National Chili Day

February 23, 2014

And with temperatures once again dipping, it's the perfect comfort dish. But if you're tired of your same old version, we have a suggestion. Scott Walton, Howells & Hood Executive Chef, recently won his restaurant's first-ever Super Bowl Chili Cook-Off, and he came into our ABC 7 Eyewitness News studio to show us his winning recipe.

Chef Walton's Recipe: 1871 Chili


2 lbs. bacon
2.5 lbs. yellow onions diced
5 lbs. NY strip steak pieces
4 lbs. ground chuck
2 lbs. ground pork
1/2 cup chili powder
2 tablespoons cayenne pepper
2 tablespoons black pepper
2 lbs. butter
2 lbs. masa harina
1 cup tomato paste
8 tablespoons kosher salt
2 5.5 ounce cans of chipotle peppers
64 ounces New Holland Dragons Milk beer
1 gallon veal stock
Water (to cover)


1. Render bacon over medium heat

2. Add diced yellow onions and sauté until translucent

3. Add NY steak pieces and sear until brown

4. Add other meats at this time, and cook until meat has browned as well

5. Deglaze pan with beer

6. Add seasonings, chipotle peppers, and water. Bring to a boil and simmer for one hour. To fortify, add veal stock and re boil. Add salt.

7. Make tomato roux separately with butter, masa harina, and tomato paste

8. Add roux slowly to incorporate

9. Simmer for 5 minutes to cook out roux

10. Cook chili for a total of two hours

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