|MYSO's Amber Oosterwaal being awarded The Golden Bowl by First Stage's Karyn Elliott.|
Amber and Barry Oosterwaal
(This is where the name came from—5 different kinds of meat, all adding their own personality.)
1 lb Nueske’s smoked bacon, cut and fried (keep grease)
1 chorizo sausage, cooked and crumbled (drain on paper towels)
1.25 lb ground turkey (one package usually equals this amount), cooked with its own chopped onion, oregano, and garlic—I don’t have measurements—just enough to give it some taste)
½ lb chicken, pan cooked and then shredded/cut
2 lbs – beef stew meat (allow to get to room temperature before cooking)
3 tbs - chili powder
1 tsp - garlic powder
2 tsp - onion powder
1/2 tsp - plack pepper
1/2 tsp - salt
1/2 tsp - cayenne pepper
3 tbs - chili powder
1 tbs - cumin
2 tsp - garlic powder
1/4 tsp - pepper
1/2 tsp - oregano
1/2 tsp - basil
2 can (14-1/2 oz) chicken broth
2 can (14-1/2 oz) beef broth
2 can (8 oz) "No Salt Added" tomato sauce
1 tbs - light brown sugar
1 can (4oz) green chiles
2 can Bush's Grillin' Beans, Bourban & Brown Sugar Flavor
Cook bacon, chorizo, turkey, and chicken separately according to their needs—then set aside. In large saucepan or Dutch oven, add leftover bacon grease, heat. Add "room temperature" stew meat and cook until it starts to make its own juice. Stir continuously, adding both cans of broth, and 1/2 of Bag #1. Add all other cooked meats
Cook covered at a medium boil for 45 minutes—uncover and stir every 10 minutes. Add water as needed. (I added NONE—it was soupy the day I made it, but it really thickened up on its own in the fridge—so don’t worry if it seems too thin at first.)
After 45 minutes, add the rest of Bag #1. Cook about 10 minutes. Add tomato sauce. Add Bag #2. Add green chiles and 1 tbs light brown sugar. Continue to cook for 15-30 minutes.
I suggest cooking a day in advance—MUCH better the next day!
When reheating, add 2 cans Bush’s Grillin Beans, Bourbon and Brown Sugar flavor.
For insight into the name of this award-winning recipe, watch this!
Photos by Mithra Ballesteros, First Stage Children's Theater