Afterburner Chili

Submitted by Chef Mad Doc

"I developed this recipe while I was in the U.S. Navy stationed at NAS Whidbey Island, attached to the World Famous VA-165 Boomers as an AQ. Although the A6-E Intruder did not have afterburners, I am sure you will think the name is appropriate after you have a bowlful. Afterburner Chili was created in response to my best friend's (Deli) challenge that an Iowa boy can't out chili a Texan. He stood corrected! After he went screaming to the sink. Ha! Ha! Ha! This, at least for me, is definitely a Winter dish. I now live in Florida and do not make it as often as it does not get cold enough for this chili. When my Canadian wife {Loon Lake, Sask.} and I were in college in Iowa she used it as study food."

 

• Ready In: 2hrs 15mins
• Ingredients: 17
• Yields: 10-12 oz. bowls
• Serves: 4-6

ingredients

• 1 lb hot Italian sausage
• 1 1⁄2 lbs ground beef (70/30 or 80/20)
• 6 -8 cups tomato juice (more if you like your chili thinner) or 6 -8 cups v 8 vegetable juice (more if you like your chili thinner)
• 2 ounces ground cayenne pepper
• 1 teaspoon white pepper
• 1⁄2 teaspoon fresh coarse ground black pepper
• 1⁄2 teaspoon salt (to taste)
• 4 -6 ounces chili powder
• 2 ounces Tabasco sauce (Original recipe, the whole 2 oz. bottle)
• 12 ounces jalapenos, sliced with juice (in jar, not drained)
• 2 (30 ounce) cans hot chili beans (not drained)
• 1 (8 ounce) can sliced mushrooms, drained (or to taste)
• 1 -2 large white onion, coarsely chopped (according to your taste)
• 3 -5 garlic cloves (smashed, but kept whole, to taste)
• 1 large bay leaf
• 1⁄8 - 1⁄4 teaspoon dave's insanity hot sauce (to taste, this is the Afterburner part)
• 1⁄2 teaspoon dave's temporary insanity hot sauce (for the meek and mild)

directions

1. Start by browning the ground beef first. Drain, then rinse with hot water. Brown your sausage separately, and drain, but DO NOT rinse with hot water.
2. WARNING! Do not use a pan/pot coated with Teflon this chili eats Teflon!
3. While browning your meats, pour the tomato juice or V-8 in to your Dutch oven or cast iron pot. Bring to a simmer.
4. Mix in the ground red, white, and black pepper as well as the salt & chili powder into the tomato/V8 juice. Then add the whole 2 oz. bottle of Tabasco, the entire jar of jalapeños with juice, and 2 cans of undrained hot chili beans.
5. Now add the browned meats and stir to mix well.
6. Add mushrooms, onions, smashed garlic and bay leaf then stir.
7. *WARNING!* DO NOT use both types of Dave's Insanity sauce!
8. Lastly add the Dave's Insanity Sauce or Dave's Temporary Insanity Sauce, once again, and mix extremely well.
9. Place the lid on your pot and keep on a low simmer for two (2) hours stirring occasionally with a wooden spoon.
10. After two (2) hours remove lid and inhale deeply through the nose. If your eyes and mouth water then it is done. If not, then stir and let it simmer another thirty (30) minutes to one (1) hour stirring cassionally. Remove bay leaf and serve.
11. The usual accompaniments are either my Dad's favorite, a Peanut Butter Roll, which is just creamy PB on a single slice of bread, rolled up, then dipped it into the chili along with a chunk of white onion on the side to eat like an apple.
12. Or a simple Grilled Cheese sandwich on the side made with bread & cheese(s) of your choosing.
13. Also goes well served Mount Baker Style on top of spaghetti with copious amounts of shredded cheddar cheese.
14. Enjoy!

Reviews

[Chef Shadows]

I find the flavor of this chili nothing more then "Daves sauces" which I find unappealing... They have an overpowering paprika flavor ... If I am going to eat chili it has to have flavor as well as heat. Sorry this is not for us. Thanks for posting.