Tom Feie’s chili is on the menu. Tom, an Eastside Cincinnati resident, shared his recipe that won first place in a corporate chili contest 3 years running.
Yes, the chili takes a bit of time to assemble, but once it starts cooking, requires little attention.
Serve some fire crackers on the side. They stoke up the heat quotient with red pepper flakes. A word of advice: do not leave fire crackers out uncovered. Why? Every time you pass them you’ll be tempted to eat “just 1 more.” This is experience talking. Addictive is the buzzword here.
Tom Feie’s triple award winning chili
This is one recipe worth spending time on.
- 1-1/2 pounds ground beef
- 2 tablespoons vegetable oil
- 3 pounds chuck roast, trimmed and cut into 1/2” cubes
- 2 oz. chili powder
- 1 tablespoon cumin powder
- 3 bay leaves
- 1 teaspoon kosher salt
- 1-2 teaspoons black pepper
- 1 teaspoon red pepper flakes
- 1/2 teaspoon each: oregano, thyme and paprika
- 1/4 cup fresh parsley, minced
- 2 large onions, diced
- 2 ribs celery, diced
- 1 teaspoon beef bouillon
- 2 cans stewed tomatoes
- 24 oz. spicy V-8 juice
- 1 cup pepperoncini peppers, diced
- 4 oz. pepperoncini juice
- 1/2 cup white vinegar
- 1 tablespoon Tabasco
- 1/4 cup ketchup
- 1/4 cup barbecue sauce
- 2 cloves garlic, minced
- Brown ground beef in large pot, remove and drain. Add oil and brown chuck roast and remove roast.
- Add herbs and spices to oil and cook over low heat, 2-4 minutes.
- Add onions and celery and cook over medium heat about 5 minutes.
- Add remaining ingredients and bring to a low boil, reduce heat, cover and simmer 3 hours or until roast is tender.
- Taste and stir while it cooks and adjust seasonings. Remove bay leaves.
- Yield: approximately 6 quarts
All I had were Ritz regular crackers. Yummy, even though they were a bit salty. Feel free to use salt free crackers. And you decide how much heat you want.
- 48-60 crackers, either salt free saltines, regular saltines or Ritz round crackers
- 3/4 cup oil
- 1 pkg., 1 oz. dry ranch dressing salad mix
- 1-2 tablespoons crushed red pepper flakes (I used 1 tablespoon plus 1 teaspoon)
- Spray 2 cookie sheets. Preheat oven to 325.
- Whisk oil, salad mix and pepper flakes together.
- Either lay out the crackers in a single layer on the cookie sheets and brush with oil mixture on top of each, or place crackers in a large bowl, pour oil mixture over and mix gently to coat crackers on both sides. Then place in single layer on cookie sheets.
- The crackers with the coating on one side will be a bit milder. I did both ways and couldn’t decide which was better.
- Bake until coating is absorbed and crackers turn golden, about 5-6 minutes or so. Cool and store at room temperature.