Friday, May 15, 2015

Ms. Lissa Patton's Chili Divine

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I give it to you, Cher Reader, as she gave it to me. You are going to be so glad I did.

Ms. Lissa Patton's Chili Divine

"Twelve good sized ripe heirloom tomatoes (they have an acidic taste, not like the cardboard you find in the supermarket).

Peel (I drop them in hot water for a few seconds then put them on ice, which cracks the skin and it is easily stripped). Slice in half lengthwise. De-seed. (A baby spoon works for this).

Put in food processor along with de-seeded jalapenos to taste. (Slice lengthwise and use a baby spoon again)

Puree.

Put in Dutch oven.

Add two cinnamon sticks, salt and black pepper to taste. (Sometines I add a bit of white pepper).

Finely chop a sweet white onion and add.

Add beans (Kidney and black beans are what I use a pound or so of each.)

Add about two cups of chicken or turkey broth.

Brown about two pounds of pork sausage. (We have an old fashioned hand crank grinder, so we do it ourselves with white pork shoulder meat.)

Add a half cup of honey after you put the browned meat in the pot.

Three cloves garlic, finely chopped.

Heat at 220 in the oven for at least three hours, pulling the rack out every thirty minutes or so to stir.

I like it to go five or six hours the first time. Gets better every time you reheat. It’s thick, so sometimes we serve it over white rice, like gumbo.

Freezes well."

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