hens make the best chili meat.
This is true. Here's one I've been working on. It placed at a little private chili competition recently, so it shouldn't be too bad.
Fry 4 strips of bacon. Keep the grease in the pan.
Dice:
1 green bell pepper.
1 poblano pepper.
2 serrano peppers.
.75 white onion
1 clove garlic.
Saute' those in the bacon grease briefly, then add 1.5 lbs ground hen and get it good and brown.
Meanwhile, combine in your stock pot:
4 cans kidney bean
1 can diced tomato
1 6 oz. can tomato paste
1 teaspoon salt
1 bay leaf
3 teaspoons light brown sugar
3.5 tablespoons chili chowder
5 shakes Tabasco
5 dashes Worcestershire
Crumbled bacon that you fried in step 1.
Pinches of thyme, oregano, and cumin.
~ 4 oz. of a brown ale or stout (ie, Guinness), and ~1 oz. whiskey.
Add hen once it's browned and let it all simmer at least 2 hours.
