Cookin' With Leo
West Texas Road Kill Chili
My good buddy John and I did this recipe at a Chili Cook-off and we did call it 'Road Kill' Chili. We did tell all the samplers that it didn't cost us anything as we picked up everything on the trip to the Cook-off. Of course now since movin' to West Texas, I pinned a more likely name on this fine Chili Recipe. So, depending on what you can gather, this here recipe will serve from 18 to 24 hungry ranch hands, or even your favorite tail-gateing buddies what showed up for the playoffs. Anyway feedin' a bunch a'hungry rednecks can get expensive, so on any given weekend a hunt and gather run down I-20 from Monahans, Texas on to Pecos and points west will usually get a good supply of armadillo, prairie dog, rabbit. and if your real lucky an old buck slowed down by age, what couldn't outrun them new high powered 18 wheelers. Ya' might even toss in that ol' rusty water barrel in the back of the pickup, so you can get some of the good West Texas Oil Field Drain Water. This of course will take care of two ingredients at once, cookin' water an' browinin' oil. But, then all that ain't the main ingredients for this feast. You'll need lots of hot peppers and Tabasco to bring out the delicate taste of your gathering efforts. OK, now are you ready for all this? Let's get cookin'!
Well now, this particular weekend wasn't a good one at all for huntin' and gatherin', so a trip to the super got us the necessary ingredients, not quite as tasty as road kill, and oil field drain water, but probably healthier. So this is what you will need, and even without the various varieties of 'fresh' kill, make sure you check out this long list so as not to leave out anything.
3 green peppers, seeded and chopped up
How to do it:
3 yellow onions, chopped up
3 jalapenos, seeded and chopped fine
4 cloves garlic, minced or chopped fine
1 stalk celery, chopped up, trim off the larger leaves but use the small tender ones
¼ cup olive oil
A 4 pound chuck roast, rather than have it ground, chop it up into small pieces, about 1 in
5 lbs. Venison or buffalo (we were able to find buffalo) meat, coarsely ground (or else use all beef)
3 oz. New Mexico chili powder
11/2 teaspoons cumin seed
6 dashes Tabasco sauce
1 6-7oz. can diced green chilies
2 14oz. cans peeled tomatoes, do not use canned stewed tomatoes
1 15oz. can tomato sauce
2 cans Mick or Bud, (not lite)
Salt and Pepper.
Get a good sized cast iron pot with a tight fitting lid that will hold about 8 to 10 quarts. Pour in the olive oil and the cut up veggies and heat until they are softened a bit. Now add the meat and brown it. Use a wooden spoon and stir the meat to be sure it is all browned. Stir in all the remaining ingredients and just barely cover with water. Season to taste with salt and pepper, Bring to boil and then cut the heat to simmer and cover the pot. Simmer for about 3 hours, but be sure to stir the pot every so often so as not to let anything stick to the bottom, keeping heat as low as possible to just maintain a slow simmer. After about 3 hours skim off all the excess grease, and give it a taste to see if it may need any additional salt or pepper. Also check to see that it is not too thick or too watery. If it is too thick add some more beer, or it is too watery let it simmer a little longer without the lid. It is done when the meat is cooked apart and tender.
Mix well and serve in large bowls. Some raw veggies, like broccoli, carrots, celery sticks, halved radishes, cauliflower pieces, with some sour cream dip go along with this dish. A case or two of Bud or Mick will wash it all down.
Enjoy Your Road Kill!