FEST RECIPE'S

OK enough asked for my chili recipe.

So here it is.

I'm lousy at proof reading, & haven't typed this out for quite some time, so any questions feel free to ask.

I'll get Boats to put up the jambalaya recipe ( I know his base recipe, but he might have adjusted some parts) so he can put up his.

JUDICIAL MISCONDUCT CHILI

PLUMBBILL STYLE

--1 lb Ground beef, the leanest,chili grind
--2 lb top Round, extra lean (or rump roast)
--2 lb Pork shoulder, or loin extra lean
--1 lb Andouille-sausage, chopped fine
--3 TBSP fat from bacon drippings
--3 Purple onions, large, chopped small
--3 Walla Walla Sweet Onions, chopped small
--6 Garlic cloves, finely-minced
--2 Green Chiles, chopped
--2 Green peppers, chopped-small
--2 Red peppers, chopped small
--2 Celery ribs, minced
--1/4 c Parsley, minced
--8 Tbsp Chili powder
--2 Tbsp cayenne pepper---- start with one add the other if you want it hotter.
--2 Tbsp Cumin, ground
--2 Tbsp Spanish sweet paprika
--2 Tbsp Oregano, dried
--4 Red peppers, dried (or 2-tblsp crushed)
--2 tsp Black pepper, freshly-ground
--1 tsp MSG (Accent)
--2 tsp Salt (Kosher)
--1 tsp
--1/4 c Tiger Sauce
--16 oz Beef broth
--2 c Tomato sauce (15 oz Each)
--1 c Tomato paste (12 oz)
--1 c Italian plum tomatoes-whole, diced
--2 Tbsp Masa Harina (or flour)
--1 Beer from a good microbrewery like RedHook ESB

  --Walla Walla sweets, diced, for garnish

  --Monterey Jack cheese, shredded, for garnish

  --Black beans (optional), soaked overnight

BRINE INGREDIENTS
-1.5 cup coarse kosher salt
1.5 cup sugar

2 cup boiling water

2 gallon cold water

2 tablespoon pepper
¼ cup Tony Chachere's more spice

DIRECTIONS

Mix salt, sugar, pepper, and more spice® in bowl and dissolve into boiling water.
Once dissolved, pour into cold water and mix well.
Add beef roast and pork roast.
Keep chilled for 6 to 10 hours.
Remove meats, rinse and pat dry.
Place meats in smoker, smoke cook until done (different smokers cook differently so I do not give a time table for this step).

Once meat is done, cube the meat (1/2” x ½”) set aside.

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

Heat 2 tbsp of fat in a large, heavy skillet.
Add onions, bell peppers, and celery.
Cook until the onions are clear.
Remove and reserve.

Add 1 Tbsp. Oil to skillet and saute ground beef, cooking on high heat until thoroughly browned.
Drain fat.
Remove ground meat and reserve.
Place reserved vegetables and meats in chili pot along with 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 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.