Spicy Momma’s Texas Chili

Wednesday, March 31st | 6:30pm | Virtual | Free | Pre Register Here

Join ACE (virtually) and learn to make no bean Texas chili with Kerri Cunningham, the reigning champion of the Snowflake Festival Annual Chili Cook-Off.

Kerri has many passions in life, some of those being cooking and skiing. More specifically, cooking delicious southern food and skiing deep Alta pow. She has also mastered salsa making from vegetables in her garden in Texas, hence the name “Spicy Momma”.

Ingredients:

• Cooked 4 or 5 lbs of ground chuck, beef, or pork, coarsely ground.

  • You may also use roast (slow-cooked so it falls apart) shredded, or a mix of meat)

  • MEAT NEEDS TO BE COOKED PRIOR TO THE EVENT.

• 2 Tablespoons Vegetable Oil 

• 2 or 3 Onions (yellow or white)

• 2 or 3 Jalapeños (or not, if you don’t like a lot of heat, you can use can peppers.)

  • Gloves for cutting up jalapeño 

• 4 or 5 Garlic Cloves (minced)

• Salt and Pepper 

• Ancho Chili Powder (or any chili powder)

• Cumin

• Paprika

• Brown Sugar

• 32 oz Beef Broth (you can use broth from roast)

  • also, add beer to the broth 

• Two Cans Stewed Tomatoes (fire-roasted is fine) 

• 1 Small Can Tomato Paste 

• 1 Small Can of Chipotle Pepper in Adobo Sauce. 

• Masa-Haring (corn flour) or Regular Flour. (use it for making chili thick)

Supplies: 

• Skillet

• Big Pot

• Oven

• Big Spoon (to stir)

• Whisk

Chef Notes:

• Makes a large pot of chili.

• Cornbread goes best with it.

• Meat should be cooked prior to the event.