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Home » Recipes » 2004 February Chili Cookoff Winner - Gregg Van Citters' Chili
2004 February Chili Cookoff Winner - Gregg Van Citters' Chili
By : Gregg Van Citters
Gregg quietly came in from the cold with this very successful chili recipe. Reader's be warned! This recipe has more ingredients than an Indian curry! (So many ingredients that this recipe has taken almost a year to make it to our website!)
Yield: Enough chili to feed a group of 35 brewers
Recipe Index
 Setup Mix
Amount Unit Ingredient
1 tsp ground cayenne pepper
1 Tbls MSG
5 Tbls ground cumin
2 Tbls New Mexico chile powder (medium)
2 Tbls New Mexico chile powder (hot)
6 Tbls Californa chile powder
1 Tbls chile arbol powder
5 tsp granulated garlic
3 tsp salt
1 medium onion, minced
1 can 7oz Chipotles in adobo sauce
Amount Unit Ingredient
2-3 cans 14.5oz can of Beef, Chicken or Vegetable broth
12 oz Sweet Stout
2 medium onions, minced
5 Tbls crushed fresh garlic
3 cans 8oz "El-Pato" brand Mexican tomato sauce
6 Fire roasted, fresh Anaheim chiles, seeded and diced
Amount Unit Ingredient
8 oz Sweet Stout
2 Tbls garlic powder
2 Tbls onion powder
1/2 tsp cayenne pepper powder
1 large lime, juiced
Amount Unit Ingredient
3 lbs Sirloin, trimmed of fat and tendon, cubed
6 oz Jimmy Dean "hot" sausage
Amount Unit Ingredient
1 Tbls Buffalo chipolte hot sauce
1 large lime, juiced
1 round Ibarra Mexican Chocolate
Prep (Day before):
Setup Mix: Measure and combine dry ingredients. Blend minced onion and chipotle in a food processor. Add dry ingredients and blend for 30 seconds. Seal in a container and refigerate overnight.
Marinade: Combine marinade ingredients in a gallon plastic bag. Cut sirloin and place in the bag. Refigerate overnight, turning occasionally.

Place onion, garlic and three minced green chiles in a food processor with a 1/2 can of chicken broth; puree and pour into the chili pot.

Simmer ingredients in the pot for 1 hour, maintaining around 200F. Add broth as necessary to maintain level
Saute cubed sirloin in a hot pan until throughly browned. Remove from the pan; reserving the drippings.
Saute the sausage, crumbling with a spoon while browning. Drain the grease throughly.
Add half of the remaining broth/chile mixture to the chili pot. Add three minced green chiles.
Strain the meat juices through a coffee filter and add to the pot.
At 90 minutes, add the meats to the chili pot. Add sweet stout to maintain level.
After 2 hours, add 1/2 of the remaining broth/chile mix into the chili broth. Continue boiling, watching consistentcy and adding stout as necessary.
At 2.5 hours, add the remaining broth/chile mix, chocolate and lime juice and blend well. Adjust salt and add chipotle sauce to taste. Cook for 30 more minutes.

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.