Oakwood Feed Store Chili
Ingredients| 1 lb bacon, chopped 3 lb lean beef chuck roast, cubed 1 1/2 lb regular hamburger 2 lb pork roast, coarsley ground 1 (boston butt) 4 tbsp prepared garlic in oil 3 each large onions 4 oz canned chopped chilies 6 each fresh jalapeno chilies, chop 5 tbsp freshly ground dry mexican 1 chilies, anaheim if possible 2 tbsp freshly ground dry ancho chi 2 tbsp good quality chili pepper 1 1/2 tbsp hungarian paprika 4 tbsp fresh ground cumin seed 1 tbsp fresh ground black pepper 2 tbsp msg or accent (optional) 1 tbsp tabasco sauce 2 tbsp worchestershire sauce 1 pt beef stock 1 pt canned tomatoes |
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Winner of the 1985 NY State Chili Cook-Off Fry bacon in a heavy pot
till crisp and the fat is rendered. Remove and reserve bacon. Pour
off most of the bacon fat into a heavy cast iron skillet, leaving s
small amount in the pot. Brown the meat and garlic in the skillet.
Saute onions in the fat remaining in the pot until soft. Add the
meat, bacon, ground chilies, dried spices, the sauces, green chilies,
Jalapenos, stock and tomatoes. Simmer for two hours.
Allow the chili to sit in the refrigerator for 24 hours to give the
spices a chance to intensify.
For garnishes, serve fresh chopped Jalapenos, chopped raw onions,
shredded Monterey or sharp Cheddar cheese, and saltines. Serves 8
generously.
Servings:
8
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Chef Roberto Garcia: In my family we had no such laws governing the consumption or use of chiles, but perhaps we should have. My grandmother s remedy for a sty was to rub it with the tip of a fresh jalapeño pepper. Ouch! My brothers and I learned quickly to look down at o (Upload by user)
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