AJ's Red (Chili)
Manufacturer: AlabamaJack
Website: Blog
Ingredients: Link
4 Lb Chili Grind Top Sirloin
2 Lb Ground Pork
12 Oz Mild Italian Sausage (5 links)
12 Oz Hot Italian Sausage (5 links)
2 12 oz Tubes Chorizo
6 16 Oz cans Hunts Fire Roasted Tomato's
2 Large White Onions Diced
*1 Habanero Pepper
*5 Tabasco Peppers
*6 Jalapeno Peppers
*4 Serrano Peppers
*2 Hot Chili Peppers
8 Tbsp Chili Powder (Home-made from store bought dried Cascabel, Arbol, and Pasilla peppers)
3 Tbsp Cumin
1 Tbsp Black Pepper
1 Tbsp White Pepper
4 Tbsp Crushed Fresh Garlic
1500 ml (1.5 Liter) Sunset Blush Wine (from wife's Boxo Wine)
A great chili! You can taste all the different meats and peppers used. The ingredients say one hab, and you can taste it! You know that great fresh pepper taste you get from the good hot sauces, this chili has that. The combination of peppers rounds out the flavor nicely. It also has the classic chili flavor... the "no bean" bowl of red. Once you eat this chili you'll never eat chili with beans again.
I received it in a preserves jar. I heated the ol' bad boy on the grill over a handful of coals and dumped it on some fresh chips from a local Mexican joint. Some good orange grease rolled around the bottom of the plate.
I don't like big clumps of ground meat in chili, too many of those and it's like a bowl of meatballs. This chili had a couple clumps, maybe two or three, but the rest was a nice consistency.
The heat is a bit of a tingler but that's it. Chili isn't usually a real scorcher, but this could go up a few notches. I liked that hab flavor from the one hab, I'd say add a few more... or a bushel more
It may have needed a dash of salt. A dash! But maybe you are leaving that up to the consumer.
Seriously though, all the flavors came together, nothing was out of place. The beef, the pork, the different peppers; fresh and dry, the wine... You've got something here AJ!
Heat, from Nada To Naga: 3
Overall: 9 I give it a 9. Minor deduction for a few clumps of meat, and lack of heat.
Manufacturer: AlabamaJack
Website: Blog
Ingredients: Link
4 Lb Chili Grind Top Sirloin
2 Lb Ground Pork
12 Oz Mild Italian Sausage (5 links)
12 Oz Hot Italian Sausage (5 links)
2 12 oz Tubes Chorizo
6 16 Oz cans Hunts Fire Roasted Tomato's
2 Large White Onions Diced
*1 Habanero Pepper
*5 Tabasco Peppers
*6 Jalapeno Peppers
*4 Serrano Peppers
*2 Hot Chili Peppers
8 Tbsp Chili Powder (Home-made from store bought dried Cascabel, Arbol, and Pasilla peppers)
3 Tbsp Cumin
1 Tbsp Black Pepper
1 Tbsp White Pepper
4 Tbsp Crushed Fresh Garlic
1500 ml (1.5 Liter) Sunset Blush Wine (from wife's Boxo Wine)
A great chili! You can taste all the different meats and peppers used. The ingredients say one hab, and you can taste it! You know that great fresh pepper taste you get from the good hot sauces, this chili has that. The combination of peppers rounds out the flavor nicely. It also has the classic chili flavor... the "no bean" bowl of red. Once you eat this chili you'll never eat chili with beans again.
I received it in a preserves jar. I heated the ol' bad boy on the grill over a handful of coals and dumped it on some fresh chips from a local Mexican joint. Some good orange grease rolled around the bottom of the plate.
I don't like big clumps of ground meat in chili, too many of those and it's like a bowl of meatballs. This chili had a couple clumps, maybe two or three, but the rest was a nice consistency.
The heat is a bit of a tingler but that's it. Chili isn't usually a real scorcher, but this could go up a few notches. I liked that hab flavor from the one hab, I'd say add a few more... or a bushel more
It may have needed a dash of salt. A dash! But maybe you are leaving that up to the consumer.
Seriously though, all the flavors came together, nothing was out of place. The beef, the pork, the different peppers; fresh and dry, the wine... You've got something here AJ!
Heat, from Nada To Naga: 3
Overall: 9 I give it a 9. Minor deduction for a few clumps of meat, and lack of heat.
Hope you are having a great day