The Ultimate Chili Con Carne...
Team Hot Meat
This recipe is designed to make
approximately 2 gallons of Team Hot Meat's Award Winning chili con
carne. For all of you vegetarians out there, you can still
follow this recipe and omit the sausage. But you will need to
add back dried red pepper for some heat.
You will need a pot with a capacity of
10-12 quarts in order to make this recipe (in this quantity).
If uou want a smaller portion... DO THE MATH!
STEP #1 - INGREDIENTS...
FRESH IS BEST...
Course cut all fresh vegetables and
1 kilo (2.2 pounds) fresh "spicy
2 large heads of fresh garlic
6 stalks celery
2 large green or red sweet pepper
3 medium yellow onions
1 large carrot
1 bunch fresh Culantro (similar to
cilantro but way better)
6 large basil leaves
CANNED STUFF WORKS WELL TOO!
6 cans of whole tomatoes (800
1 can of roasted chipotle peppers
in Adobo Sauce
2 cans of sweet corn (248 gram) -
4 cans of red beans (400 gram) -
drain and rinse
3 cans of black beans (400 gram) -
drain and rinse
1 cup (cheap) gold tequila
extra virgin olive oil
Put all dried ingredients into a
STEP #2 - PREPARATION...
In a large pot, add olive oil and
garlic. Sauté garlic cloves over medium heat
Add sausage and cook until it
begins to lightly brown. Continually mix sausage so that
it begins to crumble.
When sausage is near completion,
remove as much of the large garlic cloves as possible, reserving
them for later use
Using a slotted spoon or strainer,
remove cooked sausage and set aside. Retaining about a
half cup of the rendered grease from the sausage.
Turn heat up 3/4 and add garlic,
onions, celery, peppers and carrots. Sauté until onions
become translucent in color. DO NOT ADD CULANTRO AND BASIL
AT THIS POINT!
Add chipotle peppers into sautéed
veggies and thoroughly mix.
Add canned tomatoes. It is
OK to leave tomatoes whole.
Add whole basil leaves, chopped
Culantro and dried spices. Mix well and let simmer about
After simmering for 15 minutes,
using a WAND BLENDER, thoroughly blend together all the
ingredients in the pot. DO NOT OVER BLEND. Chili
vegetables should remain chunky.
Add cooked sausage, beans and corn
to the pot.
Last but not least... add Tequila.
Mix well and let simmer on a very
low heat for one hour.
The chili is now ready to be
HOWEVER... If you want this chili to
be totally "ass kicking" in taste, remove the chili pot from the
heat and let stand for 24 hours. To serve, simple warm it up.
Serving suggestions: feel free
to add graded cheddar cheese, finely chopped green onion or a dollop
of sour cream.
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