Red Hot Chili
Molly Duckworth
As a Rotary member, and now the President of the Golden Isles Rotary, working the Rotary Red Hot Chili Cookoff every year lets me sample some delicious varieties of chili and has also helped me adjust my own recipe. What I find interesting is how strongly folks feel about their own recipes. I learned very quickly to simply nod with a smile and walk away if I didn’t appreciate one of the more unique samples.
Come on out to Postell Park on St. Simons Island and see us for this year’s competition the first Saturday in March!
Ingredients:
1 lb. 80/20% ground beef
1 lb. fresh ground pork
2 onions, chopped
6 cloves garlic, minced
4 Tbsp. chili powder
2 Tbsp. kosher salt
2 Tbsp. dried oregano
5 (14.5 oz.) cans stewed tomatoes
1 (28 oz.) can tomato sauce
2 cans kidney beans with liquid
2 cans chili beans with liquid
Preparation:
Combine meat mixture, onion & garlic in a large stockpot. Cook and stir over medium heat until meat is done, drain. Stir in chili powder, salt, oregano, tomatoes, and tomato sauce, breaking up the tomatoes while stirring. Heat to a boil, reduce heat to simmer and cover. Let simmer for one hour stirring occasionally. Stir in beans, simmer uncovered for 30 minutes, stir occasionally. I recommend serving with Jiffy cornbread casserole, substituting one can of whole kernel corn for the Mexican whole kernel corn in recipe.
