Sledd's RoadKill Chili
Sent in by Mad Man Dr. Dan. We (the web crew) take no responsibility for this one!
1 LB of RoadKill Meat
All measurements are variable. Nothing is cut in stone when it comes to making chili. Cumin and chili powder and seasonings should be adjusted as the chili cooks.
The secret to good chili is practice and the art of adjusting your seasonings as you cook the chili. Always remember to make small adjustments and you can always add more; add too much an it will be hard to recover the proper taste!
1. To start Chili, you must brown the meat of your choice. (Venison, Raccoon, Possum, Squirrel, Rabbit, Snake, Dog, Cat, ETC.)
2. Add chopped onion, chopped peppers (green and hot) , minced garlic, crushed Red pepper, cumin, oregano, and chili powder.
3. Liquid smoke is added next, BE very careful to use only three of four drops; this can overpower your chili.(STRONG STUFF!)
4. Let these ingredients cook until onions and peppers become clear.
5. Add tomatosauce or tomato juice to a consistency of soup but not to thin. It is always better to add a smaller amount and if the chili thickens too soon you can always add more. Add too much and it can be thickened with Masa Harina if you have any on hand. This is a mexican corn flour that is used to make corn tortillas. Some recipes call for Masa Harina to add flavor to the chili. I have used it and it adds a unique flavor to the chili.
6.Add the beans in the last 1/2 hour of cooking or else the beans will
overcook and become mushy. Continue to cook until desired consistency is
achieved, and the meat is tender. Cubed meat will take longer to cook,
Up to 3 or 4 hours, and ground meat will take approximately 1 hour to cook.
(the squeamish can use ground beef if they so desire (if that is what it