CHILI COOK -OFF WOW!!!!!!!!! ENJOY DAN:

CHILI FOR THE SCATCHET-HEAD CHILI PARTY by CHEF DAN:
Serves 10-12

INGREDIENTS:

2 pounds ground turkey or chicken
2 onions, chopped
5 cloves of garlic, deiced
2 cups barbecue sauce
1 cup chicken stock
2 (15.5 Oz) cans diced tomatoes
2 tablespoons red wine vinegar
2- 1-inches squares unsweetened chocolate, grated
2 tablespoons hot green chili powder
1 teaspoon EACH cayenne pepper, paprika, and ground cloves
1/2-teaspoon EACH ground turmeric, allspice, cinnamon, cloves, cardamom, and salt
1 pound ROCKWELL BEANS (grown on Whidbey Island)
1 pound cheddar cheese

DIRECTIONS:

1. Soak the beans over-night.
2. Drain and in a pot add water and beans, bring to a boil and then simmer for 2 hours or until the beans are soft.
3. Set aside.
4. In a Dutch oven over medium-high heat add oil and when sizzling add meat until browned, about 4-5 minutes.
5. Add onion and cook for 4 minutes.
6. Add garlic and cook for 1 minute.
7. Add barbeque sauce, tomatoes, vinegar, and chicken broth, bring to a boil.
8. Add graded chocolate.
9. Combine all the dry spices in a bowl and whisk together.
10. Add spices to the ground meat mixture that is boiling.
11. Cover and simmer for 30 minutes, stirring occasionally.
12. Add beans.
13. Simmer for another 30 minutes.
14. Take off heat and let rest for 20 minutes.
15. Top each bowl with cheddar cheese.
16. Serve chili over pasta if you would like.

ENJOY DAN: BON-APPETITE!!