Don Appleby's Chili Con Carne
EDITOR'S NOTE: We have not sent this recipe through our testkitchens, edited it by our stylebook, or computed its nutritionvalues, so it may not meet Cooking Light's nutritional guidelines. Nevertheless, wewanted to present some recipes from a few competition veterans whotake great pride in their chili, in their own words. We hope you'llbe able to glean some useful tips and techniques for your own chilidishes.
9 ounces sweet onion, chopped
2 cans condensed chicken broth
2 cans condensed beef broth
1 tablespoon cider vinegar
1 tablespoon dried Mexican oregano
1 tablespoon coriander, ground
1 tablespoon dried cilantro
Purée onion in 1 can broth. Strain liquid into soup pot.Reserve onion. Add reminaing items. Boil uncovered, about 1 hour.Strain and discard residue. Stock should be about 3 cups.Refrigerate overnight.
3 pound eye round 3/8 inch cubes
1 teaspoon kosher salt
¼ cup vegetable oil
9 ounces Italian sausage, crumbled
Mix beef with salt. Brown in oil in chili pot. Stir well, about15 minutes. Add sausage, cook 15 minutes. Add reserved onion. Cook30 minutes. Separately heat refrigerated stock.
7 teaspoons ancho chile
2 tablespoons paprika
5 teaspoons pasilla chile
4 teaspoons Chimayo chile
3 packets Sazon Goya w/annatto
2 tablespoons toasted cumin, ground
2 teaspoons white pepper, ground
Mix ancho, paprika, pasilla, Chimayo, Sazon Goya, cumin andpepper in small bowl. (Save ¼ cup chili powder for finaladdition.) Add bulk of chili powder and hot stock to pot. Simmer 30minutes. Stir often.
1 14-ounce can strewed tomatoes, Mex.
2 Reese's Peanut Butter cups
2 ounce red Serrano chiles
2 tablespoons lime juice
1 tablespoon masa harina flour
1 tablespoon garlic, crushed
1 tablespoon Kitchen Bouquet
1 teaspoon brown sugar
2 cans black beans, drained
Drain liquid from tomatoes to yield 11 ounces. Puréetomatoes with balance of ingredients. Add to pot. Simmer and stir60 minutes. Adjust lid to control thickness. Skim fat. Add beansand saved ¼ cup final chili powder to pot. Cook 15 minutesmore.