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Scott’s Chili. This will feed 6-8 people and take 2-3 hours to make.
4 MEDIUM TOMATOES 1.5 CUPS WATER (FROM OLIVES)
1 LARGE ONION 2 CELERY STALK
2+ CLOVES GARLIC
1 LB BACON (OPTIONAL) 3 LB ROUND STEAK (DICED)
1 MEDIUM WHITE ONION 1 GREEN BELL PEPPER
5 TBSP CHILI POWER 1 TBSP BROWN SUGAR
1 TBSP DRIED OREGANO 1 TBSP RED WINE VINEGAR
2 BAY LEAVES
2 CUP BLACK RIPE OLIVES (HALVED) 1+ CUP SHREADED PEPPER JACK CHEESE
2 LARGE JALAPENO PEPPERS 2 LARGE MILD GREEN PEPPERS
1 ABANERA PEPPER
1 CORNBREAD 1 SALAD W/DRESSING
1 WHITE or GREEN ONIONS .25 LB SHARP JACK CHEESE
1 BUNDLE CILANTRO
In a Medium Pot:
Simmer the Tomatoes (peeled & coarsely chopped), water (fluid drained from canned olives), 1 large onion (chopped), 2 stalks celery (chopped), 2+ cloves garlic (finely diced), 1 tablespoon salt, and .5 teaspoon pepper for 1 hour. Stir frequently. While this cooks down work on the Large Pot.
In a Large Pot:
Over high heat cook the sliced bacon throughly until brown. Add meat (diced). Brown halfway. Add the medium white onion (chopped), & green bell pepper (seeded & chopped), to the browning meat. Continue to cook until the onions become clear.
Pour contents of the Medium Pot into the Large Pot. Add 5 Tbsp chili powder, 1 Tbsp salt, 1 Tbsp brown sugar, 1 Tbsp oregano, 1 Tbsp vinegar & 2-3 bay leaves. Reduce heat, cover & simmer for 45 minutes. Add halved olives & slowly add the grated cheese.
If needed, split the batch into “mild” and “wild” pots. Add diced Peppers.
Cook covered over low heat overnight if possible. Longer cook times enhance flavors, but may require a "spike" of 1-2 Tbsp additional Chili Powder. Stir occasionally. Do not burn bottom of pot!
Serve with cornbread, salad, diced cilantro, chopped onions and grated cheese.
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Page last modified on: Thursday June 26, 2014 at 01:38