Last month one of my relatives wanted to have a chili cookoff for their birthday. This is the recipe I came up with. Although rather odd, it actually turned out quite well. I liked it and a lot of other people liked it too. It’s thick, a little bit smoky, and a little bit hot.
As a couple of notes: I used some homemade sausage in this recipe.
- The polish deer sausage is very strongly spiced, very smoky, and has a bit of a hot spice (as in black pepper or cayenne pepper) taste to it too. A very smoky & spicy polish sausage, preferably one with some beef too, should be a good substitute.
- The unsmoked polish pork sausage is a fairly mild, unsmoked sausage. Probably any mild pork sausage should be a good substitute.
And a further couple of notes:
If you use precooked chicken breasts and chop them up, then over the course of simmering the chicken will shred itself and make the chili very hearty and thick.
The Pig’s Ass Porter I used is a local microbrew from Harvest Moon Brewing in Belt, Montana. It is labeled as a London-style porter. Truthfully, almost any porter or stout should be a good substitute.
I used Parsley Patch Mexican Blend, if you don’t have that then chili powder would probably be an acceptable substitute, with some dried oregano and ground cumin added.
Yes, there really is rooibos tea in this. It turned out really well, acting as more of a flavor enhancer than a flavor of its own. I will have to try that with other recipes in the future.
- 1 large yellow onion, chopped
- 2 medium sized red onions, chopped
- 3 cooked chicken breasts, chopped
- 1 Tbsp cumin seed
- 2 tsp coriander seed
- 2 6-oz cans of tomato paste (12 oz total)
- 2 14.5-oz cans no-salt-added diced tomatoes (29 oz total)
- 2 14.5-oz cans no-salt-added diced tomatoes with garlic, basil and oregano (29 oz total, and YES, this is in addition to the previous two cans of unseasoned diced tomatoes)
- 4 6″ links of strongly spiced and smoked polish deer sausage, casing removed, sausage broken up into small chunks, approximately 1-1/2 to 2 pounds
- 2 15-oz cans low-sodium pinto beans, drained
- 4 Tbsp Parsley Patch Mexican Blend
- 2 Tbsp plain rooibos brewed 10 minutes in 2 cups boiling water
- 1 12-oz bottle Pig’s Ass Porter or other London-style porter
- 1/4 cup cornmeal (or uncooked corn grits or uncooked polenta)
- 2 mild unsmoked pork sausages, Polish or similar, briefly cooked and sliced, so the sausage pieces stay whole, approx 1 lb.
Place all ingredients except for last one in large pot. Simmer for at least an hour, possibly more, until thick, cornmeal is cooked and incorporated into chili, and preferably until chicken is completely shredded. Add cooked mild pork sausage at the last, simmer another 10 minutes or so to let flavors meld, then serve.