KFA (Kick F***ing A**) Chili! - An interpretation by Bryan Peterson (Bryanp@cts.com) http://www.io.com/~wallen/chili/contributed.html#4 The Meat: 1-lb. Ground beef 1-lb. Hot Ground Pork Sausage 1-lb. Smoked sausage - Cut this up into 1/2" chunks. I don't recommend using more than 1 Lb. because it'll make it taste like spaghetti sauce! :-( The Veggie Stuff: 1- Large onion coarsely chopped 2 (or more) minced/pressed Cloves of garlic 1- Large bell pepper cut into 3/4" chunks, 1/3 cup Yellow Corn meal 2 -28oz Cans of Ready Cut Tomatoes 2-27oz cans of Kidney beads - Drain and reserve 1/2 of the liquid to mix with the corn meal The Spices (The real meat of the tomato) 1 Tbs. Ground oregano 3 Tbs. Chili Powder 1 Tsp Ground Coriander 1 1/2 Tsp. Celery Seed 1/8 Tsp. Cayenne Pepper* 1 Tbs. Tabasco sauce* 1 tsp mustard 2 to 4 Dried Serano (sp?) Chiles* 1/8 Tsp Dried powdered Habanero peppers* 1 tsp paprika 1/8 Cup (About, I didn't really measure it!) Good Red Wine. * These things just add the "Zing" and not much full bodied flavor. That is what the wine and other things do for it. How cook it: In a large pot, brown the beef, pork, onions and garlic over medium heat. After the above is browned, add the bell pepper and the smoked sausage. Cook for 5 to 10 more minutes. Reduce heat to low (and drain most of the fat IF YOU ARE WATCHING THINGS!) Blend in the tomatoes and spices and simmer for 5-10 minutes. Stir in the drained beans. In a small bowl, mix the bean liquid with the corn meal until it's like pancake patter. Mix the "batter" into the chili and simmer for 10 to 15 minutes or MORE. I simmer my batchs for about 2 hours, so use your judgement on this. Sprinkle with Mozzarella or Gouda cheese and serve with sourdough bread. Or, make a Chili sandwich with a good sourdough roll. FOR THE BEST TASTE, FREEZE THE RESULT TO "CURE" THE MIX! THAW, HEAT AND SERVE. I AM NOT RESPONSIBLE FOR THE SIDE EFFECTS OF THIE RECIPE! IT IS VERY VERY HOT!:-) NOT FOR THE WEAK AT HEART!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!