[CH] Winning Chili
tgreaves@notes.primeco.com
Tue, 26 Oct 1999 08:23:11 -0500
Thomas Greaves@PCS PRIMECO
10/26/99 08:23 AM
I went to a Chili Cookoff in the Dallas Farmer's Market last weekend. One chili
was by far better than the rest. This morning I was able to get their recipe.
Can't wait to make a big batch for myself.
Chili Ingredients:
4 lbs. fresh meat (see below) 1 tsp. black pepper
2 beers or 750ml zinfindel 1-3 tsps. oregano
2 Jalapeno peppers (chopped) 1 tbsp. cumin powder
2-4 tbsps. chili powder 1 tbsp. salt
4 cloves crushed garlic 1 16 oz. can tomato sauce
1 tbsp. finely chopped green onions 2 tbsps. chopped bell pepper
2 lbs. ground beef (chili grind)
1 lb. ground pork (chili grind)
1 lb. ground Italian sausage
12 oz. Mexican chorrizo sausage
Mix all the meat in a large kettle, then cut open the chorrizo wrapping and
squeeze out the contents into the mixture of the 4 lbs. of other meats. Brown
the meat, stirring occasionally to mix well. Once the meat has browned, add
the tomato sauce, beer (or wine) and all of the seasonings. It is a good idea
at this early juncture to use only half of
the chili pepper and oregano and reserve the rest until later so that you can
season to your taste.
Cook over low-medium heat for 30 minutes, stirring occasionally to prevent
sticking, then reduce heat to low and cover. Cook covered for 1 hour, stirring
from time to time. Sample for taste, increase seasoning as desired, and cook
on low for another hour, stirring occasionally.
Sample again and add additional cumin, chili pepper, oregano, Jalapenos to
suit your taste; turn off heat and place in the refrigerator over night.
Reheat on the following day and serve. For an especially tasty Presentation,
serve up in bowls and sprinkle the top with chopped white onions and shredded
Monterrey Jack and cheddar
cheeses. Feeds 6 to 8. Enjoy!
Recipe from Alicia Oldenburg catertexas@netscape.net