Expat., This is the recipe I used for my wicked hot chili that everyone who loved hot chili at the last Chili Cookoff I participated in loved. My hot chili didn't win anything, but my 3 gallons worth emptied faster than any other pot of chili at the cookoff. I emptied much faster than my mild red chili that received rave reviews from the crowds. Just understand, this recipe makes a bunch of chili. You might want to keep some Tobaso Sauce on hand to cool your mouth down.
This is my chili that I call - "Too Hot for Texans!"
Ok. Due to popular demand, here it is in all its unbalanced glory. Think sixes. In fact, I think I'll call this recipe Chili #6 .
6 lbs. diced tomatoes (1 #10 can) (Pour off the water before adding to the pot)
6 lb. can Kidney Beans (1 #10 can)
6 lb. can Pinto Beans (1 #10 can)
6 stalks Celery, sliced
6 lb. ground beef (good quality stuff)
6 ea. dried Tobasco Peppers, Jalapeno Peppers
1 tsp. Cayenne Pepper
4 dried Ghost Peppers, minced
4 Carolina Reapers, minced
8 Japone Peppers, minced
3 large onions
2 tsp. ground Coriander
1 1/2 tbs. ground Cumin
17 oz. hot Chili Powder
1/2 cup freshly-chopped Cilantro
3 squares unsweetened Baker's Chocolate
½ cup Masa Harina Flour to thicken it all.
Fire-grill the ground beef patties (very coarse grind ground beef, and flavorful like rouond or sircloin) over smoky hardwood, with the lid down, before breaking up for the chili.
Make the chili in a pot that will hold 7 gallons. Add the canned stuff. Chop the onion into bite-sized pieces and throw into the pot. Add the remaining ingredients. Simmer for two hours, stirring every fifteen minutes or so to prevent burning the chili to the bottom of the pan.. Remove from the heat and refrigerate overnight to allow the flavors to blend. Put into meal-sized freezer bags and save for future use, leaving enough out for a good meal. serve with softened, fresh corn tortillas broken and added to the bowls.
Seeeeeeya: Chief Longwind of the North