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| Judicial Misconduct Beef, Pork, Sausage Chili |
3 tblsp Oil rendered from suet (or bacon drippings)
3 lbs Ground beef, the leanest, chili grind
2 lbs Round steak, extra lean (or flank steak), cubed
1 lb Pork shoulder, extra lean, chili grind or cubed
1 lb Linguica or andouille sausage, chopped fine
3 Purple onions, large, chopped small
3 Walla Walla Sweet Onions, or other sweet onion
6 Garlic cloves, finely minced
2 cup Green Chiles, chopped (Ortega or other good brand)
2 Green peppers, chopped small
2 Red peppers, chopped small
2 Celery ribs, minced
1/4 cup parsley, minced
8 tblsp Chili powder (GebhardtUs or other good brand)
2 tblsp Cumin, ground
2 tblsp Spanish sweet paprika
2 tblsp Oregano, dried (preferably the Greek variety)
4 Red peppers, dried (or 2 tblsp crushed)
2 tsp Black pepper, freshly ground
1 tsp MSG (Accent)
2 tsp Salt
1 tsp Coriander (crushed or ground)
2 tblsp Maggi Seasoning
1/4 cup Tiger Sauce
16 oz Beef broth
2 cup Tomato sauce (15 oz. Each)
1 cup Tomato paste (12 oz)
1 cup Italian plum tomatoes, whole, diced
2 tblsp Masa Harina (or flour)
1 lb Black beans (optional), soaked overnight
1 Beer from a good microbrewery like Ballard Bitters
Walla Walla sweets, diced, for garnish
Monterey Jack cheese, shredded, for garnish
Wash beans carefully and soak in enough salted water
overnight to cover
them by 2 inches of water. Bring to a boil and simmer the
next day until
tender (usually 2-3 hours).
In the meantime, heat 2 tblsp of oil in a large, heavy skillet. Add
garlic,
onions, bell peppers, and celery. Cook until the onions are
clear. Remove
and reserve.
Mix ground meats. Add 1 T. Oil to skillet and saute meat, cooking on
high heat until thoroughly browned. Drain fat. Remove ground meat and
reserve. Brown cubed meat, drain, and reserve. Place reserved
vegetables and meats in chili pot along with linguica (or Andouille).
Add all remaining vegetables, spices and liquids (except the beer, Masa
Harina, or beans), a little at a time, stirring and mixing thoroughly
between additions. Carefully bring temperature up to a simmer.
Cook covered on very low heat approximately 5 hours. Adjust the
consistency after 3 hours. If too thin, uncover and reduce by turning
up heat (carefully) slightly. If it is still not the desired
consistency, add masa
harina (or flour) to thicken, beer to thin, as
needed. Taste and adjust for
spices carefully (the flavor will develop
as the chili cooks). It should be hot
enough to be memorable, but not
so hot it takes the skin off the roof of
your mouth. ItUs better to
sneak up on hot. You canUt take it out. If it
cries out to be hotter,
add just enough Louisiana hot sauce.
Finally, and only if you absolutely must, add the beans. A chili purist
would
jettison them without a second thought. If you can't bring
yourself to do it,
but want to serve the chili beanless as God intended,
serve the beans on
the side and let people indulge their own leguminous
perversions.
Serve topped with chopped Walla Walla sweets, shredded Monterey Jack
cheese, and a pinch of parsley.
Makes
20 servings
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