Award Winner Chili Recipe
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Ingredients: |
Ingredients: 5 1/2 lbs of Top sirloin or good quality stew meat ($3.00 - $4.00 per lb)
4-5 lbs of pork loin ($5.00 - $6.00 per lb) or prime rib or spicy ground pork sausage
4-5 lbs. Ground chuck ($4.00 per lb)
5-6 # 10 cans of whole tomatoes
2 can of tomato paste
3 onions chopped
3 cloves chopped garlic
2 cups Habanera pepper
3/4-1 lb chopped jalapeño peppers
½-1 lb chopped green chili
3 ¼ cup chili powder
1-1 1/2 cup Cayenne pepper
1-2 c. hot salsa
1-2 cans of beer
¼ tsp. of salt
3-4 # 10 can kidney beans (do not use dry beans)
1-2 c. of Bourbon
Add hot spices
ADD SMALL AMOUNTS OF WATER PERIODICALLY TO PREVENT THE MIXTURE FROM BECOMING TOO THICK.
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Directions: |
Directions:Brown meat and add ½ of the chili powder while browning.
Once meat is browned (do not drain fat, unless it is far too much) add
peppers, garlic, and onions. Stir these ingredients into the meat and let
simmer for 15 minutes.
Pour tomatoes into pot and mash them and pour them in with the meat.
Add the one can of tomato paste. Let simmer 30 minutes.
Add remainder of chili powder, and cayenne pepper simmer 15 minutes
continue to stir.
Add salsa and simmer on low heat. Stir periodically.
Add beer and salt.
Simmer covered on low heat for 4 – 6 hours occasionally stirring.
Add additional chili powder and cayenne pepper for spicier chili.
The recipe and can easily be made in larger or small quantities.
COOK ON MEDIUM HEAT BUT REDUCE THE HEAT IF PRODUCT BEGINS TO BOIL.
Add kidney beans 30 minutes before serving, don’t overcook the beans.
Remember: stir the chili so that you don’t scorch.
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Remember that this recipe is for 100 and more portions. Some recipe conversion will be necessary for an average family or a small get together.
This recipe is used annually for the Coast Guard all hands Chili Cook-off. |
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