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AWARD WINNING GLOBAL CHILI (Won an Annual Chili Cook-Off in Dallas) 4 1/2 lb. chili meat, browned and drained 4 strips crisp crushed bacon and drippings 3 c. hot water 2 (28 1/2 oz.) cans whole or stewed tomatoes, chopped plus liquid 1 Tbsp. Tabasco 1 medium ancho pepper pod 3 large onions, chopped 4 cloves garlic, pressed or finely chopped 6 heaping Tbsp. chili powder 2 Tbsp. oregano 1 Tbsp. salt 1 Tbsp. ground cumin seed 2 tsp. sage 1 tsp. paprika 2 tsp. ground mustard 1 tsp. cayenne pepper kidney beans (optional) Remove stems and seeds from ancho pepper; cut into strips 1/4-inch wide (be sure to wash your hands after handling the ancho). Let soak in boiling water to cover while preparing remainder of recipe. Combine browned and drained meat, bacon, bacon drippings, water, tomatoes, Tabasco, Worcestershire, onion and garlic. Simmer 30 minutes. Combine all dry spices; add half to simmering chili. Drain water from soaking pepper; chop finely and add to chili. Simmer slowly for 2 hours. Add remaining dry spices and two to three 10 1/2 ounce cans kidney beans. Add additional water, as needed. If you prefer a very hot chili, add more cayenne or chopped jalapenos. Ancho pepper loses a lot of its hotness after cooking, leaving nice spicy flavor. Makes 3 quarts. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |