Doc's Primo Chili - (Something New)
PREP TIME: 3 1/2 Hours
SERVES: 15-20


Who says Mamma's cooking can't be healthy? This modified version of Doc's Primo Chili (Something Old) reduces the sodium, cholesterol and carbohydrate content without changing the flavor.


  • 3 pounds ground chicken gizzards
  • 3 pounds ground chicken
  • 3 large onions, diced
  • 1 cup diced celery
  • 1 cup diced bell pepper
  • 1/4 cup diced garlic
  • 1 (28-ounce) can tomatoes, no salt added
  • 1 (28-ounce) can V-8 juice, low sodium
  • 3 ounces defatted beef bouillon
  • 3 tbsps liquid smoke
  • 1/2 cup beer
  • 3 tsps cumin
  • 6 ounces chili powder
  • 2 tsps paprika
  • 2 tbsps apple spice
  • 6 tbsps ground fennel seed
  • 1 tsp cocoa powder
  • salt substitute
  • black pepper
  • hot sauce
  • 3 jalapeno peppers, seeded and diced

In a 12-quart cast iron pot, heat gizzards and chicken over medium-high heat. Cook until golden brown, stirring occasionally. While meat is browning, place onions, celery, bell pepper and garlic into the bowl of a food processor. Chop until vegetables are almost to the liquid state. When meat is golden brown, add contents of food processor to the pot. Continue to sauté until all vegetables are incorporated and wilted. Add tomatoes, V-8, beef bouillon, liquid smoke and beer. Blend well into the vegetable mixture, bring to a rolling boil and reduce to simmer. Add cumin, chili powder, paprika, apple spice, fennel and cocoa. Stir well into the tomato liquid. Season lightly using salt substitute, pepper, hot sauce and jalapenos. Reduce heat to simmer and cook 4 hours, stirring often. Naturally, the longer chili cooks, the better it tastes. If you like your chili with beans, feel free to add one can of cooked kidney beans, 10 minutes prior to serving. Adjust seasonings, if necessary.

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