A winning bowl

Yesterday, which was cold and rainy, a group of Boston Globe employees held a chili cook-off and asked me to judge it. Twenty slow-cookers filled with meat, beans, and tomatoes! Sometimes my job is just so taxing.

Patricia Evans made a pot that was superior to all the others. Hers contained big morsels of beef and pork, and just the right amount of seasoning. We took photos, but you know, how good does chili spooned into styrofoam look? But imagine how good it tastes.

Beef and pork chili
Serves 20

The chili cooks in a crock pot. If you can put your insert directly onto the heat, begin the chili in the pot. Otherwise use another pot to do the initial browning.

2 tablespoons vegetable oil
2 each red and orange bell peppers, cored, seeded, and chopped
2 large onions, chopped
10 cloves of garlic, chopped
2 pounds stew beef (in 1-inch pieces)
4 pounds boneless country pork ribs, cut into 1-inch pieces
3 links of hot Italian sausage, skin removed and meat crumbled
4 jalapeno peppers, cored and chopped
1 1/2 jars (2 1/2 ounces each) chili powder
3 tablespoons ground cumin
1 tablespoon cayenne pepper, or to taste
Kosher salt, to taste
1/2 bottle red wine, or more to taste
2 cans (28 ounces each) crushed tomatoes
2 cans (15 ounces each) black beans, drained

1. In a large flameproof casserole, heat the oil. Add the red and orange peppers, onions, and garlic. Cook, stirring often, for 15 minutes or until they soften.
2. With a slotted spoon, transfer the vegetables to the crock pot.
3. Brown the beef, ribs, and sausage in the pan until all the meat is golden. Transfer to the crock pot.
4. Add the jalapeno peppers, chili powder, cumin, cayenne, salt, wine, tomatoes, and beans. Bring to a boil, scraping the bottom of the pan. Tip the mixture into the crock pot.
5. Cook on high heat for about 1 hour. Turn the heat to low and continue cooking for 5 hours more or until the meat is very tender. (Total cooking time is 6 hours.)
6. After a couple of hours, taste the mixture for seasoning and add more chili powder or cayenne pepper. If the mixture seems dry, add more red wine. Patricia A. Evans