Utensils: Degreaser unit and Sauce pan; 7 - Quart Roaster and cover;
Yield: 6 servings
While Shawn Macleod, from our Saladmaster Langley office was away on holidays, one of his consultants, Kim Boyd booked them into a Chili Competition, which left them only one night to prepare a recipe!
Without tasting the recipe, they won second and beat out long time competitors like professional steak houses and pubs.
They figured it was not them that won, it was the cookware!
Try it yourself and see
1 large white onion
1 large red onion
2 stalk celery
two green peppers
3lbs ground beef (degreased)
1 1/2lb spicy Italian sausage meat (degreased)
15 cloves garlic
6 tbsp tomato paste
2-28oz cans whole tomatoes
2 can tomato soup
4 tbsp Worceshire sauce
1 fire roasted red pepper
2 tsp salt
4 tbsp tomato ketchup
4 tsp oregano flakes
8 cups kidney beans
3 tbsp paprika
6 tbsp chili powder
15 tsp Louisiana hot sauce
2 tsp roasted Cumin seeds, chopped
12 tsp grated sweet dark chocolate
2 cans maple baked beans
3-5 tsp black pepper
4 tsp finely chopped cilantro
1 tsp chipotle
+ your own secret ingredient!
Remove meat from sausage casings. Chop finely and combine with ground beef. Degrease to remove fat using Saladmaster degreaser. Season with 2 tsp garlic salt. Preheat 7qt roaster and sautee onion, celery, garlic and green pepper until caramelized. Add tomato paste, stir until hot then add tomato soup. Next add degreased meat, beans and all remaining ingredients.
