DICED SIRLOIN TIP CHILI CARNE
American Legion Post 83 Winning Recipe, Tommy Lewis
4 Tbs. oil
3 lbs. ground chuck
10 lbs. diced sirloin tip “Carne Asada”
4 med./large onion, chopped
4 cloves garlic, smashed and chopped
4 green peppers, chopped
1 red pepper and 1 yellow pepper, chopped
2 c. celery, chopped
2 c. fat baby carrots, chopped
32 oz. beef stock
1 #10 can Bush’s Chili Beans in mild sauce
4 15-oz. cans of Bush’s pinto beans
4 15-oz. can black beans, drained and rinsed
2 12-oz. V-8 vegetable juice
2 Tbs. Worcestershire sauce
2 c. Tommy’s chili seasoning (Includes chili powder, cumin, paprika, sea salt, oregano, garlic, parsley, crushed red/cayenne pepper, corn flour, coarse black pepper)
4 bay leaves
2 Tbs. mild pepper sauce (Texas Pete)
2 Tbs. raw sugar
1 #10 can 74-40 tomato fillets (pureé half)
1 #10 can 74-40 tomato fillets (reserve half)
Coat cooker well with cooking spray. Preheat 18-quart roaster oven to 400°F. Heat large fry pan on medium-high. Sauté half the following ingredients in each: oil, chopped onion, garlic, peppers, carrots and celery for 10 minutes. Brown sirloin tip in roaster and ground chuck in fry pan. Chop up and stir until brown 20-30 min. Drain both, add 2 Tbs. Worcestershire to ground beef, and stir. Place ground chuck in roaster with sirloin and add 1.5 cups chili seasoning, stir. Add beef stock and remaining ingredients.
Stir from sides as heating elements are in sides of Nesco Roaster and some other Roaster Ovens.
Bring to a boil and turn heat to 250ºF. Simmer 2 hours with lid on, stirring every 15 minutes.
Cook 2 hours with lid off. After it cooks down you have room to add remaining tomatoes. Add remaining chili seasoning. Place lid on and let slow cook on 200°F. for 2 hours. The longer the better! Taste! Adjust spices as necessary. Quick-cool in foil-covered container on hot pads in refrigerator overnight. Reheat in roaster oven the following day at 350°F., stirring often until it reaches 165°F. Reduce heat to 200°F. for simmer serve with internal temp 140°F. Garnish with shredded cheddar cheese, chopped onion and sour cream. Serve and enjoy!
TOO MUCH HEAT will detract from what you want. The flavors are supposed to be balanced (sweet, spicy, salty, rich, etc.) and too much heat would detract from that. The rich dark red sauce, “The Gravy,” is most important as its flavors will be soaking in to everything—balance!
18 Quart Roaster = 576 ounces = 48 12-oz. or 36 16-oz. servings
MATHEWS RESCUE CHILI
Second PLace Winner, for 1 gallon
1.5 lb. hamburger
1 onion
2 29-oz. cans diced tomatoes
1 29-oz. can tomato sauce or tomato pureé
1 15-oz. can kidney beans
½ c. sugar
Chili powder to taste
Cook hamburger and onions together, add other ingredients (kidney beans not drained). Cook on low for about 4 hours.
CHILI RECIPE
Piankatank Ruritan Club, Third Place Winner
Ground hamburger
Pinto beans
Navy beans
Kidney beans
Sweet pepper
Green pepper
Jalapeno pepper
Tomato sauce
Roma tomatoes, chopped
McCormick hot chili mix
Dab of sugar
Garlic to taste
Onions, sweet and regular, chopped
Mix all ingredients and cook for several hours. The amount of ingredients to use is according to the amount of chili you wish to make.
VEGETARIAN CHILI
American Legion Post #83, A sell-out
Makes 12 1-c. servings
2 Tbs. olive oil
1 garlic clove, smashed and diced
1 c. chopped onion
1 green bell pepper, coarsely chopped
1 can (15-oz.) black beans, drained and rinsed
1 can (15-oz.) red kidney beans, drained and rinsed
1 can (15-oz.) white kidney beans or great northern beans, drained and rinsed
2 cans (14½-oz.) diced tomatoes
2 stalks celery, chopped
1 can (12-oz.) V-8 vegetable juice
½ c. dry red wine
4 tsp. chili powder
1 tsp. cumin, ground
1 tsp. garlic powder
1 tsp. oregano leaves
1 tsp. paprika
1 tsp. parsley
¼ tsp. sea salt
¼ tsp. coarse black pepper, ground
1 tsp. raw sugar
Spray roaster oven or saucepan with non-stick spray. Preheat oven to 400°F. or pan on medium-high heat. Add oil, sauté onion, garlic, celery and bell peppers; cook and stir 5 minutes. Stir in tomatoes, beans and remaining ingredients. Bring to a boil. Reduce heat to low; simmer 1-2 hours.