A Chili Winner
A hardy few of you submitted recipes for our chili contest, and by now you've probably thought we forgot all about it. But just in time for the Super Bowl, we have a winner.
We chose this recipe because it's different than your average chili... Indeed, it's
called Sri-Lankan - American Chili. The winner, from Silver Spring, MD., gets this fantastic slow-cooker:
We love this recipe for its heat, but it doesn't burn. It's not mushy; it's almost stew-like in consistency. It's got a great combination of spices. We recommend giving it a try for Game Day.
Here's the recipe, and the instructions as we cooked it. As you will see, the meat is steak, so it'll be a bit expensive if you are making it for a huge party:
3 tablespoons clarified butter or oil
2 pounds round steak, cubed
1 pound boneless pork chops, cubed
3 ounces chili powder
3 medium onions, peeled and chopped
6 cloves garlic, minced
6 fresh jalapeño peppers, or less to taste, seeded and chopped
1 14.5-ounce can petite diced tomatoes
1 15.5-ounce can pinto beans, drained
3 bay leaves or 1 sprig fresh curry leaf
1 tablespoon ground cumin
1 tablespoon ground coriander
2 to 3 tablespoons red wine vinegar
2 tablespoons granulated white sugar
1 cup chicken stock
Shredded cheese of your choice for garnish
Heat 2 tablespoons of the butter or oil in a large casserole or Dutch oven. Working in batches, without crowding the pan, brown the steak and pork. Transfer to a bowl as they cook. When all of the meat is browned, stir the chili powder into the meat and set aside.
Heat the remaining 1 tablespoon of butter or oil in the Dutch oven. Add the onion and sauté over medium heat until they begin to soften. Add the garlic and chilies and continue to sauté until the onions become golden. Return the meat to the Dutch oven; stir the mixture to combine.
Add the diced tomatoes and pinto beans and cook over medium heat, stirring now and then, for about 15 minutes. Turn heat to very low and stir in the bay leaves, cumin, coriander, red wine vinegar, sugar and chicken stock. Simmer, covered, on very low heat for about 2 hours or more.
Congrats to the winner, and thanks to those who entered.
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