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Putting the rope back in the barn

Well it seems like there aren't enough criminals in Wiltshire to keep me busy - My Jury service this week consisted of one morning in court hanging about while the scrotes were persuaded to plead guilty and so we were never needed. And next week I'm not needed at all.
So that gets me some time to practice my "The Crazy World of Arthur Brown" Chilli for next Saturday's Chilli Cook-off extravaganza - you are coming to it aren't you!
Chilli cookoff small.jpg

(Yup Chilli has two Ls this side of the Atlantic - but if you can help with some tips or recipes even if they are spelt with one L then I would really appreciate it - thanks).


Lee's Summer in the Sahara Chili

Feel free to modify to your tastes! You will need about a 12 inch skillet and an 8 quart stock pot.

Venison Chili (Makes 5 quarts)
4 tbsp HOT chili powder or a bunch of habaneros minced
4 tbsp mild chili powder or a bunch of anchos minced
1 tsp. cumin
1 tsp. oregano
1 tsp. cilantro
3/4 tsp. cinnamon
4 cloves garlic peeled and chopped finely
6 tbsp. vegetable oil
4 or 5 very large onions chopped finely
2 or 3 lbs of venison cubed
3 cups or 2 cans of chopped tomatoes
1 tbsp raisins
1 bottle beer
1. Combine chili powders (or minced chili peppers) and spices with the beer in large glass bowl and set aside.
2. Peel and chop onions and saute in oil until translucent (will make 3 or 4 batches in a 12 inch skillet)
3. Brown venison and add to stock pot with sauteed onions and the raisins over a low heat
4. Add to the stock pot: the beer with spices, the tomatoes and the garlic, and simmer without lid for 3 to 4 hours.
5. Taste along the way and add more chili powder/ minced chilis or spices as needed. Items added within the last 30 minutes will be most potent.
6. If you are going to add beans ( I don't because it is a sacrilege) add them in the last half hour of simmering.

7. Sometimes along the way, I will add 2 oz of semi-sweetened chocolate, some worcestire sauce, a tbsp. or 2 of cider vinegar, or even 3/4 cup of coffee if the chili is getting too thick. If it needs to be thicker, I will add a tsp. of ground sassafrass.

The above recipie gets better each time you reheat it.

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