John's Costa Esmeralda Chili
As promised, here is the recipe for the winning Chili (Chili #1 by John Heidemann) from the CASA chili cook-off 2013. Enjoy! Makes a lot of Chili, approx. 10lbs Beans 1 – 15 oz can bbq beans 1 – 15 oz can black beans 1 – 15 oz can Harmel Chili (hot) 4 – 15 oz can red kidney beans
1 – 18 oz cans refried beans (to thicken Chili)
8 oz honey BBQ sauce
6 oz tomato salsa (medium or hot)
4 oz Badia chili sauce with garlic Siracha hot!
½ cup ketchup
6 oz Kentucky burbon
15 oz can of crushed tomatos
1 6 oz can tomato paste
1 – large onion finely diced
8 cloves of garlic (use garlic press or finely chop)
1 lb ground sirloin
1 lb Johnsons Brown sugar breakfast links, chipped ¼ pieces
¼ lb finely chopped pork fat or bacon
3 packets of dry chili seasoning mix
To a very large pot, add the beans & sauce ingredients, put over low heat to simmer.
In a large skillet, using butter or olive oil, sauté onions and garlic (do not over cook), add to beans and sauce.
Mix one package of chili seasoning with the ground beef, add to beans and sauce.
Brown sirloin in skillet, add to beans and sauce.
Brown the pork sausage, add.
Fry the pork fat/bacon until crispy, add (including drippings)
Begin adding the remaining 2 packages of chili seasoning a little at a time to your personal preference, as you heat chili to bubbling hot. Stir frequently to avoid scorching.
Suggested Garnishes –
Grated cheddar cheese
Chopped green or regular onions