Almost Award Winning
Winner of the Peapod Pantry Recipe of the Month Contest, December 1997
5
pounds meat
(beef, pork or 50/50 pork/beef mix)
4
large Spanish
onions, diced
1/4
pound salt
pork
6
cloves garlic,
minced
4
jalapeño chiles,
chopped finely
4
serrano chiles, chopped finely
1
habanero chile, chopped finely
(or use
dehydrated habanero) **
1
Tablespoon crushed red pepper
1
teaspoon thyme
1/2
teaspoon rosemary
1/2
teaspoon dill
1/2
teaspoon sage
1
Tablespoon oregano
1
cup chili
powder (Gebharts)
1
Tablespoon cumin
1. Cube
the meat trimming any fat. Dice the onions, mince the garlic and chop the
chiles.
2. Fry
the salt pork in a large (5 quart) iron pot (dutch oven) and remove after the salt pork is crispy
leaving the oil in the pot.
3. Toss
the meat in to brown on high heat and layer at a time adding salt/pepper to
each layer. Lift and stir the meat until browned.
4. Add
spices one at a time stirring after each. Add onions, garlic and peppers
and cover pot.
5. Simmer
for two hours stirring occasionally. Taste
test and correct seasoning (probably need more cumin or oregano).
6. Cook
until meat is easily crumbled.
Makes 10 cups (8 oz each) Chili.
Note: ** The Habanero is
the hottest variety of chile pepper. Omit the habanero
if you are a "lightweight" spicy chili eater!
— Catherine Knipe