Ralph's Award Winning Chili Recipe

Habanero Chili

                Best Chili in South Carolina

                Second Place Overall I.C.S. Winner

                South Carolina State Finals Chili Cookoff Festival, Saturday, October 21, 2000. Sanctioned by the International Chili Society

                Serves: 20 (Approx. 1 1/2 gallons) - Preparation Time: 1 Hour - Cooking Time: Approx. 1 1/2 Hrs

Ingredients

1. 1 1/2 Lbs Beef Tri-Tips cut into 1/4" pieces or Ground beef (not less than 80% lean)
2. 1 1/2 Lbs Pork loin - trimmed of visible fat and coarsely chopped in food processor

1. Oil for sauteing onions and peppers

1. 2 Cups Onions (approx. 2 large) - very finely diced
2. 2 Cups Green bell pepper (approx. 2 large) - very finely diced

1. 2 14.5 Oz Cans Chicken broth
2. 1 29 oz Can Tomato Sauce
3. 4 Cups Whole tomatoes (mashed into small pieces) w/juice (See Note)
4. 1/4 Cup Fresh lime juice (approx. 2 limes)
5. 2 Tblsp Soy sauce
6. 1 Tblsp Tabasco© Habanero Pepper Sauce
7. 1/2 Cup Heinz Catsup

1. 1/2 Tsp. Garlic powder
2. 1 Tblsp Kosher salt
3. 1 Tsp. Allspice
4. 1 Tsp. Freshly ground black pepper
5. 1 Tsp. Crushed oregano
6. 1/2 Cup Chili powder
7. 2 Tsp. Brown sugar
8. 1 Tsp. Hot pepper (Habanero) flakes
9. 1/3 Cup Stone ground yellow corn meal
10. 2 Tsp. Ground cumin

Directions

1. Divide meant into small portions and in a large frying pan cook each portion until just no longer pink - do not brown (browned meat will not as readily absorb spices). If using ground beef do not break up meat into ground-beef consistency - you want it chunky - small marble sized pieces are about right. Remove with a slotted spoon and transfer to the large pot in which the chili will be cooked. Discard grease and water and continue cooking each portion until all have been cooked.

2. Saute onion and peppers together in batches in small amount of oil until slightly wilted. Remove with a slotted spoon and transfer to the large pot in which the chili will be cooked.

3. Add next 7 ingredients to chili pot, stirring to mix thoroughly.

4. Combine remaining 10 ingredients in large bowl, mixing thoroughly to break up any lumps. Add to chili pot, stirring well to incorporate. Bring chili up to a high simmer (approximately 165 degrees) stirring almost constantly. Cover, reduce heat and slow simmer (approx. 135 degrees) for 1 hour stirring frequently.

Note: The easiest (and quickest) way to mash the tomatoes is to drain the juice into the chili pot and then empty the tomatoes into a large bowl and squeeze the tomatoes through you fingers until completely mashed.