* I use garlic powder (or granules) because they are pretty consistent as to taste and strength. I like fresh as much as the next guy. But, its nice to use ingredients that are the same from batch to batch. ** This used to be 2 teaspoons of ground coriander (soapweed) but I was getting "strange taste" comments on judges sheets until I cut this ingredient waaaay back. Now I win prizes with this receipe once again. *** Apropos of fresh ingredients - you can substitute Anaheim (aka New Mexico) chiles for the canned chiles. Processed New Mexican chiles are what is in the can anyway. The fresh chiles are fairly mild (low heat) and quite flavourful. Use a 12" cast iron Dutch Oven. Toss 4 lb. of chilli grind round steak into the pot and start browning it. Add 1 tsp. of garlic powder per pound of meat. While meat is browning chop a large onion reasonably fine. When ground round no longer shows pink add the diced onion and 1 tsp cocoa (Hersheys or Nestle) per pound of meat. Toss in 2 tsp ground coriander. Stir in 3 Tb. of Kraft Beef Base. (note: this is pretty salty - watch it) Add about half of a 48 oz. can of V8 (straight or picante) juice and 1 tsp. of cayenne pepper. Continue to simmer and stir. When onions are clear toss in 2 Tbs chilli powder per pound of meat. (I use Chilli Man, Mexene, or Gebhardts) and 1 tsp cumin per pound of meat. Add the Red Gold diced tomatoe with chiles or a 4 oz. can of Old El Paso or La Preferida green chiles (chop and seed if you grabbed the whole peppers by mistake). Add the diced tomato and its juices. Continue to simmer and stir until onions are tender and completely transparent adding V8 juice as necessary. If you run out of V8 use either unsalted mater juice or strong coffee to add liquid. Total cooking time about 90 minutes. If youre cooking at home you can serve this batch at this point. See below for longer schedules and the "kicker". If youre on a 3 hour schedule - most cook offs are - turn off stove and let your pot marinate for about an hour. About 30 minutes before turn-in time relight the stove and bring the chilli back to a simmer. Taste carefully and critically. This is final adjustment time. If its too salty try adding about 1/2 tsp of brown sugar. If the chilli has died or gone flat add 1 tsp chilli powder and 1/2 tsp cumin per pound of meat and simmer right up to time to put in judging cups. As evidence that any receipe is a living, breathing organism this one was revised and updated immediately after the Mount Auburn Volunteer Fire Departments Annual (1998) Chilli Cook-off. I didnt win (dammit) but second place isnt anything to sneeze at. It beats kissing your old maid aunt on the lips. Developed, revised, typed by Uncle Dirty Dave FROM: Uncle Dirty Daves Kitchen Posted to CHILE-HEADS DIGEST by Dave Drum
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2887g)|
|Recipe Makes: 1|
|Calories from Fat: 1103 (35%)|
|Amt Per Serving||% DV|
|Total Fat 122.5g||163 %|
|Saturated Fat 42.8g||214 %|
|Monounsaturated Fat 47g|
|Polyunsanturated Fat 10.9g|
|Cholesterol 1061.5mg||327 %|
|Sodium 10103.3mg||348 %|
|Potassium 10101.8mg||266 %|
|Total Carbohydrate 107.1g||31 %|
|Dietary Fiber 33.1g||132 %|
|Sugars, other 74g|
|Protein 401.6g||574 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3174
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!