Jim's Award Winning Chili :)
 

Jim’s Award Winning Chili
Ingredients
2 Pounds Premium Steak-Cut in small cubes, about 3/4 inch square.
2 Pounds Ground Sirloin
2.5 Pounds Pork Tenderloin- Cut in small cubes, about 3/4 inch square.
5 Cups Chicken Broth
7 Cloves Fresh Garlic
2 Large Onions
3 Large Bell Peppers
3/4 Cup Chopped Celery
4 Ounces Green Chilies
68 Ounces Chopped Tomatoes
10 Ounces Tomato Paste
8 Cans Pinto Beans
2 Teaspoons Oregano
2 Teaspoons Cumin
2 Teaspoons Black Pepper
3 Tablespoons Cayenne Pepper
1.5 Tablespoons Chili Powder
4 Packets Sazon Goya
1 Teaspoon Thyme
3 Teaspoons Sugar

Instructions
Brown meats in 3 Tablespoons of Vegetable Oil. After browned, drain meats in a colander and let sit. Using the same pot, sauté onions and garlic until onions are translucent in oil. Once the onions and garlic are sautéed, add Chicken Broth, Tomatoes, Bell Peppers, Celery, Chilies, Water, Tomato Paste and spices. Bring to a light boil and add the meat from the colander. After a few minutes, add Beans, including liquid. Bring mixture to a light boil and let simmer for 2-3 hours. The longer it simmers, the better it is.

Note: This chili recipe is not for the frugal and will require a very large pot.

YUM!!! Looks delicious! I want to go buy a supersized pot now just so I can try making that! *copies & pastes into notepad for later*

hhrrump.. no finger for extra flava?

|cry|

It is very very tasty and all our new neighbors have asked for the recipe but I tell them no.

You guys are the first to have the improved version. Greenie stole my old version from me but here the newest.

FYI
I use a 22 quart all clad stock pot. A cheap pot will burn it.

That was about time you gave the recipe away. Much appreciated :D

I'll try to make a pot next week, but I think I will half the recipe. What can I replace the Sazon Goya with? I'm pretty sure we don't have that here.

Damn...that sounds fabulous!

Hmmm...planning chili cheese dogs for dinner tomorrow. Nah, wouldn't do your recipe justice. But, I've copied that bad boy into note pad for future use!

Thanks Jim |thumb

Not sure Swedguy...I just started adding it so it may not be that important.

sounds delicious ;)

Do we have to use real woodchuck or is muskrat a safe substitution?

saving this recipe for winter!
thanks.. cant wait to have the shits |shocking|

Seriously guys...I worked on this recipe for years getting it right. Nothing like a chili with 6 pounds of meat :)

And just an fyi...depending on the quality of ingredients, count on spending from $75-$100 for a batch. But, you get several gallons of it :) It lasts us about 3 days.

Sounds mighty good Jim! That is the first thing I thought when I read the recipe was it's expensive to make. Well I showed it to hubby and he sends his compliments. He's been a chef now for over 25 years so that tells me it must be good if he approves it. Some corn bread with that and it would be a great meal!!

My canned Hormel chili is crying right now Jim :)

God I wish I had a pot large enough to cook that stuff! Yummay!

You have got to have corn bread :)

This is a great pot and inexpensive for what it is...
http://www.amazon.com/exec/obidos/tg...tchen&n=507846

You mean the version that was passed down from generation to generation that The Bitch found you making copies of from a cook book? :D

Seriously, it is a very fucking good chili |thumb

I did start with that recipe but check out the differences. Nothing like it anymore.

I know - I was talking about the old version that you told The Bitch & me was passed down from generation to generation...until we found the page that was ripped out of the cook book that you were making copies of :D

Maybe it was an ancient cookbook that was passed down from generation to generation? ;)

I know what you are saying but the book was the start. I am saying to compare the two recipes and look at the difference. The first is I am done with the bottle of beer. But there are a lot of changes. Don't make me pull the recipe now...I'll do it. :)

I am soooo hungry right now. I picked the wrong day to start dieting.

"will work for food"

as long as its Jims chili

:D

|waves|

Should the 22 quart vat that one requires to cook all that roadkill in need to be Rhino-lined or is teflon able to withstand the immense chemical reactions at play within that recipe?



:D