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Chili Recipe & Cook Off Windy Winery

October 16th, 2010 by Pamela Murski

After the long hot summer, the folks at Windy Winery are hungry for some good chili so…… on Saturday October 30th they are hosting a Chili Cook-Off (their second annual I believe)…..Open to anyone who want to join in the fun,  dust off that extra special chili recipe,  come out to cook and see who can make the best chili at Windy Winery!
And for all those folks who just want to eat the best chili at Windy Winery come on out and join in the fun!!  (Last year, we at the B&B took  our guests to the cook off and had a fabulous time!  We will do so again this year, so if you are looking for a great place to stay and some fun to be had…book your room now with us!)
Our favorite recipe originated with  our oldest son, who is a wonderful “cook by the seat of your pants” home chef!
Will’ s Chili Recipe

5 pounds fresh ground sirloin
4 cloves fresh  garlic, peeled and  finely chopped
1/4 – 1/3 cup chili powder
1 Tablespoon cumin
2 teaspoon salt (or to taste)
3 large onion, peeled and diced
2 large cans (15 oz. ) diced tomatoes
2 (8 oz.) cans tomato paste
2 (8 oz.) cans tomato sauce
1/4 cup sliced pickled jalapenos
Brown sirloin on  medium heat in large heavy duty pot.  Add garlic and onions and saute’ til translucent.  Add chili powder, salt and cumin and cook 1 minute.  Add remaining ingredients.  Stir in remaining ingredients, add water to  cover sufficiently and cover pot  with lid.  Bring to a boil.  Reduce heat to a simmer and simmer several hours or until  desired tenderness and thickness.  Serve with  steamed rice, Monterrey jack shredded cheese, salad, cornbread and ice cold beer or red spicy wine!  Voila…  Dinner is ready!
Bench note:  This chili is good  on most anything….eggs for breakfast, cheese enchiladas, baked potato, frito pie, etc…

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