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| Name: | Annual Chili Cookoff Winner | Contributor: | Rick McKee |
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| Description: | Annual Chili Cookoff Winner | Posted: | 2005-01-24 |
| Key words: | chili | Category: | Main Dishes |
| ID: | 558 | Updated: | 2005-12-17 21:07:39 |
| Ingredients: | 5 lb chuck roast (cut into 1/2" cubes)
1 lb ground beef 1 lg red onion (chopped) 4 jalapeno peppers (chopped & deviened) 1 lg passila pepper (chopped) 2 anahiem peppers (chopped) 2 tbsp wine vinegar 2 tbsp sugar 4 tbsp olive oil, divided 1 tsp cinamon 1/2 tsp allspice 1/2 c red wine 2 tsp cumin powder 2 15 oz cans red kidney beans 2 15 oz cans pinto beans (drained) Chili sauce: 6 pablano peppers 6 guajilo peppers 1 yellow onion 6 cloves garlic 1/2 tsp cumin powder 1 can chicken stock |
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| Preparation: | Prepare sauce:
Rehydrate dried peppers in warm water for about 45 minutes, drain and blend with other sauce ingredients for about 2 minutes, until smooth. Cook for 1 hr. Reserve. Chili prep: Saute peppers & onion in 2 tbsp oil, add vinegar and reduce for a minute, add sugar and cook for 3 minutes. Remove and hold. Add 2 tbsp oil to pan and brown cubed chuck, remove and hold. Brown hamburger, add spices and wine and browned chuck and reserved veggies. Add chili sauce, now. Cook for 1-1/2 hrs (low simmer). Adjust seasoning to taste with S&P and more cumin. Add beans and cook for another hour. Refrigerate overnight. Reheat and serve. |
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