INGREDIENTS

INSTRUCTIONS

I went to a Chili Cookoff in the Dallas Farmer's Market last weekend. One
chili was by far better than the rest. This morning I was able to get their
recipe. Can't wait to make a big batch for myself.
Mix all the meat in a large kettle, then cut open the chorrizo wrapping and
squeeze out the contents into the mixture of the 4 lbs. of other meats.
Brown the meat, stirring occasionally to mix well. Once the meat has
browned, add the tomato sauce, beer (or wine) and all of the seasonings. It
is a good idea at this early juncture to use only half of the chili pepper
and oregano and reserve the rest until later so that you can season to your
taste.
Cook over low-medium heat for 30 minutes, stirring occasionally to prevent
sticking, then reduce heat to low and cover. Cook covered for 1 hour,
stirring from time to time. Sample for taste, increase seasoning as
desired, and cook on low for another hour, stirring occasionally.
Sample again and add additional cumin, chili pepper, oregano, Jalapenos to
suit your taste; turn off heat and place in the refrigerator over night.
Reheat on the following day and serve. For an especially tasty
Presentation, serve up in bowls and sprinkle the top with chopped white
onions and shredded Monterrey Jack and cheddar cheeses. Feeds 6 to 8.
Enjoy!
Recipe from Alicia Oldenburg catertexas@netscape.net
Posted to CHILE-HEADS DIGEST by tgreaves@notes.primeco.com on Oct 26, 1999,
converted by MM_Buster v2.0l.

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