Ingredients:
- 5lbs goat soup bones (Walk ahead farms)
- 1lb goat stew meat (Walk ahead farms)
- 1lb spicy pork sausage (Walk ahead farms_
- 2lbs beef stew meat (not sure who I purchased from)
- 5 chocolate Trinidad peppers (Gabbbies)
- 7 lemon drop peppers (Gabbies)
- 4 Red Jalapeno peppers (Gabbies)
- Ghost Pepper Salt (Savory Spice Shop)
- Roasted Garlic Powder (Savory Spice Shop)
- 1 large red onion chopped roughly
- Blackstrap Molasses (Grain Mill Wake Forest)
- Honey ( one of the three honey vendors at market)
- Blueberry Jam (Susan West)
To make the sauce:
- 2 hours low and slow cook off soup bones
- After two hours strain liquid to smaller pot.
- Add in the peppers (De-veiened and seeded) as well as all dry spices as well as the onion.
- Cook for another hour or two.
- Using a immersion blendor, blend sauce.
- Add in the blackstrap molasses, honey, and Jam and then on real low heat cook two hours.
To finish the chili:
- Place all meat in slow cooker including the meat taken from the bones used to start the sauce.
- Pour the blended and thickened chili sauce over the meat.
- Cook approx 8 hours at really LOW setting. Slow and low is key here.
- Two things get accomplished, the meat gets flavored and the sauce thickens even more.
- Check spice level 2 hours in, after meat cooked to ensure that no further spces need to be added. The sauce should taste complete as this point, just a little raw. Add more of what is missing. Looking for a deep smokey flavor with a kick. Add spices if any mix well and then let cook slowly for rest of time.
- Serve
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