We held our 8th annual chili cook-off on April 9th. It was an excellent time with fabulous friends and fantastic food. We hope to see everyone at next year’s event.
Bill and Liza Nelson were the big winners with their spicy Western Chili. And as, promised, here is the recipe! (As taken from their email….)
Here is the recipe for the chili I made. If you can’t find the dried
chile’s called for, you can substitute ones that you have available, but be
careful about the heat level. In particular, don’t use cayenne as the base
(the first ingredient in the seasoning mix below) or it will be too spicy –
you could use paprika though. Note that seasonings labeled “chili powder”
are usually a mix of seasonings, so they aren’t a good substitute for the
specific ground chiles listed below.
Makes 5 servings
4 tablespoons ground dried Anaheim or Chili Colorado peppers
1 tablespoon plus 2 teaspoons salt
2 teaspoons cayenne
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried oregano
2 teaspoons white pepper
2 teaspoons ground dried guajillo chile peppers
2 teaspoons dried thyme leaves
1 ½ teaspoons ground cinnamon
1 ½ ground nutmeg
1 ½ teaspoons ground dried ancho chile peppers
1 ½ teaspoons ground dried pasilla chile peppers
1 teaspoon ground coriander
1 teaspoon black pepper
½ cup yellow cornmeal, toasted (see below)
3 tablespoons vegetable oil
2 pounds beef chuck cut into ½ inch cubes (ground beef works ok instead as
a shortcut, but cubes are better)
1 ½ cup finely diced fresh Anaheim chile peppers
4 cups chopped onions, in all
5 cups beef stock
1 chopped green, red, and yellow peppers (about 4 ½ cups in all)
Combine the seasonings mix in a small bowl.
Toast the cornmeal in a 6- to 8- inch skillet over high heat, stirring
constantly, until it turns brown, about 10 minutes.
Heat the oil in a 5-quart pot over high heat until the oil just begins to
smoke, about 4 minutes. Add the meat and 4 tablespoons of the seasonings
mix. Cook, stirring frequently, until the meat begins to brown, about 4
minutes. Stir in the fresh Anaheim peppers and 2 cups of the onions.
Cook, stirring and scraping occasionally, for 7 minutes. Add the cornmeal
and 1 ½ cups of the stock, vigorously stir and scrape the pan bottom, then
add all the bell peppers and the remaining onions. Stir and scrape the pan
bottom and stir in the remaining stock and the remaining seasoning mix.
Bring to a boil, then reduce the heat to low, cover, and simmer, stirring
occasionally, until the meat is tender and the chili is thick, about 1 ½