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Title: Dave Brum's Prize Winning Chili
Categories: Chili Ethnic Meat
Yield: 1 Batch
| 4 | lb | Chilli grind round steak |
| 4 | ts | Garlic powder |
| 1 | lg | Onion; chopped fine |
| 4 | ts | Cocoa |
| 2 | ts | Ground coriander. |
| 3 | tb | Kraft beef base. |
| 24 | oz | V8 (straight or picante) |
| 1 | ts | Cayenne pepper |
| 8 | tb | Chilli powder |
| 4 | ts | Cumin |
| 4 | oz | Can of old el paso or la preferida |
| 1 | Strong coffee; opt'l | |
| 1/2 | ts | Brown sugar; opt'l |
Use a 12" cast iron Dutch Oven. Toss 4 lb. of chilli grind round steak into the pot and start browning it. Add 1 tsp. of garlic powder per pound of meat. While meat is browning chop a large onion reasonably fine. When ground round no longer shows pink add the diced onion and 1 tsp cocoa (Hershey's or Nestle') per pound of meat. Toss in 2 tsp ground coriander. Stir in 3 Tbsp. Kraft Beef Base. (note: this is pretty salty - watch it) Add about half of a 48 oz. can of V8 (straight or picante') juice and 1 tsp. of cayenne pepper. Continue to simmer and stir. When onions are clear toss in 2 Tbsp per pound of meat of chilli powder... (I use Chilli Man, Mexene, or Gebhardts) and 1 tsp. per pound cumin. Add a 4 oz. can of Old El Paso or La Preferida green chiles (chop and seed if you grabbed the whole peppers by mistake). Continue to simmer and stir until onions are tender and completely transparent adding V8 juice as necessary. If you run out of V8 use either unsalted 'mater juice or strong coffee to add liquid. Total cooking time about 90 minutes. If you're cooking at home you can serve this batch at this point. See below for longer schedules and the "kicker".
If you're on a 3 hour schedule - most cook offs are - turn off stove and let your pot marinate for about an hour. About 30 minutes before turn-in time relight the stove and bring the chilli back to a simmer. Taste carefully and critically. This is final adjustment time. If it's too salty try adding about 1/2 tsp of brown sugar. If the chilli has died or gone flat add 1 tsp chilli powder and 1/2 tsp cumin per pound of meat and simmer right up to time to put in judging cups.
Something's Cooking in Uncle Dirty Dave's Kitchen
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