Ed's Buffalo Snort Red Chili
Monday, 26 May 2008
DescriptionEd Dorfman, winner of many awards and trophies for his barbecue and chili, says that the ambience of his restaurant (Texas Chili and Rib Company, Phoenix, Arizona) is that of a small Texas bar. Basically a carry-out, his "small joint" seats about thirty people who dig into his brisket, ribs, chicken wings, and several different kinds of chili. About his love for chiles, he calls himself a "capsaicin-holic" who uses chile in everything he cooks--note the eight chile-related ingredients of this recipe.
At a glance
New Mexico Green
Fry the bacon in a soup kettle, add the onion, and saut until soft. Add the remaining ingredients and bring to a boil. Reduce heat and simmer for about two hours, stirring frequently.