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:
2 cans kidney beans
2 cans pinto beans liquid included
1 can "Cento" brand diced
2 medium size Mayan,(sweet) onion
1/3 cup chili powder
1Tbsp cumin powder
1 Tbsp toasted black pepper
1 to 2 Tbsp Kosher salt
2 seeded and roasted
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".
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:
fine diced(brunoise) yellow pepper
1small sweet onion (brunoise)
The juice and zest of 1 lime
ripe tomato, fine diced
Dash of kosher salt
1 fine chopped bunch of cilantro