CRAZY ED'S HOLIDAY CHILI
This recipe has won its share of awards. However, my greatest pleasure comes in sharing a great meal with friends and family. It may seem a bit unusual but it is unusually good
Provided by Ed Sizemore
Categories Wild Game
Time 2h45m
Yield 10 quarts
Number Of Ingredients 39
Steps:
- Using a large skillet cook the onions in half of the olive oil until nearly translucent.
- Add the garlic to the skillet and cook for 1 more minute.
- Place the onions in a large stock pot (12 quart).
- Brown the meat in the remaining oil.
- Add the tomato paste to the meat during the last few minutes of browning.
- Add this to the stock pot without draining.
- Remove the seeds, veins, and stems from the chipoltes, habaneros, and anchos.
- Tear the chilies into small pieces and soak them in the hot water for 30 minutes.
- Puree the chilies and water in a blender until a paste forms.
- Add this paste to the stock pot and mix well.
- Add all of the liquid ingredients and vegetables, except for the spices, to the stock pot and bring them to a simmer.
- Do not drain any of the canned items.
- Mix the Worcestershire sauce, vinegar, honey, and liquid smoke in a small dish until the honey is dissolved.
- Add this mixture to the stock pot and stir well.
- Add all of the dry spices together in a small bowl and mix well.
- Add this spice mixture to the stock pot slowly, a little at a time.
- Once all the ingredients are mixed together, return the chili to a simmer.
- Simmer the chili for 2-3 hours uncovered.
- Remember to stir the chili occasionally and add water or beer if necessary.
- Makes about 10 quarts (leftovers freeze well).
- The chili should be allowed to age 1-2 days in the refrigerator.
- Serve the chili over rice or pasta Midwest-style and add your favorite condiments.
- Serve the chili with a salad and your favorite beer and you will have a feast.
- Cheese biscuits and cornbread are also wonderful with this recipe.
- The ingredients in steps 4 and 5 can be prepared the day ahead to save time and to avoid any last second measuring mistakes.
- Just place them in sealed containers or Ziplock bags and place in the refrigerator until the next day.
Nutrition Facts : Calories 913.2, Fat 46.4, SaturatedFat 16.6, Cholesterol 144.8, Sodium 2245, Carbohydrate 70.4, Fiber 18.4, Sugar 22.3, Protein 52.9
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