Possum Chili (1995 Ca. Dept. of Fish & Game Chili Contest) |
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Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 12 |
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This recipe, submitted for our annual (at that time) Chili Cookoff Contest, was the winner! Ingredients:
1 cup dried kidney beans |
1 cup dried pinto bean |
3 linguica sausage, links |
1 lb hamburger |
2 lbs roast chuck |
4 pork chops, diced |
2 (14 ounce) cans stewed tomatoes |
tomato sauce (the more, the thicker the sauce) |
1 red onion, chopped |
2 garlic cloves |
1 (12 ounce) jar sliced jalapenos, chopped |
1 pinch salt |
1 dash pepper |
Directions:
1. Soak and cook the beans.
2. Boil the roast all day or a long time, whatever shreds it first. NOTE: Save the water.
3. Mash the meat with a potato masher by hand.
4. Fry linguica, hamburger, diced pork chops, and onion.
5. Add all ingredient together; add meat water or tomato sauce, depending on whether you want your chili soupy or thick.
6. Lasty, add chopped jalapenos and juice to taste. Be careful!
7. Add other seasonings or anything else that looks good - like that road kill 'possum that you've been wondering what to do with.
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