Anthony Barone’s Chili

Makes about 1 gallon, 10 to 12 servings

Anthony Barone won the 2016 Wisconsin State Chili Cook-Off in Green Lake with this recipe.

2 pounds flank steak, butterflied (you can ask your butcher to do this)

Vegetable oil 1 pound ground beef Salt and pepper to taste 9 ounces beer (Heineken preferred)

3 cans (15 ounces each) tomato sauce (Hunt’s preferred)

2 cans (14.5 ounces each) petite diced tomatoes (Hunt’s preferred)

2 medium yellow onions, chopped into small dice

3 heaping tablespoons minced garlic

1 poblano pepper, roasted, skinned, seeds and stem removed, chopped very fine

3 jalapeños, roasted, skinned, seeds and stems removed, chopped very fine

3 serrano peppers, roasted, skinned, seeds and stems removed, chopped very fine

1 1 ⁄4 tablespoons ground cumin 3 tablespoons chili powder 1 tablespoon ancho chili powder

1 1⁄4 tablespoons dried oregano (Mexican oregano preferred)

1 tablespoon Hungarian half-sharp paprika

Cayenne pepper to taste

Season the steak with salt and pepper and dice into 1⁄4-inch pieces. Brown in a pan over medium-high heat using a little oil (2 to 3 teaspoons). Add to a large chili pot with a slotted spoon.

Season ground beef with salt and pepper, and brown in same pot as steak was browned, using about 2 teaspoon oil. Add to chili pot with a slotted spoon. Add beer, tomato sauce and diced tomatoes to chili. Stir and simmer over low heat.

In a skillet, sauté diced onions in a little oil until somewhat translucent; add garlic during last minute. Add to chili pot, along with finely chopped peppers.

In a bowl, whisk together all of the seasonings except cayenne. Stir two-thirds of the mix into chili; cook over low heat about an hour, stirring occasionally. Taste chili and add remaining seasoning mixture plus salt, pepper and cayenne, as desired.