Award-winning chilli

courtesy the U.C. Berkeley Footbag Club. 11/11/89.

The UC Sports Club program had its 2nd annual Chilli Cookoff
on Saturday, and the Footbag Club came away with top honors!
This earned us two round trip plane tickets and some pizzas.
If you ever have to make a bunch of chilli, try this:

2 bulbs garlic.  (Thats two whole bulbs, not cloves.)
3 lbs ground beef.
2 large onions.
4 anaheim chillies
3 jalepenos (green, yellow & red)
1 (unknown species) medium sized dark green chilli
2 red bell peppers
3 green bell peppers
1 sweet red chilli, medium sized
3 28 oz cans crushed tomatoes
8 15 oz cans kidney beans
chilli powder
cayenne pepper
ground cumin seed
ground fennel seed
herbs de province (oregano, sage, parsley, thyme, rosemary, basil)
black pepper
red wine

Mince the garlic.
Sautee the ground beef with the garlic and some chilli powder.
Drain the beef, saving the spiced oil for the next steps.
Finely dice the hot peppers.
Chop the onions and sweet peppers.
Sautee the onions and hot peppers in some oil.
Suatee the sweet peppers in some oil.
Combine everything in a huge pot and "season to taste".

Don't be shy with the spices.  The zing comes from the cayenne,
maybe a tablespoon or more.  The flavor comes from the chillies
and the spices.  I ground up about 3 parts cumin, 3 parts herbs,
and 1 part fennel.  I used perhaps three tablespoons total of this mixture,
2 tablespoons of chilli powder (not counting what goes into the beef)
and 1 cup of red wine.  These are purely estimates, you have to
keep tasting and spicing until you are satisfied.

Ken Shirriff:
This page: Copyright 1998 Ken Shirriff