Winning recipe of chili cook-off is no secret

Send a Kid to Camp

Send a Kid to Camp raises money so economically disadvantaged kids can go to YMCA, Boy Scout and Girl Scout camps and to the Camp Courage burn camp.

To donate to the program, make out checks to Send a Kid to Camp and mail them to: Send a Kid to Camp, P.O. Box 16141, Tucson, AZ 85732-6141, or go online to azsendakidtocamp.org to donate by credit card.

Contributions are tax-deductible, qualifying for the state’s working-poor charitable tax credit of up to $400.

Questions? Contact Senior Editor Debbie Kornmiller, dkornmiller@tucson.com or 573-4127.

If you go

What: Fun Chili Cook-off

When: Noon to 2 p.m. Saturday.

Cost: $10 donation at the door; raffle tickets are $5 or 5 for $20. Prizes include a flat-screen TV from Tucson Appliance Co.

For more information: Call Jonathan’s Cork at 296-1631.

Kingfisher’s “Send a Kid to Camp” Beef Chili

This recipe, by James B. Murphy, "Chili Potentate" and owner of Kingfisher and Bluefin restaurants, is best made a day in advance of serving.

Serves: 12-14

• 10 pounds, beef chuck, shoulder tender, (teres major) cubed and trimmed of fat
• 1/2 cup olive oil
• 6 cups minced onion
• 2 tablespoons minced garlic
• 3 tablespoons chipotle, minced with adobo
• 2 quarts strong chicken stock
• 3 tablespoons Worcestershire sauce
• 3 tablespoons Guacamaya hot sauce
• 1 cup Glace do Viande, reduced meat stock 6:1
• 12 Cascabel chile pods
• 6 ancho chile pods
• 6 New Mexico red chile pods
• Salt to taste
• 3 tablespoons toasted and ground cumin seed
• 1/2 cup Santa Cruz chile powder
• 1 5-ounce can tomato paste
• 2 quarts canned San Marzano plum tomatoes, pureed

Lightly season meat with salt, sear well, drain and set aside.

Toast chile pods in oven to bloom, remove stems and seeds; be careful not to burn them.

Place chiles in chicken stock, add beef drippings, bring to boil, simmer 20 minutes.

Sauté onions and garlic in pot used to sear meat, 5 to 10 minutes, until they break apart.

Add tomato paste, chipotle, cumin and Santa Cruz chile powder, allow cooking to caramelize.

Add meat, 1 cup chicken stock and Worcestershire; stir well then simmer 10 minutes.

Add Glace and plum tomato.

Remove chiles from stock, add to blender to puree with 1 cup chicken stock

Strain all liquid into chili.

Bring to boil then low simmer 90 minutes until meat is tender.

Taste to adjust salt, finish with Guacamaya sauce and chill quickly.