Hungry fishermen who spend the day angling for trophy trout on the picturesque Soque River conclude their day at Abby J’s river house, looking for nourishment. The thrill of catching a 30-inch brown trout is enough to satisfy even the most experienced fisherman to ever toss a line, but when you visit Blackhawk, the fishing is only the beginning.
After landing several trophy brown and rainbow trouts, including the largest trout of my life on a barbless hook, I had worked up a huge appetite. Abby J brought me and my camera crew into her river house and fed us some chili. She said, “This is what I feed all of my fishermen”, and I instantly realized yet another reason why people keep returning to Blackhawk. The chili was the best I’d ever had! My television story instantly shifted focus. A fish-tale for the ages was just trumped by a bowl of Abby J’s chili. The entire crew had fun on the river, but we truly exhausted ourselves with seconds and thirds on the chili.
- David Zelski - Host
Anglers & Appetites on Fox Sports South, Sun Sports Florida , Georgia Traveler / Georgia Public Broadcast System
Serves 12
Ingredients
1 lb. ground beef
1 lb. hot pork sausage
1 large Vidalia onion diced
1 medium red bell pepper, chopped
1 medium poblano pepper chopped
4 cloves garlic finely chopped
¼ cup hot chili seasoning mix
1 tablespoon ground cumin
2 teaspoons paprika
1 tablespoon dried oregano
1 quart jar of preserved tomatoes (28 ounces of plum tomatoes)
1 16 ounce diced tomatoes
1 12 ounce bottle of amber beer
1 cup chicken broth
1 cup orange juice
1 15 ounce can Dark Red Kidney Beans
1 15 ounce can Northern Beans
3 tablespoons Abby J’s Smokin' Hot Sauce
Shredded sharp cheddar cheese and sliced scallions for topping
Directions
Cook the beef and sausage in a large sauce pan. Drain and set aside. Add the onion, and peppers to a saucepan and cook until soft, about 5 minutes. Add the garlic and 1 teaspoon salt and cook 2 minutes.
In a large stock pot combine cooked meat and peppers and seasonings. Stir together
and add tomatoes, beans, beer, broth, and orange juice. Cook, stirring occasionally, until the chili thickens slightly about 1 hour. Stir the hot sauce into the chili and season with salt. Add some chicken broth or more beer if the chili is too thick.
Enjoy with Abby J’s jalapeño corn muffins!
Photo by Wade Collins
After landing several trophy brown and rainbow trouts, including the largest trout of my life on a barbless hook, I had worked up a huge appetite. Abby J brought me and my camera crew into her river house and fed us some chili. She said, “This is what I feed all of my fishermen”, and I instantly realized yet another reason why people keep returning to Blackhawk. The chili was the best I’d ever had! My television story instantly shifted focus. A fish-tale for the ages was just trumped by a bowl of Abby J’s chili. The entire crew had fun on the river, but we truly exhausted ourselves with seconds and thirds on the chili.
- David Zelski - Host
Anglers & Appetites on Fox Sports South, Sun Sports Florida , Georgia Traveler / Georgia Public Broadcast System
Serves 12
Ingredients
1 lb. ground beef
1 lb. hot pork sausage
1 large Vidalia onion diced
1 medium red bell pepper, chopped
1 medium poblano pepper chopped
4 cloves garlic finely chopped
¼ cup hot chili seasoning mix
1 tablespoon ground cumin
2 teaspoons paprika
1 tablespoon dried oregano
1 quart jar of preserved tomatoes (28 ounces of plum tomatoes)
1 16 ounce diced tomatoes
1 12 ounce bottle of amber beer
1 cup chicken broth
1 cup orange juice
1 15 ounce can Dark Red Kidney Beans
1 15 ounce can Northern Beans
3 tablespoons Abby J’s Smokin' Hot Sauce
Shredded sharp cheddar cheese and sliced scallions for topping
Directions
Cook the beef and sausage in a large sauce pan. Drain and set aside. Add the onion, and peppers to a saucepan and cook until soft, about 5 minutes. Add the garlic and 1 teaspoon salt and cook 2 minutes.
In a large stock pot combine cooked meat and peppers and seasonings. Stir together
and add tomatoes, beans, beer, broth, and orange juice. Cook, stirring occasionally, until the chili thickens slightly about 1 hour. Stir the hot sauce into the chili and season with salt. Add some chicken broth or more beer if the chili is too thick.
Enjoy with Abby J’s jalapeño corn muffins!
Photo by Wade Collins
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