Here's Bob Altomari's recipe for our perennial favorite, Knucklehead Chili.


Journal photo / Sandor Bodo

  • 3 peppers, diced
  • 1 onion, diced
  • 1 1/4 pound flank steak
  • 1 1/4 pound ground beef
  • 4 ounces smoky barbecue sauce of your choosing
  • 12 ounces crushed tomatoes
  • 12 ounces ground whole tomatoes
  • 3 ounces tomato paste
  • 5 teaspoons chili powder, separated*
  • 1 teaspoon crushed red pepper, separated*
  • 2 teaspoons cayenne pepper, separated*
  • 2 teaspoons cajun seasoning, separated*
  • 1 teaspoon paprika, separated*
  • 3 teaspoons cumin, separated*
  • 1/4 cup honey
  • 1/4 cup beef bouillon (make with cube according to package)
  • 12 ounces kidney beans
  • Salt and pepper to taste

Cook ground beef in skillet. Drain grease and set aside meat.

Preheat oven to 350 degrees.

Season the flank steak with mixture of 1 teaspoon chili powder, 1/2 teaspoon cayenne pepper, 1/4 teaspoon crushed red pepper, 1/2 teaspoon cajun seasoning, 1/2 teaspoon paprika and 1 teaspoon cumin, salt and pepper to taste, and the barbecue sauce. Bake in baking dish for about an hour, until meat temperature is around 155 degrees. Cut into cubes and put aside.

In a stock pot, combine peppers, onions, tomato paste, bouillon, honey, 2 teaspoons cumin, 4 teaspoons chili powder, 3/4 teaspoon crushed red pepper, 1 1/2 teaspoons cayenne pepper, 1 1/2 teaspoons cajun seasoning, 1/2 teaspoon paprika. Simmer on low heat until peppers and onions are soft. Then add crushed tomatoes and ground whole tomatoes. Simmer for 45 minutes. Add ground beef and cooked flank steak to stock pot. Simmer on low for one hour.

Drain can of kidney beans and add beans to cook at the end for 10 minutes.

Yield is 20 servings. Can be frozen.

* For those of us not schooled in the culinary arts, "separated" means that you'll use some of the spice during one part of the recipe and some in another. I had to ask the kitchen staff about this so I figured I'd pass it along.

 

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