|Team Press Register 2009|
Last year, over 20,000 chili testers attended the event sampling from 126 cooking teams and raised over $250.000 for local patient support programs and for fighting the disease. The defending champs, Team Press-Register, is among more that 125 teams already signed up and they will once again go for a win in the meat and bean category. Their Entirely Adequate Chili now has a longer title and is the feature recipe for today.
The recipe below makes about 15 gallons, more than enough for home use. The recipe is also broken down for about 10 servings as shown in brackets, measurements are approximate.
Award Winning Entirely Adequate Chile
35 pounds ground chuck [1 1/2 pounds]
5 or 6 large onions, chopped [1 medium]
5 or 6 large bell peppers, chopped [1 medium]
5 heads of garlic, minced [3 or 4 cloves]
2 bunches celery, chopped [2 or 3 ribs]
5 or 5 jalapeño peppers, seeded and chopped [1 small]
3/4 cup of sugar [1/2 tablespoon]
3 #10 cans chopped tomatoes [1-14.5 oz can]
2 #10 cans tomato sauce [1-8oz can]
2 to 3 beers (Dixie, Pabst, any cheap beer) [about 1/4 cup]
2 to 3 cups chili powder [3 to 4 tablespoons]
1 to 2 cups ground cumin [1 to 2 tablespoons]
1 #10 can navy beans [about 4 oz]
1 #10 can black beans [about 4 oz]
1 #10 can light red kidney beans [about 4 oz]
Cayenne pepper to taste
Salt and black pepper to taste
After the meat is brown (drain) and dump it into a large pot. They use a 100-quart seafood boiling pot. Add remaining ingredients except for the beans. Bring to a low boil and cook uncovered for as long as possible. The longer the better and 3 hours is fine. Stir frequently throughout the cooking time using a long-handled paddle.
About an hour before serving, add the beans and continue to cook, stirring more frequently. Check seasonings and adjust if needed.