Judicial Misconduct Chili
Source of Recipe
jburk
List of Ingredients
3 tablespoons Oil (or bacon drippings)
3 pounds Course Ground beef
2 pounds Round steak -- cubed
1 pound Pork shoulder -- course ground
1 pound Linguica or andouille -- sausage; chopped fine
3 Purple onions -- chopped
3 Walla Walla onion
6 Garlic cloves -- finely minced
2 cans Green Chiles -- chopped
2 Green peppers -- chopped
2 Red peppers -- chopped
2 Celery ribs -- minced
1/4 cup Parsley -- minced
8 tablespoons Chili powder
2 tablespoons Cumin -- ground
2 tablespoons Spanish sweet paprika
2 tablespoons Oregano -- dried
4 Red peppers -- dried
2 teaspoons Black pepper -- freshly ground
1 teaspoon MSG (Accent)
2 teaspoons Salt
1 teaspoon Coriander -- crushed or ground
2 tablespoons Maggi Seasoning
1/4 cup Tiger Sauce
16 ounces Beef broth
30 ounces Tomato sauce
12 ounces Tomato paste
1 can Italian plum tomatoes -- whole, diced
2 tablespoons Masa Harina (or flour)
1 Beer
Recipe
Bring to a boil and simmer the next day until tender (usually 2-3 hours).
In the meantime, heat 2 tbsp. 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 tbsp. 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, Masa Harina, or beans), a
little at a time, stirring and mixing 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 sneak up on hot. You can't take it out. If it cries out to be 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.
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