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Post by Ed from Texas on Sept 30, 2011 8:49:35 GMT -6
Hoot Owl Chili
This is prize-winning chili -- namely First Prize at the 1988 Original Viva Terlingua International Frank X. Tolbert-Wick Fowler Memorial Championship Chili Cookoff -- and the honors went to Maxine Reed.
• 1 teaspoon paprika • 1 tablespoon onion powder • 2 teaspoons garlic powder • 1 teaspoon MSG (optional) • 1 teaspoon cayenne • 1 tablespoon ground cumin • 1 teaspoon white pepper • 5 tablespoons New Mexican red chile powder • 2 tablespoons cooking oil • 3 pounds chuck tender, cut in 1/4-inch cubes • 2 cups water • 1 cup tomato sauce • 1-1/2 cups beef broth • 1 medium onion, finely chopped • 4 medium jalapeños, stems removed • 1/2 teaspoon ground cumin
In a medium bowl, combine the paprika, onion powder, garlic powder, MSG (if desired), cayenne, cumin, white pepper and red chile powder. Mix the spices until well blended. Set aside. Coat a heavy 4-quart saucepan with the cooking oil, and sear the meat, stirring briskly. Add the water, tomato sauce, beef broth and onion. Make a slit in each of the jalapeños with a knife, and add to the saucepan, together with half of the spice mixture. Cover, lower heat and simmer for 1 hour, stirring occasionally. Remove the jalapeños after 1 hour and set aside. Add the remaining spice mixture and 1/2 teaspoon cumin. When the jalapeños are cool enough to handle, press them through a strainer and add pulp to the chili. Discard the skins. Cook an additional 30 minutes, or until meat is tender.
Makes 4 to 6 servings.
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