Ham flannagan's va. champ chili
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 2 | To 3 jalepeno peppers; chped | |
| 2 | To 4 cloves garlic; crushed | |
| 2 | To 3 large onions; sliced | |
| 3 | To 4 lb diced sirloin or | |
| Fillet steak | ||
| Pinch oregano | ||
| A dollop of sherry wine | ||
| Blackstrap molasses; corn | ||
| Meal mush made into a paste | ||
| With water. | ||
| Olive or peanut oil | ||
| 1½ | To 2 oz chili powder | |
| 28 | ounces | Can tomatoes |
| 3½ | To 4 1/2 c water; added as | |
| Needed | ||
| Cayenne to taste | ||
| Salt/pepper to taste | ||
| Cumin powder | ||
| Worchestershire sauce | ||
Directions
SECRET INGREDIENTS
Saute peppers, garlic, and onion in butter. Add worchestershire sauce and cumin to taste. In Dutch oven or large skillet, brown meat chunks along with oregano and chili powder. Add first mixture (onions, etc), tomatoes, chili and water as needed. Bring to a boil rapidly, while stirring constantly. Reduce heat to very low while stirring, and add secret ingredients to taste. Add corn paste or arrowroot to thicken if desired. Stir constantly and taste often.