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Recipe of the Week - 4/19/09

Nevada Annie's Champion Chili

This was the World Champion red chili at the
Tropico Gold Mine, California, cookoff about 20 years
ago. One of our readers requested this recipe about
a month ago - it appears to be a legendary recipe!

This is a robust, flavorful red chili that is at least
90% meat. You may want to adjust the jalapeno
to the heat tolerance of those you are serving it
to. It almost looks like a chunky sloppy joe, and
you actually could serve it that way - on a bun or
in pita pockets or even on hot dogs.

Like many chilis, it freezes well so you could make
lots of this ahead of time and freeze it.



Nevada Annie's Champion Chili

 Ingredients:

3 tbsp corn oil
2 cups chopped onion
1 medium green pepper, chopped
1 large rib celery, chopped
1 clove garlic, minced
1/2 tsp fresh jalapeno pepper, chopped
4 lbs. ground round, coarse
8 tbsp chili powder
1 tbsp ground cumin
2 tsp garlic salt
1/4 tsp tabasco pepper sauce
8 oz Budweiser beer
1 1/4 cups water
1 14.5 oz can stewed tomatoes
1 8-oz can tomato sauce
1 6-oz can tomato paste
1/2 cup diced green chiles
1 bay leaf

optional: great with shredded cheese or
sour cream on top

Preparation:

1. Heat oil and saute onions, pepper, celery,
garlic, and jalapeno until onion is transparent.

2. Add beef and cook until it loses its redness.

3. Combine chili powder, cumin, garlic salt,
Tabasco sauce, salt, and pepper with beer.
Let mixture stand 2 minutes.

4. Add beer and spice mix water, stewed
tomatoes, tomato sauce, tomato paste,
green chiles, and bay leaf to meat mixture.

5. Simmer on low heat in a covered pot for
three hours, stirring often. Remove bay leaf
before serving.



Preparation time: about 3:30
Serves: 10
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Nevada Annie's Champion Chili




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Anita

303-316-8002

denvergreenchili@gmail.com

 

 

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