Out of the Gate Stumbling!
Posted on July 19, 2010 by Frank Garay
Shoot! They canceled the Vacaville ICS Chili/Salsa cook off. We guess the competition was too scared. Can’t say we blame them. We’ll try for the Fairfield cook off, but either way, we’ll have our first video episode out this week. So stay tuned!
Salsa Guys
Filed under: Salsa Guys Updates
I’ve won with this one Frankie!
Dog Breath Chili
Ingredients:
6 ounces regular breakfast sausage
2 teaspoons Wesson® Oil
3 pounds tri-tip beef, cut into small pieces or coarse ground
1 medium onion, finely chopped
1 can (14 1/2 ounces) beef broth
1/4 teaspoon oregano
3 tablespoon cumin
7 cloves Gilroy garlic
2 tablespoons Gebhardt® chile powder
1 tablespoon hot chile powder
1 tablespoon mild chile power
5 tablespoons red chile powder
1 can (8 ounces) Hunt’s® Tomato Sauce
1 can (10 ounces) Ro*Tel® Diced Tomatoes and Green Chilies
3 Dried California chile peppers, boiled and pureed
1 Dried New Mexico chile peppers, boiled and pureed
5 Dried Cascabel chile peppers, boiled and pureed
1/2 teaspoon cayenne pepper
1 can (14 1/2 ounces) chicken broth
1 teaspoon Tabasco® Pepper Sauce
1 teaspoon brown sugar
juice of one lime
salt to taste
Instructions:
Brown the sausage, dry, and set aside. Heat oil in a pot, and brown the beef. Add the cooked sausage to the pot. Add the onion and beef broth to cover the meat. Boil for 15 minutes. Add oregano and half of the cumin. Reduce heat to a light boil, and then add the garlic. Combine the chili powders into a mixture, then add half of that mixture, and cook 15 minutes. Add the tomato sauce and Ro*Tel® with the puree from the dried peppers. Add the chicken broth for the desired consistency. Cook for one hour, stirring often. Add the remaining chile powder mixture and the remaining cumin, and simmer for another 25 minutes on low to medium heat. Turn up the heat to a light boil, and add the Tabasco®, cayenne pepper, brown sugar, lime juice and salt.
I am totally going to give this a try! Thanks for the comment!
Fascinating! We started purchasing whole animals from the local farm last year, and it’s working out really well for us. We found a great website with lots of great dishes like this meat recipe to keep us going.
We did the same too, buying meat whole from the local farmer. I like to support them, even if it is a more expesnive than the supermarket, because I know exactly how and where it is made, I know I’m not contributing to our carbon footprint or something. These meat recipes are great, I found.