Grand Prize Chili
This chili recipe was a Grand Prize winner at the State Fair of Texas.
- Simmer ancho peppers in 3 cups water for 15 minutes. Remove anchos and reserve liquid. Scrape ancho pulp from skin with a spoon or dull knife. Mash pulp well or purée in blender.
- Put meat, onion and garlic in heavy pot or dutch oven and stir, over medium heat, until meat turns gray.
- Add reserved ancho pepper liquid, ancho pulp and tomato sauce. Float serranos and jalapeños on top. Simmer for one hour.
- Remove the pepper pieces, and add remaining ingredients and more water, if necessary. Simmer one additional hour until meat is tender.
Prep time: 30 Min; Cooking time: 3 Hrs; Total time: 4 Hrs
Recipe editor Patricia Mitchell