  Fred On WLS - 5/28/07 - AirChecks Hour 1 - 9:00am to 10:00am Hour 2 - 10:00am to 11:00am More To Come  Fred's Phoners Pinch Her Nipple You Are Better Than Murphy Wrong Station Fred And Tomato Head Trying To Order A Pizza Fred Britney Spears Gets Her Nipple Pierced Fred Is In A Great Mood Today Jeffro's New Hair Cut The Best Toilets in Chicago - Tease The Best Toilets In Chicago Here Is Fred's Super Bowl Chili Recipe Update:   Since the last posting I've been messing around with the recipe and suggest a couple of new things. Try to find Kuner brand beans. They feature a variety of beans prepared in a South Western style. I use a can of their Black Beans with cumin and chili spices, a can of Jalepeno Chili Beans in chili spices, and two cans of Tomatos and Jalepenos. Try experimenting with different types of beer. Use a heavy, dark style like Negra Modelo, or Sam Adams which boasts several varieties. Good Eating My Chili appeared in grocery stores in the Chicagoland area during the 80's and 90's. It is no longer available in retail outlets but is being manufactured for the food service industry nationally. I still get E Mails and letters from my radio listeners about the product, and when I do personal appearances people always say how much they enjoyed it. Fred Winston's Chili is a labor of love from my kitchen to yours and I hope you and your family enjoy the recipe. Good eating, good living, and stay well. Fred Fred Winston's Super Bowl Chili Ingredients Spices: 2 Tbl ground Ancho Chili’s or chili powder 1 Tbl paprika 1 tsp Greek oregano 1 tsp ground cumin 1/8 tsp hot pepper (optional) Other: 1 large onion chopped 1 green pepper chopped 3 cloves garlic smashed and minced 1 stalk celery chopped (optional) 1or2 Jalapeno peppers chopped (optional/will make dish very hot) 1 Tbl Worcester sauce 1 dash hot sauce 2 cans beer (opened the night before so it is flat) 1 can (8oz) tomato sauce 1 large can (28oz) tomatoes (drained) 4oz beef stock 1/4 cup peanut oil 2 cans beans (red or black) drained and rinsed 2 lbs ground chuck, round, turkey, or meat of your choice. (Seasoned over night with Chef Paul Prudhomme’s Cajun Magic) Instructions: Blend spice mixture and set aside. Preheat Dutch oven and add oil. Add chopped vegetables and saute over high heat adding garlic last so that it will not burn, about ten minutes. Sprinkle spice mixture on top of vegetables and stir in until it appears to be pasty. Deglaze with about half a can of beer so that the mixture won’t stick. Add more beer if necessary. Add tomatoes and break them up with your spoon. Then add the Worcester sauce, hot sauce, tomato sauce, and beef stock. Stir, bring to a boil, reduce heat and cover. In another pan, brown the seasoned meat in small batches. Drain and add to chili mixture in the Dutch oven. When all the meat is added, stir, add the beans, the remaining beer (reserving the other can for later if needed), stir again, cover and reduce heat to a simmer. Cook covered for one hour stirring occasionally. Open the cover a bit, stir, and add more beer if it needs more liquid, and simmer for another hour or hour and a half. You may serve it at that time, but it is recommended that you let it cool and refrigerate overnight.  Feedback? dave@bigmaxproductions.com  Copyright 2008 BigMaxProductions© - All Rights Reserved |