Recipe - Kfa (Kick F***Ing A**) Chili!

THE MEAT
1 pound Ground beef
1 pound Hot pork sausage; ground
1 pound Smoked sausage; see note

THE VEGGIE STUFF
1 lg Onion; coarsely chopped
2 Cloves garlic; minced (or
more)
1 lg Bell pepper; cut in 3/4"
chunks
1/3 cup Yellow corn meal
2 cn (28oz) chopped tomatoes
2 cn (27oz) kidney beans (see
note)

THE SPICES
1 tablespoon Ground oregano
3 tablespoon Chili powder
1 teaspoon Ground coriander
1 One half teaspoon Celery seed
1/8 teaspoon Cayenne pepper; see note
1 tablespoon Tabasco sauce; see note
1 teaspoon Mustard
2 (up to)
4 Dried Serano chiles; see
note
1/8 teaspoon Dried Habanero peppers;
powdered (see note)
1 teaspoon Paprika
1/8 cup Red wine

NOTE #1: 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! :(

NOTE #2:Drain and reserve One half of the liquid to mix with the corn meal.

NOTE #3: These things just add the "Zing" and not much full bodied flavor.
That is what the wine and other things do for it.

1. In a large pot, brown the beef, pork, onions and garlic over medium
heat.

2. After the above is browned, add the bell pepper and the smoked sausage.
Cook for 5 to 10 more minutes.

3. Reduce heat to low (and drain most of the fat IF YOU ARE WATCHING
THINGS!)

4. Blend in the tomatoes and spices and simmer for 510 minutes.

5. Stir in the drained beans. In a small bowl, mix the bean liquid with the
corn meal until it's like pancake patter.

6. 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.

7. 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 THIE RECIPE! IT IS VERY VERY HOT!:)
NOT FOR THE WEAK AT HEART!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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