Two original, hot chili recipes: Buffalo Wings and tri-tip

Buffalo Wing Chili

Hot wings, hot chili

NOTE: EACH OF THESE HOT CHILIS WILL TAKE AT LEAST 10 HOURS TO COOK. BUT IT WILL BE WORTH IT!
(These are original recipes. They were first presented at the St. Andrew’s Chili Cook Off, in Ben Lomond, CA.)
Each recipe serves 6-8.

BUFFALO WING CHILI

MEAT 3 – 3 ½ lbs chicken wings (about 15 wings)

MEAT SPICES
sea salt (to taste)
fresh grown black pepper (to taste)
garlic pepper

MEAT INGREDIENTS
¼ lb bacon
flour
2 oz. Tobasco hot sauce
4 cloves fresh garlic (smashed)
½ yellow onion

BEANS
1 cup dried white//Navy beans (makes 3 cups)

CHILI SPICES
4 large green sereno or anaheim peppers (roasted and peeled)
2 tblsp paprika
1 tblsp cumin
1 tblsp chipotle chili powder (or to taste)
2 tblsp dried parsley(or ¼ cup fresh chopped)

OTHER INGREDIENTS
½ cups chopped celery (¼ inch)
1 cups chopped carrots (¼ inch)
4 cups low-salt vegetable broth
2 tblsp corn starch
one bunch chopped green onions

SOAK one cup of dry beans for at least 12 hours in three cups of water, after washing them and culling any bad beans. After soaking, WASH beans again, add two cups of vegetable broth, and boil on low heat for 90 minutes.

CUT bacon strips in small cubes, FRY on medium heat in large frying pan until crisp. Drain bacon, set aside. DRAIN all but 2 tblsp of fat, scraping pan.

PREHEAT oven to 375 F. Coat deep baking dish with bacon fat.

CUT tip bone off wings. ADD salt and pepper to flour. COAT all wings in beaten eggs, TOSS in flour mixture and bake until golden, about 50 minutes,turning once. Set aside to cool.

CHOP onions, peel, smash and chop garlic. BROWN in same fry pan until carmelizing begins. Stir garlic and onions thoroughly.

CUT fresh peppers lengthwise, clean out seeds. Place face down in broiler, BROIL under high heat until skins are black. Remove, cool slightly, peel off skins. Chop. Set aside. (Wash hands.)

PEEL and CHOP carrots, chop celery, in quarter inch pieces.

COMBINE garlic, onions, chopped peppers, carrots and celery in heavy roasting pot or large deep skillet.

COMBINE in small bowl all dry ingredients – paprika, cumin, chili powder, and parsley.

REMOVE bones and grizzle from cooked chicken wings, CHOP in bite-sized pieces. TOSS thoroughly in generous amounts of Tobasco, coating all surfaces. Set aside in bowl .

ADD broth to large pot, heat to warm. ADD beans, meat (chicken and bacon)and dry ingredients.STIR thoroughly.

COVER and SIMMER for at least six hours, stirring gently, occasionally.

A HOT CHILI

MEAT 3 lbs tri-tip (trim all fat, cut in 1 in. cubes)

MEAT SPICES
sea salt (to taste)
fresh grown black pepper (to taste)

MEAT INGREDIENTS
½ lb bacon
8 cloves fresh garlic (smashed)
1 yellow onion (chopped)
12 oz Guinness stout

BEANS
1 cup dried red beans (makes 3 cups)

CHILI SPICES
2 medium red or green jalapeno peppers (roasted and peeled)
4 small red sereno peppers (roasted and peeled)
2 tblsp dried oregano
2 tblsp paprika
1 tblsp cumin
1 tblsp chili powder (or to taste)
1 tblsp chipotle chili powder
2 tblsp dried cilantro (or ¼ cup fresh chopped)

OTHER INGREDIENTS
4 large or six med tomatoes (chopped)
2 cups low-salt vegetable broth
2 tblsp corn starch
grated sharp cheddar (sprinkle as served)

SOAK one cup of dry beans for at least 12 hours in three cups of water, after washing them and culling any bad beans. After soaking, WASH beans again add two cups of vegetable broth, and boil on low heat for 90 minutes.

CUT bacon strips in small cubes, FRY on medium heat in large frying pan until crisp. Drain bacon, set aside. DRAIN all but 4 tblsp of fat, scraping pan.

TRIM all fat and CUT tri-tip into 1 inch cubes. Heat bacon fat on medium heat, BROWN cubed beef, turning frequently until browned on all sides, adding dashes of salt and pepper. Set aside.

CHOP onions, peel, smash and chop garlic. BROWN in same fry pan until carmelizing begins. Stir meat, garlic and onions thoroughly, lower heat to medium simmer. Add Guinness, cover and SIMMER for at least 3 hours.

CUT fresh peppers lengthwise, clean out seeds. Place face down in broiler, BROIL under high heat until black. Remove, cool slightly, peel off skin. Chop. Set aside. (Wash hands.)

CHOP tomatoes, after removing stems.

COMBINE chopped peppers and tomatoes (with all juice)in heavy roasting pot or large deep skillet.

COMBINE in small bowl all dry ingredients – oregano, paprika, cumin, chili powders, and cilantro.

ADD to dry ingredients to peppers and tomatoes in large pot. ADD beans, meat (beef and bacon), heat to warm. Add corn starch. STIR thoroughly.

COVER and SIMMER for at least six hours, stirring gently, occasionally.

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About mountain barry

Born in Buffalo, N.Y., I grew up in a beautiful small town, where I could bicycle to the local golf course and to the Buffalo Bills training camp. My dad was from Kentucky and was a Naval officer in WW II. My mom was from a similar small town and could beat my dad at golf. I started my first publication, a weekly newspaper, in 9th grade, and have been at it ever since: college newspaper, graduate school, college press service, daily newspapers in New York, North Carolina and Kansas, business journals in Kansas and California; also corporate communications/p.r. in Kansas and the SF Bay Area. I have two beautiful children, one extraordinary grandson, three remarkable stepchildren and a patient, loving wife who also happens to be an eBay trading assistant. My dogs, cat, gardens and the basketball goal in the driveway round out the picture of my home in a small town in the redwoods in the Santa Cruz Mountains, where mornings are foggy and afternoons are sunny.
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