2010 Winning Recipe: Wiri Wiri Hot Chili
By: Mike Callaghan
Ingredients
1 lbs each ground beef, pork, turkey, lamb
2 cups Hunt’s tomato sauce
1 can plum tomatoes seeded and drained
2 cans mushrooms
1 can kidney bean,
1 can pinto bean
1 can black bean
1 can corn
2 cups diced sweet potato
4 cups onions chopped fine
2 tbsp olive oil
4 cups low sodium beef broth
4 tablespoons Masa Harina
2 Jalapeno peppers cut in half and float
2 Serrano peppers cut in half and float
16 Wiri Wiri peppers
2 pks of Sazon Goya
2-3 tbsp kosher salt (to taste)
2 tbsp Turbinado sugar
1 tbsp Worcestershire sauce
2 fingers of dark chocolate
1 shot bourbon
Mixture for Spice Bombs:
4 tbsp smoked paprika
4 tbsp chorizo chili powder
4 tbsp ancho chili powder
2 tbsp chipotle chili powder
2 tbsp cayenne chili powder
2 tbsp cumin
4 tbsp garlic granulated
2 tbsp onion granulated
Steps
Brown meats individually, leaving in large chunks.
Transfer to large 6qt pot preferably a Dutch oven; sauté onions with salt and olive oil until transparent.
Transfer to pot.
Add beef broth, tomato sauce, add remaining ingredients, bring to boil and reduce heat to heavy simmer for 10 minutes do not exceed a light boil.
Add spice bombs at increments to allow layers of flavours to mature.
Drop Spice bomb #1 (12 tbsp) simmer additional 45 minutes
Drop Spice bomb #2 (6 tbsp) simmer additional 30 minutes
Remove jalapeno and Serrano peppers squeeze pulp back into pot and discard skins
Drop Spice bomb #3 (6 tbsp) simmer another 15 minutes
Remove Wiri Wiri peppers and reserve
Garnish with chopped cilantro, tex mex shredded cheese, sour cream and corn chips.
Return 2 Wiri Wiri peppers to the top of each bowl and instruct each person (if desired) to crush between two spoons to intensify flavour and heat.