Margot Knudson's $25,000 Chili

Recipe Ingredients

2		Onions - finely chopped (medium)
1		Green chili pepper - minced (medium)
2		Garlic cloves (medium)
1/4 teaspoon	1.3ml	Cayenne pepper
1/2 oz	14g	Regular dark chili powder
1/2 oz	14g	Cumin
5 oz	142g	Tomato sauce
3 oz	85g	Bulk pork sausage
3 lbs	1362g / 48oz	Prime beef - coarsely ground
1/2 teaspoon	2.5ml	Coriander - ground
1 cup	237ml	Beef broth - canned
1/2 cup	118ml	Oregano tea - see directions
2 tablespoons	30ml	Kidney suet/lard
2 oz	56g	Gebhardt's chili powder
		White pepper - to taste
		Red pepper sauce - to taste
		Cayenne pepper - to taste

Recipe Instructions

To make the Oregano Tea:

Let 1 Tablespoon dried oregano leaves steep in 1/2 cup hot water for 30 minutes, then strain out leaves and discard. Use the liquid that remains.

To make the chili:

Saute' onions and garlic in suet about 3 minutes. Add Gebhardt's and Regular dark chili powder. Mix well. Brown beef in separate pan a pound at a time, adding White Pepper to taste while browning. Add to onions and spices; use a little beef broth to keep from sticking.

Saute' sausage and minced Green Chili Pepper about 2 minutes. Add to pot with meat and onions and cook about 15 minutes. Add New Mexico Chili Powder, Cumin, Coriander, Tomato Sauce and remaining broth, mixing well. Cook about 30 minutes. Add Oregano Tea. Cover and cook over low heat about 2 hours or until meat is tender, stirring occasionally. During the last 20-30 minutes add Salt, Cayenne Pepper, and Red Pepper Sauce, if needed.

Source:
Dallas Morning News

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.