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Cooking Local 2013 Chili Cookoff Winning Recipe

January 25, 2013

Chef Ryan Fry of Mike's Meat & Farmers Market shares his winning chili recipe, and some great general cooking tips.

 

 

For one gallon of chili:

(Cans=12oz cans)

2 cans kidney beans liquid included

2 cans pinto beans liquid included

1 can "Cento" brand diced tomatoes

2 medium size Mayan,(sweet) onion

1/3 cup chili powder

1Tbsp cumin powder

1/3 cup minced garlic

1 Tbsp toasted black pepper

1 to 2 Tbsp Kosher salt

2 seeded and roasted jalepenos

1 pound ground beef or small diced tenderloin(if you want to win a competition)...
 

Saute pepper, salt, beef, and onions together.

All other ingredients are slow cooked in a large pot... Stir very often on medium heat until the bean texture is past "al dente".

Once texture is achieved, add the beef and onion mixture and continue cooking to a slow boil. Remove from heat after 30 minutes, and then refrigerate over night.

 

Bring it back to a boil the following day and serve with shredded smoked gouda and pepper salsa "salpicon".
 

Pepper salsa Salpicon:

1 fine diced(brunoise) yellow pepper

1small sweet onion (brunoise)

The juice and zest of 1 lime

1 ripe tomato, fine diced

Dash of kosher salt

1 fine chopped bunch of cilantro

1 Tbsp sugar.