Joey Daytona

          cooks up vittles

          and makes a lunch or dinner

          featuring Smoky Burnout Chile and SPAM Daytona! 


Joey Daytona's Smoky Burnout Chile!

Finally! You KNEW this day would come.


1 pound each of chuck steak, sirloin steak and lean ground round hamburger.
2 large yellow onions.
3 large tomatos.
3 peppers; one red, one green and one yellow.
3 large cans of beans; one black, one red and one kidney. (we have been known to also use barley and lentils too!)
3 hot peppers, including but not limited to; habanero, jalapeno and Scotch bonnet.
1 clove of garlic.
Paprika, cayenne, black and red pepper, coarse sea salt, ground red chili pepper, cumin, cardamon, coriander, cilantro, masa (corn tortilla powder) and hot sauce.
1 teaspoon Liquid Smoke.
1 bottle of "Chicha", the South and Central American corn soda, Chicha Morada is the purple corn version, or just use birch beer. Recipes for homemade Chicha Morada should consist of; dried purple corn kernels and cobs, cinnamon, cloves, anise, nutmeg, dark brown sugar, lemon juice and orange juice.
If you are VERY lucky you might come across in a dark alley, Chicha Picante, which has the added bonus ingredient - Aji peppers.
In a pinch I threw in a shot of "Tranquillo" made with Brazilian sugar cane liquor soaked for a month in pineapple chunks and vanilla beans!

Heat up an iron skillet with some oil, sear cubed beef and ground beef until cooked through and juices run clear.
Drain off fat and reserve.
Fry in chopped fresh garlic.
Quickly fry chopped onions and peppers until onions are clear and peppers have burn marks on edges.
Add all into 6-quart pot.
Add in chopped tomatoes and beans.
Slice hot peppers carefully (wear gloves and do not touch eyes!) and add in.
Now is the time to check the liquid level.
If necessary add in some plain old tap water and that bottle of Chicha.
Mix in spices, roughly a tablespoon of each.
Add in 1 TEASPOON of Liquid Smoke. Use the Masa last to thicken it up.
Let simmer on low heat COVERED for 4-5 hours stirring often.
Serve over dirty rice with fresh chopped red onions, scallions and Pepper Jack cheese with hot sauce!

Recipe for "SPAM Daytona"

1 large can of SPAM (the mystery meat)
2 large white or yellow onions diced
3 peppers diced, one red, one yellow and one green
1 large can of "Mexicorn", mix of regular yellow corn and shoepeg/white corn
1 jar of hot green jalapeno chiles in oil
1 jar of hot picante "salsa"
Salt, pepper and hot sauce to taste.

Drain chile oil into frying pan.
Dice SPAM and fry until slightly burned edges appear and fat in SPAM is rendered.
Stir in diced peppers and onions adding in corn water if too dry to fry.
Simmer covered until peppers and onions are soft.
Mix in diced chiles and corn mixture, cover and simmer awhile longer, taste it every so often and stir to avoid sticking!
Add in picante last and heat up, this part is where we get clever and only add in enough to make the mixture not too wet, in theory the liquid should have evaporated so you could eat it with a fork.
Top with salt, pepper & hot sauce.
Salve taste buds with Tecate beer.

Chorizo sausage can added for effect.
Since this recipe was adapted from one that originally appeared in an article on the Baja 1000 off-road race in an old car magazine from the 1970's, it was meant to be made over an open fire on the side of the road. You can make it at home and sprinkle some Pepper Jack cheese on top.
Put into paper cups with a Popsicle stick and freeze for a real scary treat!