Recipe: Jim Brady's Bear's Goat Gap Chili (LA Times, 1980's)

JIM BRADY'S BEAR'S GOAT GAP CHILI

This is a fiery, award winning chili created by President Reagan's press secretary Jim Brady before he was appointed to that post in Jan 1981. Brady was critically wounded during the assassination attempt on President Reagan in March 1981.

The original Bear's Goat Gap Chili may be too hot for a mass market. Mrs. Sarah Brady suggested using only 4 or 5 jalapeno chilies, seeded and chopped, the dish will still be hot enough for most people.

And remember, as Jim Brady said, "There are no beans in chili."

2 pounds round steak, cut into cubes
1 pound pork, cut into cubes
3 Tablespoons fat, shortening or oil
3 medium onions, chopped
4 cloves garlic
1 (7 ounce) can jalapeno chiles, or fewer to taste, seeded and chopped
1 (2.4 ounce) container hot chili powder
1 (32 ounce) can Progresso Italian tomatoes, drained
3 bay leaves
1 Tablespoon ground cumin
1 Tablespoon ground oregano
1 Tablespoon salt
2 Tablespoons brown sugar, packed
1 Tablespoon red wine vinegar
1 pint black olives, pitted and chopped
About 1 Tablespoon masa harina (corn) flour, to thicken chili
Shredded Cheddar cheese, served on top of chili

Brown steak and pork in shortening. Add onions, garlic and jalapeno chiles.

Combine chili powder, drained tomatoes, bay leaves, cumin, oregano, salt, brown sugar, red wine vinegar and olives and stir into pot. Cook, covered, over low heat several hours to allow flavors to mingle. Stir occasionally.

Add masa harina (corn) flour near end of cooking time to bind chili.

Serve with shredded Cheddar cheese topping each bowl of chili.

Makes 6 servings
Source: Los Angeles Times, newspaper, June 27, 1985