Here’s the recipe for the chili served at this year’s Harvest Stompede.
1 lbs. ground pork
1 lbs. ground beef
2 TB olive oil
1 1/2 cups of onion
1 cup celery
1 1/2 cup of peppers
32 oz. beef stock
16 oz. chicken stock
32 oz. crushed tomato
16 oz. Mexican chili beans
1 TB chopped garlic
1/4 cup cup mild chili powder
1/4 cup hot chili powder
2 TB cumin
1/4 cup cocoa
1/2 tsp. Worcestershire
1 cup Black Star Farms Red House Red wine
Salt and Pepper to taste
In a heavy stock pot brown ground meats strain and remove. Add oil, onion, celery, and peppers. Saute till translucent then add meat back to mixture. Add both stocks, tomato and chili beans. Bring to a simmer and add dry ingredients with red wine and Worcestershire. Simmer chili for 1 hour and enjoy!
