Preparation:
In the meantime, heat 2 T of oil in a large, heavy
skillet. Add garlic, onions, bell peppers, and celery.
Cook until the onions are clear. Remove and reserve.
Mix ground meats. Add 1 T. oil to skillet and saute
meat, cooking on high heat until thoroughly browned.
Drain fat. Remove ground meat and reserve. Brown cubed
meat, drain, and reserve. Place reserved vegetables
and meats in chili pot along with linguica (or
Andouille). Add all remaining vegetables, spices and
liquids (except the beer, Masa Harina, or beans), a
little at a time, stirring and mixing thoroughly
between additions. Carefully bring temperature up to a
simmer. Cook covered on very low heat approximately 5
hours. Adjust the consistency after 3 hours. If too
thin, uncover and reduce by turning up heat
(carefully) slightly. If it is still not the desired
consistency, add masa harina (or flour) to thicken,
beer to thin, as needed. Taste and adjust for spices
carefully (the flavor will develop as the chili
cooks). It should be hot enough to be memorable, but
not so hot it takes the skin off the roof of your
mouth. It's better to sneak up on hot. You can't take
it out. If it cries out to be hotter, add just enough
Louisiana hot sauce. Finally, and only if you
absolutely must, add the beans. A chili purist would
jettison them without a second thought. If you can't
bring yourself to do it, but want to serve the chili
beanless as God intended, serve the beans on the side
and let people indulge their own leguminous
perversions. Serve topped with chopped Walla Walla
sweets, shredded Monterey Jack cheese, and a pinch of
pa |
