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Home » Food » Chili Cookoff » Mark's Smoking Chili
Mark's Smoking Chili
By Mark Poliner

Mark brought home second place for this complex chili filled with beef, lamb, pork and chorizo.

4 lbsBeef Stew Meat, cubed
2 lbsPork, cubed
2 lbsLeg of Lamb, cubed
1 lbChorizo
1Onion, diced
2 ribsCelery, diced
2Red Bell Peppers, diced
10 clovesGarlic, minced
2 cansWhole Plum Tomatoes, drained and chopped
2 cansChipotles in Adobo
6 ozTomato Paste
6 lbsPinto Beans (1 can)
1 quartLow Sodium Beef Stock
4 TbspSalt
3 TbspFresh Ground Black Pepper
4 TbspMark's Chili Powder (see below)
2 TbspOregano
2 Tbspground Cumin
1Habanero Pepper, seeds removed
1 tspCinnamon
2 TbspVegetable Oil


Brown meat in a large stockpot with 1 tbs vegetable oil. Remove meat and add 1 tbs vegetable oil, cook onions, celery, bell peppers, and garlic until the onions are translucent. Add 1 tbs flour and cook and additional minute. Add the stock and lamb bones. Bring to a simmer, add seasonings and chilies, and cook for 1 hour.

Add the tomato paste and chopped tomatoes. Stir until combined. Add the beans, cover and simmer for 2 hours. Adjust seasonings. Serve.

Mark's Chili Powder
6Ancho Chiles, seeded and sliced
3Pasala Chiles, seeded and sliced
3Arbol Chiles, seeded and sliced
1 TbspCumin seed
1 TbspGarlic Powder
1 TbspOregano
1 tspSmoked Paprika

Place all ingredients into a blender. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe.

Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies)
Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
Looking for a home wine making club in the Los Angeles area? Check out our sister club, The Cellarmasters, over 30 and still stomping grapes.