By Tom Gosse
2 large onions (diced)
1 small green bell peppers (diced)
3 cloves of garlic (minced)
3 carrots (chopped)
3 celery stalks (chopped)
6 2 jalapeno peppers (minced)
6 habanero peppers (minced)
1 lb. ground turkey
1 lb. ground pork
5 grilled and sliced brats (and/or 1 lb. chopped browned chicken breast)
1.5 lb. chopped browned steak
3 tablespoons chili powder
1 teaspoon ground cumin
1.5 teaspoons ground coriander
6 cups diced tomatoes
2-2.5 cups canned beef stock (or homade broth)
1.5 cup water (or beer)
6 teaspoons tomato paste
3 15oz. cans, red kidney beans (drained)
6 tablespoons, white pepper 1.5 tablespoons, white pepper
3 tablespoons, red cayenne pepper
3 tablespoons, crushed red peppers (these will intensify as cooked)
1 5oz. bottle, tabasco sauce
1 2oz. bottle, habanero tabasco sauce
1-2 tblspns of salt
1 dash tony cacheres
Other spices to taste
Oil pot (use at least 9 qt. pot). Add onions, peppers, carrots, celery and garlic. Cook 5 minutes over medium heat, stirring occasionally. Brown ground beef & ground pork in skillet. Add other meat to pot. Add chili powder, cumin and coriander. Stir well. Stir in tomatoes, beef stock, water, tomato paste, and spices. Bring to boil. Reduce heat to simmer, then cook for 30 minutes, stirring often. Add drained kidney beans and simmer for an additional 10 minutes.
Tom has toned down this recipe over the years in terms of spiciness.
