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