Recipe - Dog Breath Chili

WAYLAND GWXW83A
5 md Medium onions*
2 Green peppers seeded*
6 lg Celery stalks*
2 Jalapeno peppers seeded*
8 Cloves garlic*
2 pound Good quality pork sausage
4 pound Cubed beef
4 pound Cubed pork
60 ounce Stewed tomatoes
8 ounce Diced green chilies
36 ounce Tomato sauce
12 ounce Chili powder
2 tablespoon Cumin powder
1 One half teaspoon Tobasco
1 cn Beer
2 qt Water
1 tablespoon Salt
1 tablespoon Black pepper
1 tablespoon Sugar

* dice and saute these ingredients in a mixture 2 tablespoons olive oil
and 4 tablespoons vegetable oil. Whew! I feel the kitchen heat from this
one. My recipe will make a mediumwarm chili. Some folks might consider it
hot...it just depends on their experience with chili. If you consider it
might be too hot; cut back on the jalapeno pepper and/or the Tobasco. Leave
in the chili powder. add meat and brown (I usually brown in a separate
large cast iron skillet or dutch oven, drain most of the juices and add to
the vegetables. Purists would add all the drippings.) What size servings do
you want? This will probably fill 50+ small servings. If you want more,
consider increasing proportionally, or (heaven forbid this come from the
mouth of a Texan) add beans. add ingredients, cook 3 hours on low heat, and
stir every 1015 minutes to keep bottom ingredients from burning. Up to 3
lbs. dried pinto or kidney beans (soaked overnight) can be added during the
last One half hour of cooking, if desired. If you want to thicken the chili, add
One half cup mesa flour blended with water to the chili in the last 15 minutes
of cooking. Let me know how this turns out. I have won a couple of chili
cookoffs with this recipe. However, it has never tasted the same way
twice. Cooking with or without the drippings will make a difference in the
"richness" of flavor. I choose to drain off the fat to cut back on the
saturated fat content. Skim off the fat after cooking. This freezes well.
Bon appetit, y'all! Jim in Dallas FROM: JIM WAYLAND (GWXW83A)

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