Dawg Weldon's Chili Revenge
Source of Recipe
the web
List of Ingredients
4 Large onions
4 Large garlic cloves
2 Large bell peppers
6 Jalapeno peppers, without seeds
1/4 Cup bacon drippings
1 Tbsp. oregano
3 Tbsp. cumin seed
4 Tbsp. chili powder
2 Tbsp. salt
2 Tbsp. Lea and Perrin Worcestershire sauce
1 Tbsp. black pepper
3 Tbsp. red wine vinegar
3 Tbsp. horseradish
1 Tsp. paprika
1 Tsp. Tabasco
2 (6 oz.) cans tomato paste
2 (32 oz.) cans whole tomatoes, chopped
2 (46 oz.) cans tomato juice
4 15 1/2 oz) cans Joan of Arc red kidney beans (don't substitute)
2 Tsp. monosodium glutamate (MSG)
4-5 Lb. chili-ground chuck
1 Lb. hot pork sausage
Recipe
In blender, chop up onions, garlic cloves, bell peppers and jalapenos. Drain off water in colander. In a large skillet saute the chopped vegetables in bacon drippings until tender. Empty this into an extra large deep-well cooker. Fry sausage in skillet and put into deep-well cooker. Go through same steps with ground chuck. Add other ingredients except kidney beans and MSG. Add tomato juice, using more or less depending on how thick you want the chili. Simmer for 3 hours. The last 30 minutes of cooking, add kidney beans and MSG. Be sure and watch heat. The bottom of the pot will get too hot and the chili will stick, leaving a burned taste. Yield: 2 gallons. Leftovers can be frozen.
Ed "Dawg" Weldon, Tunica, Mississippi
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