Chicken on the Run, located in the real "Downtown" Deer Park, Ohio is home to one of the finest bar room chili available anywhere. The recipe is a very loose interpretation of a formal World Champion chili recipe. The original recipe featured cubed meat which had to be cooked down for 4 plus hours, way too much time and labor for a daily made menu item. I adapted that recipe to the following version and entered it in the 75th. City of Deer Park Celebration Cook-off and was fortunate to receive first place. Popular demand insisted we begin serving this at the tavern. Below is a copy of the recipe prepared for use at the restaurant. It appeared in a cookbook published as a fundraiser for Multiple Sclerosis in 1990. The cookbook included hundreds of recipes from Chicken on the Run staff and customers. We were proud to say it was a sell out! If you have one of thesse cookbook's hold on to it! This recipe makes approx. 5 gallons of chili. Below that is the recipe reduced to a nice family size pot.
Chicken on the Run Award Winning Chili
2 - lbs ground beef
1 - 46 oz. can of tomato juice
1 - 28 oz. can of tomato sauce
1/4 c. - chili powder
1 medium to large - onion coarsley chopped
3/4 c.- elery coarsely chopped
2 tsp. - salt
1 tsp. - cumin, dry mustard,, granulated garlic and oregano
1/2 tsp. - curry powder & garlic salt
1/4 tsp. - cayenne pepper (more if you like it hotter)
1 - 28 oz. can chopped tomatoes
2 - 15 oz. cans beans (Kidney, Red or Pinto Beans)
In a large iron skillet, brown beef, drain and place in large heavy pot. Add all ingredients except beans, stir as you add. Cook at a simmer for about an hour stirring often. Add beans and warm through. Eat hearty!
Watch for our upcoming YouTube video featuring this recipe. Would love to hear comments good or bad on my premier video. Til next bog.......................................
Here is the video.
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