Possum Chili (1995 Ca. Dept. Of Fish & Game Chili Contest) Recipe

Name: Possum Chili (1995 Ca. Dept. Of Fish & Game Chili Contest)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Soak and cook the beans.
2
Boil the roast all day or a long time, whatever shreds it first. NOTE: Save the water.
3
Mash the meat with a potato masher by hand.
4
Fry linguica, hamburger, diced pork chops, and onion.
5
Add all ingredient together; add meat water or tomato sauce, depending on whether you want your chili soupy or thick.
6
Lasty, add chopped jalapenos and juice to taste. Be careful!
7
Add other seasonings or anything else that looks good - like that road kill 'possum that you've been wondering what to do with.

584

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup dried kidney beans, 1 cup dried pinto bean, 3 linguica sausage, links, 1 lb hamburger, and more.

Yes, Possum Chili (1995 Ca. Dept. Of Fish & Game Chili Contest) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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