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Mary Jae's Cheddarhead Chili




Source of Recipe


the web
Mix the following in a large stew pot:
2 lbs. of browned chorizo (The long tubes, not the links)
2 lbs. of black angus stew meat, seared in the chorizo grease or canola oil
3 28 oz. cans of Hunt's whole tomatoes *
3 6 oz. cans of Hunt's tomato paste
2 6 oz. cans of regular V8 juice (avoid the urge to get 1 12 oz can... they're watered down)
2 10 oz. cans of Ro-Tel Diced tomatoes and green chilies
2 4 oz. cans of diced green chillies * If you're feeling ambitious and it's tomato season: blanch, peel and quarter about 15-20 tomatoes from the garden or produce section.

Chop and add:
4 bell peppers: 1 green, 1 red, 1 yellow, and 1 orange
1 huge white onion
4 tomatillos
10 cloves of garlic
1-2 jalapeno peppers (or to taste)
1-2 habanero peppers (or to taste)
Turn the heat on medium high once these ingredients are all mixed together. Then add:
1/2 a cup of chicken broth

Add 1 dash each of the following, if you have it:
cherry wine (large dash)
red wine vinegar (medium dash)
Brer Rabbit's molasses (medium dash)
soy sauce (little dash)
liquid smoke (tiny dash)
Add 1-4 Tablespoons each of the following, according to your taste. What I say I use are strictly guesses so use your cooking intuition:
chili powder (I use about 4T)
paprika (also about 4T)
cayenne pepper (about 1 to 2T) (It's up to you!)
cumin (about 2T)
celery salt (about 1 or 2T)
Salt and pepper to taste
WunDoeMus to taste (I like 1/2 - 1 cup) I usually let this mixture simmer over medium low heat for a couple of hours, but you can serve it after 20-30 minutes if you have impatient people to feed. I always taste it a lot to monitor its progress. When it's ready to be removed from the heat, I add the following:

4 16 oz. cans of Bush's Best Chili Beans
1 11 oz. can of Green Giant Super Sweet Yellow and White Corn
Juice squeezed from 1 lime

The rest is up to you. I freeze most of it and find that it improves with age (two or three weeks, at least - I haven't tested the shelf life much longer than that.) Editor's note: Use serving-size freezer baggies

Serve with:
Premium Saltines
Plenty of grated Wisconsin Cheddar Cheese