Posted 839 days ago by sherrymjonesIt saddens me to say that I wont be able to go to this great event so I am going to do the next best thing, share a receipe I found in hopes that one of you folks will cook it up for me because well, its pretty much guaranteed to win!!
1. 3 Pounds skinless naked CHICKEN BREASTS Cut into large one inch long or square chunks. ( I know I know TX beef eaters out there don’t boo I LOVE beef too but this is GOO OO OOD!) Introduce the chicken after most of the vegetables and herbs have been added to the oil. The chicken will shred and become part of the texture and flavor.
2. 1 - 2 12oz Shiners
3. 4-6 ounces water; don’t over add water. Keep it thick.
4. 3 Large Bell Peppers Use all colors; red, green, orange or yellow. Cut them into large pieces, clean out the seeds and the white pulpy stuff. Toss 'em into the pot.
5. 2 large heads of Garlic Chopped & Crushed. If you can find fresh garlic already shucked in the cold food section of your local market use it.
6. 2 Tablespoons fresh shredded ginger this ingredient is most important to the taste. Don't scrimp here.
7. 2 Large brown or yellow onions. (Yes two!)
8. 1/3 whole large pineapple big chunks. That's right, a whole, large pineapple. You will be glad you did. Use a firm ripe one. Not too soft. Cut the skin and other unsightly stuff off. Cut it into large bite size chunks. Place into the pot in the beginning, middle or at the end of the cooking cycle as the last ingredient. The pineapple will not shred. It will remain chunky.
9. 2 large carrots chunked Peeled, chunks. Carrots, as my grandmother once told me, will take the bite out of the tomatoes. And, they add to the chunky style.
10. 4 jalapeno peppers - Chopped, seeds & all. It's the seeds that give the heat, I like it HOT!
11. 4 stalks large firm green stalks of CELERY - large chunks. The celery should be one of the very first ingredients. Don't use the leaf or white and light colored parts of the celery because it's bitter. Use the dark green stalks
12. 1/2 cup Basil
13. 1 Cup Oregano
14. 1/4 Thyme
15. 1 Cup Chili Powder Add to your taste. Add a couple of tablespoons at a time.
16. 3 Tsp cayenne pepper (Less if you don’t like it hot!)
17. 4 tbl Cumin
18. 1/2 of 1/4 Soy Sauce
19. 3tbl Sea Salt
20. 1 15oz can of tomato sauce
21. 1 14 oz can whole peeled tomatoes (no Skin)
22. 14 oz can stewed tomatoes
23. 2 six ounce cans tomato paste
24. 1/2 cup Honey
25. 3 Bay Leaves not for eating, for flavor only. Let it stay in until all the chili has been consumed.
26. Yellow Corn Meal (thickener) Add a tablespoon at a time while the mixture is cooking.
27. 1/2 Cup Olive Oil
Use these tomato ingredients as your prefer. The stewed tomatoes are most important, Heat the oil in the bottom of the pan and start with the veggies, through um in there as you chop them up mmmm it will smell great, add the beer, the rest of the ingredients including the chicken (raw so don’t be sampling for at least a hour to ensure it is fully cooked) Continuous stirring will avoid bottom sticking. Taste after chicken cooked and season as you go with the herbs and chili powder to your taste. Cooking time: 2-½ - 3 hrs.
