Dubliner's Chili (2006 McGovern Cook-off Winner)
Inspired by James Joyce.
-2.5 lbs of ground beef (80% lean)
-2.5 lbs of chuck beef (diced or left in chunks)
-lots of chili powder
-lots of garlic – about two entire bulbs, pressed or diced, but leave a few cloves whole
-lots of chili peppers, long green ones
-dried black chili peppers
-lots of cumin
-lots of white pepper
-dash of black pepper
-a couple cups of dark brown sugar
-some butter
-.5 lb of grated extra sharp irish cheddar cheese
-roasted chili paste
-crystal hot sauce
-salt
-flour
-3 large sweet potatoes or yams, chopped
-12 shallots, chopped and whole
-1 vidalia onion, chopped
-24 baby carrots
-a bunch cilantro chopped
-two cans diced tomatoes, strained
-black beans (from the can, washed and strained in a colander)
-3-4 bottles of Guinness Stout (but buy two six packs so you can drink while you cook)
As with all my chilies, I don’t measure and I adjust amounts of ingredients over a cooking period generally lasting 24-36 hours. Use a 6 quart crock pot.
First, be sure to mix the seasonings evenly through the meat. Then just mix everything else up and adjust ingredients to taste. Add a bottle of Guinness to start and then keep adding more as the time goes on. Be sure to tilt the lid of the crock pot at times to allow for reduction. Add flour if you want to thicken it up a bit. Add more and more Guinness, sugar, and cheese to taste.
Don’t rush it, you’ll know when its perfect! Drink all the remaining Guinness! ~Dominic
-2.5 lbs of ground beef (80% lean)
-2.5 lbs of chuck beef (diced or left in chunks)
-lots of chili powder
-lots of garlic – about two entire bulbs, pressed or diced, but leave a few cloves whole
-lots of chili peppers, long green ones
-dried black chili peppers
-lots of cumin
-lots of white pepper
-dash of black pepper
-a couple cups of dark brown sugar
-some butter
-.5 lb of grated extra sharp irish cheddar cheese
-roasted chili paste
-crystal hot sauce
-salt
-flour
-3 large sweet potatoes or yams, chopped
-12 shallots, chopped and whole
-1 vidalia onion, chopped
-24 baby carrots
-a bunch cilantro chopped
-two cans diced tomatoes, strained
-black beans (from the can, washed and strained in a colander)
-3-4 bottles of Guinness Stout (but buy two six packs so you can drink while you cook)
As with all my chilies, I don’t measure and I adjust amounts of ingredients over a cooking period generally lasting 24-36 hours. Use a 6 quart crock pot.
First, be sure to mix the seasonings evenly through the meat. Then just mix everything else up and adjust ingredients to taste. Add a bottle of Guinness to start and then keep adding more as the time goes on. Be sure to tilt the lid of the crock pot at times to allow for reduction. Add flour if you want to thicken it up a bit. Add more and more Guinness, sugar, and cheese to taste.
Don’t rush it, you’ll know when its perfect! Drink all the remaining Guinness! ~Dominic
