2006 TrailFest Chili Recipe

25 lbs  Tri-Tip Beef (cut into small chunks with fat removed)
50       Strips of Maple Flavored Bacon (cut into small chunks)
2 lbs    Smoked Sausage (cut into small chunks)
2 lbs    Linguica Sausage (cut into small chunks)
3          Smoked Ham Hocks (skin removed)
6          Roasted Jalapeno Chilies (skin removed and chopped after
           roasting)
3          Large Red Onions (chopped)
3          Large Yellow Onions (chopped
1 cup   Fresh Parsley (chopped
30        Cloves of Garlic (chopped small)
70 oz.   Beef Broth
140 oz. Fire Roasted Crushed or Diced Tomatoes
22 oz.   Sioux-Z-Wow Gourmet Marinade
½ cup   WoodbridgeWineryPort
22 oz.   Stonewall Kitchen Maple Chipotle Sauce
13 oz.   Virginia Gentlemen’s Bourbon Hot Sauce
6T        Fresh Lime Juice

Dry Ingredients:
10T      Onion Powder (1)                               48 T    Chili Powder (2)
20 t      Garlic Powder (1)                               15 T    Cumin (2)
10 T     Paprika (1)                                           2 t      White Pepper (2)  
2 t        Black Pepper (1)                                  4 T     Cilantro Flakes (2)
10 T     Emmeril Chili Powder (1)                    4 t       Oregano (2)
 

Directions:

Marinate beef chunks in 3 bottles of Sioux-Z-Wow Marinade for 1 hour.
Brown beef, and add to large pot (including juices) with medium heat.
Pan fry bacon and use some of the grease to lightly sauté onions and half the garlic.
Drain grease; add onions, parsley and ½ of garlic to pot of beef.
Pan fry sausage and remove grease.
Add sausage, bacon and ham hocks to beef mixture.
Add enough beef broth to cover meat. Stir in 1^st mixture of dry ingredients.
Bring to a boil and cook for 15 minutes.
Add port, Maple Chipotle, 2^nd mixture of dry ingredients, and simmer for 15 minutes.
Roast jalapeno peppers over flame until tender and skin is blackened.  Place in covered glass container or closed brown paper bag for 10 minutes.  Remove peel and chop small.
Add crushed/diced tomatoes, roasted chilies, and remaining garlic.
Add remaining beef broth for desired consistency.
Cook for one hour on medium heat.
Add Virginia Gentlemen’s Bourbon Hot Sauce to taste.
Simmer for 25 minutes on low to medium heat, stirring occasionally.
Turn up heat to light boil and add lime juice.
Add more seasoning or hot sauce to taste, and broth for desired consistency. Enjoy!

 

Central Valley Rails to Trails Foundation
Post Office Box 12, Wilton, CA 95693
trail@cvrtf.org