*  Exported from  MasterCook  *

                      Kfa (Kick F***Ing A**) Chili!

Recipe By     : Bryan Peterson (Bryanp@cts.com)
Serving Size  : 1    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Meat:
   1      lb            Ground beef
   1      lb            Hot pork sausage -- ground
   1      lb            Smoked sausage -- * see note
                        Vegetables:
   1      lg            Onion -- coarsely chopped
   2      cl            Garlic -- or more, minced
   1      lg            Bell pepper -- cut in 3/4" chunks
     1/3  c             Yellow corn meal
  56      oz            Chopped tomatoes (2 cans)
  54      oz            Kidney beans (2 cans) **
                        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 -- up to 4,
                        - *** see note 
     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.

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

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

Reduce heat to low (and drain most of the fat if desired).

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

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

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.

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!


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