Whaley, Wilson recipes featured in 2014 San Diego County Fair cookbook
Thursday, July 24th, 2014
Issue 30, Volume 18.
Whaley had two recipes published in the 2014 cookbook: one for her brandy-pecan sauce and one for her sangria jelly. Wilson’s recipe was for his "Cheapest Gas in Del Mar" chili.
The annual fair cookbook contains winning recipes from the previous year’s competitions. Whaley competed in the home and hobby department competitions, in which entries are received and judged prior to the opening of the fair. Wilson won his class at a one-day contest during the 2013 fair.
In the jams and jellies competition, Whaley’s sangria jelly won first place for wine jelly entries. Her brandy-pecan sauce won first place in the other than listed preserves class of the miscellaneous preserves division.
Wilson’s recipe earned first place in the traditional chili class during the fair’s chili contest.
First Place winner: Traditional chili
"Cheapest Gas in Del Mar"
By David Wilson
1-1/2 lbs. bacon, chopped
7 pounds round steak, cubed
4 oz. chorizo sausage
1/2 tsp. cumin seed
2 tbsp. chili powder
1 tsp. cumin powder
4 medium onions, chopped
6 stalks fresh cilantro
2 medium bell peppers, chopped
3 fresh tomatoes, diced
2 tomatillos, diced
1 tbsp. dried oregano
1 tbsp. fresh oregano
3-1/2 tsp. cumin seed
1-1/2 tsp. salt
1 medium red onion, chopped
2 tbsp. paprika
1/2 tbsp. fresh lime juice
1-1/2 cups liquid, as needed (bouillion)
1 can (3oz.) peeled tomatoes with basil
2 cans (30 oz.) tomato sauce
10 cloves fresh garlic, pressed
1 medium yellow pepper, minced
2 medium California peppers, minced
4 green onions, chopped
1 pinch each dried green & red pepper
9 tbsp. chili powder
1-1/2 tsp. cumin powder
1/2 tsp. pepper
1-1/3 lbs pork loin, cubed
Heat two skillets on stove; add bacon. Sauté until cooked. Dredge cubed round steak with 2 tbsp. chili powder, 1/2 tsp. cumin seed and 1 tsp. cumin powder. Put all bacon into one skillet and add cubed round steak. Brown well with bacon and put in chili pot.
Meanwhile, mix all vegetables and chilis, except tomatoes, and put in the other skillet with bacon grease. Sauté for 10 minutes. Add pressed garlic and sauté for 5 minutes. Add to chili pot.
In one skillet, brown pork loin cubes and chorizo sausage. Add to chili pot and stir. Add drained canned tomatoes and tomato sauce to pot and stir. Simmer 30 minutes and add fresh tomatoes and tomatillos. Add herbs and spices, again stir well.
Simmer, adding liquid, a bit at a time. Simmer with the lid on, stirring occasionally for 1-1/2 hours. Add lime juice and more liquid, if too thick. Simmer 1/2 hour or more.
Yield: 2-1/2 gallons.
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