The Maltose Falcons are: 1989, 1994, 1996, 1999, 2004, 2007 CALIFORNIA HOMEBREW CLUB OF THE YEAR! (Presented by Anchor Brewing) 2008 Mayfaire Competition Result Join The Falcons Today! Home About Brews and News Brews Band Club Gear Compete Events Food Members Other Photos Recipes By Category By Style Tech and Tips Search Site Join the Falcons' Yahoo Group Our Group Page Brewing and Tasting Monthly HWBC 22836 Ventura Blvd. Woodland Hills, CA Like What You See? Ready To Brew Your Own Beer? Join The Falcons Today! Stop by the next Club Meeting or Shop Brew to taste some great beer. New Beer Testers Always Welcome!		Home » Recipes » 2002 February Chili Cookoff Winner - Dan Michael's Chili 2002 February Chili Cookoff Winner - Dan Michael's Chili By : Dan Michael For the second year in a row Dan Michael beat the rest of the Falcon clan with his trademark chili recipe. Below you'll find the secrets of Dan's smoked beef chili made with an eye towards the pure Texas traditional chili. Enjoy! Recipe Index Meat Marinade Amount Unit Ingredient 1.5 cups Orange Juice 0.5 cup Fresh Lime Juice 0.25 cups Red wine vinegar 2 Tbsp Worcestershire Sauce 1.5 Tbsp Cooking Oil 2 cloves Garlic 4 whole Chipotles 2 Tbsp Adobo Sauce (Chipotles and Adobo usually come in a small can) 1 tsp Cumin 4-6 lbs Beef (Chunk Roast or London Broil) 0.25 cup Honey (for glaze only) Meat Directions Marinate meat over night. The next day, smoke the beef until rare. (Dan uses hickory in a barrel smoker) Reserve Marinade. Boil and reduce. Add honey and use as a glaze for the cooling meat. Chili Ingredients Amount Unit Ingredient 1 whole Onion, diced 6 cans Mexican Stewed Tomatoes 2 large cans Diced Tomatoes remainder Chipotles, Adobe Sauce 2 whole Jalapenos, diced with seeds 5-6 lbs Smoked Beef, cubed 0.25 cups BBQ Sauce 2 Tbsp Chile Powder 1 Tbsp Cumin -- Paprika, for color Chili Directions Saute onion in oil (bacon fat if you've got it) Add diced jalapenos Add Garlic Add all the tomatoes Once the mixture comes to a simmer, add spices and meat. Simmer for 2 hours. Add the BBQ sauce, and simmer for 2-3 hours more. Serve or (as Dan suggests) let sit one day and reheat to allow the flavors to meld. Back
Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies) Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999) Looking for a home wine making club in the Los Angeles area? Check out our sister club, The Cellarmasters, over 30 and still stomping grapes. Unless otherwise noted, all material on this website is the property of The Maltose Falcons, 1999-2005. Page Last Modified: March 06 2005 13:49:59.