JUDICIAL MISCONDUCT CHILI 2 OF 2

      Title: JUDICIAL MISCONDUCT CHILI 2 OF 2 - SOUTHEREN
  Categories: Ethnic, Chili, Beef
       Yield: 6 Servings
  
            Continued
  
   In the meantime, heat 2 T of oil in a large, heavy skillet. Add
   garlic, onions, bell peppers, and celery. Cook until the onions are
   clear. Remove and reserve. Mix ground meats. Add 1 T. oil to skillet
   and saute meat, cooking on high heat until thoroughly browned. Drain
   fat. Remove ground meat and reserve. Brown cubed meat, drain, and
   reserve. Place reserved vegetables and meats in chili pot along with
   linguica (or Andouille). Add all remaining vegetables, spices and
   liquids (except the beer, Masa Harina, or beans), a little at a time,
   stirring and mixing thoroughly between additions. Carefully bring
   temperature up to a simmer. Cook covered on very low heat
   approximately 5 hours. Adjust the consistency after 3 hours. If too
   thin, uncover and reduce by turning up heat (carefully) slightly. If
   it is still not the desired consistency, add masa harina (or flour) to
   thicken, beer to thin, as needed. Taste and adjust for spices
   carefully (the flavor will develop as the chili cooks). It should be
   hot enough to be memorable, but not so hot it takes the skin off the
   roof of your mouth. It's better to sneak up on hot. You can't take it
   out. If it cries out to be hotter, add just enough Louisiana hot
   sauce. Finally, and only if you absolutely must, add the beans. A
   chili purist would jettison them without a second thought. If you
   can't bring yourself to do it, but want to serve the chili beanless
   as God intended, serve the beans on the side and let people indulge
   their own leguminous perversions. Serve topped with chopped Walla
   Walla sweets, shredded Monterey Jack cheese, and a pinch of parsley.
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