You asked for it..., Secret squirrel chili recipe Options

[jwalters]

(IMG:http://www.914world.com/bbs2/html/emoticons/wink.gif) The following is for personal consumption use only--if I see this show up on a store shelve anywhere I will sue...hehe... (IMG:http://www.914world.com/bbs2/html/emoticons/biggrin.gif)

The following will feed 2-45 people ( some of you rednecks will suck the whole pan down in one gulp--do not even say you won't, cause I lived in Mississippi and Alabama for awhile and know better.. (IMG:http://www.914world.com/bbs2/html/emoticons/beer.gif) )


8 lbs of ground beef
3 tubes of hot breakfast sausage
1 bag of white potatoes
1 jar of Pace,or (equivelant) jalapeno SALSA, very hot style
2 large yellow onions
1 small jar of pre-chopped garlic in its own juice
2 cups of chili powder
1 large green bell pepper
2 cans of Old El Paso or (equivelant) diced green chilis (do not drain)
3/4 cup garlic powder (not garlic salt!!!)
1/4 cup coarse ground black pepper
1/3 cup sea salt (raw, unprocessed)
4 large cans of crushed tomatoes
1 lg. can tomato sauce
1 lg can of fire roasted tomatoes
1 stick of butter (butter-not margarine thar red-neck!)

Follow fully and carefully:

wash and chop up the potatoes into cubes of size of your preference--place in glass casserole with one stick of butter ( anybody who uses margarine at this point should be shot , drawn and quartered) stir only once during cooking when butter melts--(oven at no higher than 350 degrees) cook until tender, yet crusty..

I large (preferably electric) cooker on a heat range no higher than 225 degrees place ground beef, salsa, diced onions, diced bell pepper, full jar with juice of chopped garlic, garlic powder, salt , pepper, and diced chilis---do not just brown---mix continually for at least 2 hours at 225 degrees. At this point drain 1/2 of beef mix only till somewhat dry--leave the rest in the cooker.

Brown the sausage on the stovetop--drain till just moist.

Now add all the meat together in the cooker and add all the tomato product--

At this time coat the entire surface with a light hazing of garlic powder---

simmer this concoction @ 225 degrees for at least 3 hours---

Do not add potatoes until ready to eat, or else they will lose their "essence".

Season to individual preference--although at this point I did not season at all for the competition.......

The point is to fuse all the flavor into the meat--then as it simmers it will season the sauce to just right---has a very good bite--with an incredible aftertaste--the heat is just right ---you know it is there- yet it does not kill your taste buds

Enjoy with judicious and copiuos amounts of your favorite frosty alcoholic beverage.


Have a great one!!!! (IMG:http://www.914world.com/bbs2/html/emoticons/beerchug.gif) (IMG:http://www.914world.com/bbs2/html/emoticons/beerchug.gif) (IMG:http://www.914world.com/bbs2/html/emoticons/beerchug.gif)