August 16 • 2009
Rob Cote’s mom’s sw eet ChIlI ReCIpe
1 lb ground beef 8 slices bacon 1 chopped onion 1 green pepper 1 clove garlic 4 tbsp molasses 4 tbsp brown sugar 1 tsp dry mustard 1/3 c. vinegar 1 28 oz can diced tomatoes I can chilli style kidney beans 1 can pork and bea ns (w/ molasses) 1 tsp worchestire Salt pepper and Tab asco to taste
Ingredients
g recipe winnin
Directions
• Fry bacon to cri sp • Brown beef and oni on • Combine all ingred ients in large casserole • Cook on high hea t in a large pot until sim mering stirring quite reg ularly • Once simmering tur n on to low heat and coo k for 3-4 hours.
2 1 2 2 2 2
Ingredients
pounds Hoven Farms ground beef Spolumbo chorizo, uncased bottles of Wild Rose Brown Ale Second to None smoked beef bone s sweet pepper, diced jalapenos, diced
runner up
• Take your time! • Dedicate your time to care fully browning and cooking each element of this chili and you will have an amazing ly rich dark brown chili ful l of great flavour. • Preheat your oven to a blist ering 500˚ F and put a roast ing pan in the oven to get blazing hot. • Get one medium pot over high heat and filler up with beer and bones. Let them bubble away and reduce while you make the rest of the chil i. • Get a large pot on high heat and let it get hot for about 5 minutes. Add the vegetable oil, wait 10 seco nds til the oil’s hot. Add the diced onions, jalapenos and sweet peppers. When the peppers are softened add the sugar and garlic. Cook until they star t to caramelise. Drop the temp erature and let them cook down nice and slow whil e you tend to the meat. • By now the oven and the roas ting pan will be blazing hot. Get the pan out of the oven, cover it liberally with vegetable oil and start putting little chunks of beef in the pan. Leave so me space between the chunks of beef so it can brown nicely. The beef should be sizz ling when it hits the pan. Blap it back in the oven and roast the heck out of it until it gets absolute ly fantastically brown. Take it out of the oven and transfer the beef into the larg e pot with the peppers and onions. • Now use the same roasting pan to brown the chorizo. • When the chorizo is done spr inkle it with the flour and c ocoa powder, transfer it directly into the large pot with the onions, peppers and beef. Pour the reduced beer into the large pot with the bones and all. Add 2 cups of water. • Bring the whole mess to a bo il and reduce the heat to lo w. Let it simmer for a couple hours. Now’s the time to season to taste with salt . • Serve it hot with sour crea m and a good squeeze of lime . Goes great with a frosty mug of celebratory brow n ale.
Directions
2 onions, diced 5 cloves of garlic heads of garlic, finely sliced 3 Tbsp flour ¼ cup of cocoa powder ¼ cup sugar salt to taste vegetable oil as needed