Winner of the 1985 NY State Chili Cook-Off
1 lb Bacon, chopped
3 lb Lean beef chuck roast, cubed
1-1/2 lb Regular hamburger
2 lb Pork roast, coarsely ground
4 tablespoons Prepared garlic in oil
3 Large onions
4 oz Canned chopped chilies
6 Fresh Jalapenos chopped
5 tablespoon Freshly ground cayenne
2 tablespoons Freshly ground Ancho chiles
2 tablespoons Good quality chili pepper
1-1/2 tablespoons Hungarian paprika
4 tablespoons Fresh ground cumin seed
1 tablespoon Fresh ground black pepper
2 tablespoons MSG or Accent (optional)
1 tablespoon Tabasco sauce
2 tablespoons Worcestershire sauce
1 pt Beef stock
1 pt Canned tomatoes
Yield: 8 servings
Fry bacon in a heavy pot till crisp and the fat is rendered. Remove and reserve bacon. Pour off most of the bacon fat into a heavy cast iron skillet, leaving a small amount in the pot. Brown the meat and garlic in teaspoon skillet. Saute onions in the fat remaining in the pot until soft. Add the meat, bacon, ground chilies, dried spices, the sauces, green chilies, jalapenos, stock and tomatoes. Simmer for two hours. Allow the chili to sit in the refrigerator for 24 hours to give the spices a chance to intensify. For garnishes, serve fresh chopped Jalapenos, chopped raw onions, shredded Monterey or sharp Cheddar cheese, and saltines.