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Hot Chilis
Christine’s mother, Reeta McCarthy, makes a mean chili. So mean—read: good—it has won “Peoples’ Choice” top prize at the New Jersey State Chili and Salsa Cook Off held annually at Huddy Park in Toms River—not once, but three years in a row!
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Reeta relinquished her helm in the mid ‘90s, allowing others a chance. Her chili, Reeta’s Scottish Revenge—she originally hails from Scotland—is a prized recipe she’s loathe to share. But she did, exclusively with NJM. She always makes it for a crowd; this recipe serves 80 or so.
REETA’S SCOTTISH REVENGE
Ingredients:
20 lbs of ground beef, browned in an extra large stockpot
Add:
2 large chopped onions
Approximately 1/2 lb. chili powder
1 heaping tablespoon of cumin
2 heaping tablespoons of cayenne pepper
Salt and pepper to taste
1 lb. jar of sliced jalepenos (hot) with juice
6 1 lb. cans of red kidney beans
Once all other ingredients are in the pot, add:
12 28 oz. cans of Don Pepino Spaghetti Sauce (available at restaurant supply stores or online at rosafoods.com)
Preparation:
Rinse cans with chicken broth and pour into pot for desired consistency.
Reeta suggests making it the day before eating so it stews properly. Makes great leftovers!
