Slaughtered taste buds!

3:48 PM
By Mithra Ballesteros, First Stage Children's Theater


In the long line of crockpots, the only thing missing was a fire extinguisher.  Last week's First annual Chili Cook-off raised funds for United Way by raising a sweat among the fifty tasters who sampled a dozen varieties of chili.  Even the Milwaukee Buck's fabulous mascot Bango stopped in for a sniff.  (He had trouble opening his mouth, poor guy.  What torture.)


Folks from First Stage, MYSO, MYAC, United Way, and the Blood Center lined up for "Texas Tornado", "Volcano Chili", "Persian Chili", and the award-winning "Slaughter on Tenth Avenue".  This delectable concoction contained five different cuts of meat, brown sugar, and beans.  With a subtle smoky flavor and a texture like wet concrete, it easily snagged the Golden Bowl Trophy.  Its creators, Amber and Barry Oosterwaal of the Milwaukee Youth Symphony Orchestra, shared the recipe and the inspiration for its name, below.

MYSO's Amber Oosterwaal being awarded The Golden Bowl by First Stage's Karyn Elliott.

Slaughter on Tenth Avenue
Amber and Barry Oosterwaal

Ingredients

Meat!
(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)

Bag #1
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

Bag #2
3 tbs - chili powder
1 tbs - cumin
2 tsp - garlic powder
1/4 tsp - pepper
1/2 tsp - oregano
1/2 tsp - basil

Other Ingredients:
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

Cooking Instructions:

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

1 comment:

yellowkaryn said...

Seriously, that's a TON of meat! With that much cooking, she totally deserved to win!

Powered by Blogger.