Super Chili
Ingredients:
1
tb
Honey
3/4
cn
Beef Broth
2
ts
Oregano
3
tb
Hot Hungarian Paprika
3
tb
Cumin
2
tb
Celery Salt
8
tb
Hot Chili Powder
1
tb
Cayenne Pepper
5
Cloves Garlic, Minced
1
ts
Crushed Red Pepper Flakes
1
oz
Gin
2
tb
Cocoa
1
tb
Coarse Ground Mustard
1
ts
Whole Coriander
56
oz
Tomato Sauce
4
c
Chopped Yellow Onions
4
oz
Chopped Green Chiles
10
Jalapenos, Chopped
2
Green Peppers, Chopped
4
lb
Shredded Roast Beef
2
lb
Pork, In Chunks
28
oz
Peeled Tomatoes
28
oz
Red Kidney Beans
6
oz
Hot Salsa
Method:
Make a paste using the honey, beef broth, oregano, paprika, cumin, celery salt, HOT chili powder, cayenne, minced garlic, crushed red pepper flakes, gin, cocoa, ground mustard and coriander.
Make 6 hours to 1 day ahead, so flavors mellow.
Brown the meat in olive oil and set aside.
Brown onions and green pepper.
Add all ingredients except paste, 1 can kidney beans and the hot salsa into a large pot.
Simmer uncovered for 2 hours.
Put the remaining can of kidney beans and the salsa in a food processor (or blender) and process until smooth.
Add this with the paste 1 hour before serving.
This is what gives it the Zip.
In the cookoff, the chef was very careful to add the paste a little less than an hour before judging.
He claims this is the secret!!!! If you like it less hot, then simmer the chili with the spices.
This will lose Zip when it is reheated, so either make it for a big party, or add some more hot stuff when you reheat.
It freezes well, but there won't be many left-overs.
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