Chernobyl Chili
4 lb beef, ground
3 lg onions, diced
1/2 c green pepper, diced
6 garlic cloves, pressed
2 lb tomatoes, crushed (use standard canned tomatoes)
1 lb tomatoes, whole, cut up (canned or fresh)
6 oz tomato paste
2 1/2 lb kidney beans (light red), undrained
2 T brown sugar
3 T sugar,white
4 T chili powder
2 t msg (monosodium glutamate)
2 t red pepper (cayenne), crushed
1 t black pepper, ground
1 t salt
3 T bacon grease
water (or beer), as needed
garlic powder, as needed
In a large microwave container, brown meat, onions, green pepper and garlic for 15 minutes on full power. Drain off and reserve a cup or two of liquid. Break up any remaining large chunks of meat. Add remaining ingredients except tomato paste and cook on full power for 30 minutes covered. Stir and taste. Cook for 1 hour at 70 percent power, uncovered. Stir and taste at half hour intervals. Add water as necessary. Add tomato paste and reserved meat liquid. Cook 30 minutes at 60 percent power, uncovered. Stir and taste. The chili is done and can be served directly or decanted into a crock pot to simmer.
Serve with shredded cheddar cheese, tabasco sauce, diced onions, hot chili oil, red pepper flakes and hot dogs with rolls.
Yield: 8 Servings
Chicken And Sausage Chili
1/4 c chili powder
4 t cumin, ground
2 t pure chili, ground
1 1/2 t salt
1/4 c vegetable oil
1 lb spicy smoked sausage such as Andouille
2 whole chicken breasts, boned, skinned, split
2 lg white onions, diced
3 cloves garlic, minced
6 lg tomatillos, husked, diced
4 Anaheim or Poblano chili peppers or 2 green peppers , diced
2 sm red bell peppers, diced
2 jalapeno chili peppers, minced
2 cn (28 oz each) tomatoes, chopped
1 c to 2 cups beef or chicken broth
1/3 c tomato paste
4 cn (16 oz each) beans, preferably a mix of pinto, black and navy beans , rinsed
Combine chili powder, cumin, ground chili and salt in a small dish; set aside.
Heat oil in a large Dutch oven. Add sausage and chicken; cook until chicken is no longer pink; remove with a slotted spoon and set aside. Add onion, garlic and half of reserved seasoning mixture. Cook over medium heat until onions begin to soften, about 5 minutes. Add tomatillos, peppers, jalapeno, tomatoes and their liquid, 1 cup of broth and tomato paste; heat to a boil. Reduce heat and add chicken, sausage and beans. Cook gently, partially covered, for 30 minutes. Add remaining spice mixture; cook 5 more minutes, adding additional broth as needed.
Yield: 12 Servings
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