Wine, Beer and Food Fest.

Good times last night at the Hoboken Club in Milford, MA to support the MHS booster club.
I promised I's post the recipe for the chili I was serving....here it is as it appears in "Wicked Good Food"

Matt’s championship chili

This is a chili I created over a period of a couple of months with the intention of entering it into a chili competition. It was my first contest like this and I was literally the only one of twenty two competitors without a tent….and it rained all day. I almost went home before setting up, but decided to stick it out. I certainly didn’t win for best booth, but this recipe won for best restaurant chili. The recipe makes about a gallon and freezes really well. It will take about half an hour to put together and another hour to cook. I hope you enjoy!

Ingredients:
4 oz. Bacon fat
1 ½ lb Ground beef
1 ½ lb Coarse ground pork
5 Onions
56 oz. Tomato juice
¼ c. Molasses
¼ c. Dark chili powder
3 Limes, juiced
48 oz. Canned, diced tomatoes with juice
2 T Garlic, fresh, minced
1 oz. Adobo sauce
2 T Cumin
2 t. Cayenne pepper
2 oz. Honey
2 oz. White masa harina

Method:
In a large pan, brown beef and pork with bacon fat.
Add onions and cook until onions are translucent.
Add all remaining ingredients except masa harina. Simmer 1 hr.
Add masa harina to adjust thickness.
Adjust with salt and pepper to taste.