Big Mike's Chili
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Big Mike's Chili
  Chili    Tex-mex    Beef  
Last updated 6/12/2012 1:08:39 AM. Recipe ID 35242. Report a problem with this recipe.
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      Title: Big mike's chili
 Categories: Main dish, Tex-mex, Beef
      Yield: 12 Servings
           CROUCH NNBB09A
      9    New Mexico Peppers *
      9    California Red Peppers*
      1 lb Bacon -- in FP fine
      4 md Onions -- chopped
      8    Cloves garlic -- chopped
           Louisiana Hot Sauce
           Salt & Pepper
      2 lb Pork Sausage
      5 lb Beef**
      4 c  Beef broth (fresh is best
      8 oz Tomato sauce
      2 tb White vinegar
      6 tb Ground cumin
      2 tb New Mexico Chili Powder
      1 ts Cayenne pepper
      1 tb Sugar
      2 tb Paprika
      2 tb Regular chili powder
      1 tb MSG
  *Dried **(use a real good cut like a cross rib roast and have your
  butcher grind it in "chili grind" dried Rule #1 in Chili Cookoffs: If
  you know beans about chili, you know chili ain't got no beans! This
  recipe is a lot of work, but well worth it! Oregano Tea (bring 2 c
  water to boil; add 2 T dried oregano leaves. Brew like tea; stain,
  reserving liquid) Remove the stems, seeds, and veins from peppers;
  add to boiling water 30 minutes. Use a knife and strip meat off
  peppers, discard skins; put into food processor with enough beer to
  make the consistency of tomato sauce. Divide the bacon, garlic,
  onions, sausage and beef into thirds. We are going to fry up the
  mixture 1/3 a time. Fry up the bacon (mostly for grease) until just
  about crisp. Add garlic, and after 30 seconds, add onions, hot sauce
  to taste, salt and pepper. When the onions are translucent, add the
  sausage. When about half cooked, add beef. When the mixture is about
  medium, drain the grease and refry until well done (this sears the
  meat and keeps the flavor in). When done, put into pot. Repeat for
  next 1/3 and last 1/3. Stir in the pepper paste (from above), broth,
  and tomato sauce. Take your time--over low heat. Then add the
  remaining ingredients, one at a time, slowly. Add enough beer to keep
  the consistency to your liking. Now adjust the spices like a real
  expert! Cook over low heat 2+ hours, and you'll have one fine bowl of
  red! Enjoy! Mike FROM: MIKE CROUCH (NNBB09A)

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Recipe ID 35242 (Apr 03, 2005)

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