Chet’s “Last Riders On Rt. 66” Chili

The Ingredients:

To start, please be advised, buy the freshest and best meats and produce. This recipe makes a large amount. Freeze what you don’t eat. I avoid using brand names in the recipe, since they vary.

You will need:
1 Large pot
1 Large skillet (Big ole cast iron thang)
1 Six-pack of beer (can be non-alcoholic): two for the chili, save the others
1 Bottle of Tequila and the Chet Nichols CD, “Lucky Man”for atmosphere
1 Bottle of fine red carbernet wine
1 Bag of corn chips and dip to munch on while you cook
1 Spice grinder (I like a good mortar and pestle)
1 Garlic press
1 Assistant to help slice and dice

Slice and dice the following into generous, bite-sized chunks:
1 Pound of your favorite cut of boneless beef (Delmonico, NY Strip or Filet)
1 pound of center-cut boneless pork (pork tenderloin suggested)
1 pound of think-cut smoked bacon or smoked turkey bacon
1 pound of VERY lean ground beef
3 large onions per your taste
2 LARGE green peppers
5 large celery stalks
3 LARGE tomatoes
4 Large cloves of garlic
1 Stick of butter
2 Cans of red kidney beans
1 Can of Pinto Beans
2 Cans of black beans
1 LARGE can of tomato paste
3 Large cans of tomato sauce
1 can of tomato puree
1 Large jar of red salsa –to your taste (Chet likes it HOT)
1 Large jar of green salsa – to your taste (Chet likes it HOT)
1 jar of hot sport peppers
1 fresh bottle of cumin seeds
1 bottle of garlic powder and salt
1 bottle of onion powder and salt
1 bunch of fresh cilantro
1 bottle of celery seed and salt
1 bottle of  whole nutmeg
1 bottle of course ground black pepper or fresh ground pepper
1 bottle of hot chili powder
1 bottle of medium chili powder
1 bunch fresh red chili peppers
1 bunch of fresh green chili peppers

The Recipe:
1.    First open the tomato paste, the tomato sauce, one bottle of beer and all the cans of beans and empty them into the large pots. Stir them together. Put the pot on the stove and turn the heat to LOW.
2.    Begin to heat your large skillet at a MEDIUM heat. Add the bacon and cook it all till it’s nice and crispy. This will help to season the pan. Lay the bacon out and dab with a paper towel to remove excess grease and let it cool. Break the bacon up and add it to the pot. Drain the bacon grease into a bowl and set it aside.
3.    Turn the heat to HIGH under your skillet and add: ¼ stick of butter, one finely chopped onion and one green pepper. Add 2 OZ. of tequila to the skillet, ½ of a shaved nutmeg nut, add two tablespoons of fresh-ground celery seed and sauté until braised. Cook slowly for 10 minutes and add this mixture to the pot and stir.
4.    At HIGH heat, now add to your skillet, ¼ stick of butter, the chunks of steak, the four cloves of pressed garlic and a fist full of chopped onions. Braise the mixture, turning it often. Add 1 tablespoon of onion salt, two tablespoons of hot chili powder, a half fist of chopped cilantro, and two tablespoons of celery salt. Once the beef is browned, add one cup of red wine and cook it slowly over MEDIUM heat. Gradually, mix in one jar of red “hot” salsa. Cook slowly for 10 minutes then add this mixture to the pot.
5.    At HIGH heat add to your skillet ¼ stick of butter, the chunks of center-cut pork (tenderloin), three tablespoons of bacon grease, the second green pepper, some sliced onion, three tablespoons of fresh-crushed cumin seeds, and sauté until nicely browned. Add two tablespoons of garlic powder or garlic salt, pour in ½ of a bottle of beer, add one jar of green “hot” salsa and cook slowly. Then add this mixture with three tablespoons of fresh ground course black pepper to the large pot.
6.    At HIGH heat add ¼ stick of butter, one tablespoon of bacon grease, the finely chopped celery sticks and the one pound of ground beef. Sauté until browned. Add the chopped, fresh tomatoes, the tomato puree, ½ bottle of beer and add 1/3 cup of chopped “sport peppers”. Cook slowly, adding three tablespoons of medium chili powder and two tablespoons of ground cumin seeds for 10 minutes and then add to the pot.
7.    Now, cook Chester’s “Last Riders On Route 66 Chili” slowly over a LOW heat for 45 minutes. Per your tastes, add more spices and the fresh chopped chili peppers. Stir often.

Serve with oyster crackers, sour cream, fresh-grated cheddar cheese, and minced onions, if you like. A shot of tequila and a cold beer are also suggested.

Chester’s “Last Riders On Route 66 Chili” is great the next day with eggs. Freeze what you don’t eat in small ziplock bags.

Copyright and Production Rights by Chet Nichols 1997. All Rights Reserved.
http://www.chetnichols.net

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