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Bruce's Award Winning Chili Recipe
Greetings Chilihead,
Since you share my enthusiasm for great chili, I know you'll love my Gunpowder Chili recipe. It's been developed over many years with the help of my Texas friends. This mix contains the rare, sun dried pure peppers that I used to win the Texas Men's State Chili Championship in 1992 and the Arizona State Championship in 2000. For best results, take your time follow the instructions exactly. My championship spices & instructions will produce the best “Bowl of Red” you've ever made. The basic recipe is very mild, & you should adjust the heat level (attitude) to suit your taste.
Chili is a simple dish that is enjoyed many different ways. Feel free to experiment after completing the basic recipe. Serving suggestions follow the cooking instructions.
Life's too short to eat boring food. Live a little, spice up you life.
Bruce
CEP (Chief Executive Pepper)
Cooking Instructions:
Step # 1
Open a cool one & get ready for an experience. In a heavy 4 quart pot (preferably stainless steel or coated aluminum, this is the only pot you will use. Don't use a frying pan).
Add:
• 1 Tbsp. Vegetable oil
• 1 lb. of lean stew beef (cut into 3⁄4 inch cubes) & 1 lb. very lean ground beef
- Brown meat about 5 minutes (don't drain liquid)
Step #2
Add:
• 1 cup of water (more for high altitudes)
• Salt (Big Bruce recommends 1 tsp.)
• 15 oz. can tomato sauce or diced tomatoes
- Bring to a medium boil
- Add: Big Bruce's Gunpowder Chili spice bag #1
- Boil slowly covered and don't peak: 1 hour for cubes (minimal stirring to avoid breaking down the meat).
- Relax and have another cold sarsaparilla.
Step #3
When meat is almost tender,
Add:
• Big Bruce's Gunpowder Chili spice bag #2 while liquid is still boiling.
• Attitude Adjusting Hot Stuff (see chart below)
- Stir until spices are dissolved (1 minute)
- Reduce heat and simmer very slowly (covered, with minimal stirring) for about 1 hour.
- Relax and have another sarsaparilla. Time will vary based on the size of the meat cubes.
- Add more water if necessary to adjust consistency (gravy should evenly coat the spoon, but not stick to it or run off quickly).
Be careful, chili has a tendency to burn and turn bitter if cooked too hard at this stage. Chili is done when the meat is very tender and the flavor is in the meat. If you have the time, cook the chili the day before and let it sit in the refrigerator overnight.
Attitude Adjusting Hot Stuff
Add the Hot Stuff (bag #3), it contains habanero; use it sparingly until you determine how much you can handle. These peppers are very hot and should be treated with proper respect. Avoid hand and eye contact.
|
Attitude
|
Whole Batch
|
Bowl
|
| Well Mannered |
none |
none |
| Sassy |
1/2 tsp. |
a few grains |
| Rude |
1 tsp. |
a few more |
| Outrageous |
2 tsp. |
1/4 tsp. |
| Explosive |
3 tsp. |
1/2 tsp. |
Save the leftover Hot Stuff in an old salt shaker for later use. Great in soups, stews, macaroni and cheese, nachos, on baked potatoes, anything you want a little "heat" added to.
Hey, if you get carried away, try a little milk, cheese, or yogurt to take the fire out of your mouth and other parts. Beer, Tequila, and other water based drinks, have less effect on the heat.
Serving Suggestions:
Serve with corn bread or scoop the center out of a large sourdough roll and use it as a bowl. Chili is also great served over rice or pasta.
Optional garnishes: cheddar or parmesan cheese, chopped onions, chopped jalapenos, or sour cream. Do not cook beans with chili. They make the gravy starchy, and cause too much stirring. If beans are desired cook them separately and serve with the chili.
Gunpowder Chili has received the following awards:
`00 Arizona State Chili Championship
`98 Best Chili– Fiery Foods Magazine
`97 Best Chili – Chile Pepper Magazine
`92 1st Place Texas Men's State Chili Championship
`97 –`01 Official Chili – National Press Club, Wash DC
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 Copyright © 2004-2006 Sparky Boy Enterprises. All rights reserved.
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