Cats and Chili

Once again, I didn’t enter the Cats Incredible Catfish Tournament’s chili cook-off. Besides being busy with other things, I’m not much of a contest person.

I’m not sure who won this year’s contest, but the teams of mayors of Grand Forks and East Grand Forks, Lynn Stauss and Mike Brown, respectively,  probably were right in the thick of competition.

If I were to enter the contest, some tasters probably would be trying some variation of my 10-Alarm Chili. For those of you who would like to sample it, here’s the recipe, along with a couple of others that you might find interesting.

Jeff Tiedeman’s 10-Alarm Chili
3 pounds ground chuck or buffalo
1 onion, chopped
6 cloves garlic, chopped
2 stalks celery, chopped
1 bell pepper, chopped
1 banana pepper, chopped
1 Hungarian wax pepper, chopped
4 jalapeno peppers, chopped
2 cherry peppers, chopped
4 dried cayenne peppers, chopped
4 dried chili peppers, chopped
2 teaspoons white pepper
2 teaspoons black pepper
2 tablespoons peppercorns
1 teaspoon cumin
1 teaspoon Tabasco sauce
2 quarts whole tomatoes
1 quart tomato juice
1 cup sugar (can be brown)
1 can kidney beans
1 can pork and beans
1 can red-hot chili beans
Brown meat and drain. Add to rest of ingredients. Cook for 3 hours.

Greenback Chili
4 pounds barbecued pork butt, shredded
2 pounds ground sausage
4 large yellow sweet onions, diced
5 garlic cloves, minced
7 tablespoons chili molido (pasilla chili powder)
2 tablespoons ground cumin
2 tablespoons oregano
1 tablespoon cayenne pepper
1 tablespoon paprika
½ cup fresh basil, chopped
Salt to taste
1 6-ounce can tomato paste
3 to 5 28-ounce cans tomatoes, peeled and diced with juice
Olive oil to taste
½ liter-1 bottle burgundy wine
Lightly brown pork sausage in a small amount of olive oil until the pink color just disappears. Remove. Next, lightly brown onions and garlic in a small amount of olive oil until they just begin to yellow. Stir in the tomatoes, spices, and wine.
Cook over medium heat for about 2 hours, or until the meat and onions are tender. Add shredded pork and heat through. Remove from heat and refrigerate overnight.
To serve: Re-heat over medium flame and ladle-off excessive grease as it rises to the top. Add Masa Harina (flour made from white corn) as a thickener to eliminate excessive liquid.
Serve with fresh chopped onion, fresh chopped cilantro, grated cheddar cheese, sour cream, and the juice of fresh lime slices as condiments.
Yield: Serves 12 to 20.

Katrina’s Revenge Chili
3 pounds beef chuck, trimmed of fat and cut into 3/8-inch cubes
1 10-ounce can tomato sauce
1 8-ounce can tomato sauce
4 tablespoons onion flakes
2 teaspoons beef flavored base or instant bouillon
1 teaspoon chicken-flavored base or instant bouillon
2 teaspoons chili powder
1 teaspoon garlic powder
2 teaspoons hot pepper sauce
In a Dutch oven, brown beef, do not drain. Add beef broth and tomato sauce.
Combine remaining ingredients and add to beef mixture. Bring to a boil; reduce heat and simmer one hour.
Next, combine the following spices and add to chili and simmer 45 minutes to an hour:
½ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon white pepper
½ to 1 tablespoon ground cumin
1 tablespoon paprika
4 tablespoons chili powder
½ teaspoon red pepper
Next, add the following spices and simmer 30 minutes and serve:
3 tablespoons chili powder
1 teaspoon ground cumin
½ teaspoon red pepper
Yield: Serves 8.