Recipe - Big Mikes Chili

CROUCH NNBB09A
9 New Mexico Peppers *
9 California Red Peppers*
1 pound Bacon in FP fine
4 md Onions chopped
8 Cloves garlic chopped
Fine
Louisiana Hot Sauce
Salt & Pepper
2 pound Pork Sausage
5 pound Beef**
4 cup Beef broth (fresh is best
8 ounce Tomato sauce
2 tablespoon White vinegar
6 tablespoon Ground cumin
2 tablespoon New Mexico Chili Powder
1 teaspoon Cayenne pepper
1 tablespoon Sugar
2 tablespoon Paprika
2 tablespoon Regular chili powder
1 tablespoon 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 cup 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 timeover
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