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Kick Ass Chili!

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CATEGORY CUISINE TAG YIELD
Meats, Grains Fixed 1 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 Chopped tomatoes, 28oz.
each
2 Kidney beans, 27oz. each**
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 Dried serano chiles, *** see
note 2-4
1/8 t Dried habanero peppers
powdered ***
1 t Paprika
1/8 c Red wine

INSTRUCTIONS

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! :-(  ** Drain and
reserve 1/2 of the liquid to mix with the corn meal  *** 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 THIS RECIPE!  IT IS VERY VERY
HOT!:-) NOT FOR THE WEAK AT HEART!  Busted by Christopher E. Eaves
<cea260@airmail.net>  Recipe by: Bryan Peterson (Bryanp@cts.com)
Posted to recipelu-digest by "Christopher E. Eaves"
<cea260@airmail.net> on Mar 15, 1998

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