*  Exported from  MasterCook  *
 
                       Kfa (Kick F***Ing A**) Chili!
 
 Recipe By     : Bryan Peterson (Bryanp@cts.com)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----The Meat-----
    1      Lb.           Ground Beef
    1      Lb.           Hot Pork Sausage -- ground
    1      Lb.           Smoked Sausage -- * see note
                         -----The Veggie Stuff-----
    1      Large         Onion -- coarsely chopped
    2      Cloves        Garlic -- minced (or more)
    1      Large         Bell Pepper -- cut in 3/4 chunks
      1/3  Cup           Yellow Corn Meal
    2      Cans          Chopped Tomatoes -- (28oz. each)
    2      Cans          Kidney Beads -- (27oz. each)**
                         -----The Spices-----
    1      Tbs.          Ground Oregano
    3      Tbs.          Chili Powder
    1      Tsp           Ground Coriander
    1 1/2  Tsp.          Celery Seed
      1/8  Tsp.          Cayenne Pepper -- *** see note
    1      Tbs.          Tabasco Sauce -- *** see note
    1      Tsp           Mustard
    2                    Dried Serano Chiles -- *** see note (2 to
    4                    )
      1/8  Tsp           Dried Habanero Peppers -- (powdered) ***
    1      Tsp           Paprika
      1/8  Cup           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 THIE RECIPE!
 IT IS VERY VERY HOT!:-) NOT FOR THE WEAK AT
 HEART!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
 
 
 
 
 
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