Smoked McCain Chili
2 lb. smoked beef brisket*, diced
1 lb. top round beef, diced
1 lb. ground pork
1 lb. ground beef
1 lb. chorizo, cooked then diced, casing removed
2 slices slab bacon, finely diced
1 14 oz. can tomato sauce
1 10.5 oz. can chicken broth
1 10.5 oz. can beef broth
1 large sweet onion, diced
1 large sweet pepper, diced
6 jalapeno chiles, diced
2 32 oz. cans pinto beans
8 tbsp. Red Lion Spicy Foods Competition Blend Chili Powder, divided
1 tbsp., 5 tbsp., 2 tbsp.
2 tbsp. cumin
Render bacon in a large pot, then add the ground beef, diced beef, chorizo, ground pork and
1 tbsp. of the chili powder. Cook over medium heat until all meat is browned, about 10 minutes.
Remove the meat and drain. Add the vegetables and saute for 5 minutes. Return the meat to the pot,
and add the tomato sauce, broths and 5 tbsp. of the chili powder, and simmer on low heat for
1 1/2 hours. Add 2 tbsp. of the chili powder, the cumin and the beans, and simmer an additional
45 minutes. Add additional broth if the chili is too thick, and season with salt if necessary.
and simmer over low heat for 1 1/2 hours.
Serve with flour tortillas, scallions, cheddar cheese and pickled jalapenos.
