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Red Lion Spicy Foods Logo Lew's Competition Chili

 

Browning Spices

1 tbs. Red Lion Spicy Foods Company Competition Blend chili powder
1 tsp. Ancho chile powder
1 tsp. California chile powder
1 tsp. white pepper
1 tsp. kosher salt

Dump 1

3 tbs. Red Lion Spicy Foods Company Competition Blend chili powder
1 tbs. garlic powder
1 tbs. onion powder
1 tsp. Ancho chile powder

Dump 2

1 tbs. Red Lion Spicy Foods Company Competition Blend chili powder
2 tsp. California chile powder
1 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. onion powder

Dump 3

1 tbs. cumin
1 tsp. Red Lion Spicy Foods Company Competition Blend chili powder
2 tsp. California chile powder
2 tsp. Hot New Mexican chile powder

 

Cut 3 lbs. chuck shoulder or mock tender beef into 1/4 inch cubes, wash with cold water and drain.
In a large frying pan, melt 2 tbs. Crisco shortening over medium heat. Add the meat, browning spices,
1 tsp. of Worcestershire sauce and 1 tsp of sesame oil.
While the meat is browning, combine in the chili pot:
1 14.5 oz. can beef broth
1 tsp. beef broth concentrate
2 tsp. instant beef bouillon granules
2 tsp. instant chicken bouillon granules
2 tbs. Santa Cruz red chile paste
2 inch slice of hot ground sausage (Jimmy Dean or Bob Evans)
1 Jalapeno chile, stemmed, cut lengthwise, seeds and veins removed
Dump 1

Cover and bring to a boil. Drain the meat and add to the pot.
Reduce heat to a very low simmer, cover and cook for 60-90 minutes,
until the meat is not quite tender. Time will vary depending on weather conditions and altitude.

45 minutes before turn-in, remove the sausage and Jalapeno chile, and add:
Dump 2
Juice from 1/2 lime
1 8 oz. can Hunt's No Salt Tomato Sauce (substitute El Pato tomato sauce for a hotter chili)

Continue on a low simmer. 30 minutes before turn-in, add:
1/2 of a 4 oz. can of chopped green chiles, seeds removed and chopped until they form a paste.

15 minutes before turn-in, add:
Dump 4
1 tsp. granulated brown sugar
1 packet Sazon Goya, with cilantro and annatto
2 tsp. cumin
1/2 tsp. kosher salt
1 tsp. Goya Red Salsa Picante
1 tbs. sour cream
2 oz. kidney bean juice
2 oz. seltzer water
Adjust consistency with chicken broth, as needed. Chili should be the consistency of gravy.

 

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