Ingredients Jump to Instructions ↓

  1. 1 tb Honey

  2. 3/4cn Beef Broth

  3. 2 ts Oregano

  4. 3 tb Hot Hungarian Paprika

  5. 3 tb Cumin

  6. 2 tb Celery Salt

  7. 8 tb Hot Chili Powder

  8. 1 tb Cayenne Pepper

  9. 5 Cloves Garlic, Minced

  10. 1 ts Crushed Red Pepper Flakes

  11. 1 oz Gin

  12. 2 tb Cocoa

  13. 1 tb Coarse Ground Mustard

  14. 1 ts Whole Coriander

  15. 56 oz Tomato Sauce

  16. 4 c Chopped Yellow Onions

  17. 4 oz Chopped Green Chiles

  18. 10 Jalapenos, Chopped

  19. 2 Green Peppers, Chopped

  20. 4 lb Shredded Roast Beef

  21. 2 lb Pork, In Chunks

  22. 28 oz Peeled Tomatoes

  23. 28 oz Red Kidney Beans

  24. 6 oz Hot Salsa

Instructions Jump to Ingredients ↑

  1. + Directions : Make a paste using the honey, beef broth, oregano, paprika, cumin, celery salt, HOT chili powder, cayenne, minced garlic, crushed red pepper flakes, gin, cocoa, ground mustard and coriander. Make 6 hours to 1 day ahead, so flavors mellow. Brown the meat in olive oil and set aside. Brown onions and green pepper. Add all ingredients except paste, 1 can kidney beans and the hot salsa into a large pot. Simmer uncovered for 2 hours. Put the remaining can of kidney beans and the salsa in a food processor (or blender) and process until smooth. Add this with the paste 1 hour before serving. This is what gives it the Zip. In the cookoff, the chef was very careful to add the paste a little less than an hour before judging. He claims this is the secret!!! If you like it less hot, then simmer the chili with the spices. This will lose Zip when it is reheated, so either make it for a big party, or add some more hot stuff when you reheat. It freezes well, but there won't be many left-overs. . .


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