The Laughing Wolf

Chili Contest Entries

The good Sgt. Hook is doing an online chili cookoff, and I am going to take part. To make it fun, I have decided to share three of my favorite recipes with one and all, and enter them in the contest. Here goes:

Beanies are for Weenies, Not for the Faint of Heart, No Guts No Glory, Feel
the Fear and Eat it Anyway Road Kill Grill Chili (submitted with permission)

1/4 cup Castrol GTX 10W/40
1 pound freshly flattened opossum
1 pound aged armadillo bellies
1/2 pound squashed skunk
1/4 pound pulverized jack rabbit
1/8 pound finely ground crow
1/8 pound minced little old lady (When doubling the recipe, continue to
use 1/8 of pound; little old ladies are a little tough, stringy, and gamey.
If gamey, soak in a little Jim Beam.)

OR 3 pounds sirloin or top round, diced into 1/4 inch cubes
3 large onions
5 cloves garlic
2 freshly chopped jalapenos
1 tablespoon paprika
6 tablespoons chili powder
1 tablespoon extract of sweaty gym socks (cumin)
1 teaspoon oregano
15 ounces tomato sauce
1 cup rainwater
1 teaspoon salt
1 teaspoon cayenne
4 tablespoons Worcestershire sauce
Freshly crushed black pepper
Tabasco™ to taste

Brown meat. Add rest of
ingredients and simmer for at least 3 hours.

Laughing Wolf Road Kill Grill
2 pounds sirloin, in cubes
2 pounds pork, in cubes
3 large onions, chopped small
8 cloves garlic, crushed and chopped
2 freshly chopped jalapeno peppers
1 freshly chopped habanero pepper
2 chipotle peppers, chopped
1 T smoked paprika (use regular hot if no smoked)
6 T chili powder
1T cumin
1 t mexican oregano
15 ounces tomato sauce
1 t chipotle powder
sea or kosher salt to taste (start with 1t, go from there)
fresh ground black pepper to taste
pinch cinnamon (use up to 1t)
1 cup water
5 T Worcestershire sauce
Tabasco™ to taste

Brown meat. Add rest of
ingredients and simmer for at least 3 hours. To increase heat, increase fresh peppers.

Carne Adobava
Hardware:
LARGE mixing bowl
Food processor or blender
Large spoon
Knife
Oven, preheat to 375 degrees

Ingredients:
1 lb dried hot NM red chili pods
1 lb dried mild NM red chili pods
20-40 peeled cloves of garlic (Go High)
2 large onions, cut into wedges
4T Mexican oregano
2t Kosher salt
Water

Working in batches, place dried pods on a half-sheet pan or cookie sheet and warm for a couple of minutes in the oven to make them pliable. Remove stems and place in food processor or blender along with a small amount of water, some garlic and onion, and a bit of the spices. Pulse until smooth, adding water as necessary to get a slurry the consistency of heavy cream. Combine all batches in a very large mixing bowl and divide into thirds for freezing. Sauce should keep for six or so months frozen. This should make 1-2 gallons of sauce.

Take one third of the sauce and place in a pot/crockpot. Add in 3-4 lbs. cubed pork, recommend loin, about .5 inch to 1 inch. Simmer for 3-8 hours.

There you go. :) Enjoy!

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