AFFTC APPROVED TEST PILOT CHILI

Originally published November 1994

Cooking Korner

(ed. note: This is a new feature to The Leading Edge! It will appear on an "as needed" basis, or when we receive more recipes. The following was submitted by Chapter 1000 member Bill Berle. On a Project Police Culinary Courtesy Inspection I personally checked out this chili recipe to verify its worthiness to appear in our august publication. It was delicious (the chili, not the publication), however, the recipe was delayed until the November issue due to editing priorities and the need to make a bad pun. Actually, I was just verifying the half-life on some of the more stable radioisotopes that result from this chili ...yeah, that's it. Here we go...)

STEP ONE:

Carroll Shelby's Chili Mix Main Powder Packet
1 Full TBSP. Garlic Powder
3 TBSP IRIS Brand New Mexico Chili Powder (Smart & Final)
15 Grinder Turns 4 Color Pepper Blend (or Black Pepper)
3 Cups Hot Tap Water

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Mix all above ingredients to make loose paste, put in pot.

STEP TWO:

15 Oz. Can Hunt's Tomato Sauce
10-1/2 Oz Can Campbell's Condensed Beef Broth
20 Dashes Cajun Sunshine Brand Hot Pepper Sauce
8-10 Cloves Fresh Garlic Peeled and Chopped Fine

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Add above ingredients to pot.

STEP THREE:

One 12 oz Roll Package Jimmy Dean Hot Sausage
Two 1 lb Roll Packages Ralph's Chili Meat Blend (15% Fat)
(Can substitute Coarse Ground Beef if needed)
One 16 oz Roll Package Golden Glo Ground Turkey
1.25 lb Package Fresh Ground Beef (30% Fat)

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Pan fry & chop each separately. Drain off fat and add to pot. Bring to low boil then simmer and stir frequently. Cook 3/4 hr.

STEP FOUR:

Two Large Red Bell Peppers Diced Into Small Pieces
Shelby's Masa Flour Packet and 1 or 2 TBSP Cornstarch (to taste), Mixed with 8 oz water to a loose paste

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Add above ingredients to pot. Stir thoroughly and continue to simmer for additional 10 minutes.

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