Kirwan's Traditional Chili Head Chili
Source of Recipe
the web
List of Ingredients
10 pounds pure ground chuck (80/20: see note)
Seasoning salt
Worcestershire sauce (sprinkle over ground beef during grilling)
4 large Texas-style sweet onions, diced in 1-inch pieces
12 pounds diced tomatoes (three varieties were used for the cook-off,
but canned will do.)
1/2 garlic bulb (break cloves apart and roast in olive oil, covered,
for 35-40 minutes at 350 degrees)
5 (46-ounce) cans of tomato juice
1 large Ancho pepper (roasted over grill, peeled and diced)
3 sweet bell peppers (roasted over grill, peeled and chopped)
1/2 cup spicy chili sauce
4 tablespoons ground cumin
1 tablespoon paprika
1 tablespoon ground cayenne
1 tablespoon ground coriander
1 bunch of cilantro (tied in cheesecloth)
3 tablespoons cayenne pepper sauce
1 tablespoon of Tabasco sauce
Recipe
Make 1-inch patty burgers with the ground chuck and grill to medium, turning often and sprinkling with Worcestershire sauce.
Sauté onions, red peppers and Ancho peppers in small amount of olive oil.
In a separate pot, break apart beef patties and warm to remove grease. Add onions, peppers, peeled garlic cloves and remaining ingredients. Bring chili to a boil, stirring often. Add cilantro bag to chili and simmer/reduce for 2 hours, stirring occasionally to prevent burning. Add water if chili becomes too thick.
Remove cilantro bag and serve with warm flour tortillas, grated Monterey Jack cheese and grated Cheddar cheese. Makes approximately 5-6 gallons.
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