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.
Beans (TBD)

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.

To the Chili Party Page
To Wat's Home Page