By Fred Hoffman
"Sweatin' Up a Storm"
Chili Recipe
Ingredients
Makes 24 servings.
3 medium onions
(Stockton Red)
2 medium sweet peppers (Tequila, Flamingo or Gypsy)
3 stalks celery
3 cloves garlic
1 serrano chili pepper (remove seeds)
1 jalapeño chili pepper (remove seeds)
1 Fresno or Anaheim chili pepper (remove seeds)
For sadists and masochists only: Leave the seeds in the peppers.
8 lbs. chuck, coarsely 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
Instructions
Dice and sauté 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.
Supply diners with sweatbands.
Freezes well.
For best results, use paste tomatoes. Recommended varieties: San Marzano, Classica, Viva Italia, Polish Linguisa or Roma VF.
Read all about Farmer Fred here.
This story first appeared in the Ardent
for Life Autumn 2019 issue.