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X2
Chili
2 lbs veal - cubed
2 lbs sirloin - cubed
4 lbs tri tip roast - cubed
2 Italian sausages
10 pastilles chilies - roasted
12 Serrano chilies - roasted
4 red Holland chilies - roasted
4 Anaheim chilies - roasted
6 red Jalapenos – roasted
2 red bell peppers – roasted
2 yellow bell peppers – roasted
2 green bell peppers - roasted
Cyanine pepper
2 dozen green olives chopped
salt
ground cumin
black pepper
oregano tea (2 tbls Oregano steeped in 1 cup water)
4 cups beef bouillon
1 lemon squeezed into pot
Lowery’s seasoning
2-25 oz cans stewed tomatoes purée
2-10 oz cans tomato paste
½ liter Jack Daniels
6 large garlic cloves crushed apprx 1cup
2 tbls Tabasco
4 drops Daves insanity sauce
1 white onion – finely chopped
1 sweet red onion – finely chopped
2 yellow onions – finely chopped
2 shallots – finely chopped
1 table spoon brown sugar
Cube meat into 1 inch cubes and soak in Jack Daniels in chili pot with half of the crushed garlic, black pepper, 2 table spoons cayenne pepper, while preparing the rest of the ingredients (approx 2 hours).
Roast chilies on grill till blackened, remove skin, seeds and stems, separate and dice up all bell peppers and 4 Serrano chilies. Purée the remainder of the chilies in a blender. Finely chop onions and shallots.
Remove meat from pot (leaving liquid in pot) and brown with onions, 1 table spoon garlic per lb of meat, and black pepper in butter and olive oil (brown in about 1 lb increments with equal amounts of onions) put browned meat and onions back into pot with liquid.
Add remaining ingredients, Season to taste (add 4 tablespoons cayenne pepper, 2 tablespoons ground cumin, black pepper, and lawerys, Tabasco and Daves) into pot and simmer
For hotter chili, throw in a couple of habanera