We are open this morning and we have what you need for the superbowl. Following is our Chili recipe. It is lengthy, but oh, so worth it. Make extra and freeze for an easy meal next week! This recipe (along with our own meat) won first prize in the 250 Anniversary town wide chili cook-off! So, whats on your menu? Chili, Scallops wrapped in Bacon, Sausage Soup, Roasted Chicken, Baked Potatoes with broccoli cheese and bacon, Pulled Pork... We have what you need... Maple Heights Farm favorite chili! Ingredients: 2 pounds ground beef chuck* 1 pound bulk Italian sausage 3 (15 ounce) cans chili beans, drained 1 (15 ounce) can chili beans in spicy sauce 2 (28 ounce) cans diced tomatoes with juice 1 (6 ounce) can tomato paste 1 large yellow onion, chopped 3 stalks celery, chopped 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 2 green chile peppers, seeded and chopped 1 tablespoon bacon bits 4 cubes beef bouillon 1/2 cup beer 1/4 cup chili powder 1 tablespoon Worcestershire sauce 1 tablespoon minced garlic 1 tablespoon dried oregano 2 teaspoons ground cumin 2 teaspoons hot pepper sauce (e.g. Tabasco™) 1 teaspoon dried basil 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon cayenne pepper 1 teaspoon paprika 1 teaspoon white sugar 1 bag corn chips 1 (8 ounce) package shredded Cheddar cheese Directions: 1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease. 2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. 3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day. 4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese. *We are out of ground beef (due to the fire at Bloods where we lost two animals) so a simple substitution of a Bottom Round Roast, slow cooked the day before you make this, then shred the meat into the chili (pulled pork style) during the last stage of cooking.
Posted on: Sat, 01 Feb 2014 12:47:40 +0000
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