Award-Winning Chili

This recipe won third place in the 2010 Annual Lummi Island Heritage Trust Chili Cook-Off, no small feat coming up against 1st Place Winner Mike Moye and 2nd Place Winner Joe of the island's Beach Store Cafe.  We proudly suggest that our Braai Spice was the secret ingredient that placed us third among 18 entries that year.  This was enough to make the mandatory 2 gallons of chili.  

Award-Winning "Smooth Crossing (in honor of our beloved Whatcom Chief ferry) Chili"

1 T. Oregano
2 T. Paprika
8 T. Chili Powder
4 T. Cumin
4 T. Beef Bouillon (crushed cubes or Minor's Beef Base)
2 cans Beer
2 c. Water
4 lbs. extra lean Beef Chuck (chili ground)
1 lb. extra lean Beef Chuck (cut in 1/4" cubes)
2 lbs. extra lean Pork (chili ground)
2 large Onions (finely chopped)
10 cloves Garlic (finely chopped)
1 c. Canola Oil
1 t. powdered Mole
1 T. Sugar
4 T. Braai Spice
1 t. Coriander
1 t. Tabasco
1 15-oz. can Tomato Sauce
1 15-oz. can chopped Tomatoes
1 T. Masa Harina (corn) Flour or Corn Meal
Salt to taste

In a large pot add spices, beef bouillon, beer, and water.  

Let simmer while browning all of the meat, 1 1/2 lbs. at a time.  Drain each batch of meat before adding to simmering spice mixture.
Saute finely chopped onions and garlic in 1 T. of the oil.  Add to spice/meat mixture, adding water if needed.  Simmer 2 hours.  

Add mole, sugar, braai spice, coriander, Tabasco, tomatoes and tomato sauce.  Simmer 45 minutes.  

Dissolve Masa Harina flour in warm water to form a paste and add to chili.  Add salt and Tabasco to taste.  Simmer 30 more minutes.