This is what one would officially refer to as “hauling out the big guns”. I’m sharing my award winning Chili Recipe.
About five years ago, I won 2nd Place with my chili recipe in a Douglas County Chili Cook-off down in Castle Rock. I had to come up with a name for it when I entered, and since it was nothing like my Dad used to make when I was growing up in Kansas, I called it “Toto, I Have A Feeling We’re Not In Kansas Anymore Chili”.
The key to this is good quality meat and spices and a long perking simmer. Sprinkle with some grated cheddar and chopped cilantro, and serve with warm flour tortillas, saltine crackers, or even corn chips…it’s a great meal.
Before we get to the recipe, I’d like to talk about my local spice shop, Savory Spice. Savory Spice is a locally owned mom and pop operation that specializes in providing all things spice: freshly ground spices, over 140 signature seasonings, baking extracts, organic selections, hard to find spices and more. It’s truly a wonderful store that offers exceptional customer service from a very knowledgeable staff. You just think you can go in there and stump them with some crazy sounding spice that has been listed in an obscure recipe. Forget it. They’ve got it. And I like that you can purchase that obscure spice in a small quantity, while buying larger bottles of things you use every day.
Savory Spice Shop grinds scores of spices weekly, also sells a great line up of exotic salts, specialty items like achiote paste, kefir lime leaves, preserved lemon, rubs, seafood blends, curry powders, dip and dressing mixes, pure and potent extracts, baking extracts, liquor extracts, garnishing sauces, dehydrated mushrooms, hot sauces, pomegranate molasses, cookbooks, reference guides…and it’s ten minutes away from home.
You can clearly see why I practically live in this store. It’s FABulous. Find a spice you’ve never heard of or don’t know what to do with? Just visit their website, it’s chock full of recipes and ideas.
I don’t buy my spices anywhere else, as the flavor can’t be matched. They’ve recently started franchising their operation. When you visit their web site you may find that you’ve got a location in your back yard. If not, you can always order from them online.
Savory Spice Shop has generously agreed to give away a gift set of all the spices you’ll need to make my award winning chili. Let’s take a look at the recipe.
- 1 pound Ground sirloin
- 1 pound ground pork
- ½ pound Italian sausage
- 2 whole onions, chopped
- 2 jalapeno pepper, seeds and stems removed and minced
- 1 cup chopped green bell pepper
- 8 garlic clove, chopped
- 2 tbs Chili Powder
- 3 Tbsp brown sugar
- 1 Tbs ground cumin
- 2 tsp smoked paprika
- 3 Tbs tomato paste
- 1 TBS ground coriander
- 1 Tbs. Mexican oregano
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 2 California bay leaves
- 1½ cup Merlot Wine
- 28 ounces canned tomatoes
- 28 ounce Pinto beans, drained and rinsed
- 14 ounces Kidney beans, drained and rinsed
- 1 C. water
- 1 tsp Better than Bouillon beef bouillon
- ½ cup sharp cheddar cheese, shredded
- Heat a large dutch oven over medium high heat. Add 2 tablespoons olive oil.
- Remove casings from sausage. Add sausage, onion, sirloin, pork, jalapeno, green bell pepper and garlic.
- Cook 8 minutes or until sausage and beef are browned. Add chili powder and next 10 ingredients (through bay leaves) and cook 1 minute stirring constantly.
- Stir in wine, tomatoes and drained beans. Dissolve bouillon in water and add to chili. Add more water if necessary for consistency.
- Cover and cook on low for at least 1 hour, stirring occasionally.
- Uncover and cook on low for 30 minutes, stirring occasionally. Discard bay leaves.
Only two hoops to jump through to enter to win:
- Visit www.savoryspiceshop.com and take a look at their spice collection. When something exotic catches your eye, come back here and leave a comment about the most unique spice you’d like to try and why.
- Head over to Facebook and “like” Highlands Ranch Foodie. Come back here and leave a comment that you did.
Contest ends Friday the 16th at midnight. Winner will be chosen randomly and announced Saturday morning.
Award Winning Chili…It’s What’s for Dinner.
On this day..
- Potato and Celery Root Puree - 2015
- SRC Reveal, Orange Ginger Steak - 2013
- Ham and Manchego Sandwich - 2010