Sacred Excrement Chili - v 2.0 by Evo Terra

Summary

Yield12
Source

http://funanymore.com/2009/01/02/sacred-excerement-chili

Prep Time6 hours
Tagspork habañero chili

Description

Evo Terra recently published his recipe for his "Sacred Excrement Chili" and gave me permission to post it here to share with everyone.

Because I made so many mouths water via Twitter prior to my New Years Eve party, here's the recipe for some seriously hot chili. No beans, because that's a hanging offense.

Serves: 12 - 24, depending on how much they like chili and can handle the heat

Ingredients

  • Meat
  • 5 lb pork roast, cut into 1/2" chunks
  • 1 lb pork sausage. If using links, split skin and scrape out filling
  • Fresh Goodies
  • 4 chipotle peppers, minced
  • 4 large Anaheim peppers, roasted, skinned, seeded and drained. Oh, and chopped.
  • 2 large green bell peppers, seeded and diced
  • 2 large yellow/sweet onions, diced
  • 1 entire bunch of cilantro, chopped. The more, the merrier.
  • 1 bulb (not a clove, the whole bulb) of garlic, crushed or minced
  • 5 stalks of celery, thick cut
  • Canned Goodies
  • 2 28-oz cans of diced tomatoes
  • 1 15 oz can of tomato sauce
  • 1 15 oz can of beef broth
  • Seasonings
  • 1⁄4 t (no, I’m not kidding) of Habanero chili powder - May substitute for “normal” chili powder @ 8 tablespoons
  • 2 T ground cumin
  • 1 t dried majoram leaves
  • 1 T dried Mexican oregano leaves
  • 1 T ground black pepper
  • 1 t salt
  • Secret Ingredients
  • 1 c raisins
  • 2 c steel cut oats

Instructions

Combine Meat (do not brown first), Fresh Goodies & canned tomatoes (not the tomato sauce) into large cooking pot. Mix well & slowly bring mixture to a boil, then quickly reduce heat to a simmer.

Add tomato sauce, broth, and all Seasonings to a blender. Blend. Pour over and mix well in the simmering pot.

Cover & stir occasionally, making sure to not allow any burning on the bottom.

After 2 hours, add Secret Ingredients.

Continue cooking & stirring for an additional 4 hours. Add additional oats to increase thickness as necessary.

Serve with whatever else you want in your chili. But I highly recommend tasting it first. Oh, and having a beer handy. ‘Tis a touch warm — of temperature and of spice.

Notes

That's it. And once you have it, you'll know why it's called Sacred Excrement Chili. And if you’re still unsure, buy a thesaurus.

This recipe borrows heavily from “The” Chili Recipe (v 1.2) from Russ Kerlin.