CHILI MY WAY ENJOY DAN:

SOUTH WHIDBEY’S EAGLES CHILI COOK-OFF by CHEF DAN:

Serves 20-30

 

INGREDIENTS:

 

12 dried ancho chilies

1 cup water

1/3-cup white vinegar

6 onions, chopped

12 garlic cloves, minced

2 pounds beef sirloin

3 pounds hot Italian sausage

1 (48.5 Oz) can diced tomatoes

3 bottles of dark beer

3 tablespoons instant coffee

2 (1 Oz) squares unsweetened chocolate

2 (20 Oz) cans tomato paste

1 quart beef broth

1 cup molasses

1 cup chili powder

2 tablespoons jalapeno powder

3 tablespoons EACH cumin, cocoa, oregano, cayenne, coriander and salt

4 cups kidney beans, soaked overnight, and then cook for 2 hours, until soft

4 cups pinto beans, soaked overnight, and then cook for 2 hours, until soft

 

DIRECTIONS:

1.   In a bowl, soak ancho chilies in water and vinegar for 30 minutes.

2.   After soaking puree in a blender until smooth, about 2-3 minutes.

3.   Place sausage and sirloin in a stock pot over medium-high heat and evenly browned, and then set aside.

4.   In the same stock pot heat 3-4 tablespoons of the meats drippings.

5.   Over medium-heat add onions and garlic and cook for 5 minutes.

6.   Stir in cooked meat.

7.   Add tomatoes, beer, tomato paste, molasses, chocolate, instant coffee, and beef broth.

8.   Add chili powders, spices, pureed ancho chilies and beans.

9.   Reduce heat and cook for 1-1/2-to 2 hours.

10.                Season with salt.

 

ENJOY DAN:                        BON-APPETITE!!