Back Porch Grille Chili
Winner of the 2002 Chili Cookoff
5 onions, chopped
5 green peppers, chopped
20 garlic cloves, chopped
5 jalape�os, minced
3 cups canola oil
1 can red kidney beans
2 tablespoons ground black peppers
2 cups chili powder
Chicken breast, cubed
1 rabbit, cut into small pieces
3 bags crayfish, chopped well
5 Andouille sausages, chopped
5 filets of beef, cut small
Bloody Mary mix
2 cups tomatoes, diced
Coffee
Start with the first six ingredients; saut� the vegetables until
cooked.
Add in the fresh black peppercorns, chili powder; make sure all the
meat products are salt and peppered. Cook slow.
Next, add Bloody Mary mix, tomatoes and coffee to thickness you
prefer. Enjoy with corn bread and ice cold beverages.
Chef Will McLenagan, The Back Porch Grille |