Sacred Excrement Chili - v 2.1* by Evo Terra
Total cooking time: 6 hours
Serves: 12 - 24, depending on how much they like chili and can handle the heat
- 5 lbs pork roast, cut into 1/2" chunks
1 lb pork sausage. If using links, split skin & scrape out filling
- 4 chipotle peppers, minced
4 large Anaheim peppers, roasted, skinned, seeded & drained. Oh, and chopped.
2 large green bell peppers, seeded & diced
2 large yellow/sweet onions, diced
1 entire bunch of cilantro, chopped. The more, the merrier.
1 bulb (not a clove, the whole bulb) of garlic, crushed or minced
5 stalks of celery, thick cut
- 2 28-oz cans of diced tomatoes
1 15 oz can of tomato sauce
1 15 oz can of beef broth
- Between 1/4 teaspoon & 1/2 tablespoon of Habanero chili powder, depending on how much you can handle -- you decide.
May substitute for "normal" chili powder @ 8 tablespoons
2 tablespoons ground cumin
1 teaspoon dried majoram leaves
1 tablespoon dried Mexican oregano leaves
1 tablespoon ground black pepper
1 teaspoon salt
- 1 cup raisins
2 cups steel cut oats
- Combine Meat (do not brown first), Fresh Goodies & canned tomatoes (not the tomato sauce) into large cooking pot. Mix well & slowly bring mixture to a boil, then quickly reduce heat to a simmer.
Add tomato sauce, broth and all Seasonings (go easy on the Habanero to start, remember it's easy to add, not take out) to a blender. Blend. Pour over and mix well in the simmering pot.
Cover & stir occasionally, making sure to not allow any burning on the bottom.
After 2 hours, add Secret Ingredients.
Continue cooking & stirring for an additional 4 hours. Add additional oats to increase thickness as necessary.
Serve with whatever else you want in your chili. But I highly recommend tasting it first. Oh, and having a beer handy. 'Tis a touch warm -- of temperature and of spice.
That's it. And once you have it, you'll know why it's called Sacred Excrement Chili. And if you're still unsure, buy a thesaurus.
- 1/21/09 - Added variable amounts for habanero powder
This recipe borrows heavily from "The" Chili Recipe (v 1.2) from Russ Kerlin.