2009
Fire & Ice Festival
Chili Contest First Place Award Winner!
Cancun Tequila Chili
10 pounds of lean ground beef
3 Red Bell Peppers
3 Green Bell Peppers
4 Table Spoons of Chopped Garlic
1 #10 Can of Red Kidney Beans
3 Tablespoons of Ground Cumin
4 Cups of Water
12 Teaspoons of Chili Powder
8 Fresh Jalapeños
3 Tablespoons of Cayenne Pepper
2 .75 bottles of Tabasco Bloody Mary Mix
1 Cup of Brown Sugar
1 Can of Chipotle Chili in Adobanos Sauce
1 Bunch of Fresh Chopped Cilantro
4 Tablespoons of Sriracha Sauce
2 Large White Onions
1 #10 Can of Chopped Tomatoes
2 Cups of Olive Oil
2 Tablespoons of Coriander
2 Tablespoons of Garlic Powder
3 1/2 Cups of Tequila
1 Bag of Crushed Tortilla Chips
Salt and Pepper to Taste
Chopped Parsley (Garnish)
Prep: Peel and Chop Onions, Chop Peppers, Chop Cilantro, Rinse
and Drain Kidney Beans, Brown Ground Beef and Drain, Crush Tortilla
Chips
In a large stock pot sautéed peppers and onions in olive
oil until peppers and onions are soft. Then add cumin, chili
powder, brown sugar, chipotle chili in adobanos sauce, srirachi
sauce, cayenne pepper, coriander, garlic powder, chopped jalapeños,
and salt and pepper to taste. Let simmer for 5 minutes. Then
add 2 1/2 cups of tequila let simmer for 10 minutes. Add browned
ground beef, rinsed kidney beans, chopped tomatoes, bloody mary
mix, and 4 cups of water. Simmer over medium heat for 20 minutes.
Add 1 cup of tequila, fresh of cilantro and crushed tortilla
chips. Let simmer for 3 minutes. Garnish with crushed tortilla
chips and chopped parsley.
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