|
Julia's First Prize Trophy-Winning
Firehouse Chili
Let me tell you, my sister-in-law Julia is a fabulous cook. In the 25 years I've known her, I've never eaten anything she's made
that wasn't super dee-lish so I wasn't the least bit surprised when she called me February 21st, 2009 and told me that she and a
friend of hers had just won first prize for their Firehouse Chili. Look at this great photo!
I made Julia's chili the next day and it's really, really good. That's saying
a lot because I used to live in Texas where chili cookoffs are legendary, and I'd put Julia's chili up against any other award-winning
chili I've ever tasted. Go easy on the jalapeños or be sure to serve it with plenty of sour cream.
Ingredients
2 large onions, coarsely chopped
8 cloves garlic, chopped
4 2-inch jalapenos, stemmed and seeded and minced (use 2, add more if desired)
1-1/2 pounds ground beef (chili-grind or regular)
1-1/2 pounds stew meat cut into 1/2-inch cubes
2 tablespoons beef bullion granules
2-4 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dried oregano
2 teaspoon cayenne pepper
1 28-ounce can crushed tomatoes
3 14-ounce cans beef broth
1 15.5-ounce can red kidney beans, drained and rinsed
1 15.5-ounce can white cannellini kidney beans, drained and rinsed
Sauté the onions, garlic and jalapeños in a little oil until very tender. In a very large pot, cook the meat until no longer
pink. Add the onion mixture. Add the remaining ingredients. Cook at very low heat for 1-1/2 hours, stirring occasionally.
Taste, correct the seasonings, and cook for another 1/2 hour.
Serve with warm tortillas, hot bread, sour cream, shredded cheddar cheese, diced sweet onions, and diced tomatoes.
Next
Back to Recipe Index |
