AlabamaJack
eXtreme
I made about 3 gallons of chili Friday afternoon and have eaten on it all weekend, even brought some for lunch today.
Recipe follows: Recipe makes about 3 gallons.
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)
* all peppers grown in garden except where otherwise stated
Brown all meats. While meats are browning open tomato's and pour in large stock pot (20 qt) and turn on medium low.
Dice onions, peppers, and add all other ingredients while meat is browning. Note: Only add 750 ml of wine at first and add the rest for the consistency you like.
Add meat and slow cook for 6 hours (I actually leave mine on low for 2 days - helps float the capsaicin).
Burn is almost complete, except no lip burn - will have to add pequin or tepin from the garden this coming year. Front to back side to side top to bottom and down throat a fine warm burning feeling. Is enough to give me the capsaicin rush.
If you try this recipe, Bon Apetite. If you try this recipe and need to get rid of the floaters (because of CASI standards), simply put all "chunky" veggies and peppers in a Cuisenart food processor and puree. Recipe will cook quicker if you do this.
Recipe follows: Recipe makes about 3 gallons.
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)
* all peppers grown in garden except where otherwise stated
Brown all meats. While meats are browning open tomato's and pour in large stock pot (20 qt) and turn on medium low.
Dice onions, peppers, and add all other ingredients while meat is browning. Note: Only add 750 ml of wine at first and add the rest for the consistency you like.
Add meat and slow cook for 6 hours (I actually leave mine on low for 2 days - helps float the capsaicin).
Burn is almost complete, except no lip burn - will have to add pequin or tepin from the garden this coming year. Front to back side to side top to bottom and down throat a fine warm burning feeling. Is enough to give me the capsaicin rush.
If you try this recipe, Bon Apetite. If you try this recipe and need to get rid of the floaters (because of CASI standards), simply put all "chunky" veggies and peppers in a Cuisenart food processor and puree. Recipe will cook quicker if you do this.
Thankfully she doesn't get mad when I use it in recipes! hehe
