Chili: Road Kill Grill and More

Realized recently that I have not restored a lot of recipes from the old site, and that the weather is getting right for chili. So, here are three recipes for your enjoyment.

Beanies are for Weenies, Not for the Faint of Heart, No Guts No Glory, Feel
the Fear and Eat it Anyway Road Kill Grill Chili (submitted with permission)

1/4 cup Castrol GTX 10W/40
1 pound freshly flattened opossum
1 pound aged armadillo bellies
1/2 pound squashed skunk
1/4 pound pulverized jack rabbit
1/8 pound finely ground crow
1/8 pound minced little old lady (When doubling the recipe, continue to
use 1/8 of pound; little old ladies are a little tough, stringy, and gamey.
If gamey, soak in a little Jim Beam.)

OR 3 pounds sirloin or top round, diced into 1/4 inch cubes
3 large onions
5 cloves garlic
2 freshly chopped jalapenos
1 tablespoon paprika
6 tablespoons chili powder
1 tablespoon extract of sweaty gym socks (cumin)
1 teaspoon oregano
15 ounces tomato sauce
1 cup rainwater
1 teaspoon salt
1 teaspoon cayenne
4 tablespoons Worcestershire sauce
Freshly crushed black pepper
Tabasco™ to taste

Brown meat. Add rest of
ingredients and simmer for at least 3 hours.

Laughing Wolf Road Kill Grill
2 pounds sirloin, in cubes
2 pounds pork, in cubes
3 large onions, chopped small
8 cloves garlic, crushed and chopped
2 freshly chopped jalapeno peppers
1 freshly chopped habanero pepper
2 chipotle peppers, chopped
1 T smoked paprika (use regular hot if no smoked)
6 T chili powder
1T cumin
1 t mexican oregano
15 ounces tomato sauce
1 t chipotle powder
sea or kosher salt to taste (start with 1t, go from there)
fresh ground black pepper to taste
pinch cinnamon (use up to 1t)
1 cup water
5 T Worcestershire sauce
Tabasco™ to taste

Brown meat. Add rest of
ingredients and simmer for at least 3 hours. To increase heat, increase fresh peppers.


Carne Adobava
Hardware:
LARGE mixing bowl
Food processor or blender
Large spoon
Knife
Oven, preheat to 375 degrees

Ingredients:
1 lb dried hot NM red chili pods
1 lb dried mild NM red chili pods
20-40 peeled cloves of garlic (Go High)
2 large onions, cut into wedges
4T Mexican oregano
2t Kosher salt
Water

Working in batches, place dried pods on a half-sheet pan or cookie sheet and warm for a couple of minutes in the oven to make them pliable. Remove stems and place in food processor or blender along with a small amount of water, some garlic and onion, and a bit of the spices. Pulse until smooth, adding water as necessary to get a slurry the consistency of heavy cream. Combine all batches in a very large mixing bowl and divide into thirds for freezing. Sauce should keep for six or so months frozen. This should make 1-2 gallons of sauce.

Take one third of the sauce and place in a pot/crockpot. Add in 3-4 lbs. cubed pork, recommend loin, about .5 inch to 1 inch. Simmer for 3-8 hours.


There you go. 🙂 Enjoy!