This is an 'award-winning' recipe from Sam Dunn, DC-born owner-chef of Saltwater on Martha's Vineyard, says Shoestring magazine on line. They picked Sam (on the left in the photo) and his Saltwater crew who all took part in the Martha's Vineyard cook-off in the 2010 Big Chili Contests for this 'contest-worthy' winter warmer. 

I leave you to do the math to make it in smaller quantities. But why would you? It's cold. You have enough friends...A winter wedding?...A winter banquet, maybe? And if not, arrange one and if necessary, rent the people. The recipe's worth it, and despite the lengthy list of ingredients, not lengthy in execution. The secret, Sam says, is to cook it in a crockpot, which you can usually buy for half the price of a professional-grade heavy-bottomed stockpot - or pull your mother's out of the back of the garage.

"All you have to do is get all your ingredients in there and walk away, then come back in three hours and it's done. It won't burn and you don't have to stir it all the time. The longer your chili simmers, the better it's going to taste."

To make 4-5 gallons.

5 pounds ground beef
10 pounds sirloin tips, cut into 1 inch cubes
2 pounds bacon, finely diced
5 gallons beef stock (preferably liquid)
1 10-pound can crushed tomatoes
4 ounce. tomato paste (more for color)
1 8-ounce can chipotle peppers in adobo sauce, pureed
6 cans of stout (Guinness or Murphy's)
5 Spanish onions, medium dice
5 cloves garlic, microplaned
3 red bell peppers, roasted then diced medium
3 yellow bell peppers, roasted then diced medium
8 ounces masa de harina (+ 8 ounces butter as a thickening agent)
3 cups canned black beans (drained)
Canola oil (as needed)

Seasoning, to taste:

Chili powder
Cumin
Granulated garlic
Mexican oregeno
Ground cinnamon
Ground nutmeg
Ground allspice
Cayenne pepper
Salt and pepper
Maple syrup
Cider vinegar

In heavy-bottomed stockpot, combine all wet ingredients: beef stock, crushed tomato, tomato paste, canned chipotle, beer, maple syrup and cider vinegar.
Grate garlic into broth and simmer.
In a heavy bottomed saute pan, brown ground beef and drain. Reserve.
Repeat with sirloin.
Cook bacon until almost crispy, drain. Reserve.
Roast peppers, peel, seed and dice. Reserve.
In heavy-bottomed saucepan, saute onions until tender. Reserve.
Add all reserved ingredients to the stock pot and simmer at least two hours. Make sure to skim the fat off the top as you simmer.
In a medium saucepan, melt masa al harina and butter to make a paste (roux)
Add roux to chili to thicken, adjusting the thickness by adding more roux (thicker) or water (thinner).
Add black beans.
Add spices to desired flavor.

GARNISHES

Pickled Jalapenos

1 pound. red jalapenos
1pound green jalapenos
Equal parts salt, sugar, and vinegar (enough to cover)

Slice jalapenos into 1/8 inch discs.
Boil salt, sugar and vinegar until sugar dissolves.
Pour liquid over jalapenos and let sit, at least an hour.
Drain and serve.

Citrus Crema

6 limes
2 cups creme fraiche
Salt and pepper to taste

Zest and juice limes.
Mix with creme fraiche, season and serve.

Chipotle Crema

4 tablespoons canned chipotle peppers, pureed
2 cups creme fraiche
1 clove garlic
1 teaspoon cayenne pepper
Salt and pepper to taste

Mix creme fraiche and pureed chipotle to make crema base.
Grate garlic into crema.
Season, stir and serve.

Saltwater Restaurant, 508 338 4666, overlooks Lagoon Pond in Vineyard Haven, Martha's Vineyard, MA, at 79 Beach Road.508-338-4666508-338-4666

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