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Food Who's Got The Heat

Discussion in 'Tilted Food' started by hankster, Nov 4, 2017.

  1. hankster

    hankster LONG time resident

    back by popular demand...

    Hankster's Kitchen Sink Chili

    this has had me in the running in our local chili cook-offs for some years - this year, 2006, i won both the local and county contests - invite some friends over and enjoy!!!

    I have now won 9 cook-offs with this recipe... mind you, it's not cheap to make...

    this will make maybe 6 quarts, so you may have to adjust it according to the number of folks you plan on torching

    1 pound London broil, trimmed and diced
    1 pound center cut pork loin, trimmed and diced
    3 - 4 slices of bacon, coarsely chopped
    4 ounces ground Sicilian sausage or hot sausage
    2 cups coarsely chopped onion
    2 cups finely chopped onion
    2 cups coarsely chopped green or red pepper
    5 tablespoons chopped garlic
    1 small jar medium-hot chilies - I try to use fresh when I can get 'em - with fresh you want to remove the seeds (wear gloves!!!)
    3 (6 oz.) cans of tomato paste
    1 (28 oz.0 can crushed tomatos.
    1 medium can of pinto beans
    1 cup bar-b-que sauce (whatever you wanna use - I make my own)
    1 teaspoon hot sauce (use quality - Tabasco I find too vinegary)
    Juice of 1 lime
    1 tablespoon of molasses (maybe 2)
    1/4 cup butter
    2 tablespoons peanut oil-divided
    3 cups water

    Dry spices:
    1/4 teaspoon powdered cloves
    1/2 teaspoon pepper
    1 teaspoon sage
    1 teaspoon basil
    1 1/2 teaspoons crushed red pepper flakes
    1 teaspoon cinnamon
    3 whole cinnamon sticks
    1 tablespoon cilantro
    4 tablespoons chili powder

    Add 1 tablespoon peanut oil to a five quart pot over medium-high heat. Add the butter and the coarsely chopped onion and cook until carmelized.

    Once carmelized, add the beef, pork, bacon and sausage, stirring occasionally until browned. Add the lime juice, stir, and reduce the heat to medium. Add the garlic and 2 cans of tomato paste, stir, and let simmer for 20 minutes.

    Increase the heat to medium-high, stir in remaining peanut oil, finely chopped onion, red or green peppers, chilies, tomato paste, crushed tomatos, bar-b-que sauce, all dry spices, and 3 cups of water. Stir, cover, and let cook for twenty minutes.

    Reduce heat to medium-low, stir and cook for forty minutes stirring often.

    Increase heat to medium, stir in pinto beans, hot sauce, and molasses, cover and cook for thirty minutes.

    A footnote: once in a while I may add 2 - 3 Tbs. of whipping (not whipped) cream - adds a great sweetness to it.

    This is best served the next day as it allows the ingredients to "marry".

    I like to serve this with sour cream on the side, a variety of shreaded cheeses & celery to help the bite.

    If you have any leftovers, which I doubt seriously...

    get an aluminum baking pan - disposable - line it greased with cream cheese - add the left over chili - and top with two shredded cheeses - 1 bag chedder and 1 bag mozzarella - sprinkle the top with sliced black olives and bake till the cheese melts - serve with "dippers"
    • Like Like x 2
    • Winner Winner x 2
  2. cynthetiq

    cynthetiq Administrator Staff Member Donor

    New York City
    I can't wait to make this. When I was talking to you on the phone I was holding a 2lb london broil and I put it back down to make a meatloaf. I don't have space to deal with 6 quarts of chili at the moment. So it was good that I put that meat down.

    I'm really looking forward to trying this finally.
  3. Chris Noyb

    Chris Noyb Get in, buckle up, hang on, & don't criticize. Donor

    Large City, TX
    That is easily the most complicated chili recipe I've ever read. Perhaps gourmet chili.

    It does sound really good.
    • Agree Agree x 1
  4. hankster

    hankster LONG time resident

    takes a day to plan, figure your ingredients to suit the amount you want, a 12 pack to prep and the right amount of tequila for patience... but I will tell you... on a stormy snowy day it's the bomb
  5. Japchae

    Japchae Very Tilted Donor

    I miss making chili. I remember this being a bad-ass recipe... One that I almost tried, to see if it rivaled mine ;)
  6. ralphie250

    ralphie250 Fully Erect Donor

    At work..
    this sounds good.if I make it like its listed on a scale of 1-10 how hot is it?
  7. Lindy

    Lindy Moderator Staff Member

    Not very, judging by the list of ingredients. Six quarts of chili. Four tablespoons of commercial chili powder (which is not usually very hot) and a SMALL jar of med.hot chiles. one and a half teaspoons of red pepper flakes, one teaspoon hot sauce. Six quarts and the hot stuff measured in teaspoons... This won't be very hot. Maybe a 4.5 on the Lindy Scale®:)

    The Lindy Scale®
    0• Campbell's Tomato Soup, Minnesota chili cooked by a Norwegian.
    1• Hormel canned chili, Cincinnati chili.
    2• Spicy V-8 juice
    3• Typical chain restaurant chili. Perkins, Village Inn, Denny's.
    4• AmeriMex chain , like Chilli's, Chevy's,
    5• Pleasantly warm sensation that builds. This can be good chili (or chile) but it's not "hot." Good Texas Roadhouse chili is about No. 5
    6• Starting to get there. Sweaty forehead and back of neck. Need crackers.
    7• Pleasantly painful, best cured by having another spoonful. And another... And another...
    8• This is really hot. I need more beer.
    9• Painfully hot. Beer doesn't help. Need sour cream or milk to abate the painful searing heat. Like masochistic sex, it hurts, but you keep doing it.
    10• Extreme pain, eyes tear up, nose runs, shortness of breath, etc. The next morning you want an ice-cube suppository.
  8. DAKA


    10• Extreme pain, eyes tear up, nose runs, shortness of breath, etc. The next morning you want an ice-cube suppository.
    Just what I needed a good laugh...
    • Like Like x 2