Seabreeze Chapter

Experimental Chili

½ lb bacon – fried and chopped
3 lbs round steak – cubed in ½ inch cubes
3 medium onions - chopped
1 small bell pepper - chopped
3 ribs celery – chopped
3 tomatillos – chopped
2 cloves garlic, minced or 1 tsp garlic powder
1/3 cup cornmeal
¼ cup brown sugar
1 14oz can diced tomatoes - undrained
2 cups chipotle picante sauce (medium)
1 cup beer
1 can whole kernel corn – drained
1 can black beans – drained
3 dashes Worcestershire
3 dashes chipotle Tabasco
1 tsp ground cumin
3 Tablespoon chili powder
3 Tablespoons chili seasoning mix (see below)
4 cups spicy V-8
salt to taste

Fry the bacon in the pot and remove to drain and chop. Drain off all but about 2 tablespoons of the grease from the bacon and use the remainder to brown the steak cubes. Add the chopped celery, chopped onions, chopped bell pepper, and chopped tomatillos when meat begins to brown. When meat is brown, stir in the corn meal, garlic, and brown sugar to coat the ingredients already in the pot. Stir in the rest of the ingredients in the order listed above. Cover and cook for two hours or until the meat is tender.
If you notice anything we left out, well then experiment.

Chili Seasoning Mix
¼ cup ground red chili pepper or cayenne
¼ cup paprika
2 Tablespoon dried minced onion
4 tsp cumin seeds
2 tsp dried oregano
2 tsp salt
1 tsp garlic powder
1 tsp crushed dried red pepper
Combine all ingredients, makes ¾ cup.
Add only 3 Tablespoons to chili above
Store the remainder. It can also be used to replace commercial chili powder in your recipes. It can be used to season meat for tacos or taco salad. Add to ground beef for burgers or a meat loaf.

Recipe by Bob & Alice Gidney