Saturday, March 10, 2007


My Chili appeared in grocery stores in the Chicagoland area during the 80's and 90's. It is no longer available in retail outlets but is being manufactured for the food service industry nationally.
I still get E Mails and letters from my radio listeners about the product, and when I do personal appearances people always say how much they've enjoyed it. Fred Winston's Chili is a labor of love from my kitchen to yours and I hope you and your family enjoy the recipe. Good eating, good living, and stay well. Fred

Fred Winston's Chili
2 Tbl ground Ancho Chili’s or chili powder

1 Tbl paprika

1 tsp Greek oregano

1 tsp ground cumin

1/8 tsp hot pepper (optional)

1 large onion chopped

1 green pepper chopped

3 cloves garlic smashed and minced

1 stalk celery chopped (optional)

1or2 Jalapeno peppers chopped (optional/will make dish very hot)

1 Tbl Worcester sauce

1 dash hot sauce

2 cans beer (opened the night before so it is flat)

1 can (8oz) tomato sauce

1 large can (28oz) tomatoes (drained)

4oz beef stock

1/4 cup peanut oil

2 cans beans (red or black) drained and rinsed

2 lbs ground chuck, round, turkey, or meat of your choice. (Seasoned over night with Chef Paul Prudhomme’s Cajun Magic)


Blend spice mixture and set aside. Preheat Dutch oven and add oil.
Add chopped vegetables and saute over high heat adding garlic last so that it will not burn, about ten minutes.

Sprinkle spice mixture on top of vegetables and stir in until it
appears to be pasty. Deglaze with about half a can of beer so that the mixture won’t stick. Add more beer if necessary.
Add tomatoes and break them up with your spoon. Then add the Worcester sauce, hot sauce, tomato sauce, and beef stock.
Stir, bring to a boil, reduce heat and cover.

In another pan, brown the seasoned meat in small batches. Drain and add to chili mixture in the Dutch oven.
When all the meat is added, stir, add the beans, the remaining beer (reserving the other can for later if needed), stir again, cover and reduce heat to a simmer. Cook covered for one hour stirring occasionally.
Open the cover a bit, stir, and add more beer if it needs more liquid, and simmer for another hour or hour and a half. You may serve it at that time, but it is recommended that you let it cool and refrigerate overnight.


Dick Swanson said...

Big Chicago Fan (280lbs) who misses your style of Radio journalism. Drive time just ain't the same. Tried your chili as posted in the Chicago Tribune sometime back and now claim it as my signature dish. Awesome!

Stephanie said...

Fred, thank you so much for posting this recipe. I'm going to attempt to make it tomorrow but I don't know how much Cajun seasoning to use. If you see this post and would be so kind as to let me know I'd appreciate it.

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