Clay's Kitchen : Chili Recipes

Chili Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Texas Road-Kill Chili

Recipe by: Ted Rockwell


4 pounds. fresh road-kill 1 teaspoon. black pepper
2 beers or 750ml zinfindel 1-3 tsps. oregano
2 jalapeño peppers (chopped) 1 tablespoon. cumin powder
2-4 tbsps. chili powder ** 1 tablespoon. salt
4 cloves crushed garlic 1 16 ounce. can Cantadina tomato sauce
1 tablespoon. finely chopped green onions 1 tablespoon finely chopped bell pepper

** I recommend using ground chili peppers from Texas or New Mexico.
The chili pepper is the key ingredient, so your choice of chili
pepper will significantly affect the flavor & fire of your chili.

(This is REAL Chili - - So, No... There Ain't No Beans !)

Grind up 4 pounds of fresh road-kill. (Note: sometimes, due to the condition
of the road-kill, grinding up may not be necessary). Just about anything is
acceptable (armadillo, rabbit, possum, chicken, unidentified...), but stay
away from skunks since their odoriferousnous may have a negative effect on
the final result. If you live in an area where there's not much highway
traffic, or where urbanization has scared off all the critters and your
neighbors keep their pets indoors, then you can use the following 4.75 pounds
meat as a substitute:

2 pounds. ground beef (chili grind)
1 pound. venison (chili grind) .. pork is ok
1 pound. ground Italian sausage
12 ounce. Mexican chorrizo sausage

Mix all the meat in a large kettle. If using the "substitute" ingredients
above, then cut open the chorrizo wrapping and squeeze out the contents into
the mixture of other meats. Brown the meat, stirring occasionally to mix well.
Once the meat has browned, add the tomato sauce, beer (or wine) and all of
the seasonings. It is a good idea at this early juncture to use only half of
the chili pepper and oregano and reserve the rest until later so that you can
season to your taste.

Cook over low-medium heat for 30 minutes, stirring occasionally to prevent
sticking, then reduce heat to low and cover. Cook covered for 1 hour,
stirring from time to time. Sample for taste, increase seasoning as desired,
and cook on low for another hour, stirring occasionally.

Sample again and add additional cumin, chili pepper, oregano, jalapeños or
critters to suit your taste; turn off heat and place in the refrigerator over
night. Reheat on the following day and serve. For an especially tasty
presentation, serve up in bowls and sprinkle the top with chopped white
onions and shredded Monterrey Jack and cheddar cheeses. Feeds 6 to 8. Enjoy!

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