Recipe#5452
Title: Chili 06
Newsgroups: rec.food.recipesFrom: Terry Thero terry@col.hp.com
Subject: Chili
Message-ID: D9xzwz.2s7@bonkers.taronga.com
Date: Sat, 10 Jun 1995 05:43:47 GMT
*** Randy Robinson's Chili ***
Every year we have [as do most other states :-)] a 'State Chili
Cook-off' at the US Air Force Academy, in Colorado Springs, CO.
The following recipes we're recently listed in the local paper
by the Food Editor, Jan Ellen Spiegel. These are the winners of
the chill cook-off for the years 1991 thru 1994. Hope you enjoy
them [Give'em a try, you have nothing to loose but your taste buds].
~~ Terry W. Thero: e-mail: ~~
~~ terry@col.hp.com ~~
1991 Winner [Columbus, Ohio - representing Kentucky]
Phase: 1
3 pounds beef 1/3 tablespoon ground cumin
8 ounces ground pork 1 to 4 ounces canned mild green chiles
1 tablespoon vegetable oil 1 jalapeno chile, seeded and minced
1 tablespoon flour 1/3 cup chopped onions
1 teaspoon black pepper 1/2 tablespoon granulated garlic
1 14 1/2 oz. can beef stock 3 tablespoons Gebhardt chili
1 14 1/2 oz. can chicken stock
1 8 oz. can tomato sauce
Phase: 2
4 ounces tomato suace 2 tablespoons cumin
4 tablespoons Gebhardt Chili powder 1 teaspoon granulated garlic
2 tablespoons mild New Mexico Chili powder 1 teaspoon Tabasco sauce
1/2 tablespoon brown sugar
PROCESS:
Saute meats in oil.
Drain and place in 4-quart pot.
Add remaining phase 1 ingredients.
Simmer, covered, 1 1/2 hours.
For phase 2, remove cover.
Add all phase 2 ingredients
Simmer another 45 minutes.
============================================================================
1992 Winner [Ed Pierczynski, Carson City, Nev.]
*** Doc's Secret Remedy ***
3 pounds cubed sirloin, 11 tablespoons Gebhardt Chili powder
London broil, or chili-tip 1 teaspoon garlic powder
4 tablespoons vegetable oil 6 ounces sausage
1 tablespoon onion powder 1 14-1/2 oz. can beef broth
1 8 oz. can tomato sauce 2 teaspoons Tabasco sauce
1 6 oz. can Snap-E-Tom 1 tablespoon cumin
1 12 oz. can Budweiser Salt - to taste
PROCESS:
Saute beef in oil.
Fry sausage until cooked through, drain well.
Place beef, sausage and 1/2 can broth in chili pot and bring to a
slow simmer.
Add tomato sauce, Snap-E-Tom, 1/2 can Budweiser, 6 tablespoons chili
powder, garlic powder, onion powder and 1 tesspoon of Tabasco sauce.
Simmer slowly about 1 1/2 hours or until meat is tender.
Add remaining 5 tablespoons chili powder, cumin, 1 teaspoon Tabasco
sauce.
Simmer 30 minutes.
Add salt to taste.
============================================================================
1993 Winner [Cathy Wilkey, Seattle, WA]
*** Puppy's Breath Chili ***
3 pounds chili-tip beef or sirloin 5 to 6 tablespoons Calif. Chili powder
tip cut into small pieces or 1 8 oz. can tomato sauce
coarsely ground 1 dried New Mexico chile pepper,
2 teaspoons vegetable oil boiled and pureed
1 small yellow onion 3 dried California chile peppers,
1 14-1/2 oz. can beef broth boiled and pureed
3-1/2 tablespoons ground cumin 1 14-1/2 oz. can chicken broth
1/2 teaspoon oregano 1 teaspoon tabasco sauce
6 cloves garlic, finely chopped 1 teaspoon brown sugar
3 tablespoons Gebhardt chili powder Juce of 1 lime
1 tablespoon New Mexico Mild Chili powder Dash MSG
Salt to taste
PROCESS:
Brown meat in oil over medium heat for about 30 minutes.
Add onion and enough beef broth to cover meat.
Bring to a boil and cook for 15 minutes
Add 1 tablespoon of the cumin and the oregano.
Reduce heat to a light boil and add 3 of the garlic cloves.
Add half of each chili powder and cook 10 minutes.
Add tomato sauce, pureed peppers and remaining garlic.
Add any remaining beef broth and chicken broth for desired consistency.
Cook over medium heat, 1 hour, stirring occasionally.
Add remaining chili powders and cumin.
Simmer 25 minutes over medium-low heat, stirring occasionally.
Increase heat to light boil and add Tabasco, brown sugar, lime juice, MSG
and salt, to taste.
Simmer over medium head until ready to serve.
============================================================================
1994 Winner [Bill and Karen Ray Riverside, CA]
*** Mountain Express Chili ***
4 tablespoons Gebhardt chili powder 2 tablespoons flour
4 tablespoons California chili powder 1 tablespoon Pasilla chili powder
3 tablespoons mild New Mexico chili powder 1 tablespoon garlic powder
1 teaspoon ground Mexican oregano 4 cups water
3 tablespoons ground cumin 1 clove garlic, pressed
2 tablespoons hot New Mexico chili powder 1 14-1/2 oz. can chicken broth
2 medium onions, finely chopped 1 14-1/2 oz. can whole tomatoes
4 pounds chili-tip or bottom sirloin, salt and Tabasco sauce to taste
trimmed and cut in 1/4 inch cubes.
PROCESS:
Combine all dry ingredients in a small container.
Clean tomatoes of seeds and put througe sieve or chop finely.
Combine tomatoes, broth, water and dry spices in a bowl.
Mix well.
Place in chili pot ans immer.
Meanwhile, in a skillet, saute onions and garlic in a little water
over low heat for 30 minutes.
Drain and add to tomato sauce and simmer 30 minutes.
In a large skillet, cook meat until no longer pink, drain off jucies
and add to chili pot.
Simmer 1-1/2 hours or until meat is tender.
Adjust seasoning with salt, and add Tabaasco as hotter chili is desired