Judicial Misconduct Beef, Pork, Sausage Chili

Recipe Ingredients

3 lbs	1362g / 48oz	Ground beef - the leanest, chili grind
2 lbs	908g / 32oz	Round steak - extra lean
1 lb	454g / 16oz	Pork shoulder - extra lean, chili grind or cubed
1 lb	454g / 16oz	Linguica or andouille - sausage, chopped finely
3		Purple onions - large, chopped small
3		Walla Walla sweet onions - or
		Sweet onion
6		Garlic cloves - finely
2 cups	292g / 10oz	Green chiles - chopped
		OR other good - brand)
2		Green peppers - chopped
2		Red peppers - chopped small
2		Celery ribs - minced
1/4 cup	23g / 0.8oz	Parsley - minced
8 tablespoons	120ml	Chili powder - (Gebhardtus or, other good brand)
2 tablespoons	30ml	Cumin - ground
2 tablespoons	30ml	Spanish sweet paprika
2 tablespoons	30ml	Oregano - dried (preferably
		Greek variety)
4		Red peppers - dried, crushed
2 teaspoons	10ml	Black pepper - freshly
1 teaspoon	5ml	Msg - (accent)
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Coriander - (crushed or, ground)
2 tablespoons	30ml	Maggi seasoning
1/4 cup	59ml	Tiger sauce
16 oz	454g	Beef broth
2 cups	474ml	Tomato sauce - (15 oz. Each)
1 cup	237ml	Tomato paste - (12 oz)
1 cup	62g / 2.2oz	Italian plum tomatoes - whole, diced
2 tablespoons	30ml	Masa harina - (or flour)
1 lb	454g / 16oz	Black beans - (optional), soaked overnight
1		Beer
		Garnish - Monterey Jack cheese

Recipe 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. It's better to sneak up on hot. You can't 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 can't bring yourself to do it, but want to serve the chili bean-less 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.

Source:
Contributed by Kit Anderson

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