Oilfield Chili Cookoff --
Competition Chili Recipe 2008
Yield about 7 Gallons
2 LBS BACON (Chopped into small pieces)
32 LBS CHUCK ROAST (Cleaned of all fat, tendons and silver skin)
2 TBSP BLACK PEPPER
8 OZ ROASTED GREEN CHILI PEPPERS (Diced)
1/4 LB BEEF BASE
3 LBS GROUND PORK SAUSAGE
2 LBS GROUND BEEF
1 First Dump
1/2 Cap Dried New Mexico Chili Peppers (Ground)
1/2 Cap Dried Guajullo CHILI PEPPERS (Ground)
1/2 Cap Dried Ancho CHILI PEPPERS (Ground)
1/2 CUP JALAPEÑOS PEPPERS
1/2 CUP JALAPEÑOS JUICE
1 &1/2 CUP GROUND CHILE POWDER
3/4 CUP CUMIN
2 TBSP BEEF BASE
1/4 LB DARK BROWN SUGAR
1 CUP BBQ SAUCE
2 TBSP GREEN TABASCO SAUCE
2 #10 CANS DICED TOMATOES
1 - 12 OZ CAN CUSMO'S ROASTED SWEET PEPPERS
Over medium high teat and using a 10 gallon cast iron pot sauté the bacon and cubed chuck. Add the peppers and beef base and simmer for an hour. The intent here is to lightly brown the beef and start to tenderize it.
Roast the palbano peppers under a broiler until the skin blisters and turns brown, turn the peppers over and roast the underside. (This process will allow the skins to be easily peeled.) Or try the traditional way, which is to use a BBQ grill and roast them over hot coals. Either way, allow the peppers to cool, remove the stems, seeds and skins. Dice the chili peppers into 1/2 inch cubes and set aside.
Add the remaining ingredients (except 1 can of tomatoes and the roasted chili along with the sweet peppers).
Simmer the chili over medium/low heat for 45 minutes, add the remaining tomatoes and peppers and continue to simmer for an additional 15 minutes.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 -2008 Aurora Catering, Inc. All rights reserved.
Revised: April 22, 2008.