Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs smoked Elk Sausage or use any other meat you like smoked.

  2. 1 1/2 lbs ground beef or whatever meat you want. "Chile Meat" has too much gristle and fat for my taste.

  3. 1 large yellow onion

  4. 4 stalks of celery, with some dark leaves if possible, chopped

  5. 1 level teaspoon minced garlic (or more if you like it like I do)

  6. 5-6 large fresh tomatoes, chopped

  7. 4-6 large red Jal. pods, seeds cut out and veined, chopped (green works too)

  8. 4-6 ripe hot cherry pods, seeds cut out and veined, chopped

  9. 3 ripe Aji Amarillo pods, seeds cut out and veined, chopped

  10. 2-4 Chipotle pods, chopped or ground

  11. 6 Tepins crushed or ground, seeds & all

  12. (When cutting fresh peppers, save veins for additional heat if needed)

  13. Substitute any ripe, red chiles available as needed for the above.

  14. Variety is essential.

  15. 1 small can chopped or sliced black olives (2 handsfull)

  16. 3 regular (10 3/4 oz.?)cans low-salt cream of tomato soup

  17. 1 heaping tsp spicy mustard

  18. 1 can dark red kidney beans(if you like chili with beans)

  19. 1 bottle Colgin's smoke sauce(4 oz, don't substitute if you can find it)

  20. 2-6 Tbs. Lowrey's season salt or similar type rub- add to taste

  21. 1-2 tsp. "Old Hickory Smoke Salt" (Spice Islands)

  22. 1 Tbs. A- 1 1/2 tsp. lemon pepper

  23. 1 tsp. dried parsley

  24. Garlic powder added to garlic already in mix, to taste

  25. 2 Tbs. soy sauce

  26. 1/2 tsp dried dill

  27. Chile Powder to desired heat, or paprika if you want the typical red-brown color but have enough heat.


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