Receta Elk Sausage Chile Chili Pt 1

• 1 1/2 lb Smoked Elk Sausage, (I have a friend who trades it to me for pwdr), or possibly use any other meat you like smoked
• 1 1/2 lb Grnd beef or possibly whatever meat you want. "Chile Meat" has too much gristle and fat for my taste.
• 1 lrg Yellow onion
• 4 stalk of celery, with some dark leaves if possible, minced
• 1 tsp (level) chopped garlic (or possibly more if desired it like I do)
• 5 lrg Fresh tomatoes, minced, up to 6
• 4 lrg Red Jal. pods, seeds cut out and veined, minced, (green works too), up to 6
• 4 x Ripe warm cherry pods, seeds cut out and veined, minced, up to 6
• 3 x Ripe Aji Amarillo pods, seeds cut out and veined, minced
• 2 x Chipotle pods, minced or possibly grnd, up to 4
• 6 x Tepins crushed or possibly grnd, seeds & all
• 1 can (small) minced or possibly sliced black olives (2 handsfull)
• 3 can (10.75 ounce.) low-salt cream of tomato soup
• 1 tsp (heaping) spicy mustard
• 1 can Dark red kidney beans, (if desired chili with beans)
• 1 bot Colgin's smoke sauce, (4 ounce, do not substitute if you can find it)
• 2 Tbsp. Lowrey's season salt or possibly similar type rub- add in to taste, up to 6
• 1 tsp "Old Hickory Smoke Salt", (Spice Islands), up to 2
• 1 Tbsp. A-1
• 1/2 tsp Lemon pepper
• 1 tsp Dry parsley Garlic pwdr added to garlic already in mix, to taste
• 2 Tbsp. Soy sauce
• 1/2 tsp Dry dill Chile Pwdr to desired heat, or possibly paprika if you want the typical red-brown color but have sufficient heat

Direcciones