Tequila Injects Extra Heat Into Chili Con Carne

Spectators are welcome at the annual Heartache & Heartburn Chili Cook-Off from 10 a.m. to 4 p.m. today at the Snoqualmie Winery, billed as a ``mouth-watering, tear-jerking gastronomical experience.'' Teams will accumulate points leading to international chili championship competition.

On the way home, shop for ingredients for Chili Con Carne Tequila, a winsome recipe from ``Contemporary One Dish Meals'' by Mara Reid Rogers.

CHILI CON CARNE TEQUILA

4 servings

2 tablespoons vegetable oil

2 pounds lean boneless beef, preferably round steak, cut into 1-inch cubes

2 1/2 medium yellow onions, finely chopped, divided

1 fresh jalapeno pepper, seeded, ribs removed and minced

1 can (4 ounces) mild peeled, chopped green chilies, drained

4 medium cloves garlic, minced

3 tablespoons chili powder

2 teaspoons paprika, preferably Hungarian hot

2 teaspoons ground cumin

1 tablespoon dried oregano

1 large ripe tomato, finely chopped

1 can (14 1/2 ounces) peeled, chopped tomatoes, with liquid

1 bottle (12 ounces) dark ale or beer

3 tablespoons tequila

1 cup beef stock or canned low-sodium beef broth

1 ounce unsweetened chocolate, coarsely chopped

1/2 teaspoon cinnamon

1 can (15 ounces) red kidney beans, drained and rinsed

1 cup shredded sharp cheddar cheese

1 red bell pepper, coarsely chopped

4 medium sweet or dill pickles, coarsely chopped

1. Heat the oil in a 6- to 8-quart pan over medium-high heat, then sear the beef in batches, turning cubes often so they brown evenly on all sides, about 7 to 9 minutes per batch. Transfer meat to a medium bowl as it is browned and reserve. Add 2 of the chopped onions and cook, stirring often, 3 to 4 minutes or until soft but not browned.

2. Raise the heat to high and add the reserved meat, jalapeno, green chilies, garlic, chili powder, paprika, cumin, oregano, fresh and canned tomatoes. Then stir in the beer, tequila, beef stock or broth, chocolate and cinnamon. Bring to a boil. Reduce head to low and simmer 4 hours, stirring occasionally. For best flavor, cool, refrigerate overnight, then reheat.

3. Just before serving, stir in the kidney beans and cook, stirring often, until just heated through, about 5 minutes. To serve, distribute among 4 shallow soup bowls and garnish with reserved onion, cheddar cheese, red pepper and pickles.

Weekend Eats appears the second and fourth Saturdays of each month.