Yield: 1 Servings
|4 pounds||Chilli grind round steak|
|4 teaspoons||Garlic powder *|
|1 large||Onion; chopped fine|
|½ teaspoon||Ground coriander (opt) **|
|3 tablespoons||Kraft Beef Base|
|24 ounces||V8 (straight or picante)|
|1 teaspoon||Cayenne pepper|
|8 tablespoons||Chilli powder|
|16 ounces||Can Red Gold diced tomatoes|
|1 large||Tomato, diced w/juice and a|
|4 ounces||Can of Old El Paso or|
|La Preferida green|
|Strong coffee; opt'l|
|½ teaspoon||Brown sugar; opt'l|
* I use garlic powder (or granules) because they are pretty consistent as to taste and strength. I like fresh as much as the next guy. But, it's nice to use ingredients that are the same from batch to batch.
** This used to be 2 teaspoons of ground coriander (soapweed) but I was getting "strange taste" comments on judge's sheets until I cut this ingredient waaaay back. Now I win prizes with this receipe once again.
*** Apropos of fresh ingredients - you can substitute Anaheim (aka New Mexico) chiles for the canned chiles. Processed New Mexican chiles are what is in the can anyway. The fresh chiles are fairly mild (low heat) and quite flavourful.
Use a 12" cast iron Dutch Oven. Toss 4 lb. of chilli grind round steak into the pot and start browning it. Add 1 tsp. of garlic powder per pound of meat. While meat is browning chop a large onion reasonably fine. When ground round no longer shows pink add the diced onion and 1 tsp cocoa (Hershey's or Nestle') per pound of meat. Toss in 2 tsp ground coriander.
Stir in 3 Tb. of Kraft Beef Base. (note: this is pretty salty - watch it) Add about half of a 48 oz. can of V8 (straight or picante') juice and 1 tsp. of cayenne pepper. Continue to simmer and stir. When onions are clear toss in 2 Tbs chilli powder per pound of meat. (I use Chilli Man, Mexene, or Gebhardt's) and 1 tsp cumin per pound of meat. Add the Red Gold diced tomatoe with chiles or a 4 oz. can of Old El Paso or La Preferida green chiles (chop and seed if you grabbed the whole peppers by mistake). Add the diced tomato and its juices.
Continue to simmer and stir until onions are tender and completely transparent adding V8 juice as necessary. If you run out of V8 use either unsalted 'mater juice or strong coffee to add liquid. Total cooking time about 90 minutes. If you're cooking at home you can serve this batch at this point. See below for longer schedules and the "kicker".
If you're on a 3 hour schedule - most cook offs are - turn off stove and let your pot marinate for about an hour. About 30 minutes before turn-in time relight the stove and bring the chilli back to a simmer. Taste carefully and critically. This is final adjustment time. If it's too salty try adding about ½ tsp of brown sugar. If the chilli has died or gone flat add 1 tsp chilli powder and ½ tsp cumin per pound of meat and simmer right up to time to put in judging cups.
As evidence that any receipe is a living, breathing organism this one was revised and updated immediately after the Mount Auburn Volunteer Fire Department's Annual (1998) Chilli Cook-off. I didn't win (dammit) but second place isn't anything to sneeze at. It beats kissing your old maid aunt on the lips.
Developed, revised, typed by Uncle Dirty Dave FROM: Uncle Dirty Dave's Kitchen
Posted to CHILE-HEADS DIGEST by Dave Drum <xrated@...> on Apr 12, 1999