Also the perfect comfort food for the coming snowstorm in Burlington County! This awesome recipe is from my friend Christine in Texas. Perfect for the Super Bowl-- or any party for that matter, this chili is sure to please your family and guests! Enjoy!
Christine's Award Winning Chili
Meats:
3 pounds chuck pot roast
2 pounds boneless pork ribs
2 pounds bulk Italian sausage
Veggies and liquid spices:
6 (15 ounce) cans chili beans, drained
2 (15 ounce) cans chili beans in spicy sauce
4 (28 ounce) cans diced tomatoes with juice
2 (6 ounce) cans tomato paste
2 large yellow onion, chopped
6 stalks celery, chopped
2 green bell pepper, seeded and chopped
4 green chile peppers, seeded and chopped (I used serranno)
2 tablespoons bacon bits
8 cubes beef bouillon
1 cup beer (Budweiser)
2 tablespoons Worcestershire sauce (use the thick one)
2 tablespoons minced garlic (from the jar with the "juice")
1 tablespoon and 1 teaspoon hot pepper sauce (e.g. TabascoTM)
Dry spice mix:
1/2 cup chili powder
2 tablespoons dried oregano
1 tablespoon and 1 teaspoon ground cumin
2 teaspoons dried basil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons cayenne pepper
2 teaspoons paprika
2 teaspoons white sugar
First, you're gonna need something like a big huge cast iron cauldron - use cast iron if you can.
Sear the pot roast and ribs in a little oil in a cast iron pan to seal the exterior. Then put the meat into a foil wrap and roast it in the oven until the meat can be pulled apart (the time differs depending on the amount of fat, so you have to just check every 30 minutes or so after the first hour).
In a dry cast iron pan, mix all the spices in the "Dry spice mix" list and roast the spices - mixing with a whisk. I put it on low heat and stir it every now and again for about 15 or 20 minutes.
Take the sausage (we just use mild country sausage that comes in the 1 lb. plastic tubes) and brown it in the bottom of the cast iron cauldron. Once the sausage is fully browned, mix in everything in the "veggies and liquid spices" list. Make sure to keep stirring. Then add the roasted spices and meat. Just keep stirring every now and again - I let it simmer for about 3 hours and it was actually better the next day.
It's not too spicy, has great flavor and a little kick. Of course, you can make it hotter by adding in more spices.
Hope you enjoy it-- it was a blast to make and made the whole house smell fantastic!
Michele Rose is a Realtor and Professional Home Stager in Burlington County, NJ. She has been assisting both buyers and sellers with their real estate needs for the last 5 years. In 2007, she formed Rose-Colored Staging to help sellers market their homes with professional home staging.
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