Prize Winning Chili

Yesterday our church held a Chili Cookoff at our annual harvest fest. My husband came in second with this awesome recipe. ( his own from scratch)

Conquistador Stew De Sono

3 Cups dry  pinto beans (I used 4 different types of pinto beans)

Add ¼ tsp cayenne pepper

Add 12 Cups cold water

Cook on med-high heat, bring to a boil for 5-7 minutes.

Remove from heat and let stand for 6 hrs.

 

Cut 3 lbs shoulder roast into 1 ½ sq. strips (No fat)

Add ¼ tsp sage

Add ¼ tsp Adobo

Add 2 Tbsp olive oil

In a med-high skillet lightly brown meat with seasonings, do not cook all the way, remove from heat.

 

Put the meat strips into a food processor with slicing blade, use the pulse button. This will cut the beef into strips. The meat will be hot, use tongs or a fork to handle.

Add beef strips to a large pot (I Used a 2 ½ gallon pot)

Dissolve 4 chicken & 2 beef bouillon in 2 cups of boiling hot water.

Add to beef pot:

Chicken and beef broth

10 cups water

½ tsp red crushed pepper

1 tsp paprika

½ Tbsp Mrs. Dash

1 tsp sage

¾ tsp granulated garlic

2  6oz cans of tomato paste

1 Tbsp cumin

2 Tbsp chili powder (mild)

4 Tbsp brown sugar

1 Tbsp salt

½ tsp cayenne pepper

Cook on med heat. Stir frequently.

 

After 1 hour of cooking:

Add 14.5oz of diced tomatos

Food process an additional 28oz diced tomatos with the grater attachment, add to sauce pot.

 

After 2 hours of cooking:

Finely mince 8 garlic cloves, add to sauce pot.

 

Additional tasks while chili sauce is cooking:

In a skillet add 2 large (about 3 cups) chopped sweet onions. Vary the chopping size. (I like ½ inch sq. or larger pieces)

Add 3 Tbsp olive oil.

Add ½ tsp granulated garlic.

Add ¼ tsp Adobo.

On med-high heat brown until soft. (If you use too high of a heat the smaller pieces will burn.)

Add ¼ cup chopped green onions to skillet.

Add ¼ cup finely chopped bell peppers to skillet. (I used yellow, red, and orange.)

Continue browning onions until medium dark brown and soft.

Set aside until and add at the very end of the cooking.

 

The following items you will prep and add at the end of the cooking process.

Brown 1 ½ lbs sausage. (I used Jimmy Dean sausage.)

Grate ¼ cup dark chocolate, add1 Tbsp cocoa powder to chocolate.

Chop 1 Tbsp fresh lemon balm.

Add 2 tsp dried cilantro.

Add 1 ½ Tbsp dried chives.

Add 2 Tbsp dried parsley.

 

After 6 hours:

Drain beans, rinse, add to 3 qts. Boiling water large pot.

Add ¼ tsp salt.

Cook for 60 – 90 minutes or until beans can be squeezed between your fingers.

Drain beans and add beans to chili sauce.

Add chocolate, lemon balm, cilantro, dried chives, dried parsley to sauce.

Season to taste. (The disclaimer to adjust my recipe to your taste buds.)

Crumble sausage into ½ - ¾ inch pieces, add to chili sauce.

Add onions to chili sauce.

Stir well.

 

Sprinkle additional green onions, colored peppers and grated cheese on top of chili when serving.

Serve with grated cheese, sour cream, and guacamole.

 

Enjoy.

This recipe makes about 2 gallons of hearty chili.