"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet


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This recipe for CHILI- DENNY'S BLAZING SADDLES, PRIZE WINNING CHILI, by , is from BUZZARD'S BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, January 10, 2009


¼ cup bacon grease
2 large diced onion
1 large head garlic, coarsely diced
5 pounds coarse ground chuck
¼ cup ground cumin
½ cup Gebhardt’s Chili powder
1 TBL paprika
1 TBL ground Cayenne chili, This is hot so maybe less, ad more to taste, later
3 TBL salt or Beef bouillon powder
5 roasted seeded,peeled and chopped fresh Poblano or canned chopped Ortega chilies
2 TBL Tabasco
3 TBL Cider Vinegar
32 oz canned crushed tomatoes
20 oz Beef Stock/Broth
2 TBL dried Mexican oregano, added to 1 beer Make ahead like tea an hour + ahead.
1/3 cup Masa Harina (corn flour) mixed with 1 cup of beer or water
8 cups + - cooked pinto beans drained

In a large stock pot heat bacon grease, and sauté onions and garlic, add ground meat and stir until dark brown. Add the next 10 ingredients, stirring well with each addition, and before adding broth. Strain the oregano and beer. Add the beer, discard oregano. Simmer low for 2 hours. Mix masa harina and beer or water into a thin paste, mix into chili as a tasty thickener. Simmer 15 minutes more. NOTE: Chili Cook Off Chili is made with out beans. My Grandmother raised in New Mexico and Texas made Chile with out beans, for our Christmas Eve dinner, and cooked up a pot of pinto beans on the side. Now I find I like it better with the beans mixed in at the end of the cooking period. This gives them time to soak up the spices. Less than ½ beans to chili, stir in, bring to simmer, turn off and let sit at least an hour. To adjust seasoning, Chili Powder and salt are your best flavor choices. Cayenne and Tabasco to add hot.




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