Big Bear 3 Alarm Competition Chili Recipe - Cooking Index
***step one | ||
3 lbs | 1362g / 48oz | Well trimmed tri-tip - cut into 1/4 inch dice |
2 tablespoons | 30ml | Grease - rendered from salt pork |
***step two | ||
1/2 lb | 227g / 8oz | Ground beef - 22 % fat |
6 oz | 170g | JIMMY DEAN sausage - regular flavor |
1 1/2 tablespoons | 22ml | Grease - rendered from salt pork |
***step three | ||
2 teaspoons | 10ml | Salt |
1/2 teaspoon | 2.5ml | Ground black pepper |
2 teaspoons | 10ml | Sweet red paprika |
2 tablespoons | 30ml | Plus 2 tsp cumin |
4 teaspoons | 20ml | Mexican chile powder |
1 teaspoon | 5ml | Oregano flakes - crushed |
2 teaspoons | 10ml | Garlic powder - (rounded tsps of, Lawry's coarse ground with parsley) |
1/2 teaspoon | 2.5ml | Ground coriander |
1 teaspoon | 5ml | Chile con carne seasoning - Spice Islands brand |
1/8 teaspoon | 0.6ml | Ground thyme |
1/2 teaspoon | 2.5ml | Cayenne pepper powder |
1 tablespoon | 15ml | Mild California red chile powder - Hico brand |
21 1/2 oz | 610g | Chicken broth |
14 1/2 oz | 411g | Canned S&W ready cut tomatoes blended until smooth |
4 oz | 113g | Diced green chiles - Ortega brand |
6 tablespoons | 90ml | Mexican tomato sauce - El Pato brand in yellow can. |
1 1/2 | Onions - minced (large) | |
1 | Fresh jalapeno chile - seeded and minced (large) | |
Step four | ||
2 teaspoons | 10ml | Brown sugar - (heaping) |
In a large frying pan saute the tri-tip in the salt pork grease until all the liquid is gone and the meat is lightly browned. Cover and set aside. In a large saucepan saute the ground beef and sausage in the salt pork grease until well crumbled and cooked. Add all the ingredients in step three, cover and simmer for about 2 hours stirring occasionally.
If the sauce begins to thicken and dry out add a little water. The sauce should have the consistency of a good spaghetti sauce when done and the vegetables should be cooked down and well blended. Add the meat to the sauce, cover and simmer about 1 hour, stirring occasionally. Add water if necessary to keep the sauce at the proper consistency. Just before the judging or serving add the brown sugar and mix well. Serve hot.
Makes 2 quarts.
Source:
LeRoy Trnavsky
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