Judicial Misconduct Chili

6 Servings

3 T oil (or bacon drippings)
3 lb course beef, Ground
2 lb round steak, cubed
1 lb pork shoulder, course ground
1 lb linguica (or andouille)
1 sausage, chopped fine
3 purple onions, chopped
3 walla walla onion
6 garlic cloves, finely minced
2 can green chiles, chpd
2 green peppers, chpd
2 red peppers, chpd
2 celery ribs, minced
1/4 c parsley, minced
8 T chili powder
2 T cumin, ground
2 T spanish sweet paprika
2 T oregano, dried
4 red peppers, dried
2 t black pepper, freshly ground
1 t msg (accent)
2 t salt
1 t coriander (crushed (or)Ground
2 T maggi seasoning
1/4 c tiger sauce
16 oz beef broth
30 oz tomato sauce
12 oz tomato paste
1 can italian plum...
1 tomatoes, whole, diced
2 T masa harina (or flour)
1 lb black beans (optional)
1 beer
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 T 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 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
Finally, and only if you absolutely must, add the beans.