Carina's Chilli

CARINA’S “MASON-DIXON” CHILI
By Linda (“Mason”) and Al (“Dixon”) Card
First place winner in the first annual Cayuco Club Chili Cook-Off
Mario’s Marina, Rio Dulce , Guatemala, 15 October 2007

Linda and Al Card INGREDIENTS
1 lb. dry small red beans
Peanut oil
½ lb. pork roast, cut into ¾ inch cubes
½ lb. beef roast, cut into ¾ inch cubes
1 lb. ground beef
2 medium onions, chopped
1 large head of garlic, separated, peeled and diced
1 can tomato sauce
1 can diced tomatoes
1 bottle beer
4 beef bullion cubes
1 cup strong coffee
2 jalapeno peppers, sliced and diced
DIRECTIONS
Soak dry red beans overnight in pot. Drain off soaking water, refill with fresh water and cook beans until tender.
In separate pot, heat peanut oil and brown pork with some of the onion and garlic over medium high heat. Remove pork to bowl, brown beef in pot with some of the onion and garlic. Remove beef and brown ground beef with remaining onion and garlic. When done, return pork and beef to pot and mix well. Add tomato sauce and tomatoes, bullion cubes and half the beer. Drain most of the water off the red beans and add them to the pot. Add coffee and jalapeno peppers. Stir well while cooking over medium heat.

SEASONING
In a separate bowl, mix together the following seasonings:
½ cup Chili Powder
1 T. paprika
1 T. cinnamon
2 T. ground oregano
1 T. cayenne pepper
1 T. black pepper
¼ cup cocoa powder
2 tsp. salt
Divide this mixture into three equal portions in separate bowls. Dump one portion into the chili and mix well. Simmer for one hour.
Dump second portion of seasonings into chili and mix well. Simmer until meat is tender, then remove from heat.
Thirty minutes before serving, reheat chili and add
½ cup dark rum
¼ cup molasses
Ten minutes before serving add final portion of seasonings and
1 T. cumin
Stir well, heat through and serve. Enjoy the richest, most flavorful chili you’ve ever had!!

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