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REAL Chili...
- like Momma wouldn't DARE make!


For the person who needs a good warming, here's a chili recipe that will do you right! It will make about a gallon (Imp) so try to share it. Before you do, here are a few "Dont's". Don't stretch it with hamburg and stay away from beans. Deseed all fruits and veggies to eliminate strange flavours given off by natural insecticides. Don't use fresh tomatoes with cast iron, the acids will eat away at the metal while cooking. If you are serious about chili, choose the right cast-iron cookware and use it ONLY for creating your chili. Don't grind your pan clean. Just wash it with soapy water and a cloth. Just re-oil and store - with time your pan or dutch oven will absorb the flavours and give it back to your next batch. The proof is in the chili! Have fun!! And, bye the bye, give it a classy name like...

"Ignite your Shorts"!


Chilihead's Recipe


½ cup canola or olive oil (divided)
5 jalapeño peppers, sliced (SEE NOTE*)
5 medium onions, chopped
4 garlic cloves, chopped
2 large sweet green peppers
1 large sweet red pepper

2 lbs. sirloin, ¾" cubes
2 lbs. tip roast, ½" cubes
1 lb. lean ground beef
1 slice smoked bacon, chopped

1 16oz. can tomato sauce
1 12oz. bottle pilsner beer (divided)
1 4oz. can tomato paste
4 cups water (divided)

2/3 cup chili powder
4 tbsp. beef bouillon powder
3 tbsp. cumin
3 tbsp. oregano
3 tbsp. sea-salt (divided)
2 tbsp. paprika
2 tbsp. cayenne pepper (divided)
1 tsp. cilantro (optional)
¼ tsp. coriander (optional)
¼ tsp. sage (optional)

½ cup corn flour



(1) Trim fat and cube meat, chop the plant fibre and then heat the big cast iron pan. Add ¼ cup oil and sauté onions and peppers. Mix in garlic and set aside.

(2) Heat the cast dutch oven, add remaining oil and bacon. When bacon begins to brown and curl, add meats to brown. Drain and separate fat. Dump veggies on top of meats.

(3) Mix all liquids into bowl except a cup of water and half the beer. Add to meat and veggies. Give it a good stir and bring to a boil. Lower heat and begin the 3 hour simmer, uncovered.

(4) Add chili, bouillon powder and seasonings - except 1 tbsp. of salt and pepper. Give another good stir and cover. Stir again every half hour.

(5) Finish your chili 15 minutes before serving by adding corn flour and remaining beer. Add remaining water, salt & pepper as needed. Stir often to prevent burning!

(6) Serve with separate bowls of garnishes such as.. chopped onion, tomato, pepper, shredded sharp cheddar or monteray jack cheese, sour cream and salsa! Don't forget your favourite hot sauces and corn bread!

P.S... If you MUST use beans, please hide them under the chili! Thank you.

Enjoy!
Chilihead Pete Morin

*NOTE: use poly or latex gloves when handling hot peppers. Discard seeds and gloves immediately after you've finished preparation.




Cool Moose 'n' Stuff..
87 Avenue Erables
Clair, NB, E7A 2B9
Tel: (506) 992-2827 * (888) 262-2663

Page revised Mar 25th 1999



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