As of posting this there were 2 people curious about it, so here is the recipe.
1 lb beef and 3/4 lb pork ground together (coarse grind)
1 lb of decent steak cut into 1/2 inch cubes
4 tbsp or so of your favorite chili seasoning
1 16 oz. can diced tomatoes
lemon and lime juice (no set amount since this is to your personal taste)
12 to 18 oz. of Mountain Dew
2 tbsp bacon fat
Optional ingredients
2 or 3 16 oz cans chili beans (or a combo of kidney and red)
habenero sauce to taste.
Brown up all the meat in the bacon fat. For those that want onions in it brown the onions in the bacon fat first then brown the meat. Drain the meat well and toss into a crock pot, and the onions if y'all want to add the nasty little buggers. Mix in the chili seasoning along with the MD. There will be some foaming, but most of us should be used to seeing foam on top of stuff right? Start adding the lemon and lime juice and taste until you are satisfied with it. Add the beans, cover, and cook on low for as long as possible (I try for a good 12 hour simmer) stirring around once an hour, you don't want this stuff to burn on the bottom do you?
This creation was brought about because of my love for hot sauces. The sugar in the pop doesn't really lessen the heat but to me it does seem to cut back on the perceived heat, kind of like a higher ABV mead can seem sweet even though it was fermented to dryness.
Now I just need to come up with a good mead or braggot to go along with this on those cold winter nights.
I know this isn't a true chili, it has beans in it, but then again I am not a bowl of red lovin' Texan, I am a hick out of Wyoming.
1 lb beef and 3/4 lb pork ground together (coarse grind)
1 lb of decent steak cut into 1/2 inch cubes
4 tbsp or so of your favorite chili seasoning
1 16 oz. can diced tomatoes
lemon and lime juice (no set amount since this is to your personal taste)
12 to 18 oz. of Mountain Dew
2 tbsp bacon fat
Optional ingredients
2 or 3 16 oz cans chili beans (or a combo of kidney and red)
habenero sauce to taste.
Brown up all the meat in the bacon fat. For those that want onions in it brown the onions in the bacon fat first then brown the meat. Drain the meat well and toss into a crock pot, and the onions if y'all want to add the nasty little buggers. Mix in the chili seasoning along with the MD. There will be some foaming, but most of us should be used to seeing foam on top of stuff right? Start adding the lemon and lime juice and taste until you are satisfied with it. Add the beans, cover, and cook on low for as long as possible (I try for a good 12 hour simmer) stirring around once an hour, you don't want this stuff to burn on the bottom do you?
This creation was brought about because of my love for hot sauces. The sugar in the pop doesn't really lessen the heat but to me it does seem to cut back on the perceived heat, kind of like a higher ABV mead can seem sweet even though it was fermented to dryness.
Now I just need to come up with a good mead or braggot to go along with this on those cold winter nights.
I know this isn't a true chili, it has beans in it, but then again I am not a bowl of red lovin' Texan, I am a hick out of Wyoming.
Okay. It's late. Time for bed!!
