Jay pennington's prize-winning chili
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil,cooking |
| 3 | Onions | |
| 2 | Bell pepper(s) | |
| 2 | Celery stalks | |
| 3 | Garlic cloves | |
| 8 | pounds | Beef round,coarse grind |
| 40 | ounces | Tomato sauce |
| 40 | ounces | Tomatoes,stewed |
| 6 | ounces | Tomato paste |
| 5 | cups | Water |
| 4 | ounces | Chile salsa |
| 1 | Jalapeno pepper | |
| 8 | tablespoons | Red chile,hot,ground |
| 4 | tablespoons | Red chile,mild,ground |
| 4 | ounces | Whole green chiles |
| 1 | tablespoon | Cumin,ground |
| 1 | teaspoon | Oregano,dried,pref. Mexican |
| 3 | tablespoons | Salt |
| Pepper | ||
Directions
1. Heat the oil in a heavy 10- to 12-quart pot over medium heat. Add the onions, bell peppers, celery and garlic. Cook, stirring, until the onions are translucent.
2. Add the meat to the pot a little at a time, stirring occasionally, until the meat is evenly browned.
3. Stir in the remaining ingredients. Bring to a boil, then lower heat and simmer, uncovered, for 2½ to 3 hours. Stir often. Taste and adjust seasonings.
NOTE: Chile salsa is a relish made from equal parts of finely chopped raw onion, tomatoes (peeled, cored, seeded, and finely chopped) and canned chopped green or pickled jalapeno chiles. It is widely available in supermarkets and specialty foods stores.
Submitted By MICHAEL ORCHEKOWSKI On 10-31-94