Free Republic
Browse · Search
Topics · Post Article

To: US Navy Vet

Ward’s Trailer Park Chili

Here’s what I used to make a crock pot’s worth of chili – scale it to fit:

Ingredients -
• 1 #10 can of Cattle Rush Gold chili (Costco)
• 2-3 regular cans of Stagg no-beans chili (no TVP in this brand)
• 4 big heapin’ tablespoons of the Cajun spice or chili spice mix of your choice. I like chipotle chili powder. Or not if you want to keep it mild, but you’ll lose layers of flavor.
• A large bottle of Tabasco chipotle hot sauce. Cholula chipotle sauce is also great!
• ½ small jar (18 oz) of smooth peanut butter – recommend Adam’s (no sugar)
• 6 oz unsweetened bakers chocolate, grated fine. Use Scharfenberger’s if you’ve got the bux. Grating the chocolate ensures that it is quickly absorbed into the mix
• Mexican chocolate would be an interesting alternative.
• 1 cup of sun-dried tomatoes (Costco)

Procedure -
1. Warm the chili up in the crock pot – not bubbling too much
2. Over the next couple of hours, add 1 heapin’ tablespoon of chipotle chili powder every half hour. Stir and taste.
3. After the first hour, add the peanut butter and the chocolate. Stir and taste.
4. After the first hour and a half, add the sun dried tomatoes. Stir and taste.
5. Half hour before serving, add the chipotle Tabasco or Cholula to taste. Stir and taste.

This recipe can be spun any number of different ways: doing the chili from scratch and/or with no beans, using premium or freshly ground peanuts and bitter chocolate, your choice of additional vegetables (although that’s not really chili at that point), make your own authentic mole sauce, etc. This was the quick and cheap way.

The key is to use the ingredients to build layers of flavor: the chocolate/peanut butter combo for a mole-like foundation; the Cajun spice for a gentle glow of heat; the Tabasco or Cholula for a sharper, more upfront heat. For hardened heat seekers, blend up one or more habaneros for a real kick and big flavor – a healthy shot of Dave’s Insanity Sauce also works well; the sun dried tomatoes add a little chewyness and a small burst of fruity sweetness; the cheese imparts a silky cheesy texture. The addition of the no-beans chili alters the bean-to-meat ratio in a more delicious direction, I think.


10 posted on 02/22/2013 9:16:12 AM PST by Noumenon (One individual with courage, determination and a rifle can change the course of history.)
[ Post Reply | Private Reply | To 1 | View Replies ]

To: Noumenon

I was so weirded out at the idea of chocolate and peanut butter in chili...Reese’s Peanut Butter Chili cups- that I had to look up to see how widespread this taste is on the internet.

Found one that adds hominy and pumpkin puree that has good reviews

35 posted on 02/22/2013 10:03:40 AM PST by RummyChick
[ Post Reply | Private Reply | To 10 | View Replies ]

Free Republic
Browse · Search
Topics · Post Article

FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794 is powered by software copyright 2000-2008 John Robinson