Warning Shot Chili - Runs for Your Life
Source of Recipe
Ron Burt
Recipe Introduction
World Champion 2002
List of Ingredients
1 tsp. “Tradewinds”* ground Cayenne pepper
1 tablespoon “Tradewinds”* MSG
5 tablespoons “Tradewinds”* ground Cumin
2 tablespoons ground Chimayo chile powder
2 tablespoons ground Pasilla chile powder
2 tablespoons New Mexico Hot chile powder
6 tablespoons "Tradewinds" California Chili Powder
5 tsp. “Tradewinds”* granulated garlic
5 tsp “Tradewinds”* granulated onion
3 tsp. “Smart & Final” non-iodized salt
1/4 tsp. Ground chile piquin powder
4 cans chicken broth
2 tablespoons cider vinegar
2 sweet onions ; minced
8 tablespoons garlic ; pureed
5 lbs. cubed “Smart & Final” tri-tip beef
2 8-oz. cans “El Pato” brand Mexican tomato sauce ; (yellow can)
2 oz. “Smart & Final” pork tenderloin
4 oz. “Jimmy Dean” hot sausage
2 small cans “Ortega” fire-roasted green chiles ; (3 per can), seeded and minced
2 tsp. Tabasco sauce ; (traditional flavor)Recipe
Measure dry ingredients prior to day of cookoff, keep in refrigerator or freezer. This is the “set-up.”
On the cooking day: Preparation prior to cooking: Place onion, garlic, and two minced green chiles in a blender with a small amount of chicken broth; puree, pour into chili pot. Pour “El Pato” Mexican tomato sauce in pot with pork tenderloin. Add one can of chicken broth to blender and the entire “set-up,” reserving 2 TBSP of set-up mixture. Blend broth and set-up. Pour one-third of broth/set-up mixture into chili pot.
Hour #1: Boil ingredients in chili pot, keeping temperature between 180-200 degrees. Meanwhile, in a frying pan, sautee’ the cubed tri-tip until no longer pink; strain, reserving juices; set aside. Sautee’ the “Jimmy Dean” hot sausage. Place sausage in a “bouquet garni” bag, place bag in the chili pot, and allow sausage bag to float in chili pot. Watch pot and add broth as needed.
Hour #2: Add half of remaining broth/set-up mixture into chili pot. Add two minced green chiles. Add broth as necessary. Take reserved meat juices and run through a coffee filter. Add strained meat juices to chili pot. 30 minutes after Hour #2, add sauteed’ meat to chili pot. Add broth as necessary.
Hour #3: Remove pork tenderloin and bouquet garni bag; discard. Add half of remaining broth/set-up mixture into chili pot. Continue to boil, watching consistency. 30 minutes into cooking time (30 minutes before conclusion of cooking) add all remaining ingredients, including Tabasco. Blend well. Adjust salt to taste.
|
Â
Â
Â
|
member logon
