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Judicial Misconduct Beef~ Pork~ Sausage Chili

Category: Main Course

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(4.0) by 2 users

Ingredients:

3 lb Ground beef, the leanest, chili grind
2 lb Round steak, extra lean (or flank steak), cubed
1 lb Pork shoulder, extra lean, chili grind or cubed
1 lb Linguica or andouille sausage, chopped fine
3 Purple onions, large, chopped small
3 Walla Walla Sweet Onions, or other sweet onion
6 Garlic cloves, finely minced
2 cup Green Chiles, chopped (Ortega or other good brand)
2 Green peppers, chopped small
2 Red peppers, chopped small
2 Celery ribs, minced
1/4 cup Parsley, minced
8 tbsp Chili powder (GebhardtUs or other good brand)
2 tbsp Cumin, ground
2 tbsp Spanish sweet paprika
2 tbsp Oregano, dried (preferably the Greek variety)
4 Red peppers, dried (or 2 tblsp crushed)
2 tsp Black pepper, freshly ground
1 tsp MSG (Accent)
2 tsp Salt
1 tsp Coriander (crushed or ground)
2 tbsp Maggi Seasoning
1/4 cup Tiger Sauce
16 oz Beef broth
2 cup Tomato sauce (15 oz. Each)
1 cup Tomato paste (12 oz)
1 cup Italian plum tomatoes, whole, diced
2 tbsp Masa Harina (or flour)
1 lb Black beans (optional), soaked overnight
1 Beer from a good microbrewery like Ballard Bitters Walla Walla sweets, diced, for garnish Monterey Jack cheese, shredded, for garnish

Instructions:

Wash beans carefully and soak in enough salted water overnight to
cover them by 2 inches of water. Bring to a boil and simmer the next
day until tender (usually 2-3 hours).

In the meantime, heat 2 tblsp of oil in a large, heavy skillet. Add
garlic, onions, bell peppers, and celery. Cook until the onions are
clear. Remove and reserve.

Mix ground meats. Add 1 T. Oil to skillet and saute meat, cooking
on high heat until thoroughly browned. Drain fat. Remove ground meat
and reserve. Brown cubed meat, drain, and reserve. Place reserved
vegetables and meats in chili pot along with linguica (or Andouille).
Add all remaining vegetables, spices and liquids (except the beer,
Masa Harina, or beans), a little at a time, stirring and mixing
thoroughly between additions. Carefully bring temperature up to a
simmer.

Cook covered on very low heat approximately 5 hours. Adjust the
consistency after 3 hours. If too thin, uncover and reduce by
turning up heat (carefully) slightly. If it is still not the desired
consistency, add masa harina (or flour) to thicken, beer to thin, as
needed. Taste and adjust for spices carefully (the flavor will
develop as the chili cooks). It should be hot enough to be memorable,
but not so hot it takes the skin off the roof of your mouth. ItUs
better to sneak up on hot. You canUt take it out. If it cries out to
be hotter, add just enough Louisiana hot sauce.

Finally, and only if you absolutely must, add the beans. A chili
purist would jettison them without a second thought. If you canUt
bring yourself to do it, but want to serve the chili beanless as God
intended, serve the beans on the side and let people indulge their
own leguminous perversions.

Serve topped with chopped Walla Walla sweets, shredded Monterey Jack
cheese, and a pinch of parsley.