This chilli is not for the faint of heart, or those with ulcers. If you are allergic to forehead sweat, don’t try this recipe. The heat in this dish can be tempered using sour cream or plain yogurt, but why?
I make this chilli specifically for hunt camp. Hunt camp is a place where men act like little boys and compete to prove who is the manliest of the party. This chilli is part of the proving process.
Serve this recipe with fresh, hot cornbread and syrup.
(NOTE: I make this in advance and take it to camp. The simmering time can be hard on the propane supply in the RV, and one would have to miss an afternoon of hunting to cook it.)
Submitted by John Winslow,
Trucker, Horseman, Home Cook
Dice onions, green peppers, and slice mushrooms. Mince garlic and jalapeño peppers. Cook in 3 tbsp of oil in cast iron frying pan until mushrooms are soft and onion and green peppers are clarified.
In a dutch oven, brown the meat in remaining canola oil, adding Worcestershire Sauce and all the spices.
Mix in clarified vegetables, drained canned tomatoes, tomato sauce, and kidney beans. Bring to a boil, turn down the heat and let simmer, stirring often, for about 3 hours. (Note: I wouldn't taste this for the first hour or so as the jalapeño peppers and cayenne are still fairly raw and HOT).
Add tobasco sauce to taste, spice up with more Cayenne Pepper to taste.
Serve Hot with cornbread and syrup and yogurt on the side for those who can't take the heat.
Note: Substitute Habanero Peppers if you are brave