2010 Chili Recipe

This is the recipe for my entry this year in our Ward’s Chili Cook-off.

People (otherwise known as wimps) complained in the past that my other entries were too hot.  I like heat as long as it is controlled and still allows the flavor to come through.  This recipe has little to no heat however.  I also like chili with beans and vegetables as opposed to a traditional Texas “bowl o’ red”.

• 4 lb Stew meat.  Trimmed and cut into 1/2″ cubes
• 2 Sweet Onions, diced
• 2 Habanero Peppers, seeded and finely minced
• 32 oz  Beef Stock
• 28 oz  Crushed Tomatoes, 4 cans
• 15.5 oz Dark Red Kidney Beans, 2 cans, drained
• 15.5 oz Black Beans, 2 cans, drained
• 15.5 oz Whole Kernel Corn, 2 cans, drained
• 2 Tb Roasted Garlic, minced
• 5 Hatch Green Chilies, roasted, seeded and minced
• 2 Green Bell pepper, seeded and diced
• 2 Red Bell Pepper, seeded and diced
• 5 Tb Yucatan Sunshine Habenero Hot Sauce
• 7 Tb Chili Powder
• 2 Tb Colgin Mesquite Liquid Smoke
• 6 Tb Salt
• 2 Tb Brown Sugar

Brown meat in a skillet lightly coated with oil, remove and add to kettle
Add onions and Habenero pepper to the skillet, lightly sweat the onions until just before they start to carmelize. Add to the kettle
Deglaze skillet with some of the Beef stock.  Pour into the kettle
Add the rest of the Beef stock and the balance of the ingredients to the kettle
Heat to a slight boil over medium heat
Reduce heat to “Low to Medium” (closer to low), cover and stir occasionally.

Serve with some Honey Corn Bread