Megan's Award Winning Chili Recipe
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Category: |
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Ingredients: |
Ingredients: o 3 Anaheim chilies (roasted, peeled, chopped)
o 3 poblano chilies (roasted, peeled, chopped)
o 12 ounces bacon, cut crosswise into ½ –inch strips and sautéed until crisp.
o 3 tablespoons bacon fat rendered from bacon reserved from above.
o 2 tablespoons vegetable oil
o 2 red bell peppers, seeded and ribs removed and diced
o 2 jalapeno peppers, seeded and ribs removed and minced
o 2 yellow onions, peeled and diced
o 1 head garlic, 10-12 cloves peeled and minced, or 6 tablespoons minced garlic
o 1 pound boneless beef chuck, trimmed of fat and gristle
o 2 pounds ground beef
o 1 pound Italian sausage, casing removed
o 3 tablespoons chili powder (Try 3 different powders for greater depth like ancho, chipotle and Mexican)
o 2 teaspoons cayenne pepper (or 1 for less heat)
o 2 teaspoons ground coriander
o 2 teaspoons ground cumin
o 2 teaspoons granulated garlic
o 2 teaspoons granulated onion
o 2 teaspoons hot paprika (not smoked)
o 2 teaspoons kosher salt
o 2 teaspoons freshly ground pepper
o 2 cups tomato sauce
o 8 ounces tomato paste
o 12 ounces of your favorite beer (or that one you’ve been dying to get rid of)
o 1 cup chicken stock
o 2-15 ounce cans kidney beans, with juice
o 2-15 ounce can pinto beans, with juice
o Optional garnishes of sliced green onions, shredded cheddar cheese and sour cream
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Directions: |
Directions:• Roast the Chilies: Preheat the oven to broil (500ºF). Set an oven rack at the top, directly under the broiler. Spread the chilies out on a low-sided tray and roast for 15-20 minutes, turning peppers with tongs every 5 minutes, until their skins are about 60-70% blackened on all sides. Put the hot peppers directly into a paper bag. Roll down the top of the bag so they stay tightly contained. Let them sit and steam for 15-20 minutes until the skins are loosened and easy to peel off. Peel off the skins, remove seeds and membranes and chop.
• Sauté Chilies and Aromatics: Fry the bacon until crisp, remove to paper towel with a slotted spoon and set aside. Add the bacon grease and oil to a large heavy pot or Dutch oven (6 quart), over medium-high heat. Add the chopped chilies, red bell peppers, jalapeno peppers and onions. Cook 5 minutes or until the vegetables just start to become translucent. Add garlic and cook 1 minute longer. Transfer all sautéed vegetables to a bowl and set aside. No need to wash the pot, you’ll use it to brown the meat.
• Brown the Meats: In a separate pot, brown the beef chuck, then cover with water and simmer until tender. Let it cool, then shred. Brown the ground beef and sausage in the pot the vegetables were sauteed in and cook for 7-10 minutes, stirring to break up the ground beef and sausage, until the meat is no longer pink. Return the cooked vegetables, the shredded beef, and the reserved bacon to the pot with the ground beef and sausage.
• Add Spices: Add the chili powders, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper. Cook for 1 minute, stirring continuously until fragrant.
• Add the Rest of the Ingredients: Add tomato sauce and paste. Cook for 2 minutes while stirring. Add beer, chicken stock, kidney beans with their liquid and pinto beans with their liquid. Bring to a boil, lower to simmer and cook for 2 hours, uncovered.
• To Serve: Ladle chili into bowls and add optional garnishes. |
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Number Of
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Number Of
Servings:10-12 |
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Personal
Notes: : This recipe was adopted from the winning entry of the Terlingua, TX Chili Cook-Off. It won there and at the 2019 Warmath Annual Chili Cook-Off, beating 20+ other entries. It is not your mama’s chili…unless you are Sarah & Greg!
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