Dennis Kincaid, of College Park, was Saturday's winner of the Maryland State Chili Competition at Oregon Ridge. There were 45 entries.
The contest was sponsored by the Mason Dixon Chili Pod. For more chili information call 557-8549.
2 tablespoons of bacon grease
1 1/2 large onions, sliced
4 fresh jalapeno peppers with seeds, chopped
2 1/2 pounds bottom round beef, cut in 1/2 -inch cubes, with fat and grizzle removed
2 pounds ground pork
1 15-ounce can tomato sauce
1 can beef bouillon
2 large cloves garlic, chopped fine
4 cans Ortega or Old El Paso long grain chilies, chopped
2 tablespoons cumin, divided
2 tablespoons cayenne pepper
2 tablespoons hot chili powder
6 tablespoons mild chili powder or Texas chili powder
In large kettle, melt bacon grease, add onions and chopped jalapeno peppers, cook until onions are soft. Add beef and brown.
In skillet, cook pork and drain.
Add pork to kettle. Add tomato sauce, bouillon, garlic and long grain chilies. Add one tablespoon cumin, cayenne pepper, hot chili powder and two tablespoons mild chili powder. Let simmer.
After one hour add remaining cumin and remaining mild chili powder. Simmer mixture for another 2 1/2 to three hours. Add water as needed.