A few years ago Daughter # 2 invited me to a Super Bowl Chili Cook Off and
party with some of her hoi polloi. There was a sensational place
overlooking the blue Pacific.

Here is the recipe I entered.

I did not win due to the scoring (Blatantly unfair LOL)

The recipe however did get more votes than any other entry. So here it
goes.


POP'S Tequila Mango Chili


1 very large white onion diced
2 carrots minced
¼ cup diced garlic
½ cup celery

2 lbs. pork shoulder
5 Lbs beef neck (yield about 2.5 lbs. beef)

2 Large mangos (diced)
1 1oz package ground New Mexican Chili (mild)
2 Large cans El Pato Enchilada Sauce ( Hot or mild your choice)
4 Regular cans diced tomatoes
2 TBS ground Cumin
2 Small cans diced green chilies

24 Ounces tomato juice (2 cans)
1 TBS Beef soup mix
1 TBS oregano
1 tsp Ground black pepper
2 Dash Pico De Gallo Powder (or more to taste)
3 NY Steaks diced into bite sized chunks and browned in a dry pan
1 Cup Tequila

Bread crumbs (to thicken)

Preparation

Make a Mirepoix from the onion, celery, carrot, & garlic. Sauté till soft
add the mango & ground chili powder and sauté until well incorporated.

Add 2 cans of enchilada sauce & the 4 cans of tomatoes bring top a boil &
simmer.

De-bone the meat & cut into strips & grind using the larger chili grind. In
a separate heavy skillet (cast iron) brown the meat in small batches until
almost burnt & no liquid remains. Add the browned meat to the Chili & 1 can
of the tomato juice. Add the cumin pepper, green chilies & soup mix.
Deglaze the pan with the remaining can of tomato juice & simmer until the
juice begins to turn brown - add to the chili.

Begin simmering covered, stir occasionally. Taste for hot and adjust using
cayenne or any other ground hot chili powder. Simmer 6 or more hours -

1 hour before serving brown the steak cut into bite size chunks in a dry
cast iron pan and add to the chili. Use the tequila to deglaze the pan.
(careful you don't set your kitchen on fire)

If the chili is too thin for your liking use bread crumbs to thicken.


Enjoy,

Dimitri

© Dimitri 2004