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(A)
1 lb. Ground Beef (chuck)
1 lb. Ground Pork Sausage, mild (can be Cajun)
1 tsp. Chili Powder
(B)
1 lb. Pork Tenderloin, cut into 1/2" cubes
1 lb. Beef Round Steak, cut into 1/2" cubes
1 tsp. Chili Powder
(C)
3 Med. Yellow Onions, chopped
2 TBS. Wesson Oil
(D)
1 C. Celery, chopped
1 Bell Pepper, chopped (red or green)
6 Tomatillos, peeled and diced
1 8-oz. can of Beer (can be 12 oz)
1 8-oz. can of Tomato Sauce (Hunt's)
1 6-oz. can of Tomato Paste (Hunt's)
1 28-oz. can of peeled Tomatoes
1 C. water
(E)
1 15-oz. can Red Kidney Beans
1 15-oz. can Chili Beans (mild) with pinto beans, as-is
1 15-oz. can Black-eyed Peas, drained
1 15-oz. can Pinto Beans, drained
1 C. (8-oz.) Masterpiece Bar B-Q Sauce (for Arizona flavor,
use Mesquite - for
Yankee flavor, use Hickory)
1/2 C. Dark Brown Sugar
1/2 tsp. Ground Cinnamon
1/4 tsp. Ground Cloves
4 TBS. Margarine
(F)
? Tabasco Sauce (Texas Champagne) to taste
? Canned Jalapenos or Roasted Chiles
? Masa Flour (as needed to thicken)
Now you've got everything...Let's "git to cookin'!"
First, you...
take the ground beef and the
ground pork sausage (A) and brown them together
in a skillet. Pour off any fat and then add the
chili powder and stir a bunch.
Then, in a second skillet, do
the same thing with the cubed beef steak and cubed pork
tenderloin (B), pouring off any fat and stirring
in the chili powder.
Next...
in a 12 or 16 quart pot, sauté
the yellow onions in Wesson oil (C) over medium
heat until they are transparent.
Then add the next bunch of ingredients
(D) to the onions and cook that mess over medium
heat for 20 minutes.
Now...
in a separate 4 quart pot, combine
the next bunch of stuff (E) and heat over medium
heat, stirring gently until the sugar and the butter are
melted.
Then...
back to the big pot (the one
with the onions that's been cooking for 20 minutes)...throw
in the meat from both skillets while stirring and cook
this mess for 60 minutes on medium heat. Stir it
often so it doesn't burn. This is when you can add the
"hot stuff" (F). Taste it a bunch
of times as you add until it's the way you want it.
After 60 minutes of cooking the
big pot, dump the little one full of beans into it and
heat it to a simmer stirring ever-so-gently so you don't
mash them beans. Simmer it all for 25 minutes.
If your Arizona Chili Rio Verde
is runny or too thin for your taste, stir some masa flour,
a little at a time, into some liquid you've removed and
then add it back to the pot until it's thickened to your
heart's desire.
Note...
South West Indians used beans
and corn as an extender in such dishes as Chili.
So for Indian Style chili, add (1) 15-oz can whole yellow
kernel corn, drained. The corn is used in Section
'E.'
Serving sizes...
Makes 40-50 8 oz. servings, or
25-33 12 oz. servings. But here's the best part
-- freeze individual servings! When you're ready
for them, pop them into the microwave.
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