2014 CHILI

2014 winter version

YIELDS 26 qts

4 yellow onions (big)

2 white onions (big)

3 bulbs garlic

2 cans roasted tomatoes

1- 102oz  can tomato sauce

1- 102oz can tomato diced

6 bay leaves

1 qt beef broth

2 small cans tomato paste

6:00pm

split into one of the two pots

2 packs Scimeca's hot sausage (sub w/ chorizo going forward)

6-7lbs Hambuger

7:00pm

add in each

1 tsp cayenne

1 tsp chili powder

7:30pm 

Add to each

1 tsp chili powder

7:40pm

Add to each

1/2 cup Stone Smoked Porter

7:40

add to sausage batch

1/4 cup Deschutes Black Butte Anniversary 25

8:40

Spicy version

add 

1-2 cups of roasted hatch chilis from whole foods (previously sealed)

3 jalapeno

2 baby habanero

1 small can chipotles in adobo sauce

(all pureed)

2016 EDIT

1 x Smoked Pork loin, sous vide for 1 hour at 137° then smoke over coals and applewood for 4 hrs, shred and chunk, add to chili

*next time, smoke first and then sous vide if desired to bring to safe temp. The sous vide was also employed this time to assist the a slow thaw for the frozen loin at a last minute push to increase meat volume for the party.

http://www.seriouseats.com/recipes/2015/01/chili-puree-replace-chili-powder-recipe.html

inspired by: INTERNATIONAL CHILI COOKOFF - DOG BREATH CHILI