On Friday, November 5th 2010, Yale University Dining hosted it's second annual "Chili Throwdown." 22 different chili's were entered into the competition, one of which was a recipe created by my Dad, an Associate Chaplain at Yale. He came out in third place, beating out all of the Yale Chefs and other organizations except for the Chef of Berkeley college, who won first prize and the Chef for Saybrook and Branford colleges who took second.
His recipe is pretty intense, including four different meats and an assortment of peppers and spices. Unless you plan on serving this to a small army, I would suggest cutting it at least in half.
OUT OF THIS WORLD CHAPLAIN’S CHILI
created by Stephen Weber
½lb. bacon, cubed
2 lbs. beef roast (all fat out), cut into small cubes
1 lb. Italian sausage (remove casing)
1 lb. spicy Italian sausage (remove casing)
1 lb. pork tenderloin
2 15oz. cans beef broth
1 15 oz. can chicken broth
2 15 oz. cans crushed tomatoes
1 15oz. can tomato sauce
1/4 cup tomato paste
4 jalapeno peppers chopped (leave seeds in)
1 habanera pepper chopped (seeds removed)
1 Italian pepper chopped (seeds removed)
1 green pepper chopped (seeds removed)
1 red pepper chopped (seeds removed)
1 yellow onion chopped
1 red onion chopped
1 white onion chopped
1 T. cumin
2 T. garlic powder
2 T. chili powder
1 T. mesquite seasoning
1 T. onion powder
2 T. chopped fresh oregano
Salt and pepper to taste
2 15 oz. cans black beans (rinsed)
2 15 oz. cans pinto beans (rinsed)
4 T chopped cilantro
Cook bacon in large saute pan, remove and drain on paper towels. Do not drain grease from pan.
Sprinkle beef roast with salt and pepper and sear in the pan containing bacon grease until lightly browned on the outside, about 4-6 minutes. Remove from pan.
Cook sausages together in a large pan until brown and cooked through.
Cook the pork tenderloin in the oven at 425 degrees for 20 minutes. Remove from oven and chop into fine pieces.
Combine all meats(except bacon) into one large pot and add the next 20 ingredients. Bring mixture to a boil. Reduce temperature and simmer for 2 hours.
Add the black beans, pinto beans and crumbled bacon. Simmer for and additional 20 minutes
Stir in the chopped cilantro.