Good Chili weather

Luckily, this weekend is the Annual Fire and Police Chili cookoff here. We try to make it every year. It's a fund raiser for the Pipe and Drum Corps to raise money for transportation for the group to various functions (i.e. funerals) of Fire and Police members.

Usually meet up with a couple of cigar people there too.

I can feel the heartburn starting already.

But don't tell wheel.

:-s

Here's my recipe

Ingredients

1- 12 pack of beer

1 bag of finely chopped carrots and chopped again

2- 28 ounce cans of diced tomatoes

3- 28 ounce can of whole plum tomatoes

1- small can of tomato paste

2- packages of boneless beef shoulder cut in strips around 2 inches in length

7 LBS of ground meat

4 lbs of brisket cubed (app 1-1 1/2 inches)

6- heads of garlic (diced)

Paprika, Black Pepper, Salt, Cumin, Cayenne, Chili Powder

5- Green peppers deseeded and diced

5- Orange and Yellow combo deseeded and diced

18- diced onions

5- deseeded and diced Pablano pepper

8- deseeded and diced Anaheim Pepper

12- deseeded and diced Jalapenos Peppers

15- deseeded and diced Serrano peppers

8- deseeded and diced red hot peppers

9- deseeded and diced Habanera peppers

1 can of chipotle peppers

First while preparing the ingredients always have a beer in hand. By the end of this entire process at least 5 are consumed by the CHEF (consumption may vary by cook). Using a medium sized crawfish pot outside pour in oil to cover bottom of pot and add half of the onions into the pot. stirs let cook and once they start to get translucent add carrots and put in salt and pepper to taste. Add in cubed Brisket because this meat takes the longest to cook and add in a handful of garlic- mix and let simmer. Make sure bottom of pot isn't burning may need to cover. Add 2 whole chipotle peppers and mash up on the bottom of pot. Add about 1 tsp. of Achiote, Paprika, and Cumin to season brisket. With a large cooking spoon *1 scoop of green bell pepper 1 scoop of orange and yellow bell pepper 1 scoop of each of the spicy peppers ( Anaheim, Jalapenos, Red, Serrano, Pablano, Habanera) 1 scoop of garlic 1 scoop of onions this combination will be mixed in the pot many times throughout the cooking process and I will refer to it as the vegetable medley from here on out Add one can of beer and 1/2 cup of chili powder let cook Add another can of beer *Add in the vegetable medley but add in an extra spoonful of the green bell pepper and the yellow/orange bell pepper Now add the boneless beef shoulder that you cut into strips stir in the seasonings again ( chili powder, paprika, black pepper, cumin, salt, and achiote) Add another can of beer stir and let cook Stir in 1 can of regular diced tomatoes juice and all-. stir and cover (at this point you should have liquid up to 2/3's of the chili) Let simmer and throw in another chipotle pepper and add in the *vegetable medley, Chili powder, Paprika Add another can of beer Add Chili powder, black pepper, Paprika, Cumin, salt, pepper and Achiote- mix up and cover add *vegetable medley and finally mix in the ground meat Add 1 can of beer and *vegetable medley Mix in 1 can of diced tomatoes(Garlic, Basil and Oregano) and 1 can of whole plum tomatoes stir and cover. Add rest of the *vegetable medley and 1 can of beer Add all the seasonings again except do not add anymore salt Add the remaining cans of tomatoes and 1 can of tomato paste stir and cover let simmer then add another can of beer. Stir occasionally and let cook. This entire process usually takes approximately 4-5 hours. Once cooked you may enjoy but it's usually better the next day. This recipe is not for the faint of heart and usually yields 1/2 of a medium sized crawfish pot.

I've got a recipe you need, brother.

Mines better!

I always start with chuck roast.

Make it different every time.

Last time, I rubbed the chuck with chipotle in adobo (in a little can full of goo) and cooked it for several hours.

Then...shred it into medium chunks and add tomato and ground NM chiles.