I know this is a departure from my normal website content (hell, ANY new info is a departure from my normal content), but I wanted to share what is possibly the most evil chili recipe that I’ve ever tasted.  I made this for some friends this weekend and can vouch for both it’s taste and heat.  Do not turn your back on this chili.  Do not look it directly in the eyes.

 So now I bring you…

RED DEATH TEXAS CHILI

 2 lbs. ground hot sausage
4 lbs. ground lean sirloin
¼ stick butter
24 oz. bottle Corona Extra
4 shots Jack Daniel’s whiskey
1 can Coca-Cola
2 chopped white onions
2 tsp. minced garlic
2 cans Hunt’s Tomato Sauce for Chili
2 cans tomato paste
2 cubes beef bullion
2 Bell peppers (any color)
4-6 fresh Anaheim chili
4-6 fresh Jalapeno chili
2 fresh Seranno chili
2 fresh Cayenne chili
3 tbsp. fresh Cilantro
2 tbsp. salt
2 tbsp. ground black pepper
2 tbsp. Chipotle chili powder
2 tbsp. Cayenne flakes
4 tbsp. Chili powder
6 tbsp. Cumin powder
1 tbsp. Allspice

You’ll also need a food processor of some kind and a Crock Pot.

Combine sausage, onions, and half your butter in a big skillet on medium high heat and cook until sausage is almost done.  Strain off excess grease and put in Crock Pot.  Combine ground sirloin and remaining butter in skillet and cook until done.  Strain and add to Crock Pot.  Pour Corona, Coke, tomato paste, tomato sauce, bullion, garlic, salt, pepper, Allspice, Chili powder, Cayenne flakes, Chipotle powder into Crock Pot and mix well.  Turn Crock Pot on it’s “Keep Warm” setting.  Cover and prep your chilies.

Take all fresh chilies /peppers and wash them.  Cut off the tops.  Set aside 1 Cayenne chili and 1 Serrano chili after you’ve washed and cut off the top.  Take the rest of the chilies and your Bell peppers and split them.  Remove the seeds, then cut the sections into smaller pieces so they fit easily into the food processor.  Combine the fresh Cilantro and ALL of the peppers into the food processor and puree them.  Remember to add the 2 peppers you set aside earlier.  Add this to the Crock Pot, along with 3 shots of JD and stir well.  Put the lid on and drink the last shot of JD, then put the Crock Pot on LOW for an hour.  Stir every 15 min.  If you see grease pooling on the top of the chili (shows up as dark reddish pools against the sauce), spoon it off and stir again.

After an hour, set the Crock Pot to its “Keep Warm” setting again and let it cook overnight.  Serve with the sharpest Cheddar cheese you can find.  Tortilla chips or Fritos are great as a garnish.  My FAVORITE way to serve any chili is to serve a good sized portion of it over a 3 egg Cheddar cheese omelet.

You’ll find that this chili burns quick, but it doesn’t stay with you for very long.  If you’re a hothead and actually want it hotter, keep the seeds in both of the Serrano and Cayenne chilies when you puree them.  If you need hotter still, add a Habanero to the recipe (you sick bastard).  It’s also a good idea to keep a little vinegar near you when cutting up your chilies.  Vinegar neutralizes the oil from the peppers.  Wearing gloves is unnecessary unless you’re adding the Habanero or have very sensitive skin.

Have fun, and good eating!