Margot Knudson’s $25,000 Chili
Recipe By : Dallas Morning News
Categories : Southwestern Main Courses
Amount Measure Ingredient — Preparation Method ——– ———— ——————————– 2 medium onions — finely chopped
1 medium green chili pepper — minced
2 medium garlic cloves
1/4 teaspoon cayenne pepper
1/2 ounce regular dark chili powder
1/2 ounce cumin
5 ounces tomato sauce
3 ounces bulk pork sausage
3 pounds prime beef — coarsely ground
1/2 teaspoon coriander — ground
1 cup beef broth — canned
1/2 cup oregano tea — see directions
2 tablespoons kidney suet/lard
2 ounces Gebhardt’s Chili Powder
white pepper — to taste red pepper sauce — to taste cayenne pepper — to taste
To make the Oregano Tea:
Let 1 Tablespoon dried oregano leaves steep in 1/2 cup hot water for 30 minutes, then strain out leaves and discard. Use the liquid that remains.
To make the chili:
Saute’ onions and garlic in suet about 3 minutes. Add Gebhardt’s and Regular dark chili powder. Mix well. Brown beef in separate pan a pound at a time, adding White Pepper to taste while browning. Add to onions and spices; use a little beef broth to keep from sticking.
Saute’ sausage and minced Green Chili Pepper about 2 minutes. Add to pot with meat and onions and cook about 15 minutes. Add New Mexico Chili Powder, Cumin, Coriander, Tomato Sauce and remaining broth, mixing well. Cook about 30 minutes. Add Oregano Tea. Cover and cook over low heat about 2 hours or until meat is tender, stirring occasionally. During the last 20-30 minutes add Salt, Cayenne Pepper, and Red Pepper Sauce, if needed.