It's Chili Time

The weather in Austin, Texas finally is indicative of CHILI!   I've been waiting for months to make my special recipe and here it is!   Trey is making chili and eggs for breakfast right now - leftovers are awesome!   This is the recipe that won the People Choice Award at the Steiner Ranch Chili Cook-off!

Stacey Rider's Rough Shot Chili

Ingredients:

• 4 slices Jalapeno bacon
• 2 large onions, chopped
• 6 fire roasted jalapenos
• 1, 8 oz pkg turkey chorizo
• 1, 12 oz pkg sausage
• 2 T olive oil
• 3 lbs. Sirloin, ground
• 3 bottles Shiner Bock Dark Beer
• 1 C chicken broth
• 1 jar Dona Maria Adobo
• 3 T Ancho Chili Powder 
• 3 T Cumin
• salt and pepper to taste

Frying the jalapeno bacon

Beginning to fire roast my own jalapeno's

peeled, seeds removed and chopped up

I trim the fat and cube the sirloin first

A nice, rough grind

Been simmering for an hour

Directions:  In a heavy duty large stock pot, saute chopped bacon until crisp.   Remove to paper towel for later use.   Using bacon drippings, saute onions until slightly caramelized.   Add chopped fire roasted jalapenos and saute a few minutes more.   Add chorizo and sausage and cook through.   Transfer mixture to a bowl and reserve for later use.    

Add the olive oil to the stock pot and brown the sirloin until cooked through.   Add onion mixture back into pot, stirring well.   Pour in beer and chicken broth and bring to a boil.   Add adobo and spices then season to taste with salt and pepper.   Stir well and reduce to low heat and simmer for an hour or so, stirring occasionally so that nothing sticks to the bottom.

To serve, I garnish with cheese, guacamole, and Crema with toasted cumin seeds.