Ham flannagan's va. champ chili

Yield: 6 servings

Measure Ingredient
3 tablespoons Butter
2 \N To 3 jalepeno peppers; chped
2 \N To 4 cloves garlic; crushed
2 \N To 3 large onions; sliced
3 \N To 4 lb diced sirloin or
\N \N Fillet steak
\N \N Pinch oregano
\N \N A dollop of sherry wine
\N \N Blackstrap molasses; corn
\N \N Meal mush made into a paste
\N \N With water.
\N \N Olive or peanut oil
1½ \N To 2 oz chili powder
28 ounces Can tomatoes
3½ \N To 4 1/2 c water; added as
\N \N Needed
\N \N Cayenne to taste
\N \N Salt/pepper to taste
\N \N Cumin powder
\N \N Worchestershire sauce


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.

Similar recipes