Recently won a chilli cook off with this receipe. I call it 3B Chilli
(Bear, Boar and Beer)
Ingredients:
2 1/2 lb. lean chuck, ground (Bear)
1 lb. lean pork, ground (Boar garlic herb sausage)
2 tablespoons bacon fat
4 garlic cloves, finely chopped
1 cup finely chopped onion
8 oz. hunt's tomato sauce
1 cup water
1 can beer (12 oz.) (Pabst Blue Ribbon)
2 tablespoons Mexican chilli powder
2 tablespoons honey
2 tablespoons instant beef bouillon (or 4 cubes)
2 tablespoons cumin, ground
2 teaspoons paprika
2 teaspoons oregano leaves
2 teaspoons sugar
1/2 teaspoon coriander, ground
1 teaspoon unsweetened cocoa
1/2 teaspoon Louisiana hot sauce
1 teaspoon cornmeal
1 teaspoon flour
1 teaspoon warm water
½ tablespoon cornstarch
32 ounce red kidney beans (rinsed)
Directions:
1. In a large saucepan brown 1 1/4 pounds of the ground meat (the beef and the pork). If very lean add bacon fat to cook properly. Drain excess fat as necessary.
2. Remove meat (the beef and the pork). Brown the rest of the ground meat, drain all but 2 tablespoons of the fat.
3. Add the garlic and onion, cook and stir until tender.
4. Add the other half of the meat and the tomato sauce, water, beer, chili powder, honey bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well.
5. Bring to a boil then reduce heat and simmer, covered , for 2 hours.
6. In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.
7. Stir into chili and cook, covered, for an additional 20 minutes.
8. Add kidney beans.
9. Mix cornstarch with cold water and add to chilli to thicken to your liking.
Topic: Bear, Boar and Beer Chilli (Read 1558 times)
