Super Bowl Recipe – Mojave Desert Chili Cook-Off Winner

 

Make this Chili recipe at your own Super Bowl party  and you will be declared a winner. Combine it with the 2011 Indio Festival Tamale winning recipe (here) and you will score a TOUCHDOWN and more!!!!!

Check out the  below recipe “Haught Dawg Chili” created by Mark Haught.

Cooking Time: 3 hours         Prep Time: 2 hours        Yield: 16 cups chili

Step 1
3 tablespoons California chili powder*
3 tablespoons New Mexico chili powder*
1 tablespoon Ancho chili powder*
1 cup hot water
1 cup hot beef broth
3 serrano chilies minced with seeds
4 garlic cloves, minced
1 medium sweet onion, minced

1. Combine all Step 1 ingredients in a blender and blend until smooth. Pour into a large pot and put pot over low heat while you proceed with Step 2.

Step 2
3 tablespoons olive oil
4 pounds trimmed tri tip beef, cubed in ¼-inch squares
½ pound hot breakfast sausage shaped into a patty

2. Heat olive oil in a large skillet. Add beef to skillet, and cook until gray (not brown). Drain and rinse the beef, and add it to the chili pot. Allow the chili to come to a slow simmer, and add the breakfast sausage. Simmer very slowly for 1½ hours.

Step 3
½ cup hot beef broth
1 tablespoon California chili powder*
1 tablespoon New Mexico chili powder*
1 tablespoon cayenne chili powder*
3 tablespoons ground cumin*
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup tomato sauce

3. Combine all Step 3 ingredients in a blender and blend until smooth. Remove the breakfast sausage from the chili pot, and add the Step 3 blended ingredients to the chili pot.

4. Allow the chili to return to a very slow simmer and simmer uncovered for approximately one hour. The cooking time will vary depending on outdoor temperatures and altitude. The intent is to ensure the meat is cooked to the desired texture and the sauce is at the desired consistency. You may need to add water.

Step 4
1 tablespoon table salt
1 teaspoon cumin powder
½ teaspoon cayenne chili powder*
½ teaspoon Ancho chili powder
½ teaspoon garlic powder
½ teaspoon onion powder

5. Add the step 4 ingredients ½ hour before turning your chili in to the Judges. Adjust for salt as necessary prior to turning in to the Judges.

* * Mark’s note: The various chili powders may be purchased from many local grocery stores. However, you will find that many of the common brad name chile powders have other spices mixed with them. I do not recommend them for competition cooking. A couple of good sources for spices can be ordered through the All Things Chili or Pendery’s Spices websites.

Read the Blue Ribbon Hunters full story at Shine from Yahoo.

 

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