Friday, November 23, 2007

TOC second annual Chili Cook-Off’s winning recipe

I use the Guinness for the beer


  • 8 rib-eye steaks

  • 4 lbs. ground beef

  • 12 slices bacon, chopped

  • 3 jalapeno peppers

  • 2 red bell peppers

  • 2 green bell peppers

  • 2 Anaheim peppers

  • 2 poblano peppers

  • 1 orange pepper

  • 1 cubanelle pepper

  • 2 medium onions, chopped

  • 1 bunch green onions, chopped

  • 3 sticks celery, chopped

  • 6 cloves garlic chopped

  • 2 cans 32-oz of tomato sauce

  • 2 cans stewed diced tomatoes

  • 2 cans Tex-Mex pinto beans with juice

  • 1 can beer (I use High Life)

  • 1 can beef broth

  • 1 cup fresh salsa

  • 8 tbl of mild chili powder

  • 1 pkg of New Mexico chili powder

  • 2 tbl ground cumin

  • 1 tbl cayenne pepper

  • 1 tbl ground chipotle powder

  • 1 tbl hot paprika

  • 1 teaspoon ground mustard

  • 1 teaspoon white pepper

  • 1 teaspoon black pepper

  • 1 teaspoon Mexican oregano

  • 1 tbl Worcestershire sauce

  • Lawry’ s seasoning salt to taste

  • Hot sauce if you like it spicy

Set grill for high and grill rib-eyes about 4 minutes on each side. Let cool.

Cook bacon pieces in large skillet until crisp, remove pieces from skillet and set aside then drain all but 1 tbl of the bacon fat. Add the peppers, onions, celery and garlic to the pot and sprinkle salt, pepper and Worcestershire sauce into the pot and mix and cook until onions are translucent.

Remove veggies from pan. Add ground beef to skillet. While meat is browning, cut rib-eyes into small chunks and remove any gristle.

When the beef is done drain the fat. Combine veggies, ground beef and rib-eye meat in a large stockpot. Add remaining spices, beer, beef broth, tomato sauce and stewed tomatoes and mix well.

Bring to a boil then simmer.Let cook uncovered for 4 hours stirring every now and then. After 4 hours, add the bacon pieces, salsa and beans and stir them through. Adjust seasonings to taste.

(Serves 16)

Download recipe.

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