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Judicial Misconduct Chili
Yield: 6 Servings
3 T oil (or bacon
drippings)
3 lb course beef,Ground
2 lb round steak,cubed
1 lb pork shoulder,course ground
1 lb linguica (or andouille)
1 sausage,chopped
fine
3 purple
onions,chopped
3 walla
walla onion
6 garlic
cloves,finely minced
2 can
green chiles,chpd
2 green
peppers,chpd
2 red
peppers,chpd
2 celery
ribs,minced 1/4
c parsley,minced
8 T chili powder
2 T cumin,ground
2 T spanish sweet
paprika
2 T oregano,dried
4 red
peppers,dried
2 t black
pepper,freshly ground
1 t msg (accent)
2 t salt
1 t coriander (crushed
(or)Ground
2 T maggi seasoning 1/4
c tiger sauce
16 oz beef broth
30 oz tomato sauce
12 oz tomato paste
1 can
italian plum...
1 tomatoes,whole,
diced
2 T masa harina (or
flour)
1 lb black beans (optional)
1 beer 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 T 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
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 |
