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Doc's Primo Chili - (Something Old)




Source of Recipe


John Folse


List of Ingredients




# 6 pounds ground chicken gizzards
# 1/2 cup vegetable oil
# 3 large onions, diced
# 1 cup diced celery
# 1 cup diced bell peppers
# 1/4 cup minced garlic
# 1 (28-ounce) can tomatoes
# 1 (28-ounce) can V-8 juice
# 3 ounces beef bouillon
# 3 tbsps liquid smoke
# 1/2 cup beer
# 3 tsps cumin
# 6 ounces chili powder
# 2 tsps paprika
# 2 tbsps apple spice
# 6 tbsps ground fennel seed
# 1 tsp cocoa powder
# 1 tsp salt black pepper
# hot sauce
# 3 jalapeno peppers, seeded and diced

Recipe



In a 12-quart cast iron pot, heat oil over medium-high heat. Add ground gizzards and cook until golden brown, stirring occasionally. While meat is browning, place onions, celery, bell peppers and garlic into the bowl of a food processor. Chop until vegetables are almost to a liquid state. When meat is golden brown, add contents of food processor to the pot. Continue to sauté until all vegetables are wilted. Add tomatoes, V-8, beef bouillon, liquid smoke and beer. Blend well into the vegetable mixture, bring to a rolling boil and reduce to simmer. Add cumin, chili powder, paprika, apple spice, fennel and cocoa. Stir well into the tomato liquid. Season lightly using salt, pepper, hot sauce and jalapenos. Reduce heat to simmer and cook 4 hours, stirring often. Naturally, the longer chili cooks, the better it tastes. If you like your chili with beans, feel free to add one can of cooked kidney beans 10 minutes prior to serving. Adjust seasonings if necessary.