Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Blue ball chili




Source of Recipe


Boston.com


Recipe Introduction


Named ''blue ball'' for the Pan Am logo, former flight attendant Sally Smith's chili makes one very large pot. You can add several cans of red kidney beans after the chili has cooked for at least two hours, and if you like, you can simmer it all day. It only improves the flavor. Check to make sure there's enough liquid in the pan so the meat doesn't scorch. Even with all the chilies, the finished dish is medium-spicy. The non-traditional accompaniments of sour cream, shredded Jack cheese, and chopped scallions can accompany the bowls. Serves 20.


List of Ingredients




1/2 cup vegetable oil
4 yellow onions, chopped
3 ribs celery, chopped
14 cloves garlic, chopped
3 jalapeno peppers, seeded and chopped
12 ounces medium-hot chilis, seeded and diced (serranos, hot lemons, Italian, anaheims, cubanelles)
3 tablespoons chopped fresh cilantro
3 pounds lean ground beef
2 pounds ground pork, chicken, or turkey
3 cans (141/2 ounces each) peeled, chopped tomatoes
6 cans (15 ounces each) tomato sauce
6 tablespoons tomato paste
2 cups chili powder
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon ground cinnamon
3 bay leaves
6 tablespoons dark tequila
6 tablespoons dark beer
1 1/2 ounces semi-sweet chocolate
Generous dash of liquid hot pepper sauce, to taste

Recipe



1. In a large skillet, heat the oil. Add onions, celery, garlic, jalapeno peppers, chili peppers, and cilantro. Cook for 15 minutes.

2. In a stockpot over high heat, cook the beef and pork, chicken, or turkey, stirring often, until no pink remains. Drain the meat and wipe out the pot. Return the meat to the pot and add the onion mixture.

3. Add the tomatoes, tomato sauce, tomato paste, chili powder, cumin, oregano, cinnamon, bay leaves, tequila, beer, chocolate, and liquid hot sauce. Bring to a boil, lower the heat, cover the pan, and simmer for 2 hours, stirring occasionally.

4. If the mixture seems dry during cooking, add water to the pan.

5. Add more salt or hot pepper, if you like, and serve.

Adapted from Sally Meddock Smith