CC Angus Market Chili

Name: CC Angus Market Chili
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 2 3/4 gallons, 15 serving(s)
Ingredients: 4 1/4 lbs steak, trim coarse ground CC Angus; 1 lb pork sausage, Bauman's Natural Meats; 9 garlice cloves, smashed Keene Organics; 3 tablespoons Crisco; 3 white onions, diced, Happy Valley Organics; 6 bell peppers, diced, Happy Valley Organics; 1 (28 ounce) tomatoes, diced; 1 (28 ounce) tomato puree; 8 cups chicken stock; 3 (12 ounce) bottles scotch ale, Ale Asylum; 2 cups mushrooms, sliced; 3 tablespoons chili paste, Roasted Red Chili; 1 cup chili seasoning mix, # 520854; 4 tablespoons dried basil; 6 tablespoons cayenne powder; 3 tablespoons paprika; 1 tablespoon salt; 1 tablespoon black pepper; 1/2 cup sorghum, Rolling Meadows; 1/2 cup honey, Cackleberry Apairy; 2 lbs dried black beans

Submitted by MadCity Dale

"This recipe took Second Place place at the 2010 East Side Club Chili Cook Off. I used about 75% of the ingredients from the Madison Northside Farmers Market. Tomatoes and peppers were frozen. Garlic was pickled and CC Anus steak Trim was from long time vendor of the market on Sundays. I was not able to cook in the 2011 Cook Off but did cook in the Fall ESC 1st. annual Rib Cook Off. Ooops, not my thing yet got 12th of 13 cookers. So back to the drawing boards as chef and into the CHILI!! This revised recipe will be the winning recipe in the 2012 East Side Club (ESC) Chili Cook Off. I have used most items from the Hilldale Farmers Market 2012 Winter Farmers Market: CC Angus steak trim, Bauman"s Natural Meats, Farmers John's Cheese, Tall Lady onions, Keene Organics garlic, and Lisa Lewis honey. Hoping to win one for my new venture-IAN's Farm Market Cafe on Wednewsday mornings at Hilldale Farmers Markets. I will try to do Omelots and Chili. Wishing me double luck in 2012."

Download

Ready In:: 3hrs 20mins
Ingredients:: 21
Yields:: 2 3/4 gallons
Serves:: 15

ingredients

4 ¹⁄₄ lbs steak, trim coarse ground CC Angus
1 lb pork sausage, Bauman's Natural Meats
9 garlice cloves, smashed Keene Organics
3 tablespoons Crisco
3 white onions, diced, Happy Valley Organics
6 bell peppers, diced, Happy Valley Organics
1 (28 ounce) tomatoes, diced
1 (28 ounce) tomato puree
8 cups chicken stock
3 (12 ounce) bottles scotch ale, Ale Asylum
2 cups mushrooms, sliced
3 tablespoons chili paste, Roasted Red Chili
1 cup chili seasoning mix, # 520854
4 tablespoons dried basil
6 tablespoons cayenne powder
3 tablespoons paprika
1 tablespoon salt
1 tablespoon black pepper
¹⁄₂ cup sorghum, Rolling Meadows
¹⁄₂ cup honey, Cackleberry Apairy
2 lbs dried black beans

directions

Soak beans overnight.
Brown meats with garlic in Crisco and drain liquids.
Add: all other ingredients and only 1 bottle of Ale Asylum Sticky McDoogle dark beer and 1/3 of spices mixture. Reserve basil to last 1 hour of cooking.
Bring to a boil, reduce heat to a 5 bubble simmer coverd for 45 minutes.
Add: another 1/3 of spices mixture and 1 bottle of Sticky McDoogle beer, allow pot to return to 5 bubble simmer covered for 1 hour.
Add remaining spices to taste and last bottle of beer. If, there is no beer left-YOU DRANK TOO MANY! Continue simmer uncovered stirrung often. for 1 hour.
Taste test and adjust individual spice.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

MadCity Dale

Madison, Wisconsin

Having spent the last 40 years selling recreational equipment in Southern Wisconsin, I have closed my business and finally have time to cook. I never sold anything that anyone ever "had to have". SO NOW I'M LEARNING HOW TO PREPARE THINGS, FOLKS HAVE-TO-HAVE! Been great fun and love to expermint. My wife says I cook weirdsville. But, someone likes my cooking, and that's what is important to me!

View Full Profile