Saturday, June 21, 2008

Championship Chili

If you know beans about chili, you know that chili has no beans.

Here is a recipe for Five-R Chili, one time winner in the Terlingua championship cook-off:
>2 lbs boneless trimmed beef (shoulder arm, chuck or chuck tender) cut in cubes or a coarse chili grind
>1 tbsp vegetable shortening
>1 ½ tsp hot sauce
>8 oz tomato sauce
>2 beef bouillon cubes
>2 fresh jalapeño peppers

Cook meat over medium heat in melted shortening until gray. Add hot sauce, tomato sauce, bouillon cubes and enough water to cover the ingredients. Add one pepper, first slitting the skin to prevent breakage. Cover and simmer 40-60 minutes. Stir occasionally and add water as needed. Remove pepper when soft and squeeze in juice. Discard pulp and seeds.

Mix the following together and divide into three equal portions:
>6 tbsp chili powder
>4 tsp cumin
>1 tbsp granulated onion
>1 tsp granulated garlic
>1 tsp MSG (optional)
>½ tsp salt
>½ tsp white pepper
>½ tsp cayenne pepper
>¼ tsp oregano
>pinch ground bay leaf

During the last hour of cooking time, add one-third of the chili powder and spices and the second pepper. Continue cooking, adding water as needed. During the last half-hour, remove second pepper, squeeze in juice and discard pulp and seed. Add additional one-third chili power and spices. Continue cooking, adding water as needed. During the last 15 minutes, add remaining one-third chili powder and spices, continue cooking. During the last five minutes, taste for seasoning. Adjust chili powder, cumin and salt.

And for all of you New Mexicans, chili ain't got no "e" in the word.

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