Hoot Owl Chili
This is prize-winning chili -- namely First Prize at the Original Viva Terlingua International Frank X. Tolbert-Wick Fowler Memorial Championship Chili Cookoff -- and the honors went to Maxine Reed.
- In a medium bowl, combine the paprika, onion powder, garlic powder, cayenne, cumin, white pepper and red chile powder. Mix the spices until well blended. Set aside.
- Coat a heavy 4-quart saucepan with the cooking oil, and sear the meat, stirring briskly. Add the water, tomato sauce, beef broth and onion. Make a slit in each of the jalapeños with a knife, and add to the saucepan, together with half of the spice mixture. Cover, lower heat and simmer for 1 hour, stirring occasionally.
- Remove the jalapeños after 1 hour and set aside. Add the remaining spice mixture and 1/2 teaspoon cumin. When the jalapeños are cool enough to handle, press them through a strainer and add pulp to the chili. Discard the skins.
- Cook an additional 30 minutes, or until meat is tender.
- Makes 6 to 8 servings.
Note: Maxine Reed's original recipe used one teaspoon of MSG, which was mixed-in with the spices at the beginning. When I make this chili, I use as little as ¼ teaspoon of cayenne. But if you like your chili hot, you can use the full teaspoon without having to call the fire department.
Ready in: 4 Hrs