swd@hou2b.UUCP (S.DESSAUER) (01/27/84)
This is a chili recipe obtained from the WABC radio program 'BRAIN WILSON
SHOW' given to the public by HARLY CARNES (News Announcer).
I have never tried it but some of their fans have and said it
was very good but HOT !!!.
HARLEY'S CHILI RECIPE
The following chili recipe is a combination of championship chili recipes.
While working as a reporter in Texas, both in Houston and in Dallas, I
had the pleasure of sampling some of the world's finest chili preparations
at Chili Cook-Offs in Grand Prairie, Texas-- Houston, Ft. Worth, and the
World Championship Chili Cook-Off itself in Terlingua, Texas.(any claims to
the contrary by anyolebody from California should be quickly ignored - they
too claim to know how to make chili) Chile cooks from all over this country
and some others competed. This recipe will make a superior version of
the proverbial two-alarm, and this advisory; it won't cause the
paint to peel, but it may bubble jes' a li'l bit.
INGREDIENTS:
2 pounds -- Lean stew beef
1 pound -- Lean ground beef
1 pound of the meat of your choice: suggest, venison, armadillo,
a slightly slow prairie rabbit, squirrel or the beaver of your liking.
Sauce: SOY, Worcestershire, Teriyaki
12 ounce -- Tomato sauce
7 ounces -- BBQ sauce (use you favorite. I like to mix three of my
favorites in roughly equal portions)
1 -- Tomato medium, sliced and chopped
8 -- Mushrooms, sliced
1/2 -- Green bell pepper, chopped
1/2 -- Red bell pepper, chopped
2 -- Jalapeno pepper large to medium, sliced and chopped
1 1/2 tsp -- Salt
1 tsp -- Cayenne pepper, finely ground
1 ounce -- Chili powder
1/4 -- Garlic normal size, minced
1/2 -- Onion medium to large size, chopped
3/4 tsp -- Paprika
1/4 tsp -- Oregano
3/4 tsp -- Comino
3 tbsp -- Flour
MEAT PREPARATION -- begin 6 to 8 hours early--
Cut primary meats (stew beef and venison etc) carefully into bite size
chunks. Marinate for a minimum of 6 hours in a combination of Soy,
Worcestershire and Teriyaki sauces. Add a little salt and black pepper
(not from the ingredient list) and meat tenderizer if you wish, cover
and refrigerate for the aforementioned 6 to 8 hours.
COOKING DIRECTIONS
Take a large cooking pot. Enter tomato sauce and 10 oz water. Adjust
heat to just a shade or so under medium.
On a very hot frying pan SEAR the primary meats in oil or margerine.
This is a quick sear, enough to darken each piece of meat on all sides.
Turn pieces quickly and frequently. Slowly add this seared meat to
the tomato sauce and water as you go.
As you work your way through the searing process for the primary meats,
add BBQ sauce, chopped bell peppers jalapeno peppers, salt, black
pepper, cayenne pepper, chili powder, garlic, onion, paprika, oregano
and comino. When this is done, cover the pot and let it cook slowly
while you :
Sautee the mushrooms in butter --
Fry and drain the ground beef --
Add chopped tomato --
Toss all of this into the chili.
Cook for 1 1/2 hours on medium to low heat, covered to keep the
flavor in, uncovered briefly from time to time to allow the cook
revelations of taste.
After about 1 1/2 hours, take the flour and mix a few tablespoons
of water or beer to make a thin paste. Stir this mixture into the
chili. This is to thicken the brew.
Give it another 15 to 20 minutes of low slow cooking time.
ENJOY
S.W.DESSAUER