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» 2004 February Chili Cookoff Winner - Gregg Van Citters' Chili  |
| 2004 February Chili Cookoff Winner - Gregg Van Citters' Chili |
| By : Gregg Van Citters |
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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!)
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Yield: Enough chili to feed a group of 35 brewers
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| Recipe Index |
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| Ingredients |
| 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 |
|
| 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 |
|
| Marinade |
| 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 |
|
| Meat |
| Amount |
Unit |
Ingredient |
| 3 |
lbs |
Sirloin, trimmed of fat and tendon, cubed |
| 6 |
oz |
Jimmy Dean "hot" sausage |
|
| Finish |
| Amount |
Unit |
Ingredient |
| 1 |
Tbls |
Buffalo chipolte hot sauce |
| 1 |
|
large lime, juiced |
| 1 |
round |
Ibarra Mexican Chocolate |
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| Directions |
| Prep (Day before): |
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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.
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Marinade: Combine marinade ingredients in a gallon plastic bag. Cut sirloin and place in
the bag. Refigerate overnight, turning occasionally.
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| Preparation: |
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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.
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| Cooking: |
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Simmer ingredients in the pot for 1 hour, maintaining around 200F. Add broth as necessary to maintain level
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Saute cubed sirloin in a hot pan until throughly browned. Remove from the pan; reserving the drippings.
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Saute the sausage, crumbling with a spoon while browning. Drain the grease throughly.
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Add half of the remaining broth/chile mixture to the chili pot. Add three minced green chiles.
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Strain the meat juices through a coffee filter and add to the pot.
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At 90 minutes, add the meats to the chili pot. Add sweet stout to maintain level.
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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.
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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.
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