Last Friday, Kroger and Second Helpings served served a chili lunch on the southwest side of Monument Circle. This wasn't just any chili. The recipe, Smoky Steak and Chorizo Chili, made by Indiana State Police Sgt. Cedric Merritt and Second Helpings graduate Keith Mays, won a competition among public safety officials and members of the media.
The winners were presented the Golden Ladle trophy for the first-ever event. Second place went to SGT Matt Mount of the Indianapolis Metropolitan Police Department. Indianapolis Star Editor Dennis Ryerson won third place.
Pictured above are SGT Merritt, Chef Conway, and Keith Mays.
With the authors' permission, here's the winning recipe:
Smoky Steak and Chorizo Chili
(A Protect and Burn Creation)
4 lbs. sirloin, cut into ½ inch cubes
2 pkgs. - Chili seasoning
3 lbs. chorizo sausage
3 medium onions, diced
2 green bell peppers, diced
3 cloves minced garlic
8 -10 dried chipotles (processed into medium fine powder)
6 medium dried red peppers (processed into medium fine powder)
2 tsp ground cumin
2 Tbsp dried cilantro
2 Tbsp brown sugar
½ tsp kosher salt
2 limes, juiced
2 Tbsp olive oil
6-8 dashes Frank’s Red Hot Sauce
2 – 29 oz cans dice tomatoes
2 – 29 oz cans tomato sauce
1 – 15 oz can black beans, drained
1 - 15 oz cans kidney beans, drained
1 – 15 oz cans pinto beans, drained
1 – 20 oz can whole kernel corn, drained
In a large sauté, pan heat olive oil and then add steak and chili seasoning. Sauté meat until lightly browned. Add onions and bell peppers and sauté for another three minutes. Remove from heat and place meat in a stock pot, large Dutch oven, or slow cooker. Return the sauté pan to the heat and add the chorizo. Sauté for five minutes, or until lightly browned, and add to steak. Add the remaining ingredients to the pot. Bring to a boil. Reduce heat and simmer on low, stirring occasionally, for 45 minutes.