Regulator Ranch Competition Chili
Ingredients:
1 lb each – ground venison, ground pork, ground bison, filet mignon chopped into 1/4 inch cubes
2 poblano peppers, 2 jalapenos, 2 serrano peppers. Char, peel, seed and chop
Vegetable oil
1 yellow onion and a pod of garlic chopped
1 medium can crushed tomatoes
1 medium can tomato sauce
1 jar of your favorite red and green salsas
1 chili seasoning packet
3 tablespoons Bolners pinto bean seasoning
1 tablespoon hatch green chili dust
1 tablespoon New Mexico Carne Adovada seasoning
1 tablespoon Knorr Tomato Chicken bouillon powder
1 tablespoon smoked paprika
1 tablespoon cocoa powder
1 heaping teaspoon cinnamon
1 bottle of Shiner Bock
1 cup water and corn starch slurry
Chop aromatics and veggies. Next, brown all of the protein together in a large pan, drain and put in a large pot. Sweat the onions and garlic, along with the roasted peppers in the pan. Cook until just tender, be careful not to burn the garlic. Now take everything except the corn starch slurry and add it to the pot. Bring to a boil and then turn down to a simmer, cook for 1-2 hours until preferred consistency. The last step is to add in the water and corn starch slurry and stir.
Serve with chopped onion, fresh or pickled jalapenos, cilantro, cotija cheese and sour cream. Serve it up at your Super Bowl party or heat up a bowl on a cold Texas night. Enjoy!
Last February, Robert Neely (see his story Typical Miracles on page ) joined other contenders at the Battle of the Bowls chili cook-off hosted by Little Wooden Penguin. After tasting all of the tough competition, Judge Chef Joey Dawkins chose Robert as the clear winner. Robert graciously shares his winning recipe with us.