pnovak (03/08/83)
I've gotten several recipes off the net, and figure it's time to submit one. The Chicago Tribune recently sponsored a chili contest. Here's the winning recipe, submitted by Steve Ryan. Sweet and Spicy Chile 8-10 Servings Preparation Time: 30 minutes Cooking Time: 2-1/2 hours INGREDIENTS 1 large red onion, chopped 4 whole jalapeno peppers 1 green pepper, seeded and chopped 1 red bell pepper, seeded and chopped 2 cloves garlic, peeled, chopped, and sauted in butter 3 14 oz cans stewed tomatoes 1/2 cup cocktail vegetable juice 3/4 cup red wine (burgundy preferred) 3 tablespoons sugar 6 tablespoons vinegar 1 tablespoon olive oil 1/2 teaspoon hot pepper suace 1/4 teaspoon chile powder 1/4 teaspoon celery salt 1/4 teaspoon oregano 1/4 teaspoon seasoned salt 1/4 teaspoon salt 1/8 teaspoon cayenne 1/8 teaspoon white pepper 1/8 teaspoon garlic powder 1/8 teaspoon onion salt 1/8 teaspoon ground cumin 1/8 teaspoon seasoned pepper 4 lbs lean ground round or ground chuck 2 14-1/2 oz cans dark red kidney beans (S&W brand preferred), [beans optional] COOKING 1. Mix all ingredients except beef and kidney beans in a large pot. Cook over medium heat about 1-1/2 hours. 2. Brown meat while other ingredients are cooking. Drain excess fat. Keep beef warm while chili mixture is cooking. 3. When chili mixture has cooked 1-1/2 hours, stir in beef and cook over medium heat for 1/2 hour. Stir in kidney beans and cook for 1/2 hour. Taste and adjust seasonings. 4. Let chili set for several hours or refrigerate overnight for best flavor. Heat thoroughly before serving. I haven't tried this recipe yet. I would appreciate any comments from people who do. Thanks. Paul Novak .....!ihhfl!pnovak