|Name:||Stan's Chili||Contributor:||Stan England|
|Description:||Stan's prize-winning chili||Posted:||1994-03-15|
|Key words:||beef, chili||Category:||Main Dishes|
|Ingredients:||5 lb roast
4 T oil, divided
water to cover
3-4 Medium yellow onions, chopped
3 Anaheim/New Mexico Chilies
5 Serranno Chilies
10 Small Yellow Ancho Chilies
1 large Green Bell Pepper
1 large Red Bell Pepper
10 Cloves Garlic
1 oz chili powder (small can)
2 T cumin
2 T oregano
3 T paprika
14 oz tomato paste (2 small cans)
48 oz canned whole tomatoes (3 small cans)
16 oz tomato paste
|Preparation:||Brown the roast in 2 T oil then cover with water and cook on low heat until
tender, 2 1/2 to 3 hours. Remove from heat, saving the liquid, and allow to cool.
Remove stems and seeds from the Anaheim and Bell peppers.
Coarsely chop the Anaheim, Ancho and Serrano peppers.
Slice the Bell peppers lengthwise then cut these strips into 1 inch pieces.
Cut crosswise thin slices of the Jalapenos.
Finely chop the garlic.
Heat the remaining 2 T of oil in a large pan and saute the onions, peppers, garlic, chili powder, oregano and paprika.
Using a fork or your fingers, shred the roast and add along with the vegetables
to a large soup pot.
Add the remaining ingredients and 1/2 the saved liquid, simmer for 3 hours.
Add more of the remaining liquid as necessary to maintain proper consistency. The chili should be thick.
|Notes:||Yields 12 servings
Serve beans on the side if you must.