diced
1/2 cup Green pepper, diced
6 Garlic cloves, pressed
2 pounds Tomatoes, crushed -(use standard canned tomatoes)
1 pound Tomatoes, whole, -cut up (canned or fresh)
6 ounces Tomato paste
2 1/2 pounds Kidney beans (light red), undrained -(3 standard-size cans)
2 tb Brown sugar
3 tb Sugar, white
4 tb Chili powder
2 ts MSG (monosodium glutamate)
2 ts Red pepper (cayenne), crushed
1 t Black pepper, ground
1 t Salt
3 tb Bacon grease
Water or beer, as needed
Garlic powder, as needed


Recipe

In a large microwave container, brown meat, onions, green pepper and garlic for 15 minutes on full power. Drain off and reserve a cup or two of liquid. Break up any remaining large chunks of meat. Add remaining ingredients except tomato paste and cook on full power for 30 minutes covered. Stir and taste. Cook for 1 hour at 70 percent power, uncovered. Stir and taste at half hour intervals. Add water as necessary.

Add tomato paste and reserved meat liquid. Cook 30 minutes at 60 percent power, uncovered. Stir and taste. The chili is done and can be served directly or decanted into a crock pot to simmer. Serve with shredded cheddar cheese, tabasco sauce, diced onions, hot chili oil, red pepper flakes and hot dogs with rolls. Yield: Serves 8-12.

* For true CHERNOBYL-Class 20 megaton SS-19 chili, double the pepper, chili powder and MSG and add 30 minutes to the cooking. Yes, this chili will make an incredible mess in your microwave oven. The most likely things you will need to add at the testing points are salt, sugar, and maybe garlic powder. The chili will thicken up in the microwave so be sure to add enough water to keep it soupy until the last phase.