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Home » Recipes » 2002 February Chili Cookoff Winner - Dan Michael's Chili
2002 February Chili Cookoff Winner - Dan Michael's Chili
By : Dan Michael
For the second year in a row Dan Michael beat the rest of the Falcon clan with his trademark chili recipe. Below you'll find the secrets of Dan's smoked beef chili made with an eye towards the pure Texas traditional chili. Enjoy!
Recipe Index
Meat Marinade
Amount Unit Ingredient
1.5 cups Orange Juice
0.5 cup Fresh Lime Juice
0.25 cups Red wine vinegar
2 Tbsp Worcestershire Sauce
1.5 Tbsp Cooking Oil
2 cloves Garlic
4 whole Chipotles
2 Tbsp Adobo Sauce (Chipotles and Adobo usually come in a small can)
1 tsp Cumin
4-6 lbs Beef (Chunk Roast or London Broil)
0.25 cup Honey (for glaze only)
Meat Directions
Marinate meat over night.
The next day, smoke the beef until rare. (Dan uses hickory in a barrel smoker)
Reserve Marinade. Boil and reduce. Add honey and use as a glaze for the cooling meat.
Chili Ingredients
Amount Unit Ingredient
1 whole Onion, diced
6 cans Mexican Stewed Tomatoes
2 large cans Diced Tomatoes
remainder Chipotles, Adobe Sauce
2 whole Jalapenos, diced with seeds
5-6 lbs Smoked Beef, cubed
0.25 cups BBQ Sauce
2 Tbsp Chile Powder
1 Tbsp Cumin
-- Paprika, for color
Chili Directions
Saute onion in oil (bacon fat if you've got it)
Add diced jalapenos
Add Garlic
Add all the tomatoes
Once the mixture comes to a simmer, add spices and meat. Simmer for 2 hours.
Add the BBQ sauce, and simmer for 2-3 hours more.
Serve or (as Dan suggests) let sit one day and reheat to allow the flavors to meld.
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