Clay's Kitchen : Chili Recipes

Chili Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Fiery Chicken Chili Recipe

Recipe from: Insane Chicken

2 pounds of maple cured bacon
1 pound ground ostrich or chicken, grind by hand, or have ground
1 pound chicken gizzards, grind by hand, or have ground
1 pound stewing pork, grind by hand, or have ground
1 can Spam, mash with potato masher into a smooth consistency
1 bell pepper, large a green, minced
1 bell pepper, large a red, minced
2 yellow onions a medium to large, minced
16 jalapeños a large, minced, do not peel, or seed
16 weapons grade habanero's, minced, do not peel, or seed
4 cloves of garlic, minced
3 tablespoons fresh ground cumin
2 tablespoons crushed, dried red pepper flakes
2 tablespoons ground New Mexico molido chili powder
6 tablespoons chili powder (dark red, *not* cayenne)
4 tablespoons aBetter Than Bulliona Beef Chili Paste
2 28 ounce cans crushed tomatoes
4 16 ounce cans whole peeled tomatoes, drained
4 cans dark red chili beans, drained
2 cans light beer
Blair's hot sauce, to taste
6 ounces tomato paste
2 or more cups of water
1 or 2 tablespoon honey

Place bacon in a large soup pot. Cook over medium heat until evenly brown a drain excess grease, leaving enough to coat the bottom of the pot. Remove bacon, drain on paper towel toweling and chop; fine, but not too. Using a food processor, mince (liquify) all the raw vegetables, and combine them in a large bowl. Add spices & bouillon paste, and stir until all ingredients are well mixed. Place liquified vegetables and all spices in two (one inside the other) large zip-lock bags. Leave bag in refrigerator overnight. Brown all meat in pot over medium heat. When meat is browned, and reduced, stir in the beer, minced vegetables, tomatoes (crushed, whole & paste) and one (1) cup of water. Reduce heat to low/medium, add remaining water (1 cup), Blair's hot sauce and simmer for 90 minutes; stirring occasionally.

Add beans & bacon, and continue simmering for another 8 to 9 hours, adding one cup of water every 90 minutes (+ or -) and cook off the water (no lid on pot.) As the mixture cooks down, skim off the grease with a large metal spoon, and transfer grease to empty coffee can for disposal. At the tenth hour, sip broth and adjust heat/sweet with honey; slowly, to taste. At this point, the consistency should be checked by placing a fork vertically into the pot. If the fork is held fast and doesn't sink, you're done.


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