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Willi Chili

Willi Chili

My award winning Willi Chili.  Actually, I only entered it one time at a contest outside of Des Moines back in 1988 and I got 3rd place out of 16 different chili's there.  I think the contest was rigged because the two guys who organized the event got first and second place. 

I've been making chili for years and everyone says, "Man, that's great, but is it spicy!"  It does give you a nice slow burn, not a "burn your face off" type of chili.  But good chili takes two days - a day to prepare and let simmer; and a second day to warm up again after a night in the fridge gathering all the spices and flavors together.

Actually, for the meek of stomach, you can make "Billi Chili", named after my former college roommate, Billy Wilson.  He couldn't handle Willi Chili so I always had to make a pot of Billi Chili for him.  Just use mild chili powder, don't use the Tabasco (or so much Tabasco), and don't put in the chopped jalapenos. 

Also, this chili is great with cinnamon rolls.  Growing up in Newton, Iowa, the only time I would eat lunch at school is when they had their chili and they'd serve it with cinnamon rolls.  When I moved to Davenport and made chili for people here and had cinnamon rolls to go with them, people looked at me like I was from Mars.  But friends from Newton who live here now all know that the chili/cinnamon roll combination is a winner.  And we're not talking those Pillsbury cinnamon rolls in a can, these are the big cinnamon sugar rolls you get at bakeries or truck stops.  I'm tellin' ya - it's killer!

1.5 lbs. beef stew meat – cubed

1.5 lbs. pork loin – cubed

1 – 30 oz can Tomato Sauce

3 – 14.5 oz can diced tomatoes

1 – 11 oz can chipotle peppers

1 – 4 oz can diced green chiles

1 – 30 oz can chili beans

1 cup flour

2 Tbs – olive oil

1 – 12 oz can or bottle of beer (American Lager)

1 pint water

1 Tbs – unsweetened cocoa

2 Tbs – garlic powder

4 Tbs – cumin

4 Tbs – hot chili powder

1 cube – beef bouillon

1 Tbs – sugar

2 Tbs – Tabasco Sauce

2 Tbs – Worcestershire Sauce

1 Tbs – ground allspice

1 Tbs – ground cinnamon

1 Large Onion - chopped

1 Large Red Bell pepper – chopped

1 Cup chopped jalapenos

4 cloves garlic – chopped

Cube the pork and beef into small pieces (no more than 1” cubed). In a large frying pan, pour in olive oil and heat to medium heat. Throw in the meat and add 2 tablespoons each of garlic powder, cumin and chili powder. Brown meat, stirring occasionally, and remove from heat when browned.

While meat is browning, in a large (6 quart) pan or crock pot, combine tomato sauce, diced tomatoes, chipotle peppers, green chiles, flour, beer, water, 2 Tbs of cumin, 2 Tbs of chili powder, cocoa, beef bouillon, sugar, Tabasco sauce, Worcestershire sauce, allspice, cinnamon, chopped onion, chopped red pepper, chopped jalapenos and chopped garlic. Set heat on low and stir occasionally.

When the meat is brown, transfer to 6-quart pan or crock pot and stir in. Let simmer for 4 to 6 hours on low, stirring occasionally. After chili has simmered for some time, turn off heat, let cool down and put in refrigerator for 8 to 12 hours.

Put back on stove or in crock pot and simmer at low temperature for 4 to 6 hours. One hour before serving, add chili beans and mix in. Serves 8 to 10.

Garnish with sour cream, shredded cheddar cheese, shredded lettuce and chopped onions. Great with cinnamon rolls.


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