Submitted by: Bill Patrick
This chili, named after the creator’s granddaughter, took 1st place in Tulkoff’s 2016 Chili Cook Off!
2 hours 30 minutes
1 lb Bacon, cubed
2 lb Pork back tenderloin, cubed
2 lb Steak, cubed
1 bottle Steak sauce
1 Onion, chopped
24 oz can Kidney beans, undrained
15 oz can Black beans, undrained
15 oz can Butter beans, undrained
10 oz can Tomato paste
4 fl oz Honey
20 oz can Fire roasted tomatoes, diced
2 fl oz Kentucky bourbon
1 tsp Chili powder
2 tsp Chipotle chili powder
3 tsp Smoked paprika
2 tsp Cumin
2 tsp Oregano
1 tsp Sea salt
4 tsp Black pepper
Preheat over to 300 degrees.
In a cast iron Dutch oven, cook 1″ cubes of bacon until extra crispy. Remove and set aside.
Add cubed pork and steak to Dutch oven and sear on 2 sides. Add steak sauce and onion. Cover and cook for 2 to 3 minutes.
Over medium heat add beans, tomato paste, honey, tomatoes, bourbon, 2 tomato paste cans of water, Tulkoff Garlic, cooked bacon and remaining spices. Stir mixture and bring to a simmer.
Cover and place in oven for 2 hours.
After cooking, remove lid and add any additional water to reach desired consistency. Chili will be thick. Stir to incorporate additional water and serve!