F2-MORE HOT FOOD

obviously you can see a trend here 8). i love spicy food. but, as i get older and my metabolism changes, it tends to not agree with me. one thing that i refuse to stop eating will be my award winning chili. i say award winning because it was recently picked out of a batch of 8 from my company district as being the most savory out of the group. i contemplated entering some cook-offs but i would literally have to retire and devote all time to traveling the chili circuit which is not in the cards right now. so........for the brave and the bold.......here goes the recipe



CHILI PIQUANT ET CHAUD



BROWN AND DRAIN THE FOLLOWING

4 pounds chili grind or lean meat

1 tbl oil

1 tbl tex-joy steak seasoning (you see a trend here? i could shower in this stuff)

ADD THE FOLLOWING TO THE MEAT

1 lg. can beef broth

1 8 oz. can no salt tomato sauce

BRING TO A MEDIUM BOIL AND COOK FOR 15 MINUTES



WITHIN THE BOILING PROCESS, FLOAT 1 JALAPENO AND 1 SERRANO



i use a 3 dump method which is 3 separate "drops" of spices in the chili mixture

AFTER THE 15 MINUTES.....

**DROP 1ST DUMP**

2 tbl new mexico chili powder 1\8 tsp cinnamon

2 tsp onion powder 1\2 tsp brown sugar

2 tsp garlic powder 1\2 pk. sazon goya*

1 tbl light chili powder 1\2 cube beef bouillon

1\2 cube chicken bouillon 1\4 tsp black pepper

* sazon goya is a mexican spice condiment that would be found at your local high-end

grocery store like randalls-don't bother with the h-e-b's- they won't have it.



LOWER TEMP AND SIMMER FOR ONE HOUR

AFTER HOUR, REMOVE PEPPERS, SQUEEZE OUT JUICE AND SET ASIDE

** DROP SECOND DUMP**

1\2 tsp mexican oregano 1\4 tsp black pepper

1\2 tsp onion powder 1 tsp Worcestershire

1\2 tsp garlic powder 1\4 tsp cayenne

1 tbl California chili powder 1\8 tsp cinnamon

2 tbl tex-joy steak seasoning 1\8 tsp ancho chili



SIMMER FOR 45 MINUTES

DROP JUICE FROM PEPPER BACK IN

**DROP THIRD DUMP**

1 tbl cumin 1 tsp smoked paprika

1\4 tsp brown sugar 1\2 pk sazon goya

1\4 tsp cayenne



SIMMER FOR 15 MINUTES

use one 12 oz. shiner bock to thin out chili if the consistency is too thick for you. i usually reserve 1\2 cup and drink the rest 8). add your favorite hot sauce to taste (chalula is my preference)

as far as the chili spices, do your homework. you can go from ordering on-line through a chili head web site to visiting you local marcado, purchasing different chilis from there and grinding your own.

do not be intimidated by this recipe. yes its long. yes its detail. it will reap a robust and savory chili recipe that you cook again and again.


garnish at will if you please. it really does not need it. if i want to go crazy i will do a small dollop of sour cream or a small amount of cotilla mexican cheeze but thats about it. rice is out!! chips are out!!! this is such a complex and wonderful recipe that it really stands along by itself.



will rest a couple of days and come back with a few more recipes as they become available and i can re-test in kitchen to get proper measurements.



and as always.......until the next meal!