Title: Kick Ass Chili!
Categories: Fixed
Yield: 1 Servings

----------------------------------THE MEAT----------------------------------
1 lb Ground beef
1 lb Hot pork sausage; ground
1 lb Smoked sausage; * see note

------------------------------THE VEGGIE STUFF------------------------------
1 lg Onion; coarsely chopped
2 Cloves garlic; minced (or
-more)
1 lg Bell pepper; cut in 3/4"
-chunks
1/3 c Yellow corn meal
2 cn Chopped tomatoes; (28oz.
-each)
2 cn Kidney beans; (27oz. each)**

---------------------------------THE SPICES---------------------------------
1 tb Ground oregano
3 tb Chili powder
1 ts Ground coriander
1 1/2 ts Celery seed
1/8 ts Cayenne pepper; *** see note
1 tb Tabasco sauce; *** see note
1 ts Mustard
2 Dried serano chiles; *** see
-note (2-4)
1/8 ts Dried habanero peppers;
-(powdered) ***
1 ts Paprika
1/8 c Red wine

* Cut this up into 1/2" chunks. I don't recommend using more than 1 Lb.
because it'll make it taste like spaghetti sauce! :-(

** Drain and reserve 1/2 of the liquid to mix with the corn meal

*** These things just add the "Zing" and not much full bodied flavor. That
is what the wine and other things do for it.

1. In a large pot, brown the beef, pork, onions and garlic over medium
heat.

2. After the above is browned, add the bell pepper and the smoked sausage.
Cook for 5 to 10 more minutes.

3. Reduce heat to low (and drain most of the fat IF YOU ARE WATCHING
THINGS!)

4. Blend in the tomatoes and spices and simmer for 5-10 minutes.

5. Stir in the drained beans. In a small bowl, mix the bean liquid with the
corn meal until it's like pancake patter.

6. Mix the "batter" into the chili and simmer for 10 to 15 minutes or MORE.
I simmer my batchs for about 2 hours, so use your judgement on this.

7. Sprinkle with Mozzarella or Gouda cheese and serve with sourdough bread.
Or, make a Chili sandwich with a good sourdough roll.

FOR THE BEST TASTE, FREEZE THE RESULT TO "CURE" THE MIX! THAW, HEAT AND
SERVE. I AM NOT RESPONSIBLE FOR THE SIDE EFFECTS OF THIS RECIPE! IT IS VERY
VERY HOT!:-) NOT FOR THE WEAK AT HEART!

Busted by Christopher E. Eaves

Recipe by: Bryan Peterson (Bryanp@cts.com)

Posted to recipelu-digest by "Christopher E. Eaves" on
Mar 15, 1998