Jay Penningtons Prize-winning Chili Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Oil, cooking
3: Onions,
2: Bell pepper, s
2: Celery stalks,
3: Garlic cloves,
8 lbs: Beef round, coarse grind
40 ounce: Tomato sauce,
40 ounce: Tomatoes, stewed
6 ounce: Tomato paste,
5 cup: Water,
4 ounce: Chile salsa,
1: Jalapeno pepper,
8 tbsp: Red chile, hot,ground
4 tbsp: Red chile, mild,ground
4 ounce: Whole green chiles,
1 tbsp: Cumin, ground
1 tsp: Oregano, dried,pref. Mexican
3 tbsp: Salt,
Pepper,
Directions:
1. Heat the oil in a heavy 10- to 12-quart pot over medium heat. Add
the onions, bell peppers, celery and garlic. Cook, stirring, until
the onions are translucent.
2. Add the meat to the pot a little at a time, stirring occasionally,
until the meat is evenly browned.
3. Stir in the remaining ingredients. Bring to a boil, then lower
heat and simmer, uncovered, for 2 1/2 to 3 hours. Stir often. Taste
and adjust seasonings.
NOTE: Chile salsa is a relish made from equal parts of finely chopped
raw onion, tomatoes (peeled, cored, seeded, and finely chopped) and
canned chopped green or pickled jalapeno chiles. It is widely
available in supermarkets and specialty foods stores.
Source from luhu.jp
the onions, bell peppers, celery and garlic. Cook, stirring, until
the onions are translucent.
2. Add the meat to the pot a little at a time, stirring occasionally,
until the meat is evenly browned.
3. Stir in the remaining ingredients. Bring to a boil, then lower
heat and simmer, uncovered, for 2 1/2 to 3 hours. Stir often. Taste
and adjust seasonings.
NOTE: Chile salsa is a relish made from equal parts of finely chopped
raw onion, tomatoes (peeled, cored, seeded, and finely chopped) and
canned chopped green or pickled jalapeno chiles. It is widely
available in supermarkets and specialty foods stores.
Source from luhu.jp
Tags
Chili