I make fine chili, but nothing spectacular and never made the same way twice in a row. I'm going to a trailer get-together (not FG, church related) in two weeks and there is going to be a chili cook-off. Anyone got a really good recipe for me? There's also a "best dressed patio" contest, but I'm not even entering that one!
I've always sworn that if I am in a cook off I would use this recipe. It is AMAZING (and I have very high standards for chili). I'd bet money on anyone using this recipe, no matter who you were up against. If you use this one, let me know what you thought. Oh...and by the way, never enter a chili contest using a recipe that includes beans or ground meat....thats close to blasphamy in many judges eyes.
1 1/2 12-ounce cans of beer
5 1/2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon paprika
2 teaspoons beef bouillon granules
1 1/2 teaspoons dried oregano
2 tablespoons olive oil, plus more if necessary
1 3/4 pounds boneless beef chuck, cut into 1/2-inch cubes
1 pound pork loin, cut into 1/2-inch cubes
1/2 teaspoon each salt and pepper
2 medium-sized onions, chopped
1 1/2 Anaheim chili peppers, seeded and chopped
5 cloves of garlic, minced
4 ounces tomato sauce
1 tablespoon ground coriander
1 tablespoon green chili sauce
1 1/2 teaspoons mole poblano (in the supermarket's Mexican section)
1 1/2 teaspoons sugar
1 tablespoon fresh lime juice
Grated Monterey Jack cheese (for garnish), optional
[b]1. Combine the beer, chili powder, cumin, paprika, bouillon granules, and oregano in a large, heavy pot. Add 1 1/4 cups of water. Bring the mixture to a boil, then remove from the heat.
[b]2. Place 2 tablespoons of oil in a non-stick skillet over medium heat. Brown the meat in small batches, seasoning with salt and pepper. Transfer the meat to the pot with a slotted spoon. Sauté the onions, peppers and garlic over low heat, adding more oil if necessary, until softened, about 8 minutes, then remove to the pot.
[b]3. Stir in tomato sauce, coriander, chili sauce, mole poblano, and sugar. Bring the mixture to a boil; reduce heat and simmer, covered, for 2 hours. [b]4. Just before serving, stir in lime juice. Serve with grated cheese, if desired.