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Mon Apr 24, 2017

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  The Diamondback Diner >


Southwest Wildwest Chili

Submitted by Ted Rockwell who's lived in the southwest most of his life and swears on a stack of bibles that "real chili does NOT have beans!"

Ingredients:
4 pounds of fresh roadkill
2 beers
2 jalapeno peppers (finely chopped)
3 tbsp of chili powder
4 cloves of garlic (crushed)
1 can of tomato sauce
1 tbsp of green onions (finely chopped)
1 tsp of black pepper
2 tsp of oregano
1 tbsp of cumin powder
1 tbsp of salt
  Southwest Wildwest Chili

Grind up 4 lbs of fresh roadkill (Note: sometimes due to the condition of the roadkill, grinding up may not be necessary!) Just about anything is acceptable, armadillo, rabbit, possum, chicken, unidentified, etc. Stay away from skunk since their odiferousness may have a negative effect on the final result.

If you live in an area where there’s not much highway traffic, or where urbanization has scared off all the critters and the neighbors keep their pets indoors then you can use all of the following meats as a substitute:

2 lbs ground beef
1 lb of venison
1 lb of Italian sausage and 12 oz of Mexican chorizo sausage


If using the substitute meats mix in a large kettle, cutting open the chorizo wrapping and squeezing it into the meat mixture. Brown the meat and stir occasionally. When brown add the tomato sauce, beer (or wine) and all of the seasonings.

Use only half the chili pepper and oregano at this point and reserve the remainder to season to taste later. Cook over low-medium heat for 30 minutes. Stir to prevent sticking, then reduce heat to low and cover for one hour. Sample and add and adjust seasonings at this point and cook on low for another half hour.

Sample again, add cumin, chili pepper, oregano, jalapenos or critters to suit your taste. Turn off heat and place in refrigerator overnight. Reheat the next day and serve.

Sprinkle top with chopped white onions and shredded Monterey Jack and cheddar cheeses. Feeds 6 to 8 -- Enjoy!

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