Chili recipe of the week #2

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Der Alta

Der Alta

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Chili recipe of the week #2:
(FYI, I've not posted week #1)

It's happened two Fridays in a row, one more and it can be considered a trend.

The office BBQ's on Friday for Lunch, and I've made chili last week and this week.

So here's today's recipe:

6 porkchops
2 lbs Ground Turkey
6 sweet Italian sausages
4 chinese pork sausages.
1 can crushed tomatoes (w/ garlic)
1 can diced tomatoes (w/ garlic)
1 small can of diced tomatoes
1 large container of salsa
2 cans small red beans
1 can small black beans
other spices noted in directions

Brown the Turkey and add paprika
Mix Turkey large pot w/ diced tomatoes and beans, simmer on low heat
Slice open sausages and cook thoroughly
Mix Sausages into pot, stir evenly
Fire up grill, and roast porkchops w/ cilantro and cinnamon
Slice porkchops into ½" cubes, add to pot.

Add copious amounts of Chili powder to taste.

As pot simmers, reduce excess liquid. When fixin's begin to burn onto pot, and 90% of the liquid has been reduced, add 6 oz. of a hearty dark beer. Chug remainder of beer.

Set in crock pot over night, making sure to layer napkins around and under pot in case of overflow.

Morning (6+ hours later) place in large stainless steel pot, add small can of tomatoes, mix thoroughly and reheat when ready to serve.

Serves roughly 8-10 people.

AO
 
emm chili in the middle of HOT-AS-HELL summer...
but the recipe looks/sounds good :)
 
I'll have to make this when I'm freezing my ass of in a Wisconsin winter, but since its 80 right now, i'm gonna take a pass :)
 
Mmm sounds good...

I'll have to agree though, it's much too hot. ;)
 
Looks interesting, but sounds like a lot of prep time.

Post the first one, when you get a chance.
 
Sounds good Alex!

Interesting that you used cinamon in there. I might just have to give that a try the next time I make a batch of chili.
 
The chili was devoured, even with it being near 80 degrees here on the east coast. It was very good chili, and more sweet than hot. In fact, I'd note this one as being the least spicy I've ever made.

The cinnamon on the pork was a nice touch, in that you could taste a very slight twinge of it. Just enough to know that it was there, but not enough for most people to figure out that it was cinnamon. And really a spur of the moment addition.

All told, I started at 6:30 last night and ladeled into the crock at 10:45. So about 4 hours(which was about right, as I had 4 empty beers on the counter.

I've found a butcher shop nearby that I can get Duck and Goat for next weeks concoction.

AO
 
Originally posted by Der Alta
All told, I started at 6:30 last night and ladeled into the crock at 10:45. So about 4 hours(which was about right, as I had 4 empty beers on the counter.
Click to expand...

:lol:👍
 
Yeah, no need to make it spicy when folks aren't payin for it.
I usually make something spicy at work when I know that it will force the customer to buy more drinks, especially expensive alcoholic beverages.


Duck chili would be great, maybe go with an asian flare to it. Like a Chinese Chili.
Maybe do something like a sweet and sour chili?

You can use asian herbs and veggies in your chili such as:


Red bell peppers,
cilantro,
Green onions
Rice instead of beans?
Red onions
carrots,
a touch of sesame oil
There are TONS of spicy asian chilis.

Just some ideas to kick around.

However, I'm not to sure about the goat though. Never worked with goat meat. What direction do you intend to go with it?
 
Well, the Goat would replace the Porkchops, and the Duck would replace the Turkey in the recipe.

I've got a few friends that cook chili, and everybody gets together for it. My biggest problem is that they always cook variations of Beef Chili. The occasional venison shows up during hunting season, but it's mostly dead cow.

I'm experimenting with different meats to gain a different flavor. The only apprehension I have about Duck is it's tendency to be greasier tasting than Chicken. However it is dark meat, which eliminates one of the drawbacks of pork. White meat tends to appear lighter and makes a deep red color tougher to obtain.

The oriental flavor is a fantastic idea. In fact, the Chili cook-off I usually attend is also graded on "theme". I know a few great looking asian ladies I could dress up in kimono's :D

While I love Spicy Chili, it seems that noone else does, therefore I'm forced to pander to the lowest common denominator. It is likely that I'll test out a hot chili without telling them one of these days.

Carrots? :odd: Hmmm....food for thought...

AO
 
Hmm. Duck.

I LOVE duck.

You could bown the skin side of the duck in a larg epan, which would draw the fat out. Then, remove the duck to a side board, leaving the fat in the pan.

Remove the skin from the duck and eat it (cook's perk).

Use some other reasonably-flavoured meat mince (lamb?), cooked in the duck fat, with onions, chilli powder and cumin.

While that's cooking, cube the duck and add it to the meaty mix.

Cook down with chopped tinned tomatoes and coconut milk.

As it's coming ready, add fresh chillis for spice, and lemon juice for freshness. Serve on rice that's been boiled in heavily-salted water.

Yum.
 
Chili.
Hmm... I believe that is the spiciest thing we can get in this country. That thing comes from Mexico.

However if you want to burn your tongue, get the Peruvian chili.
 
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