Sunday, November 18, 2007

It's Chili Weather

I like chili almost anytime of year, but when the weather turns crisp in the fall, the chili is better than ever. I like mine a little on the spicy side and I have a recipe that is great. As a matter of fact, I have entered friendly cook-offs at the church, office, and among friends and this recipe has never been beaten. Here it is, but remember, you have been warned, it is on the spicy side.

Rollin’ Thunder Chili – Base Recipe

4lbs stew meat
2 cans Ro-tel chunky tomatoes & green chilies
2 cans diced tomatoes
2 large cans tomato sauce
2 packages Williams chili seasoning
2 fresh jalapeno peppers diced. (Remove seeds)
1-2 teaspoons crushed red pepper
1 medium-large white onion chopped
2 pablano peppers, chopped (may substitute green bell peppers)
8 oz Worcestershire Sauce
Garlic salt
1 can red kidney beans
1 can black beans
1 can chili beans

Cut stew meat into bite size pieces.
Place in large backing dish.
Pour Worcestershire sauce for marinade
Add garlic salt to taste and one package of chili seasoning to meat.
Marinate 4 hours to overnight.
Brown meat and ½ of onion in skillet
Place meat in crock pot
Add other ingredients and cook until done (1 1/2 -2hours)
Add beans & jalapenos during last ½ hour

If you can find either Durkees "Six Pepper" spice or Tones "Southwest Chipolte" spice, you can add either of those to the marinade section.
One last note, cut everything chunky style. My motto is "If it ain't chunky, it ain't chili."