Handsome Jacks Red Hot Red Wine Chili Food

JACK'S CHILI

Steps:

• Place cubed meat, Tabasco, vinegar, liquid smoke and garlic powder in zip lock bag and marinate four hours or overnight. Drain and discard marinade. Pat beef dry with paper towels.
• In a 10-quart heavy bottomed Dutch oven, heat olive oil over medium high heat. Brown beef cubes on all sides and remove from pan.
• In same pan, brown ground beef and pork and remove from pan.
• Add paprika, onions, celery, both peppers and garlic. Cook for 2 minutes and add beef cubes, ground beef and ground pork back in.
• Add in beer and stir to remove any brown bits from bottom.
• Add in both beans and simmer for an additional hour.
• Check seasoning and adjust with more salt, pepper, chili powder or cumin. Cook five more minutes to blend flavors.
• Serve with shredded cheddar cheese over top and cornbread. Or, serve with sour cream dobbed on top with chopped scallions.

RED CHILI

Steps:

• Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
• Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt.
• Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1-1/2 hours.
• Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.

FRANK'S REDHOT CHILI

Steps:

• COOK beef in large nonstick pot until browned. Add onion; cook 3 minutes. Drain.
• STIR in remaining ingredients. Heat to boiling. Stir often.
• SIMMER, partially covered, 15 min. until flavors are blended; stirring often. Garnish as desired.

RENO RED CHILI

Steps:

• Remove stems, membrane and seeds from chili pods, cover with water and simmer for 30 minutes.
• Remove pods and blend into paste.
• Reserve the chili water.
• Chop onions.
• Crack cumin with rolling pin or grind with mortar and pestle.
• Brew 1 teaspoon oregano leaves in 1 cup of water.
• Brown meat in several batches, add black pepper while browning.
• Brown onions with meat then remove with slotted spoon and reserve.
• Combine browned meat and onion with the following: cumin, 8 heaping tablespoons of commercial chili powder, 3 cloves garlic (pressed) and MSG.
• Cook ten minutes, using just enough pepper water to keep from burning.
• Stir constantly.
• This cooks the spices into the meat.
• Add chili paste and half of oregano water.
• Cook slowly, adding pepper water as necessary to prevent scorching.
• Add additional oregano to taste, salt to taste.
• The meat should be tender in around 1-1/2 hours.
• Cooking Variations:.
• Add 1 to 2 cans 8 ounce cans of tomato sauce.
• Hand cut meat to about the size of a navy bean.
• (A lot of contestants now use half chili grind and half hand cut).
• Add 2 tablespoons of vinegar 10 minutes before serving.
• Use white pepper instead of black pepper.
• Use masa/corn flour (not cornstarch) to thicken (mix flour with cold water and whisk until smooth, then pour into hot chili while stirring constantly until thickened).

TAILGATING RED HOT WEINERS

Steps:

• Mix all ingredients together and simmer until liquids are reduced to a very thick sauce.
• Note: Very Spicy, but addictive!
• You will likely need more beer when eating these!

JACK'S FAVORITE CHILI

Steps:

• In a large pot, saute ground beef with onions, peppers and garlic until meat is cooked through and vegetables are soft.
• Add stewed tomatoes, tomato suce, beans, and corn stir together.
• Add seasonings and simmer for 30 minutes adding water if you like it thinner.
• Add salt and additional seasonings to taste.
• Serve hot with shredded cheese, sour cream, jalapenos and/or hot sauce to suit your tastes.