Phelan Chili #1

Recipe By : Rich Phelan
Serving Size : 8 Preparation Time :2:00
Categories : Main Dish Soups
Beef Meats

Amount Measure Ingredient -- Preparation Method
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1 tablespoon cumin -- whole seeds
1/4 pound bacon -- diced
2 pounds beef chuck roast -- diced 1/2" cubes
3 each onion -- yellow, diced
6 each garlic cloves -- diced fine
6 each jalapeno peppers -- seeded and chopped
2 teaspoons salt -- optional
4 tablespoons Anaheim chili peppers -- powdered
1 tablespoon oregano
28 ounces tomatoes, canned -- 1 can
1 pound black beans
32 ounces beef broth
1/2 teaspoon dry mustard
1/2 teaspoon sage -- ground
1/2 teaspoon marjoram
1/2 teaspoon white pepper
1/2 teaspoon allspice

Cover the black beans in beef broth and soak overnight.
Place the cumin seeds in a pie pan and toast in a 375 degree oven for 10 minutes. Remove and set aside.
Heat a 6-quart kettle and saute the bacon until clear. Add the miced meat and brown over high heat along with the onions, garlic, and jalpenos.
When the meat is brown and the onions clear, add the remaining ingredients, except the beans.
Mash up the tomatoes with your hands, but add the juice as well.
Simmer for 1 hour and correct the seasoning.
At this point you may drain and add the beans - they are optional. If so, add the beans and simmer for another hour.


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NOTES : Charlie and Barnies Chili Parlor Chili cookoff winner January 1994!