PETA Chili

Halloween is not necessarily one of my favorite holidays, but I do celebrate with Chili for those who come around.  Even members of the local church come by for their Halloween Fix.

I call it PETA Chili, (NOT after my least favorite spin on a piased, self righteous, irrational group), my version stands for "People Eating Tasty Animals".  Nine pounds of meat and seven hours to make, it's pretty damn good if I do say so my damn self!
Here's the recipe:

PETA (People Eating Tasty Animals) Chili

Ingredients:

6 Tbs. Oil or Lard

2 Cups Chicken Broth

4 lb. Pork, cubed approx. ¼ - ½ in.

3 lb. Beef, Cubed approx. ¼ - ½ in.

2 lb. Ground Turkey

12 oz. Beer – Pilsner type, Domestic if desired i.e.: MGD, or Mexican i.e.: Pacifico or Mexicali

7 Cups Peeled, chopped tomatoes

¼ Cup finely chopped celery (~1 med. Stalk)

2 tsp. Sugar

3 Cans Orgega diced green chiles

3 tsp. Ground Oregano

3 tsp. Ground Cumin

3 tsp. Fine Black Pepper

4 tsp. Salt

5 Tbs. Chili Powder

1 tsp. Fresh Cilantro (~ ¼ Bunch Chopped)

1 tsp. Fresh Thyme (~ 6 Sprigs Chopped)

6 Cloves Garlic, finely chopped

2 Cups Purple Onion, diced (~1 large)

1 Cup Red Pepper, diced (~1 medium)

1 lb. Monterey Jack Cheese

Limes – cut into wedges for use immediately before eating

Sour Cream

In a 2 gallon pot, simmer the chicken broth while preparing remaining ingredients.

In a 2 quart saucepan combine celery, tomatoes and sugar.  Simmer 1 ½ hours, or until all ingredients are completely tender.

Put the following into 12 oz. of beer and stir until all lumps are dissolved: Oregano, Cumin, Black Pepper, Salt, Chili Powder, Cilantro and Thyme.

Add tomato mixture, chiles, beer mixture, and 3 cloves garlic to broth in the 2 gallon pot.  Stir with a wooden spoon and bring to a low simmer.

Note: When browning the meat, use 1 clove garlic, finely chopped, salt and pepper.

Brown pork in a skillet with about 2 Tbs oil.  With a medium size skillet, it is advisable to brown only half at a time.  The pork should become white on all sides and fully separated.  Do not overcook at this point.  Add pork to the 2 gallon pot and bring to a low boil for about 30 min – pork needs a ½ hour start on the beef and ground turkey.

Brown turkey in a skillet with about 1 Tbs oil.  Add turkey to the 2 gallon pot.

With the balance of the oil, brown the beef.  With a medium size skillet, it is advisable to brown only half at a time.  The beef should become white on all sides and fully separated.  Do not overcook at this point.  Add beef to the 2 gallon pot and bring to a low boil for about an hour.

Add chopped onions and peppers and cook at a low boil for about 2 – 3 hours, stirring with a wooden spoon every 15 – 20 min.

Remove the Chili from the stove and allow to cool for about 1 hour.

After Chili is cool, refrigerate for 24 hours to allow the spices to permeate the meat and the flavors to meld.

Reheat and serve or can be frozen in freezer Ziplocs.

About five minutes before serving, grate the Monterey Jack and add to the chili.  Stir with a wooden spoon until completely dissolved.  If only reheating part of the chili, use about 1 oz. per serving (to desired taste).

At service, add the juice of one large lime or two small limes for the whole pot.  Individual servings can be served on the side for use immediately before eating.

Serve with a dollop of sour cream and Oyster Crackers, saltines, Sourdough French Bread or your favorite rolls/bread.