January 11th, 2012
lindawithasmile.com

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. I made Julia's chili the next day and oh my gosh it is the BEST and that's saying a lot because I used to live in Texas where chili cookoffs are legendary. Yup, I'd put Julia's chili up against any other award-winning chili I've ever tasted. Give this chili a try and I think you'll agree — it's lickin' the bottom of the bowl great!

Ingredients
2 large onions, coarsely chopped
8 cloves garlic, chopped
7 2-inch fresh jalapeños, stemmed and seeded and minced
1-1/2 pounds ground beef, chili-grind or regular
1-1/2 pounds stew meat cut into 1/2-inch cubes
2 tbsp beef bullion granules
2-4 tbsp chili powder
2 tbsp ground cumin
2 tbsp dried oregano
2 tsp cayenne pepper
1 28-oz ( 1lb 12 oz) can crushed tomatoes
3 14-oz cans beef broth
1 15.5-oz can red kidney beans, drained and rinsed
1 15.5-oz 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 or hot bread, sour cream, shredded cheddar cheese, diced sweet onions, diced tomatoes, or other toppings of your choice.