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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
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)
cilantro, fresh, chopped
sea salt
Dried Chiles (6-8 of each)
Ancho Negro
Ancho California
Chipotle (Rich recommends adding more of these)
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.

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

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.