This weekend a host of local broadcasters came together for our annual Christmas Concert to raise money for The House of Broadcasting. One year our fundraising efforts helped to create the House of Broadcasting Celebrity Media Cookbook. It’s a treasure trove of great heirloom dishes by your local television and radio personalities. One of the most delicious recipes in the book is an award winning chili recipe from Jack Clifford, the man who created the iconic Food Network. (More than 20 years later, about 90 million people agree that Jack’s idea was a brilliant one and changed forever the way we view food.) Jack’s scrumptious chili has won dozens of chili cook off awards. It kicks you with five different spices and yet has a smooth-as-silk finish on your palate. This chili’s base is a combination of beef chunks, ground beef and pork with plenty of onions and garlic! So, grab a big pot and get cooking, just in time for “chili” evenings!
If you’d like a copy of the House of Broadcasting Cookbook, visit www.houseofbroadcasting.com.
By the way, Jack used to say that the Department of Homeland Security had identified his chili as a WMID (Weapon of Mass Indigestion). But I say Clifford’s Chili it’s so good, it’s what the cowboys call MGS–Mighty Good Sop!
Watch my Video for Clifford’s Chili here!
| Servings |
- 2 ponds stewing beef cut into half-inch cubes
- 2 pounds lean ground beef
- 1 pound ground pork
- 4 tablespoons vegetable oil
- four for coating meat
- 1 sweet yellow onions, chopped
- 6 cloves garlic, finely chopped
- 6 tablespoons chili powder
- 3 tablespoons ground cumin
- 2 tablespoons red chili pepper flakes
- 1 tablespoons oregano flakes
- 1 tablespoons dried jalapeno (ground or flakes)
- 6 beef bullion cubes dissolved in a cup of water
- 1 can diced tomatoes (28 ounces)
- 1 can tomato paste (6 ounces)
- 28 ounces water
- 1/4 cup cider vinegar
- 1/2 cup sugar
- 1/2 cup corn flour mixed with water into a paste
- salt and pepper to taste
Ingredients
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- Dredge stewing beef in flour and brown all meat in large frying pan with oil. Sprinkle one half of the chili powder, cumin, oregano, pepper flakes and jalapeno powder over browning meat. In large Dutch oven or soup pot, add diced tomato, tomato paste, bullion, water, cider, sugar and remainder of spices. Bring to boil then reduce heat to low. Sauté onions and garlic until soft and translucent and add to soup pot. Add spiced meat to pot. Cook on medium heat for 30 minutes, stirring frequently. Turn to simmer and cook for minimum 2 hours. Stir chili frequently so meat doesn’t stick to bottom of pot and burn. Add corn flour and water mixture to chili during the last thirty minutes if chili needs thickening. Add salt and pepper to taste. Important: Stir pot especially during last half hour so flour doesn’t stick to bottom of pan. Serve with bowls of heated beans, cheese, chopped green and red peppers, sour cream and flour tortillas.
