So today is the chili cook-off at work, and I have made something special. I am calling it Chili con Ardilla. For those of you who don't speak Spanish that means Squirrel Chili. I did not put any squirrel in the chili, but we'll see if anyone gets the joke.
Anyway, I started with a 3.5lb chuck roast cut into 1/2" cubes and marinated that in lime margarita mix for about two days. Then last night I simmered that in a cast iron skillet with 1 onion, 1/2 cup of chili powder, a sprinkle of garlic powder, and about 1/2 TBSP of Cumin. Then I cooked it until all the liquid was turning into paste.
In the meantime I added 4 cans of chili beans and three jars of whole canned tomatoes (from the garden this summer)into the Crockpot. Then I added about 2 TBSP's of brown sugar, lots of salt, some fresh ground black pepper, half of a diced green pepper, and several shakes of Franks Original Redhot sauce.
Stir in the meat and let cook on low for about 10-12 hours.
Heaven...Wish you could just smell it, don't you? Anyway, we'll see how it does against the competition.
***update***
There were 10 entries and awards were given for the top 3. I did not even place, however, they ate every last drop of my chili and left some of the others. That just doesn't make any sense to me. Anyway, there's always next year.
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