Big Bear 3 Alarm Competition Chili
Ingredients:
- Big Bear 3 Alarm Competition Chili
Ingredients:
- 3 lbs well trimmed Tri-Tip; cut into 1/4 inch, dice (flank steak can be used)
- 2 Tbsp grease; rendered from salt pork
- 1/2 lbs ground beef; 22 % fat 6 oz Jimmy Dean sausage regular flavor
- 1 1/2 Tbsp grease; rendered from salt pork
- 2 tsp salt
- 1/2 tsp ground black pepper
- 2 tsp sweet red paprika
- 2 Tbsp plus 2 tsp cumin
- 4 tsp Mexican chili powder
- 1 tsp oregano flakes; crushed
- 2 tsp garlic powder (rounded tsps of; Lawry's coarse ground with parsley)
- 1/2 tsp ground coriander
- 1 tsp Chili Con Carne seasoning; Spice Islands brand
- 1/8 tsp ground thyme
- 1/2 tsp cayenne pepper powder
- 1 Tbsp mild California red chili powder; Hico brand
- 21 1/2 oz chicken broth
- 14 1/2 oz canned S&W Ready Cut Tomatoes; blended until smooth
- 4 oz diced green chilis; Ortega brand
- 6 Tbsp Mexican tomato sauce; El Pato brand in, yellow can
- 1 1/2 lg onions; minced
- 1 lg fresh jalapeños chili; seeded and minced
- 2 tsp brown sugar; (heaping)
Preparation:
In a large frying pan sauté the tri-tip in the salt pork grease until all the liquid is gone and the meat is lightly browned. Cover and set aside. In a large saucepan sauté the ground beef and sausage in the salt pork grease until well crumbled and cooked.
Add all the ingredients in step three, cover and simmer for about 2 hours stirring occasionally. If the sauce begins to thicken and dry out add a little water. The sauce should have the consistency of a good spaghetti sauce when done and the vegetables should be cooked down and well blended.
Add the meat to the sauce, cover and simmer about 1 hour, stirring occasionally. Add water if necessary to keep the sauce at the proper consistency. Just before the judging or serving add the brown sugar and mix well. Serve hot.
NOTES: I have used this recipe in cookoffs and taken a first and second place with it.
Servings: 2 quartsSource:
Submitted by: Recipe Group Member
Date:
