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Home » Recipes » 2005 February Chili Cook-off- Traditional Red Chile Stew Chili
2005 February Chili Cook-off- Traditional Red Chile Stew Chili
Third Place Chili
By: Rich Schmittdiel
Rich is another long time entrant with his wife Marlene. Rich's comments:
"This recipe was based on that for Traditional Red Chile Stew, as found in The Whole Chile Pepper Book, on p. 152. I scaled it up roughly by three to make about 1- gallons."
Yield: 6 quarts
Recipe Index
Ingredients
Amount Unit Ingredient
6.5 lbs stew beef (London Broil), cut into 3/4" cubes
2 limes, juiced
soy sauce, to cover
meat tenderizer, by manufacturer's instructions
2 quarts beef stock
1 head garlic, peeled and chopped
2 whole yellow onions, peeled and chopped
2 cups tomato salsa, homemade
0.5 cup Cuervo Gold Tequila
Spices (assorted to taste)
oregano
cumin
cilantro, fresh, chopped
sea salt
Dried Chiles (6-8 of each)
Ancho Negro
Ancho California
Guajillo
Morita
Chipotle (Rich recommends adding more of these)
Directions
Prep (Day before):
Cut beef into cubes and combine with soy sauce, lime juice and meat tenderizer in a plastic bag. Marinate beef overnight.
Steam dried chiles in beef broth for 20 minutes. De-stem chiles and puree chiles and broth in a blender. Treat mix carefully.

Cooking:
Start browning onions and garlic in olive oil. Add beef to sear.
Combine browned beef, onions and garlic with chile puree, salsa and spices in a crockpot. Use the tequila to rinse the salsa jar and simmer chili for 3 hours.
An hour before serving, add the chopped cilantro
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