Wat's Hot Smoky Sausage Chili for the 1996 Chili Party!
1 lb. chopped Chorizo pork sausage
1 lb. hickory smoked, chopped, spicy lamb sausage
1 medium chopped Onion.
1 clove chopped Garlic.
1/3 cup dark, rich, Chili Powder (2 oz.).
1 heaping teapoonsCumin.
1 juice of Lime.
1 teaspoon Cayenne Pepper.
2 teaspoons smoked Jalapeno Flakes.
2 cup Anjies chilies.
20 oz. canned Jalepeno Chipoltes.
3 Mexican plum tomatoes.
8 oz. canned Tomato Sauce.
24 oz. Water
1 teaspoon Salt.
1 dash Mexican Oregano.
3 peeled roasted green chilis.
2 large Poblanos, hickory smoked and chopped.
1 Cubanella, hicory smoked and chopped.
1 tablespoon corn flour.
Brown the meat, onions, and garlic in a large skillet. Add all the other ingredients except the flour and bring to a boil. Turn the heat down and simmer covered for about 1/2 hour, stirring occasionally. For best flavor, refrigerate the chili for a day or two before serving. Before serving, mix the flour with a little warm water and add to thicken the chili. Add beans peppers to taste, just before refrigerating. Any or all of pinto, black, and kidney are good.
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