Voodoo and the Chilibowl

pepper

This is one of my favorite chili recipes.
It is a bit different than your average chili but it is wonderful. I got the original recipe from an old cookbook but have modified many of the ingredients.
If you have a specialty food store near you, seek out Voodoo Jerk Slather.
It is absolutely the bomb for “heat” in a chili recipe.
Great on a chilly Sunday afternoon while watching the football game.

Bon Apetit!

Murphy’s Sweet Cincinnati Chili

2 tbls butter
2 lbs. ground beef
6 bay leaves
1 large onion, finely chopped
6 medium cloves of garlic, finely chopped
1 tsp cinnamon
2 tsps allspice
4 tsps cider vinegar
3/4 tsp cayenne pepper (or 1 tsp of a real hot sauce such as Voodoo Jerk Slather, & no Tabasco is not hot!)
1 tsp salt
2 tbls ground chili powder (make these healthy tbls)
1 tsp ground cumin
1/2 tsp dried oregano
1 can of tomato paste (6oz)
6 cups water
1 lg can of kidney beans, drained
vermicelli, cooked according to package directions
Grated Cheddar Cheese
1 small onion, finely chopped

1. Heat butter in a large skillet over medium-high heat. Add meat to skillet. Break up and lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.

2. Stir all the remaining ingredients up through the water. Taste and adjust seasonings. If flavor is too sweet, add a small amount of vinegar; if not spicy enough, add more cayenne.

3. Bring mixture to a boil, then lower the heat and simmer, uncovered for 2 – 4 hours. Add kidney beans to the mixture 1/2 hour before serving.

4. Place a small amount of the cooked pasta in individual bowls.

Spoon on a generous amount of chili.

Top with grated cheese and raw onion.
Eat multiple antacids afterwards and watch for shooting flames.
*Keep your backside away from small children and animals.

And damn it, stop mumbling, “it’s too hot!”…

jalapeno

~m

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9 thoughts on “Voodoo and the Chilibowl

  1. now that sounds good! not missing out on this opportunity….for the girls i’ll make something with a little less authority however 🙂
    will let you know how i get on

    Coolbeans…

    ~m 

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  2. Beans in chili is still a hanging offense in Texas.

    Guilty, as charged.
    I thought about your reaction, Fuzz, knowing you’re from the Lone Star State.
    You guys take your chili quite serious, no doubt.
    I’d love to see a “Fuzz” recipe for a bowl of the ‘red gold’…

    ~m

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  3. I’m with Fuzz on the bean issue – the vermicilli is a nice twist though. My chili is sweeter than it is hot though and smokey. Sounds good. Loved the keep the butt away from small children line.
    WC

    This recipe is quite a meal.
    Not sure how much sweeter you can make chili though.
    What do you add to make it sweeter?
    This stuff is quite sweet. . .

    ~m 

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  4. I add corn, sweet peppers, garden tomatoes and sometimes even string beans (if they’re fresh). If I break down and add beans it’s always black beans. Usually too I make the sauce from the fresh tomatoes – no tomato paste.
    WC

    String beans?
    There may be a law against that one.
    We may have to consult Fuzz.
    As far as fresh goes, I’m with you there.
    With this recipe, however, paste is the only thing that will work.
    Should you ever make it, you’ll see and understand why.
    Never knew people took chili so seriously. Yoiks!
    Thank God the recipe didn’t call for a splash of White Zin!
    ~m

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  5. I haven’t made chili in forever! Except I’ll have to leave out the beans. And actually make it hot. 😉 Just not as hot as the guy who ate 262 jalapeno’s ass. I’ll let you know how it comes out. The chili I mean.

    I use the addition of the Jerk Slather for the heat.
    The slather is made of a puree of scotch bonnet peppers.
    Not for the faint of heart.
    I make my chili fairly hot.
    Over the years, we’ve built up our tolerance to heat (the kids, too)
    And yes, let me know how it comes out . . . the chili, I mean.
    ~m

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  6. i must admit i was wondering what Jerk Slather was and in fact i was going to ask….but now that it’s been explained i can find an equivalent..most likely habaneros…this weekend is it…i’m making chili and can’t wait to taste it 🙂

    Can’t wait to hear the review. . .
    Thanks, ZN.

    ~m 

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  7. I heard a rumour about this chilli from none other than kel at spilling the beans. Actually I was talking to her when she tasted it and her reaction was enough to make me want to cook this as soon as I get the chance.

    As I always say, coolbeans. . .
    Actually, I think Writer Chick may have said that. 😎

    ~m 

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