With a turn of the weather in Colorado in the last few days, I decided to make use of the Pueblo chile’s I got at the Pueblo Chile and Frijole Festival last month and make a batch of my Red Chili. This is a reprint from Christmas Eve 2010 that I submitted for a late season game with the Houston Texans. It is my own tried and true recipe. I am giving it another shot since it has been two years and there are new members who may not possess such a treasure. And, when I posted it, the Broncos were victorious.
I realize this doesn’t fit a Broncos Food Theme this week, so if you’d rather, here is a Jambalaya recipe for the occasion. It is also an offering from a past season, straight from the Atchafalaya Swamp which is across Lake Ponchartrain from New Orleans. If that isn’t close enough, then don’t pass on the Chili for your Denver Bronco Game Day Food fest.
Kaptain Kirk's Texas Red Chili
* Note: If you can't find Masa, you can use one of the following to substitute; Tomato Paste, a Roux made from butter and flour, Arrowroot or Cornstarch as a thickening agent.
Dice Onions Garlic and Chilies, then saute in Olive oil. Brown meat and add to the pot. Better yet, get one team member to do the cut work and another to do the sauteing. In a large Crock Pot, drain the Stewed Tomatoes and if you bought the whole instead of the diced variety, break them up by hand and add. Next add the Chile Powder, Cumin and Enchilada Sauce. As the veggies and meat are cooked, add them to the pot. Add the Tomato sauce and the rest of the ingredients, withholding the Salt and half the Masa. Bring to a boil, then cover and reduce to a simmer. After about an hour, taste and adjust seasoning. Add Salt as needed and if it needs the rest of the Masa, another can of Tomato sauce, more Chile Powder or Cumin.
This makes enough for a horde and will keep everyone warm for the entire game.
Good eats and...
Follow Me on Twitter!
Get your MHR T-shirt here
Like Me on FaceBook!