I have the orignial recipe if you PM me I can send it. I took liberties with Val's recipe and cut the amount and some of the steps....I hope she doesn't mind. This chili was awesome and would be excellent served anytime....not just for parties.
Race Day Chili
By: Valerie Smalley adapted (without permission by Lorrie Cotton)
Best if made a day in advance and then reheated.
2 and half pounds 73% lean ground beef
1 pound of lean stew meat
Half each of a green and red pepper (Or one whole of one or the other) diced
One small onion, diced
1/4 cup minced garlic
1 Tablespoon oregano
1 Tablespoon thyme
6 Tablespoons cumin
1/4 cup chili powder
1 Tablespoon ancho chili powder
1 Tablespoon salt
1 Tablespoon pepper
One 28 oz can diced tomatoes
One 15 oz can tomato sauce
One half of a 6 oz (small) can of tomato paste
One 15 oz can kidney beans (either dark or red)
One diced chipotle pepper in Adobo sauce***HOT
1 Tablespoon red hot sauce
1 and half cups beef broth (12 oz)
6 Tablespoons (packed) brown sugar
1 Tablespoon fresh lime juice
In a large pot start browning ground beef. As soon as it starts to render, add stew meat and continue to cook until brown. Add diced peppers, onion, and garlic and continue to cook until vegetables are tender. Add tomatoes, tomato sauce, tomato paste, chipotle peppers, red hot sauce, beef broth and lime juice. Stir well. Add oregano, thyme, cumin, chili powder, ancho chili powder, salt, pepper, and brown sugar. Stir well. Add kidney beans, stir.
Simmer as long as possible until reduced and thick or slow cook in a large crock pot.
Val's note about Ancho Chili Powder: Ancho chili's are dried Pablano peppers and can be found in the produce aisle whole. Remove any stem and put whole dried peppers in the food processor and process till powdered. Store what's left in an air tight container for up to a year.
The changes I made cut her amounts. The original recipe made one and half gallons. Yikes!!!!
Thank you Val.....
