Friday, January 2, 2009

Sacred Excerement Chili

Time-lapse composite of a breath of fireImage via WikipediaBecause I made so many mouths water via Twitter prior to my New Years Eve party, here's the recipe for some seriously hot chili. No beans, because that's a hanging offense.

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

Fresh Goodies
    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

Canned Goodies
    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

Secret Ingredients
    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.

Change Log:
  • 1/21/09 - Added variable amounts for habanero powder

This recipe borrows heavily from "The" Chili Recipe (v 1.2) from Russ Kerlin.

Reblog this post [with Zemanta]


  1. Mnnn, truly, TRULY this was tasty business. 'Tis a touch warm, to be sure, but sacred excrement is it good!

  2. Glad you liked it, Time. It went really well with some Cappuccino I pilfered.


  3. That really was damn good! It was definitely spicy.... for white people. Oh snap.

  4. Hey Evo, I would love for you to add this recipe to my new website at or, with your permission natch, I can add it. I mean, it's not like you need another social network to join, right? ;-)

  5. Add away, Dan. Standard CC way of doing things!


  6. Evo, at what point do you add the beef broth? Is it supposed to be with the Meat, Fresh Goodies & canned tomatoes?

  7. Corrected text, Dan. Thanks!

  8. [...] Terra is a brand new first time participant with extremely hazardous, extremely hot  Sacred Excerement Chili posted at Fun Anymore. He goes on to say “Serve with whatever else you want in your chili. [...]

  9. Only 1/4 tsp of habanero powder? Sissy! I just **LOVE** habanero. I usually spread Mayakut habanero sauce (it's actually more like a paste) over meats or pizza. I think there are several places you can get it over the Internet. Try it, you'll love it!

  10. Increase as you need, Doc. I like a bit more myself. This is the edge of "comfortable" for most folks who aren't afraid of "mild" salsa. :)


Note: Only a member of this blog may post a comment.