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RDB's Willowbrook Wildfire Chili

This zingy concoction, created by Roman Dwight Brown of the Willowbrook Ale House Bar and Grill, was an entry in the second annual Great Petaluma Chili Cook-Off, May 23, in which Willowbrook won first place in the Best Restaurant category and was named Grand Champion for its chilis. Mix #1 2 lb. beef (ground, not too lean) 2 tbsp. dehydrated onion 4 15-oz. cans beef broth 1 15-oz. can Del Monte stewed tomatoes 1 lime (juice only) 1 tbsp. salt 2 tbsp. cumin Mix #2 4 Ancho chilies (dried, seeded) 4 New Mexico chilies (dried, seeded) 1 small can Ortega chilis 1 can flat lager beer 1 tsp. sugar 2 tbsp. Gebhardt chili powder Brown beef and drain excess fat. Then throw the other ingredients in Mix #1 into a big pot and start simmering. Talk, laugh. Toss everything in Mix #2 into a blender and mix at high speed. Strain into simmering pot. For about 2 hours, more cooking, more conversation. Then taste, drink beer with good friends, adjust seasoning (let everyone taste and join in at this point), and celebrate the chili pepper. Serves 6-8, but if extended with beans (preferably black ones) will serve about 8-10. [ Sonoma County | MetroActive Central | Archives ]