Sunday, January 19, 2020

The Day I Met Don Barley Chili

(reposted from a year ago)


Because I think recipes are fun to make your own, I never follow one to a "T."

Play around, add what you want - remove what you care to.

Below the "notes" is my basic blueprint for chili.

When I was working at Georgia Tech, our office was invited by the GT Physical Plant to participate in their chili cook-off.

We won first prize.

And that was the day I met Donald Barley.

He mistakenly thought I could cook, but hung around even after finding out that my cooking skills are fairly limited.

But this chili is pretty darn good - thanks to our main chef, Georgia Tech Campus Architect, David Savini.

He'd be proud, I think, that this recipe is still around.

(Notes #1 - The original recipe had beans, but I do not like beans in my chili and neither does Donald, so you won't find them in this recipe, but feel free to add them back in.  Note #2 - This recipe can easily be halved.  Note #3 - Play with the recipe and change it around to your heart's content, I've never been one to believe a recipe needed to be carved in stone).

Bon Appétit!!!

The Day I Met Don Barley Chili


3 ½ lbs. Boneless chuck roast cut into 1/4" cubes
4 lbs. Ground chuck
3 lbs. Extra lean pork loin cut into 1/4" cubes
5 medium sized onions (chopped)
1 medium sized bell pepper (chopped)
6 cloves of garlic (minced)
1 Tbsp. Sugar
2 Tbsps. Salt
2 tsps. Ground pepper
4 dried chili peppers (chopped fine)
2 Tbsps. Cayenne
1/3 cup chili powder
2 Tbsps. Paprika
3 Tbsps. Ground cumin
2 Tbsps. Oregano
1 Tbsp. Mole paste or powder
little Worchester sauce
1 10 ½ oz. Can beef broth
1 12 oz. Can of beer
1 stick of cinnamon
Tomato sauce

Sauté each meat separately in a little butter flavored crisco or oil.  Throw away the liquid and store meats overnight in the refrigerator. 

Sauté onions and bell peppers in butter.

Place everything in a large pot, add tomato sauce to get your chili to the consistency you want.

Bring to a gentle boil, turn down to simmer.  Simmer for at least a couple hours before serving. (OR in your crockpot - that's what I do now).

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