Fully Charged Chili

November 10, 2011 11:04:45 AM PST
Chicago native Sean Davis juggles his job a clown with Ringling Bros. and Barnum & Bailey circus with his job as a cook in the kitchen.
    Ingredients:
  • 6 lbs prime beef (cubed or coarse ground)
  • 4 medium Onions
  • 1 15 oz can Hunts tomato sauce
  • 6 dried red pepper pods
  • 3 cups Beef broth
  • 2 tbsp Vinegar
  • 1 tsp Tabasco
  • 12 tbsp Chili Powder
  • 1 1/2 tbsp ground Cumin
  • 1 tsp Cayenne Pepper
  • 1 tbsp MSG
  • 1 tsp Sugar
  • 12 Garlic Pods, Crushed ? Use remaining pulp
  • 1 cup Water
  • 1 1/2 tbsp Oregano Leaves
  • 2-3 tbsp Wesson Oil
  • Black Pepper
  • Salt to taste

Directions:

Remove stems and seeds from pepper pods & boil chili peppers in water for approximately 1 hour until pulp separates from skin. Scrape pulp from skin, mash into a paste. Use 1 1/2 cups of this paste in recipe

In the 1 cup of water, bring the 1 1/2 tbsp Oregano leaves to boil and steep like Tea. Strain, and then add the strained liquid to Chili mixture.

Brown Beef a small batch at a time in Hot oil adding onions & Black pepper to each batch. Remove meat to Chili Pot as it browns. Add remaining ingredients, blend well. Cover and Simmer 2 hours stirring occasionally.