Award winning Chili

COLOelkman

Very Active Member
Messages
1,034
This is a receipe I got via Matt Pelton (author of From Mountain to Tabletop) who said he's won several chili contest with it. After making it a couple times, I believe it. It's somewhat unique tasting as you might tell from the ingredients. So the credit goes to him.
*******************************************
Beartrackers Mule Skinner Chili
This receipe serves about 8 people so adjust as needed although the great thing about chili is, it is always better the next day so leftovers are great!
1 . Cut up 2 lbs of fresh meat into bite size cubes (no ground meat) and set aside in a large bowl.
2. Cut up 1 large yellow onion into slivers and fry in butter until clear. Place in the bowl with the meat.
3. Cut up 1 lb. breakfast sausage links into bit size pieces and fry them until browned, drain grease and add to meat.
4. Open 2 small cans of Pinto Beans (remove the juice) and 1 can of Black Beans (with the juice) and add to meat.
5. Open 1 can of Crushed Tomatoes or add 2 fresh medium size tomatoes diced. Add to meat.
6. Mince 2 garlic cloves and add to meat.
7. Put the mixture in a Crock Pot, Dutch Oven or Large Saucepan.
8. Start cooking on low heat.
9. Add ? bottle of strong malty beer.
10. Add ? cup of Honey
11. Add 2 Bay Leaves
12. Add 4 Tablespoons of crushed Black Peppercorns.
13. Add 4 Tablespoons of Tapitio, Valentina,or Cholula Hot Sauce or add 4 dried Chile de Arbors (available in the Latin food aisle of most grocery stores. This adds to the overall spiceness so season to your own taste/desire.
14. Add 2 Tablespoons of Molasses.
15. Add 2 Chicken Boullion Cubes
16. Add 1 teaspoon Cumin
17. Add 2 teaspoons of salt (add more to taste prior to serving)
18. Add 3 Tablespoons of Liquid Smoke mesquite.
19. Cook slow on low heat for 3 to 4 hours.
20. Remove bay leaves before serving.
 
This an awesome chili. I tried it once to the "T" and it was fine. Then I tweaked it a little bit to my liking and it was very good. All I did was leave out the beans and all the sweet stuff. I also marinaded double the meat overnight in a bourbon marinade that I made up.

"Vegetarians are cool. All I eat are vegetarians - except for the occasional mountain lion steak."
-Ted Nugent-
 
When I got this receipe, the author noted that it was simplified from what was entered in the chili contests so that it could be made and ready the same day. So I'd guess he likely marinates the meat also and perhaps some other tweeks as well. At any rate it's a great receipe and I think I might have to make some soon!!!
 

Click-a-Pic ... Details & Bigger Photos
Back
Top Bottom