*  Exported from  MasterCook  *

                        Judicial Misconduct Chili

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   Oil (or bacon drippings)
   3      pounds        Course Ground beef
   2      pounds        Round steak -- cubed
   1      pound         Pork shoulder -- course ground
   1      pound         Linguica or andouille -- sausage; chopped fin
   3                    Purple onions -- chopped
   3                    Walla Walla onion
   6                    Garlic cloves -- finely minced
   2      cans          Green Chiles -- chopped
   2                    Green peppers -- chopped
   2                    Red peppers -- chopped
   2                    Celery ribs -- minced
     1/4  cup           Parsley -- minced
   8      tablespoons   Chili powder
   2      tablespoons   Cumin -- ground
   2      tablespoons   Spanish sweet paprika
   2      tablespoons   Oregano -- dried
   4                    Red peppers -- dried
          (2            tsp. crushed)
   2      teaspoons     Black pepper -- freshly ground
   1      teaspoon      MSG (Accent)
   2      teaspoons     Salt
   1      teaspoon      Coriander -- crushed or ground
   2      tablespoons   Maggi Seasoning
     1/4  cup           Tiger Sauce
  16      ounces        Beef broth
  30      ounces        Tomato sauce
  12      ounces        Tomato paste
   1      can           Italian plum tomatoes -- whole, diced
   2      tablespoons   Masa Harina (or flour)
   1      pound         Black beans (optional) -- ...
                        Soaked overnight
   1                    Beer

Wash beans carefully and soak in enough salted water overnight to cover them by 2 inches of
 water. 
Bring to a boil and simmer the next day until tender (usually 2-3 hours).
In the meantime, heat 2 tbsp. of oil in a large, heavy skillet. 
Add garlic, onions, bell peppers, and celery. 
Cook until the onions are clear. Remove and reserve. 
Mix ground meats. Add 1 tbsp. oil to skillet and saute meat, cooking on high heat until
 thoroughly browned. 
Drain fat. Remove ground meat and reserve.
Brown cubed meat, drain, and reserve. 
Place reserved vegetables and meats in chili pot along with linguica (or Andouille). 
Add all remaining vegetables, spices and liquids (except the beer, Masa Harina, or beans), a
 little at a time, stirring and mixing thoroughly between additions. 
Carefully bring temperature up to a simmer. 
Cook covered on very low heat approximately 5 hours. Adjust the consistency after 3 hours. 
If too thin, uncover and reduce by turning up heat (carefully) slightly. 
If it is still not the desired consistency, add masa harina (or flour) to thicken, beer to thin,
 as needed. 
Taste and adjust for spices carefully (the flavor will develop as the chili cooks). 
It should be hot enough to be memorable, but not so hot it takes the skin off the roof of your
 mouth. 
It's better to sneak up on hot. You can't take it out. If it cries out to be hotter, add just
 enough Louisiana hot sauce. 
Finally, and only if you absolutely must, add the beans. 
A chili purist would jettison them without a second thought. 
If you can't bring yourself to do it, but want to serve the chili beanless as God intended,
 serve the beans on the side and let people indulge their own leguminous perversions. 
Serve topped with chopped Walla Walla sweets, shredded Monterey Jack cheese, and a pinch of
 parsley.

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