"Sweatin' Up A Storm" Chili

This chili recipe took first place in the 1984 Sacramento

Media Chili Cookoff. The Secret? Home grown ingredients,

especially the tomatoes, peppers, garlic and onions! 

For best results, use paste tomatoes. Recommended varieties:

San Marzano, Classica, Viva Italia, Polish Linguisa or Roma VF.

3 medium onions (Stockton Red)

2 medium green peppers (Yolo Wonder, Flamingo or Gypsy)

3 stalks celery

3 cloves garlic

1 serrano chili pepper (remove seeds)

1 jalpeno cili pepper (remove seeds)

1 Fresno or Anaheim chili pepper (remove seeds)

For sadists and mosochists only: Leave the seeds in the peppers.

8 lbs chuck, coarsley ground

30 oz. fresh tomatoes (peeled and cored)

15 oz. tomato sauce

6 oz. tomato paste

7 oz. diced green chilies (canned)

2 or 3 fresh bay leaves

2 Tbs fresh oregano

4 Tbs fresh cilantro

1 Tbs fresh parsley

1 Tbs cayenne pepper

6 oz. chili powder

1 Tbs crushed cumin seed

12 oz. Carte Blanca beer (You may consume 6 oz. of this directly)

12 oz. spring water

Add garlic salt to taste

Add Tabasco sauce to taste

Dice and saute first seven ingredients. Add meat; brown.

Add remaining ingredients.

Add enough water just to cover the top of the ingredients.

Cook for three hours on low heat. Stir often.

Makes 24 servings. Freezes well. Supply diners with sweatbands.