Blackened Voodoo Chili

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James Czar (right) and Mary Beth Decker of Anderson Township won the Chili Meister crown at the Findlay Market Cook-off. That's first place. Their winning chili was inspired by Creole cooking and named after the band Czar plays bass in, Voodoo Puppet. He's the vice president of the Cincy Blues Society and is busy planning a fundraising event for Blues in the Schools that will feature this chili, cooked in quantity. Japones are little, pointy red chilies often used in Thai cooking. If you can't find frozen New Mexico chilies (Czar says he's only seen them at Jungle Jim's), use canned ones instead.

¾ pound very lean ground beef (90/10 or 85/15)

¾ pound fresh chorizo sausage, casing removed

2 15-ounce cans black beans

1 15-ounce can black-eyed peas

4 cups fresh tomatoes, finely diced, or 2 15-ounce cans petite-cut tomatoes

13 ounces fresh or frozen green chilies, diced

1 green Anaheim pepper, diced

1 red Anaheim pepper, diced

2 small to medium white onions, diced

4 tablespoons minced garlic

1 cup of fresh or frozen okra, minced

½ bunch celery, diced small

6 tablespoons cilantro

1 tablespoon paprika

1 tablespoon salt

1 tablespoon cumin

3 tablespoons dried chipotle chilies, crushed, or 2 tablespoons chipotle powder

1½ tablespoons dried japones or arbol chilies, crushed, or 1 tablespoon japones or ancho chili powder

2 12-ounce bottles imperial or strong porter (Flying Dog Gonzo, Great Lakes Edmund Fitzgerald or Samuel Smith Taddy Porter)

1 15-ounce can red beans

½ cup green onions, sliced

Into a large pot over low heat, add the black beans, black-eyed peas, tomatoes, half the green chilies, the Anaheim peppers, onion, garlic, okra, celery, 3 tablespoons cilantro, 1 tablespoon paprika, 1 teaspoon salt (don't rinse the beans, and use a little water to swirl around and get everything from the bottom of the can, and add that, too.)

In a separate skillet, brown the beef with ¾ cup water. Let it cook until no liquid is left, using a potato masher to keep from clumping. Add to pot. Cook on low heat for 2 hours, stirring frequently but gently.

Brown chorizo in same skillet with ¾ cup water until most liquid has evaporated. Add to pot along with red beans, rest of chilies, salt and paprika, and the cumin, chipotle and japones, and 1 bottle of beer. Cook over low heat for 1 hour, stirring frequently.

Add rest of black beans, chipotle, cilantro, second bottle of beer, and green onions. Let it cook for 2 more hours, stirring frequently. It should cook down so it's not watery, but still viscous.

Serve in a bowl over rice or Creole dirty rice with a generous sprinkling of fresh green onions and a light sprinkling of blue cheese crumbles.

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Posted · Report post

UNC could you attach a scratch & sniff onto this please?

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