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Kfa (kick F***ing A**) Chili!

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CATEGORY CUISINE TAG YIELD
Meats, Grains Meat 12 Servings

INGREDIENTS

1 lb Ground beef
1 lb Hot pork sausage, ground
1 lb Smoked sausage, see note
1 Onion, coarsely chopped
2 Cloves garlic, minced or
more
1 Bell pepper, cut in 3/4"
chunks
1/3 c Yellow corn meal
2 28-oz chopped tomatoes
2 27-oz kidney beans see
note
1 T Ground oregano
3 T Chili powder
1 t Ground coriander
1 1/2 t Celery seed
1/8 t Cayenne pepper, see note
1 T Tabasco sauce, see note
1 t Mustard
2 up to
4 Dried Serano chiles, see
note
1/8 t Dried Habanero peppers
powdered see note
1 t Paprika
1/8 c Red wine

INSTRUCTIONS

NOTE #1: Cut this up into 1/2" chunks. I don't recommend using more
than 1 Lb.  because it'll make it taste like spaghetti sauce! :-(  NOTE
#2:Drain and reserve 1/2 of the liquid to mix with the corn meal.  NOTE
#3: These things just add the "Zing" and not much full bodied  flavor.
That is what the wine and other things do for it.  In a large pot,
brown the beef, pork, onions and garlic over medium  heat. After the
above is browned, add the bell pepper and the smoked  sausage. Cook for
5 to 10 more minutes. Reduce heat to low (and drain  most of the fat IF
YOU ARE WATCHING THINGS!) Blend in the tomatoes  and spices and simmer
for 5-10 minutes. Stir in the drained beans. In  a small bowl, mix the
bean liquid with the corn meal until it's like  pancake patter. Mix the
"batter" into the chili and simmer for 10 to  15 minutes or MORE. I
simmer my batchs for about 2 hours, so use your  judgement on this.
Sprinkle with Mozzarella or Gouda cheese and serve  with sourdough
bread. Or, make a Chili sandwich with a good sourdough  roll. FOR THE
BEST TASTE, FREEZE THE RESULT TO "CURE" THE MIX! THAW,  HEAT AND SERVE.
I AM NOT RESPONSIBLE FOR THE SIDE EFFECTS OF THIE  RECIPE!  IT IS VERY
VERY HOT!:-) NOT FOR THE WEAK AT  HEART!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
CHILE-HEADS ARCHIVES  From the Chile-Heads recipe list.  Downloaded
from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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