POSSUM CHILI (1995 CA. DEPT. OF FISH & GAME CHILI CONTEST)

Possum Chili (1995 Ca. Dept. of Fish & Game Chili Contest) image

Provided by Chef TraceyMae

Categories Pork

Time P1DT30m

Yield 10-12 serving(s)

Number Of Ingredients 13

1 cup dried kidney beans
1 cup dried pinto bean
3 linguica sausage, links
1 lb hamburger
2 lbs roast chuck
4 pork chops, diced
2 (14 ounce) cans stewed tomatoes
tomato sauce (the more, the thicker the sauce)
1 red onion, chopped
2 garlic cloves
1 (12 ounce) jar sliced jalapenos, chopped
1 pinch salt
1 dash pepper

Steps:

Soak and cook the beans.
Boil the roast all day or a long time, whatever shreds it first. NOTE: Save the water.
Mash the meat with a potato masher by hand.
Fry linguica, hamburger, diced pork chops, and onion.
Add all ingredient together; add meat water or tomato sauce, depending on whether you want your chili soupy or thick.
Lasty, add chopped jalapenos and juice to taste. Be careful!
Add other seasonings or anything else that looks good - like that road kill 'possum that you've been wondering what to do with.