• Meats:
• 1.3 lb Top Round Beef
• 1.3 Pork
• 1 lb Ground Beef (93/7)
• 2/3 lb Jimmy Dean Sausage
• 1 lb Ground Lamb

• Fresh Vegetables:
• 4 lbs. Roma Tomatoes
• 1.5 lbs. Tomatoes on the Vine
• ½ Fresh Jalapeno
• 3 Poblano Peppers
• 4 Annaheim Peppers
• 2 Green Bell Peppers
• 1 ½ medium-sized onions
• 1 large carrot
• 1 stalk celery
• 12 mushrooms
• 8 cloves Garlic

• Canned Veggies:
• Great Northern Beans
• Red Kidney Beans
• Chili Beans (seasoned pinto beans)
• Black Beans
• Corn

• Seasoning:
• Red Wine
• Beer (Fat Tire)
• Pico de Galo Powder
• Chili Powder (red)
• Chili Powder (dark, sweat- Fairway)
• Ancho Chili Powder
• Cumin
• Garlic Powder
• Garlic Salt
• Pickapeppa sauce
• Kosher Salt
• Black Pepper
• Cinnamon
• Bay Leaves (5-6)
• Rosemary

Directions:

1. Brown Meats
2. Sautee Vegetables
3. Simmer Tomatoes
4. Simmer Peppers
5. Simmer Beans
6. Add Shrooms & Meat

Cube the steak and pork into 1 cm cubes (err larger, than smaller).

In a large chili pot, heat a thin layer of olive oil over Medium-high heat. Add cubed steak, season with kosher salt, pico de galo, black pepper, cumin, a small glug of pickapeppa, garlic salt, and garlic powder. Stir until all sides are just browned, leaving the meat mostly uncooked throughout. Add spices 2-3 at a time between stirrings, allowing them to be absorbed by the oil and cooking-off fat. Remove meat from pot to a large mixing bowl with all juices.

Add another thin layer of olive oil, allow to heat for a minute or two, then add cubed pork. Season with kosher salt, garlic powder, garlic salt, chili powder (dark). Add spices and brown as with the beef. Remove from pot and add to large mixing bowl with the meat, along with all juices.

Add another thin layer of olive oil, allow to heat for a minute or two. Add the ground beef, sausage, and ground lamb. Stir frequently, breaking up into bite-size chunks. I like to leave some larger, while some of the meat falls into small granules. Season with salt, rosemary, black pepper, generous amount of chili powder (dark), pico de galo, garlic powder, garlic salt. When the meat is sufficiently browned (do not overcook) remove from pot and add to the mixing bowl along with all juices, with the pork and beef chunks. Pour 1 cup red wine over the meat in the mixing bowl.

Add another think layer of olive oil, allow to heat for a minute or two. Add diced onion, minced celery and minced carrot. Stir vigorously to lift cooked-on meat residue, coloring the vegetables a dark brown. When the onions are translucent, add the diced tomatoes, reducing to medium heat. Once the tomatoes reach a simmer, allow to simmer enthusiastically for 20 minutes. Season with rosemary, generous amount of dark chili powder, bay leaves, kosher salt, and ¼ cup of red wine, and pickapeppa.

At 12, and 17 minutes, add a large handful of diced poblano peppers, stirring thoroughly and maintaining the simmer. At 20 minutes, add the rest of the peppers- poblano, annaheim, and bell. Stir thoroughly. When the simmer returns, simmer for 5 minutes.
Then add the canned beans and corn, one can at a time, stirring in each. Maintain on medium heat, stirring occasionally frequently until a solid simmer is reached, then reduce to medium-low heat. Add ½ jalapeno minced. Simmer for 30 minutes, stirring occasionally (whenever the chunks settle).

Add beer, as needed, to attain desired liquid level. Add ¼ cup wine. Add sliced mushrooms. Stir in thoroughly, simmer for 5 minutes.
Return meat to the pot along with all liquid that has accumulated. Continue to cook over low heat, with just a gentle simmer, for 45 minutes for flavors to mingle. Salt & add additional spicy things to taste.

Ingredients:

• 1 whole chicken (thawed or frozen)
• carrots
• celery
• onion
• very ripe Roma tomatoes
• fresh parsley
• 2-4 cloves garlic
• bay leaf
• dried parsley
• dried basil
• whole peppercorns
• sage

Directions:

The original recipe calls for a 3 lb. chicken, quartered.  I tend to use larger chickens (4-6 lbs.) and I usually leave them whole.  Place the chicken in a large pot.  Cover with water, typically 4-6 quarts.  Wrap dried parsley, bay leaves, dried basil, sage, peppercorns (about a dozen) and any other spices you choose in cheesecloth creating a “tea bag” of spices.  Put the spice bag in the water with the chicken.  Heat on medium-low (err towards lower) and bring to a simmer with the lid askew.  This will take a couple hours (particularly if the chicken is frozen).  Skim off any foam that accumulates on the top throughout this slow heating.  Chop carrots and celery into 1/3 stalks- the leafy parts of the celery stalk yield the most flavor.  Halve the onion, quarter the tomatoes.  Add the carrots, celery, onion & garlic and simmer with the lid askew for about 10 minutes.  Add the tomatoes and continue to simmer for another 30 minutes or so to create a sweet broth.

Now the “processing”:

Remove the chicken from the pot (I use tongs) and set aside.  Put it on a plate or in a bowl as it will leave a puddle of broth.

Using a slotted spoon, fish out the vegetables.  Save the carrots, onion & celery.  Discard the parsley and tomatoes.  Discard the spice bag.  It is important to get the big chunks, the smaller bits will be removed when straining.

Strain the broth through a fine mesh sieve.  I actually use a grease-catching/splatter-guard pan cover.

Chop the vegetables (carrots, onion & celery) into bite-size pieces.  This requires a VERY sharp knife, as the boiled vegetables will tend to just smush under a dull blade.  Add the cut up vegetables back to the broth.

Shred the chicken by hand (careful, it’s hot!) creating nice stringy chunks of meat.  Add the shredded meat back to the broth.

Salt to taste (Kosher salt is particularly good for this recipe).

Chill in the refrigerator, usually overnight.  Remove the 1/4-inch or so layer of congealed fat from the top of the storage container.  How much you chase the smaller bits is up to you, I like to leave some fat for flavor, but not removing any makes for a VERY fatty dish.

I like to add rice to my chicken soup.  I wait until after the soup is done and strained, then use the broth to cook the rice- very tasty!

Of course, noodles of various shapes go well also and are also cooked separately then added at the end.

The final piece of this recipe are the tiny delicious chicken meatballs.  To date I have not yet tried making them… I’ll admit I’m a little intimidated.  When I do try, I’ll share what I’ve learned!

It was Kat’s suggestion to add the spice bag.  This was our first attempt with the addition and it came out GREAT.

simmer for a few hours stirring occationally and monitoring the liquid till the peas are soft
take out and puree half of it then recombine