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September 7th 03, 10:08 PM

Keith Hosman wrote:
On 07 Sep 2003 15:38:52 GMT, wrote:

Emeril rocks, I've thought about sending him my prize winning chili
recipe..

Post it here..I love good chilli..mmmmmmm!

Ok, I never use measurements so it's not going to be exact.
and I use absolutely no chili powder or canned items.

I usually make huge batches so I'll try to adjust down (from 20 lbs.
of meat to a more family oriented size)

Start with 2 pounds of italian sausage and 2 pounds of ground beef.
put them in a iron skillet with 2 large fresh chopped onions, 2 cloves
of fresh crushed garlic, fresh green bell peppers diced, fresh
jalapeno peppers dices, fresh thai chili peppers diced. Cooking the
peppers, onions, and garlic together with the meat brings out the
flavors. When the meat is just about completely cooked I pour in about
2 ounces of jack daniels, the alcohol cooks off but leaves a good
flavor.

While the meat is cooking I have a stock pot going at a slow simmer
with the beans (I use a combination of pinto, black, and kidney beans,
there were dried beans that I soaked and cooked) tomato sauce, and
diced tomatoes.

When the meat is completely cooked I put the contents from the skillet
into the stock pot, and as a finishing touch I put just a pinch of
brown sugar and shave just a bit of cinnamon, some sweet to go with
the heat gives it that extra touch.

You'll have to experiment with the ammount of peppers to use depending
on how spicy you like your chili.

I slow cook mine for about 3 days, I like it thick.

73 de Keith

Hey, that sounds pretty good. I may have to try a batch of
it. I sometimes add some ground bambi to mine, think that would
be ok?

--
GO #40

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