COYLE'S CAUSTIC CHILI CONCOCTION

Winner- 1st Place in the 2001 Disney Worldwide Services Chili Cook-off
Winner- 2nd Place in the 1992 Disney Worldwide Services Chili Cook-off

This recipe has been in my family for generations and handed down for several years. (OK, would you believe several days?) I share it with you now, knowing each of you will uphold the this fine tradition.

The brew first took life (pun intended) in the early 1800's. It was concocted by an old Irish cow-poke working his way from Kansas City to western Nevada (near Reno) as a wagon train chef.

The dusty trail was long; winding thru Oklahoma, Texas, and New Mexico. Along the way, my great, great, great, great, great grandfather learned many subtle tricks for rustlin' up this hearty and potent chili.

This chili is known throughout the southwest as the best grub a cowboy could stomach after a long day on the trail. It will heat the heart and please soul, keeping both warm thru the frosty, star filled night. It is also excellent as an early morning eye-opener.




This chili is best when made from quality ingredients and lovingly cooked over a low open flame. A five or six quart crock-pot may be used, but never skimp on the ingredients.

Choose the meat (the single most important item) carefully, look for good texture, grain and little marbling.

Allow yourself at least 36 hours of cook time for that slow, burn-all-the- way-down, "Wagon Train" flavor.

In true chili tradition, NEVER add beans or water to the recipe!

Fixin's:
3 pounds of Chuck steak
A fine Pilsner brew.
1 pound of HOT sausage
1 whole yellow onion
40oz. of Crushed Tomatoes
16 oz. of Pace HOT salsa
1/2 pound Mild Longhorn Cheddar cheese
Whole Tabasco peppers
Horseradish
Chili Powder
Ground Cumin
Cayenne Pepper
Garlic Powder
Oregano


Trim excess fat, then slice the steak across the grain into 1/2" x 1" or smaller strips. Slice (or chunk) the sausage into bite sized pieces.

In the crock-pot or over VERY LOW heat, begin cooking the meat with a portion of the tomatoes and 6 oz. of beer. (The chef may drink the other half of the can).

Throw in a handful of whole Tabasco peppers, the Pace salsa, and several teaspoons of horseradish.

Dice a few tabasco peppers and add (till it smells right) the cumin, chili powder, garlic, cayenne, and oregano. Chop the onion into morsels and add to the concoction (hence, the name).

Stir well (and often) while slow cooking for several hours. When the mixture thickens, add more beer. Once again, the chef may finish any unused portion of the can.

The next time the mixture thickens, add more diced peppers, horseradish, chili powder, cumin, and crushed tomatoes.

After about 14-18 hours of cooking, remove the chili from the heat and refrigerate for eight to ten hours.

Skim off any fat from the top, add more spices, and continue cooking. Stir well.

About five hours before serving, grate most of the cheese and include with 6 oz. of beer (you know what to do).

Just before serving, grate the remaining cheese and sprinkle on top of the masterpiece.