- 1 1/2 lbs smoked Elk Sausage or use any other meat you like smoked.
1 1/2 lbs ground beef or whatever meat you want. "Chile Meat" has too much gristle and fat for my taste.
1 large yellow onion
4 stalks of celery, with some dark leaves if possible, chopped
1 level teaspoon minced garlic (or more if you like it like I do)
5-6 large fresh tomatoes, chopped
4-6 large red Jal. pods, seeds cut out and veined, chopped (green works too)
4-6 ripe hot cherry pods, seeds cut out and veined, chopped
3 ripe Aji Amarillo pods, seeds cut out and veined, chopped
2-4 Chipotle pods, chopped or ground
6 Tepins crushed or ground, seeds & all
(When cutting fresh peppers, save veins for additional heat if needed)
Substitute any ripe, red chiles available as needed for the above.
Variety is essential.
1 small can chopped or sliced black olives (2 handsfull)
3 regular (10 3/4 oz.?)cans low-salt cream of tomato soup
1 heaping tsp spicy mustard
1 can dark red kidney beans(if you like chili with beans)
1 bottle Colgin's smoke sauce(4 oz, don't substitute if you can find it)
2-6 Tbs. Lowrey's season salt or similar type rub- add to taste
1-2 tsp. "Old Hickory Smoke Salt" (Spice Islands)
1 Tbs. A- 1 1/2 tsp. lemon pepper
1 tsp. dried parsley
Garlic powder added to garlic already in mix, to taste
2 Tbs. soy sauce
1/2 tsp dried dill
Chile Powder to desired heat, or paprika if you want the typical red-brown color but have enough heat.
