based on: Warning Shot Chili - Runs for Your Life (World Champion 2002, Ron Burt)
DRY CHILI POWDERS
2 TBSP ground Chimayo or Ancho chile powder
2 TBSP ground Pasilla chile powder
2 TBSP New Mexico chile powder
6 TBSP California chile Powder
1 tsp. ground Cayenne pepper
1 tsp ground habanero pepper powder (or 1 fresh habanero)
1 TBSP MSG
5 TBSP ground Cumin
5 tsp. granulated garlic
5 tsp granulated onion
3 tsp. non-iodized sea salt
4 cans chicken broth
2 8-oz. cans “El Pato” brand Mexican tomato sauce (yellow can)
2 TBSP apple cider vinegar
Dash or two of Tabasco sauce
2 sweet onions, minced
8 TBSP garlic, pureed
2 small cans “Ortega” fire-roasted green chiles (3 per can), seeded and minced
3 lbs. ground beef (sirloin preferred)
2 lbs. good steak (ribeye, filet mignon, etc)
4 oz. italian sausage (hot or mild, removed from casing)
PREPARE AHEAD OF TIME
Measure dry ingredients prior to day of cookoff, keep in refrigerator or freezer. This is the “set-up.”
ON COOKING DAY
Preparation prior to cooking: Place onion, garlic, and two minced green chiles in a blender with a small amount of chicken broth; puree, pour into chili pot. Pour “El Pato” Mexican tomato sauce in pot. Add one can of chicken broth to blender and the entire “set-up,” reserving 2 TBSP of set-up mixture. Blend broth and set-up. Pour one-third of broth/set-up mixture into chili pot.
Boil ingredients in chili pot, keeping temperature between 180-200 degrees. Meanwhile, in a frying pan, sautee the meat until no longer pink; strain, reserving juices; set aside. Sautee the italian sausage until crumbly. Add sausage to pot. Watch pot and add broth as needed.
Add half of remaining broth/set-up mixture into chili pot. Add two minced green chiles. Add broth as necessary. Take reserved meat juices and run through a coffee filter. Add strained meat juices to chili pot. 30 minutes after Hour #2, add sauteed” meat to chili pot. Add broth as necessary.
Remove pork tenderloin; discard. Add half of remaining broth/set-up mixture into chili pot. Continue to boil, watching consistency. 30 minutes into cooking time (30 minutes before conclusion of cooking) add all remaining ingredients, including Tabasco. Blend well. Adjust salt to taste.
WEAR A TABASCO T-SHIRT WHEN YOU COOK FOR BEST RESULTS.