As I wrote in a previous post, I didn't have the best chili in the MANday Night Chili Cook-off (in my opinion). I tasted several guys' chili entries which were REALLY good. Of those I tasted, the one to me that was the best hands-down, was Pat Davis' chili. I happened to taste it along with mine and just knew I had not won. But (lucky for me) Pat made it with venison and Italian sausage, which caused it to fall into the "non-traditional" category. And it took first prize.
I asked Pat for his recipe and he graciously gave it to me, along with permission to share it on my blog. Listen: Y'ALL HAVE GOT TO TRY THIS! It is the best chili I've ever put in my mouth (he told me that he didn't really measure stuff when he cooked it, so I'm sure the measurements are approximate)! Thanks Pat! And congrats!!
Pat Davis’ "Camp Chili"
MANday Night Winner (Non-traditional category)
Use an extra large pot.
Brown 1 lb. of Italian sausage (use a slotted spoon to put into extra large pot). Brown 1 lb. ground venison or beef in pan drippings from sausage. Salt to taste. Drain and put in pot.
In a plastic boil mix herbs.
Garlic powder 2 tbls
Black pepper 1 tbls
Chili powder 4 tbls
Basil 1 tbls
Oregano 1 tbls
Onion powder 2 tbls
Paprika 3 tbls
Coriander2 tbls
Cinnamon ½ tsp
Nutmeg ½ tsp
Ginger ½ tsp
Salt to taste
Dice up:
3 or 4 Jalapeno peppers
3 or 4 Serrano peppers
2 Poblano peppers
4 Banana peppers
2 Anaheim peppers
4 sticks of celery
2 large onions
3 cloves garlic
Put all chopped veggies and herbs into pot with 2 large cans tomato sauce, 1 large can tomato paste, 6 cans red kidney beans, ½ cup dark brown sugar, 3 bottles O’Doul’s amber non-alcoholic beer. Simmer for 4 hours, stirring frequently.
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