KAT'S HOWL CHILI

(or Kat's omigawdithinkmycolonruptured chili)

When making truly evil chili, the important thing to keep in mind is that hotter is better. I don't mean temperature-hot, although that's important too (no one likes cold chili)... I mean take-a-bite-and-get-your-tonsils-kicked- out-a-couple-of- seconds-later hot. Spice is all-important. "Long live the spice!" Also, _anything_ can go in chili. _Anything_. Use your imagination and whatever's laying around- chocolate, beer, unidentified spices stuck to the rack, dead cockatiels, whatever. The proportions aren't all that strict, either.. if it tastes good, it is good.

The below proportions make enough chili for five people or two weres with healthy appetites: (TBS=Tablespoon, tsp=teaspoon, lbs=pounds, oz=ounce, 2+2=4)

INGREDIENTS:

Salt	1/2 TBS
Cayenne Pepper	1/2 tsp
Masa Flour	2 TBS (corn flour, like for making tortillas)
Cajun Seasoning	4 TBS *(see note)
Ground Beef	2 lbs
Tomato Sauce	8 oz
Kidney Beans	8 oz (1 can)
Water	2 cups
Tabasco	big-ass bottle
White Onion	1 (chopped)
Garlic	1/2 clove (minced)
Also can be added:
Beer	1 can/bottle (Red-Wolf, of course!)
Dark chocolate, powdered
Spicy sausage	1/2 to 1 pound
Bell/Jalapeno peppers, chopped
Shredded cheddar
Whatever else is handy

* Cajun seasoning is mostly salt, red and black pepper, cayenne pepper, and garlic powder... you can mix it up yourself or use commercial... commercial is easier.

Brown the ground beef and cook sausage (if using any). Drain fat. Use to make stinky tallow candles. Add salt, cayenne, flour (for thickness), cajun seasoning, meat(s), tomato sauce, beans, onion, garlic, and water in pot and stir together. Shake in as much tabasco as you think you can stand (add more cayenne if wanted). (Add beer and chocolate and whatever else too; except cheddar). Chili will look very watery... this is ok. Put pot over heat and bring to fast simmer. Simmer until chili is nice and thick... most of the water simmered off. This may take an hour or two if you're making mass quantities! Serve up in bowls with even more tabasco and cheddar. Prepare steam blaster to clean pot. Have lanolin-coated toilet paper near privy.

Note: If you're cooking over an open wood fire, smear liquid dish soap over the outside of the pots before doing anything with them. This way you can wash the soot off much easier when you're done.

Not recommended for those with gastric disorders exacerbated by spicy foods, small children, pregnant women, or untreated steel. EAT AT YOUR OWN RISK!

Kat's Howl Chili was spawned by Katmandu.

HISTORY:

This was cooked for all the Weres who attended a Howl with Kat. I think it was the very first Howl, the 1994 Harvest Howl, organized by Smash Greywolf in Ohio. Needless to say the memory lingers on, which is probably only slightly longer than the bowel problems afterward. :) It was also served at the second Spring Thaw Howl, held on Firewolf's farmland.

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