47 lines
1.5 KiB
Plaintext
47 lines
1.5 KiB
Plaintext
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Winner of the 1985 NY State Chili Cook-Off
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OAKWOOD FEED STORE CHILI
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1 lb Bacon, chopped
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3 lb lean beef chuck roast, cubed
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1 1/2 lb regular hamburger, preferably chuck
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2 lb Pork roast,coarsley ground (Boston butt)
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4 T prepared garlic in oil
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3 large onions
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4 oz canned chopped chilies (El Paso brand)
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6 fresh Jalapeno chilies, chopped
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5 T freshly ground DRY Mexican chilies, Anaheim if possible
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2 T freshly ground DRY Ancho chilies
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2 T good quality chili pepper
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1 1/2 T Hungarian paprika
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4 T fresh ground cumin seed
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1 T fresh ground black pepper
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2 T MSG or Accent (optional)
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1 T Tabasco sauce
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2 T Worchestershire sauce
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1 pt beef stock
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1 pt canned tomatoes
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Fry bacon in a heavy pot till crisp and the fat is rendered. Remove
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and reserve bacon. Pour off most of the bacon fat into a heavy cast
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iron skillet, leaving s small amount in the pot. Brown the meat and
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garlic in the skillet.
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Saute onions in the fat remaining in the pot until soft. Add the
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meat, bacon, ground chilies, dried spices, the sauces, green chilies,
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Jalapenos, stock and tomatoes. Simmer for two hours.
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Allow the chili to sit in the refrigerator for 24 hours to give
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the spices a chance to intensify.
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For garnishes, serve fresh chopped Jalapenos, chopped raw onions,
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shredded Monterey or sharp Cheddar cheese, and saltines.
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Serves 8 generously.
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KEYWORDS: spicy, jalapeno, chilies
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