|
|
| 2003 Chili World Cookoff Winning Recipe
Bronco Bob's Chili by Robert Wetzel A medium hot, flavorful red chili. | Ingredients: | | 1 cup onion, chopped
1 canned green Hatch chile, chopped
1 tablespoon minced garlic
1/2 cup El Pato tomato sauce
1 tablespoon tomato paste
1 can chicken broth
8 tablespoons California chili powder*, divided
2 teaspoons salt
1 1/2 teaspoons Accent, divided
1 teaspoon Tabasco sauce
2 1/2 pounds Tri Tip beef, cubed
4 ounces pork sausage
2 tablespoons New Mexico chili powder*
3 tablespoons of cumin, cumin
1 tablespoon hot New Mexico chili powder*
2 teaspoons of lime juice
| | | | Instructions: | | 1. In chili pot, combine onion, green chili, garlic, tomato sauce, tomato
paste, chicken broth, 6 tablespoons California chili powder, salt, 1
teaspoon Accent, and Tabasco sauce. Bring to a simmer. Cook 1 hour.
2. Brown beef and sausage and set aside.
3. Add the remaining 2 tablespoons of California chili powder to the chili
pot.
4. Add the beef and sausage. Simmer for 30 minutes, adding more chicken
broth as needed.
5. Add the New Mexico chili powder and 2 tablespoons cumin to the chili pot
and simmer another 45 minutes.
6. Add the remaining Accent, cumin, hot chili powder and lime juice to
chili pot. Cook for 30 minutes, adding chicken broth as needed. Salt to taste.
*Winner Bob Wetzel orders his spices from Sespe Creek Chili Potters, run by
former ICS champion Jim Beaty. Spices from Penderys, Gebhardt, or your
favorite manufacturer can be substituted. Bob also adds 1/2 of a boneless pork
chop to the chili pot while simmering and removes its 30 minutes before it's
finished. |
| | | |
|
|