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Our Award WINNING Chili
We were 3rd in the 'Official Kansas City Cook-off'
COMPETITION CHILI
Makes about 5 Gallons!
RAJUN CAJUN

3rd PLACE “Official Kansas City Chili Cook-off”
(benefiting NEWHOUSE Battered Women & Children Shelter)
   60 entries
TOP 10 “SERTOMA Chili Cook-off” (benefiting the Boys & Girls Clubs)
   Spfd MO 94 entries

   CONTENTS
6 - lbs Ground Beef (browned and drained)
2 - 28oz cans diced tomatoes in juice (all)
2 - 46oz cans tomato juice
1 - 4oz can peeled chopped green chilies (all)
1 - 30oz jar medium PACE Picante Sauce
1 - 10oz can “extra hot” ROTEL diced tomatoes & chile peppers (all)
4 - 15oz cans pinto beans (all)
1 - 15oz can kidney beans (all)
4 - 15oz can red beans (all)
1 fine chopped yellow onion
13 tablespoons red chili powder
1 ½ tablespoons cumin
1 ½ tablespoons oregano
1 tablespoon paprika
1 teaspoon dry mustard
½ teaspoon ginger
1 ½ teaspoons cilantro
1 ½ teaspoons cayenne
2 tablespoons sugar
½ teaspoon salt
4 tablespoons liquid concentrated shrimp & crab boil (a MUST)

Simmer for 2 hours. Don’t stir too hard (smashing the beans)
DO NOT BURN THE BOTTOM! Enjoy.
James Coney Island Chili – a Texas favorite, you can make this anytime.
Don’t miss out on your chance to have a taste at what Texans’ enjoy. What makes their chili special is that they use diced chuck steak instead of ground beef!

2 1/2 lbs. Chuck Steak (tenderized and diced finely)
2 10.5 oz Cans Beef Broth
3 Cans Water (10.5 oz can)
4 Tbsp Vegetable Oil
2 Cans Whole Tomatoes with the Juice (food process, strain seeds and pulp, measure two cups for Chili, save remainder for another recipe)
1 Tbsp Paprika
5 tsp Chili Powder
1 tsp Garlic Powder
1 tsp Onion Powder
3/4 tsp Season Salt
1/4 tsp Garlic Salt
1/4 tsp Cayenne Pepper
5 Tbsp Saltine Cracker Crumbs (finely ground)
4 Tbsp Mesa Flour
1 – 1 1/4 C Water (use enough water with dry ingredients to mix into a medium thick, smooth sauce)

In a 4 quart sauce pan brown diced Chuck Steak in vegetable oil, stir steak frequently until lightly brown. Add beef broth and water. Simmer beef mixture for 1 hour on medium low heat, add 2 cups of tomatoes that have been processed in a blender with their juice. Strain after processing to remove seeds and pulp. Add all spices to meat and tomatoes and stir well. Simmer for forty five to fifty minutes on low heat, stirring from time to time.
Slowly pour enough of the thickening sauce into meat and tomato mixture, to bring it to a thick state, stir constantly. Depending how much the liquid has been reduced, you may need less of the thickener . Simmer on low heat and stir until chili reaches the desired consistently and ready to be served.
Great over hot dogs or served alone with your favorite accompaniments.
HOME CHILI RECIPE

RAJUN CAJUN

3rd PLACE “Official Kansas City Chili Cook-off”
(benefiting NEWHOUSE Battered Women & Children Shelter) 60 entries
TOP 10 “SERTOMA Chili Cook-off” (benefiting the Boys & Girls Clubs) Spfd MO 94 entries


CONTENTS
3 lbs Ground Beef (browned and drained)
1 - 28oz can diced tomatoes in juice (all)
1 - 46oz can tomato juice
1 - 4.5oz can peeled chopped green chilies (all)
1 - 16oz jar medium PACE Picante Sauce
1 - 10oz can ROTEL diced tomatoes & chile peppers (all)
2 - 15oz cans pinto beans (drained)
1 - 15oz can kidney beans (all)
2 - 15oz cans red beans (all)
1 small chopped yellow onion
6 tablespoons red chili powder
1 tablespoon cumin
1 tablespoon oregano
1 tablespoon paprika
1/2 teaspoon dry mustard
1/4 teaspoon ginger
1 teaspoon cilantro
1 teaspoon cayenne
1 tablespoon sugar
1/4 teaspoon salt
2 tablespoons liquid concentrated shrimp & crab boil (a MUST)

Simmer for 2 hours. Don’t stir too hard (smashing the beans) DO NOT BURN THE BOTTOM! Enjoy.
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A 'COMPETITION' check-off Recipe to PRINT
One recipe is for 'COMPETITION' Chili Cook-Offs, makes about 5 gallons... Great for your SuperBowl party or any other BIG gathering!

Another recipe is reduced for a 'HOME - FAMILY' portion... GOOD STUFF!
Easy Link To:
A 'HOME - FAMILY' check-off Recipe to PRINT
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Updated:
September 2012