Grand Prize Chili
This chili recipe was a Grand Prize winner at the State Fair of Texas.
Ingredients:
- 4 pounds rump roast, cubed into small (1/4- to 3/8-inch) pieces
- 1 medium onion, finely chopped
- 5 cloves garlic, minced
- 6 dried ancho peppers, seeded and stemmed
- 4 fresh serrano peppers, halved and seeded
- 2 jalapeños, halved and seeded
- 8 ounces (1 cup) tomato sauce
- 2 tablespoons tomato paste
- 7 tablespoons chili powder
- 2 tablespoons paprika
- 2 tablespoons ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons cayenne pepper
- 1 tablespoon salt
- 2 ounces (1/4 cup) beer
Preparation:
- 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.
Note:
Ready in: 4 Hrs
Kitchen tools you'll need for Grand Prize Chili:
Chili Bowls, Dutch Ovens, Stock Pots