Hermine Ngnomire won last year’s Chili Cook Off with her fabulous “Mother of Medicine Chili”. She had meant to share her recipe, but it got lost in the shuffle of life. But never fear: the recipe you’ve been waiting for is finally here! Hermine was kind enough to send in this marvelous recipe to share with everyone this week. Thank you, Hermine!
Award-Winning “Mother of Medicine Chili” Recipe
by Hermine Ngnomire
- 2 cups white/navy beans (soak overnight)
- 1 lbs ground beef
- 2 lbs London broil
- 1 packages Beef Kielbasa sausage
- 1 packages bacon
- 2 tbsp Olive oil
- Salt & pepper
- 2 large onions diced – sauteed to translucent
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 6 cloves of garlic, minced
- 3 cans grilled and stewed & petite tomatoes
- 1 6-oz can of tomato paste
- 6 oz of water
- chill powder (medium), to taste (I use at least 1/3rd cup)
- This is the key to the entire dish.
- Get the freshest and best chili powder that you have access to.
- Red pepper flakes (optional)
- 1 can of corn
The night before: Clean beans and soak them overnight in cold water. Salt and pepper London Broil and age in fridge overnight.
Day of Meat Preparation
Preheat oven to 425 degrees.
Lay strips of bacon on a large cookie sheet. Bake for 15 to 20 minutes until nicely crisp. Drain oil and set on paper towel to cool. While the bacon is cooking, brown the ground beef and grill London Broil to a medium-rare on any type of grill or grill pan. Clean prep area then split the kielbasa sausage down the middle and cut them into 1/2″ thick chunks. Cut the bacon the short way into 1/3″ pieces. Cube the cooked London Broil. Set all meat aside.
Day of Veggie Preparation
Dice onions and peppers and mince garlic or squeeze it in a press.
Heat 2 tbsp of olive oil on medium-high heat. Throw in onions and cook until they are just about translucent. Add a generous amount of salt and pepper. add peppers as well as garlic and cook for 5 minutes on medium heat. Add a generous amount of salt and pepper.
Combine & Stew
Drain water from beans and in a large sauce pot or dutch oven, combine beans, stewed tomatoes. tomato paste, water, chili powder, and pepper flakes (optional). Once a nice thick consistency is developed, add the meats and the veggies. Let simmer on low for 2.5 hours, stirring occasionally and adding a little bit of water if it thickens too much. Add corn and let simmer another 30 minutes.
At my house we call this dish, “Mother of Medicine Chili,” as I often make it spicy enough to ward off any colds. Oh, and my last name actually means, “mother of medicine.” 🙂