Big Mike's Chili

Title:
Big Mike's Chili

Yield:
12 Servings

Categories:
Main
Dishes,
Tex-mex,
Beef




Ingredients:





          CROUCH NNBB09A


     9    New Mexico Peppers *


     9    California Red Peppers*


     1 lb Bacon -- in FP fine


     4 md Onions -- chopped


     8    Cloves garlic -- chopped


          Fine


          Louisiana Hot Sauce


          Salt & Pepper


     2 lb Pork Sausage


     5 lb Beef**


     4 c  Beef broth (fresh is best


     8 oz Tomato sauce


     2 tb White vinegar


     6 tb Ground cumin


     2 tb New Mexico Chili Powder


     1 ts Cayenne pepper


     1 tb Sugar


     2 tb Paprika


     2 tb Regular chili powder


     1 tb MSG


          Beer






 *Dried **(use a real good cut like a cross rib roast and have your butcher


 grind it in "chili grind" dried Rule #1 in Chili Cookoffs: If you know


 beans about chili, you know chili ain't got no beans! This recipe is a lot


 of work, but well worth it! Oregano Tea (bring 2 c water to boil; add 2 T


 dried oregano leaves. Brew like tea; stain, reserving liquid) Remove the


 stems, seeds, and veins from peppers; add to boiling water 30 minutes. Use


 a knife and strip meat off peppers, discard skins; put into food processor


 with enough beer to make the consistency of tomato sauce. Divide the bacon,


 garlic, onions, sausage and beef into thirds. We are going to fry up the


 mixture 1/3 a time. Fry up the bacon (mostly for grease) until just about


 crisp. Add garlic, and after 30 seconds, add onions, hot sauce to taste,


 salt and pepper. When the onions are translucent, add the sausage. When


 about half cooked, add beef. When the mixture is about medium, drain the


 grease and refry until well done (this sears the meat and keeps the flavor


 in). When done, put into pot. Repeat for next 1/3 and last 1/3. Stir in the


 pepper paste (from above), broth, and tomato sauce. Take your time--over


 low heat. Then add the remaining ingredients, one at a time, slowly. Add


 enough beer to keep the consistency to your liking. Now adjust the spices


 like a real expert! Cook over low heat 2+ hours, and you'll have one fine


 bowl of red! Enjoy! Mike FROM: MIKE CROUCH (NNBB09A)


 


 Recipe By     :


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip