Booma’s Revenge Chili
This recipe for “home chili,” also referred to as “revenge chili” comes from Jerry Buma — a former International Chili Society World Champion.
By Yankee Magazine|May 01 2018|
Revenge Chili
Photo Credit: ThinkstockThis recipe for “home chili,” also referred to as “revenge chili” comes from Jerry Buma — a former International Chili Society World Champion. Competition chili “isn’t something anyone would want to eat,” he explains. It’s made just for tasting, not to eat by the bowlful. (Besides, he’d never give out his prize-winning secret recipe.)
Yield
10 servings
Total Time
30 minutesIngredients
3 pounds lean ground beef
1-1/2 tablespoons vegetable oil
1 medium red pepper, diced
1 medium onion, diced
4 large garlic cloves, minced
3 serrano (medium spicy) chiles, minced
1 10-1/2-ounce can double-strength beef stock (or 2-1/2 cups beef stock boiled down to 1-1/4 cups)
6 tablespoons chili powder
3 tablespoons cumin
1/4 teaspoon dry oregano
1/2 teaspoon black pepper
1 teaspoon sugar
1 28-ounce can petite diced tomatoes
1 6-ounce can tomato paste
1 19-ounce can red kidney beans, rinsed and drained (optional)
Instructions
In a large (7-quart) heavy-bottomed pot over medium-low heat, cook ground beef, breaking it up with a potato masher until it’s fully cooked. Then drain and discard most of the rendered fat. In a separate medium-size saute pan over medium heat, add oil and cook red pepper, onion, garlic, and chiles just until they begin to soften, about 5 minutes. Add cooked vegetable mixture, beef stock, spices, sugar, and diced tomatoes to the big pot and simmer 1 hour. Add tomato paste; stir well and cook another half-hour, stirring occasionally. If you’re using beans, stir them in 10 minutes before serving.
My thanks for this outstanding chili recipe. I had a great time preparing it and my wife and I love it. More people should try it. Thanks again for sharing.
I always adhere to the tried and true 4-c’s. Cumin, chili powder, cinnamon and cilantro. I added 1 tablespoon cinnamon and about a quarter cup fresh cilantro. An excellent recipe!
It takes time to make it, but the results are well worth it. Although the recipe calls for serrano peppers, I was unable to locate them, so I substituted jalapenos instead. And I took a tip from another post on here and added a tablespoon of cinnamon.
This is very close to one of my favorite chile recipes, the only addition I add is either a cup of black coffee, or bottle of beer.
Outstanding!
I just put a pot on this morning; after making it a couple of weeks ago.and falling in love with it!