Mad Jack's Winnin' Chili

Recipe Ingredients

5 lbs	2270g / 80oz	Sirloin or elk
		Bacon drippings
2		Onions - finely chopped (large)
2		Green onions - finely
1		Green chiles - (4 oz)
1/2 lb	227g / 8oz	New Mexico dried red
1		Peeled tomatoes - finely chopped
3 teaspoons	15ml	Ground cumin
1 tablespoon	15ml	Garlic powder
1 teaspoon	5ml	Black pepper
		Cayenne pepper to taste
		Chicken broth or water

Recipe Instructions

Mad Jack is David Garner of Mesa, ramrod of the Chili Appreciation Society of Arizona. His chili takes him yearly to the Terlingua International Cook-off.

Sear sirloin or elk in bacon drippings in a pot. Set meat aside. Saute onions and green chiles in drippings until very soft. Cook dried red chiles, including membranes and some seeds, in boiling water 10 minutes, then run through blender and strain. Add to onion mixture.

Simmer 1 to 2 hours, then add meat, tomatoes, spices, and broth or water to thin, if needed. Simmer until meat is tender.

Makes 1 gallon.

Source:
Arizona Magazine 1/94

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