COMMENT:
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.
INGREDIENTS:
- 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
METHOD:
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. |
