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SOUTHGATE CHILI




Source of Recipe


St. Louis Post-Dispatch


List of Ingredients




12 chicken legs
1 tablespoon seasoned salt
2 tablespoons olive oil
3 pounds sirloin steak, cut in 1-inch cubes
1 pound lean ground chuck
16 ounces chorizo sausage, casing removed, cut in 1-inch slices
2 large yellow onions, coarsely chopped
6 green jalapeno peppers (fresh or canned), each seeded and cut
lengthwise into 3 strips
1/3 cup fresh cilantro, chopped
1/2 cup chili powder
1 teaspoon minced garlic
1 tablespoon garlic salt
2 teaspoons ground cumin
1 teaspoon dried basil
1 green bell pepper, coarsely chopped
4 (14.5-ounce) cans diced tomatoes, divided
5 (14.5-ounce) cans hot chili beans, divided
1 tablespoon ground red (cayenne) pepper, optional
3 bay leaves
1 tablespoon yellow cornmeal
2 (14.5-ounce) cans beef broth
Grated Cheddar cheese


Recipe



Place chicken in an 8-quart stockpot; cover with water. Add seasoned salt. Bring to a boil over medium-high heat; boil 15 to 20 minutes or until done. Remove chicken from pot; let cool. Remove meat from bones; cut into 1-inch pieces. Cover and refrigerate. (Chicken can be prepared 1 day ahead.) Discard broth or, if you like the flavor, strain broth and refrigerate or freeze to use in another recipe.

Place oil in 8-quart heavy pot over medium heat. Brown steak in batches. Remove cubes to a bowl with slotted spoon. Set aside.

Place ground chuck and chorizo in the pot. Cook over medium heat until done, breaking up the meat with a pancake turner or similar cooking implement. Drain off excess fat; discard. To pot, add steak, onions, jalapenos, cilantro, chili powder, minced garlic, garlic salt, cumin, basil and green pepper.

Drain 2 cans diced tomatoes; add to pot. Add remaining 2 cans diced tomatoes, undrained, and 4 cans chili beans, undrained.

Drain the remaining can of chili beans, place in a small bowl and mash with a fork or potato masher. Add to pot.

Stir in cayenne pepper, bay leaves, cornmeal and beef broth. Bring to a boil over medium-high heat. Reduce heat to low, and simmer for 2 hours, adding chicken after the first hour. Stir occasionally.

Before serving, discard bay leaves (which are hard to find with all the beans).

Top each serving with cheese.

Yield: 8 quarts.