CATEGORY - MEALS
Shock & Awe 4 Meat Chili
Two kinds of pork, two kinds of beef, and all kinds of flavor. This recipe calls for both cooked Shock & Awe (get the gas mask) and a fresh addition right at the end. The perfect thing to whip up when you’re trying to run the kids or the in-laws out of the house so you can cook in peace.
INGREDIENTS
2 lbs lean ground beef (or venison)
1 lb sirloin steak tips
1 lb hot pork sausage
1 lb sliced bacon
Shock & Awe (a full bottle)
2 large onions
3-4 cloves of garlic
4 cans diced tomatoes
4 cans tomato sauce
2 cans kidney beans
2 cans black beans
2 cans tomato paste
2 oz yellow mustard
4 oz Worcestershire sauce
2 oz Soy Sauce
12 oz barbecue sauce
2 cups minced jalapenos
2 packets chili seasoning mix
DIRECTIONS
Don’t let the long ingredient list scare you, the instructions are relatively simple. As always, adjust the above ratios of ingredients to your liking. You’re the one eatin’ it, not us. You are going to need your biggest stock pot for this one though.
Step numero uno. Cut the sirloin in ½” or bite-sized chunks, the bacon into 1” pieces, and brown it along with the ground beef (or venison) and sausage. Once all the meat is browned and the bacon is fried to your liking, drain most of the fat and add the meat back into the pot.
Add in the Worcestershire sauce (thank you spellcheck), soy sauce, 2 oz. of Shock & Awe, all the garlic (you did mince it, right?) one of your onions that’s been diced, and enough leftover fat to sweat the onions and garlic. If you drained too much of the fat, a little olive oil or butter never hurt, right? Oh, and go ahead and dump in one of the cans of tomato paste to get a nice roasted tomato flavor while you’re at it.
Let all this simmer over medium heat, stirring frequently for 5-10 minutes (if you can stand the tear gas) until everyone’s gotten to know each other in the pot, and all of the hungry, busybodies that were pestering you have been scared off.
Finally, add in your other diced onion along with the rest of the ingredients, to include the rest of your Shock & Awe and an appropriate amount of water to bring it all together. Spill a little beer in there while you’re at it, too. Cook on low for a few hours, and give it a final taste test and seasoning adjustment before serving. Top with some more Shock & Awe, shredded cheese, sour cream, green onions, and your family’s tears from earlier, if feasible.
Step numero uno. Cut the sirloin in ½” or bite-sized chunks, the bacon into 1” pieces, and brown it along with the ground beef (or venison) and sausage. Once all the meat is browned and the bacon is fried to your liking, drain most of the fat and add the meat back into the pot.
Add in the Worcestershire sauce (thank you spellcheck), soy sauce, 2 oz. of Shock & Awe, all the garlic (you did mince it, right?) one of your onions that’s been diced, and enough leftover fat to sweat the onions and garlic. If you drained too much of the fat, a little olive oil or butter never hurt, right? Oh, and go ahead and dump in one of the cans of tomato paste to get a nice roasted tomato flavor while you’re at it.
Let all this simmer over medium heat, stirring frequently for 5-10 minutes (if you can stand the tear gas) until everyone’s gotten to know each other in the pot, and all of the hungry, busybodies that were pestering you have been scared off.
Finally, add in your other diced onion along with the rest of the ingredients, to include the rest of your Shock & Awe and an appropriate amount of water to bring it all together. Spill a little beer in there while you’re at it, too. Cook on low for a few hours, and give it a final taste test and seasoning adjustment before serving. Top with some more Shock & Awe, shredded cheese, sour cream, green onions, and your family’s tears from earlier, if feasible.