Stunt Cooking: Fat, Drunk And Stupid's Po' Boy Chili (The Arts Of Life's Chili Cookoff Winner)

By Chuck Sudo in Food on Nov 23, 2012 4:00PM

The "Po' Boy" behind this year's winning chili entry. (Photo courtesy The Arts of Life.)

Every year, Chicagoist publishes the judges' winning entry from The Arts of Life Chili Cookoff. This year's winning entry was far and away the favorite of the judges panel. I think it may have something to do with the name.

Seriously, though. This meat-heavy chili was a favorite of the judges and guests. The "Fat Drunk And Stupid" team's attention to detail and presentation was on point and they had one of the longer lines at the event. Try this the next time you're tailgating, hosting a Super Bowl party or just need something to do in the kitchen. Congratulations.

(If you're looking to do something with yourleftovers, replace "chicken" with "turkey.")

Po' Boy Chili from Fat, Drunk & Stupid Hot
makes 4 Gallons

3 White Onions, diced
3 large Green Peppers, diced
3 large Red Peppers, diced
5 Stalks of Celery, diced
6 large Jalapeño Peppers, diced
1 large can of Chipotle Peppers in Adobe Sauce
3 crushed Ancho Peppers
1 head Garlic, minced
2 pounds Smoked Bacon
1.5 pounds Linguica Sausage, uncased
3 pounds Andouille Sausage
4 pounds Chicken
3 large cans Tomato Sauce
2 jars of Sun dried Tomatoes
5 cans Fire Roasted Tomatoes
2 large cans Black Beans
2 large cans Light Red Kidney Beans
1.5 bottles of Aecht Schlenkerla Rauchbier Marzen Beer
Chili 9000 Seasoning
Cumin
Chipotle Seasoning

Cajun Rub for Chicken

8 tablespoons Paprkia
6 tablespoons Sea Salt
6 tablespoons Black Pepper
4 tablespoons Oregano
4 tablespoons Thyme
3 tablespoons Cumin
3 tablespoons Cayenne Pepper
2 tablespoons Garlic Powder
1.5 tablespoons Onion Powder

Directions:

Mix all your rub ingredients together. Cut your chick into bit size cubes and season well with a little olive oil. Put in a zip lock or glass bowl and marinate over night.

Cut your bacon into one-inch squares and add to your hot chili pot. Cook until the bacon starts to turn brown, but not crispy. Do not drain far.

Add in your celery, green, red and jalapeño peppers to the pot and cook for 3-4 minutes. Add in garlic and diced onions until the get translucent. Season the vegetables with 2 tablespoons of Chili 9000 and 2 tablespoons of Cumin. Mix well.

When mixed, deglaze the pot with Aecht Schlenkerla Rauchbier Marzen Beer. Allow to cook for a couple minutes.

Uncase your Linguica Sausage and cook in cast iron skillet on the side. Drain fat and chop large cooked pieces if necessary and add to pot

Diced up Andouille Sausage and add to pot

As the pot gets thick, add tomato sauce as you go to keep good consistency. When adding each can, add in 2 tablespoons of Chili 9000 and 2 tablespoons of Cumin.

Cook your marinades chicken in the cast iron skillet and add to chili pot. Add Fire Roasted Tomatoes, crushed Ancho Chilis, drained Sundried Tomatoes and season with 1 tablespoon of Chipotle Seasoning.

Add in cans of beans and mix well. Season again with 2 tablespoons of Chili 9000 and 2 tablespoons of Cumin. (At this point, you should be tasting to see what else the chili needs.)

Add in your can of Chipotle Peppers in Adobe. Coarsely chop the peppers before adding.

Mix everything together and allow to cook over low heat for a couple hours. Continue to stir and taste to add additional chili seasoning, cumin and chipotle seasoning to taste.

We server this with shredded Smoked Cheddar cheese and a Crawfish Spread on top.