Wackamblem Chili
Source of Recipe
the web
List of Ingredients
1/2 Cup Gebhardts chili powder
56 Ounces tomatoes,Canned,With Liquid
6 Ounces tomato Paste
1/2 Whole garlic,Clove,Raw -- Minced
3 Pounds Ground Beef
3/4 Pound Chorizo (Pork & Beef),Links
2 Pounds Venison
1/2 Pound Beef Suet
5 Whole Beef Boullion Cube,Unprepared
3 Whole Onions,Raw,Chopped -- Chopped
2 Chilies, Dried ancho -- Crushed
4 Chilies, Dried -- Crushed
4 Chilies, Poblano -- Chopped
4 Chilies, serrano -- Chopped
4 Chilies, jalapeno -- Chopped
5 Chilies, Dried Cayenne
3 Chilies, Pequin
2 Tablespoons Coriander Seed -- Ground
3/4 Teaspoon Oregano
1 Tablespoon cumin, Ground
2 Bottles Dark, earthy beers or ale
1 Shot Tequila
1/3 Cup Epazote, Dried -- Wrapped in cloth
1 Pound black beans
1 Can Refried Beans,Canned
1/4 Cup Cornmeal
Recipe
Night before, pick through beans and over with water. Soak
overnight. Add epazote bag and cook 2 hours. Check water
while cooking. Grind venison with beef suet. Brown all
meats and drain off fat. Move to large stew pot. Add
onions and garlic. Cook 5 more minutes. Add spices, beer,
tequila, 1 quart (or more) of water, and bouillon. Drain
beans, reserving liquid. Add beans to pot. Cook 2 hours,
uncovered, adding water if necessary (reserved bean juice
may be used). Add all peppers, tomatoes, and tomatoe paste.
Cook another 30 minutes. Add can of refried beans and
cornmeal. Cook 30 more minutes.
Serve with the a dollop of the following topping:
1/3 cup fresh cilantro chopped
8 oz sour cream
1/4 # each Monterrey Jack & Longhorn
Combine all ingredients.
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