Learn from the ChiliMaster himself below -
We're sharing the gold standard ChiliFest recipes here or you can make your own version . . . Vegetarians, feel free to substitute beans where needed . . .
We're sharing the gold standard ChiliFest recipes here or you can make your own version . . . Vegetarians, feel free to substitute beans where needed . . .
WOLVERINE CHILI: Courtesy of the Lost Dutchmen Chili Team--
(PDF for easy printing)
Ingredients:
3 lbs of Chuck Roast
2 Tablespoons of Oil
2 Medium Onions
8 Pasilla Chiles
5 Cups of Water
½ Bay leaf
3 teaspoons Garlic Powder
1 28 oz can crushed tomatoes
3 Tablespoons of Cumin
2 ½ Tablespoons of Oregano
½ Cup Chile Powder
2 teaspoons of sugar
3 teaspoons of salt
1 ½ teaspoons black pepper
1 Serrano Chile
Directions:
DAMN:
(PDF for easy printing)
Gray 2 pounds of cubed chuck tender beef (or chili grind).
Add:
1 14-1/2 oz. Can - Swanson's Beef Broth
1 8-oz. Can - Contadina Tomato Sauce
1 Cube - Beef Bouillon
1 Cube - Chicken Bouillon
Float 1 Jalapeno Pepper and 1 Serrano Pepper.
Bring to a boil and add:
2 tsp. - Onion Powder
1 tsp. - Garlic Powder
1 Tbls. - Regular Chili Powder
2 Tbls. – Hot Chili Powder
¼ tsp. - Black Pepper
1 packet - Sazon Goya
Cut back heat and simmer for about an hour, then add:
½ tsp. - Mexican Oregano
½ tsp. - Onion Powder
½ tsp. - Garlic Powder
1 Tbls. – Regular Chili Powder
2 Tbls. – Hot Chili Powder
¼ tsp. - Black Pepper
¼ tsp. - Cayenne Pepper
½ packet - Sazon Goya
Simmer for approximately 30 minutes. Squeeze peppers and discard pulp.
Add:
1 Tbls. - Ground Cumin
¼ tsp. - Cayenne Pepper
½ packet - Sazon Goya
Simmer for approximately 10 minutes. Taste and add salt and cayenne as
needed.
TOLBERT'S BOWL OF RED
(PDF for easy printing)
SERVES 4 -6 (change servings and units)
Ingredients
12 dried ancho chiles
3 lbs lean beef chuck, cut in thumbsize pieces
3 tablespoon of lard or cooking oil
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon cayenne
1 tablespoon Tabasco sauce
2 cloves garlic, chopped (or more)
1 tablespoon salt
2 tablespoons masa harina (corn meal) (optional)
Directions
(PDF for easy printing)
Ingredients:
3 lbs of Chuck Roast
2 Tablespoons of Oil
2 Medium Onions
8 Pasilla Chiles
5 Cups of Water
½ Bay leaf
3 teaspoons Garlic Powder
1 28 oz can crushed tomatoes
3 Tablespoons of Cumin
2 ½ Tablespoons of Oregano
½ Cup Chile Powder
2 teaspoons of sugar
3 teaspoons of salt
1 ½ teaspoons black pepper
1 Serrano Chile
Directions:
- Clean Pasilla chiles, remove seeds and stems, boil water and pour over chiles in a bowl
- Cube Beef into ¼ inch cubes. This is a true pain
- Finely Chop Onions
- Heat oil, sauté onions, remove from pot
- Firm Beef in hot oil (do not brown)
- Add onion, bay leaf, tomatoes, and 3 cups of the chile pot liquor, Simmer uncovered for 1 hour
- Puree Chiles, remaining water and spices in a blender
- Add puree to chili and simmer for ½ hour
- Float seeded Serrano on Chili, and simmer for ½ hour
- Thicken if needed with 1 T cornstarch dissolved in ¼ cup of water
- Remove Serrano and bay leaf before serving
DAMN:
(PDF for easy printing)
Gray 2 pounds of cubed chuck tender beef (or chili grind).
Add:
1 14-1/2 oz. Can - Swanson's Beef Broth
1 8-oz. Can - Contadina Tomato Sauce
1 Cube - Beef Bouillon
1 Cube - Chicken Bouillon
Float 1 Jalapeno Pepper and 1 Serrano Pepper.
Bring to a boil and add:
2 tsp. - Onion Powder
1 tsp. - Garlic Powder
1 Tbls. - Regular Chili Powder
2 Tbls. – Hot Chili Powder
¼ tsp. - Black Pepper
1 packet - Sazon Goya
Cut back heat and simmer for about an hour, then add:
½ tsp. - Mexican Oregano
½ tsp. - Onion Powder
½ tsp. - Garlic Powder
1 Tbls. – Regular Chili Powder
2 Tbls. – Hot Chili Powder
¼ tsp. - Black Pepper
¼ tsp. - Cayenne Pepper
½ packet - Sazon Goya
Simmer for approximately 30 minutes. Squeeze peppers and discard pulp.
Add:
1 Tbls. - Ground Cumin
¼ tsp. - Cayenne Pepper
½ packet - Sazon Goya
Simmer for approximately 10 minutes. Taste and add salt and cayenne as
needed.
TOLBERT'S BOWL OF RED
(PDF for easy printing)
SERVES 4 -6 (change servings and units)
Ingredients
12 dried ancho chiles
3 lbs lean beef chuck, cut in thumbsize pieces
3 tablespoon of lard or cooking oil
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon cayenne
1 tablespoon Tabasco sauce
2 cloves garlic, chopped (or more)
1 tablespoon salt
2 tablespoons masa harina (corn meal) (optional)
Directions
- Break off the stems of the chiles, and remove the seeds.
- Place chiles in a small saucepan and cover them with water.
- Simmer for 30 minutes.
- Purée the chiles in a blender with a tiny bit of cooking liquid to make a smooth, thin paste.
- Use as little liquid as possible, unless you want the chili to be soupy.
- Pour the chile purée into a Dutch oven or large, heavy pan.
- In a heavy skillet, sear the meat in two batches with the lard/oil until the meat is gray.
- Transfer each batch to the chile purée, then pour in enough of the chile cooking liquid to cover the meat by about 2 inches.
- Bring the chili to a boil; reduce heat to a simmer.
- Cook for 30 minutes.
- Remove the chili from the heat, and stir in the rest of the ingredients.
- Return chili to the heat, cover and resume simmering for 45 minutes, keeping the lid on except to stir just occasionally.
- (Too much stirring tears up the meat) Add more chile liquid only if you think the mixture will burn otherwise.
- After 45 minutes, you may add the masa harina, if you wish.
- The masa adds a subtle, tamale-like taste, but it also thickens the chili.
- Cover the chili again and simmer for another 30 minutes.
- Do a lot of tasting to see if seasoning suits you.
- Add more seasonings as you like, but go easy on the oregano to avoid ending up with a spaghetti sauce flavor.
- Take the chili off the heat, and refrigerator overnight.
- Skim as much fat as you wish from the chili before reheating it.