Last weekend I went to my very 1ST chili cook off at my sister & brother in law Shannon and Greg’s house! I was all sorts of excited. I will tell you now, I didn’t win, BOO! But oh well. So I thought I could share my chili recipe with you all and maybe you could make it and judge for yourself and ee if it’s a winner? I (of course) feel it was a winner. But hellooooo, I made it, so OF COURSE I will say that…There were a lot of things I added to my recipe so check it out…
Here’s all that I used:
Lots of stuff!
So I wrote it down as I went, Don’t judge my spelling! it is not good at ALL!
Along with writing it down, I took pictures!
that is a LOT of stuff that went in my chili
I even added Cocoa! (yes Strange I know) But I’ve found a lot of recipes where they use cocoa. And this girl in my culinary school used it in her chili when we had a chili cooking contest. So that was my thinking! She used it, so I should use it, so I can win! (yes I am strange, I know).
So I started with 2 pounds of Ground Chuck (the dude at the meat counter weighed it wrong, was supposed to be 2 pounds)
I had Normy cook the meat for me, this is his department. The cooking of the meat, and playing with the meat. (that sounds so wrong).
To help ground the meat up, Normy breaks it off in chunks into a preheated pot to med high heat. (get a big pot, you gotta get all that stuff from the picture before to fit) Normy used our caldero pot.
So break all the meat up with your hands and throw it in the pot
until it’s all added
then grab a pound of ground pork sausage
and just throw that in, At this point Normy is sick of breaking meat apart with his hands so just throw the pork in and break it up
grind and mix it all in with the beef
and cook and stir every now and then until the meat is browned, 10-12 minutes
Then turn the burner off and get a colander and take the pot of meat and drain the grease from the pot
stir it around in the colander to help get as much grease out as you can (greeeeasy)
then pour the drained meat from the colander back into the pot or (cauldron in Spanish).
then start chopping the veggies
1 yellow onion
1 large shallot
2 jalapenos (with seeds)
5 Fresno Peppers (with seeds)
once those veggies are chopped turn the burner back on to the meat to medium heat and wait 5 minutes
then add the veggies you just chopped
and stir into meat
Let that cook while you chop up one red bell pepper and one green bell pepper
add to the meat mixture
let that cook while you mince 4-5 cloves of garlic
then add the minced garlic to the meat
stir in and cook for 5 minutes
then add in some BEER, I used 12 fl. oz or fat tire
then add in 5-6 dashes of Worcestershire sauce, (like how I spelled it on my recipe – Worster – HA! (Hey I know what I meant)
Then add a tbsp of Liquid smoke
one 14oz can of beef broth
then add in 2 – 28oz can Cento crushed tomatoes
Then add in 1 – 28oz can Cento SAN MARZANO (MY FAVORITE) Peeled tomatoes
MMMMMM My favorite! (oh sorry I said that already)
Then add in 1 can 14.5 oz Delallo Fire Roasted, Dice Tomatoes
Love the black (char) on these tomatoes
stir at this point and then add the BEANS!
1 15oz can Hot Chili Beans
1 15oz can Pinto Beans
1 15oz can Kidney Beans
Hot Chili Beans
and Kidney beans
Stir everything together at this point
this baby is FULL
OK now to fit more stuff…
Spices, all on taste
Stir, Then add in
ground Chipotle Peppers
crushed red pepper flakes
1 tbsp of cumin (why did I measure the cumin? well because it’s SO strong and I felt 1 tbsp was appropriate)
then add in 10 or so dashes of Louisiana hot sauce, why Louisiana? Well I bought this sauce and used it in honor of my friends from their Stacey and Lori. I thought it would bring me luck…
1 7oz can mild diced green chiles
Then add in 4 beef Bouillon Cubes
So here is a recap of the spices you just threw in
(starting from the right)
Ground Chipotle Peppers
red pepper flakes
cumin (1 tbsp)
Louisiana hot sauce
and Beef Bouillon
Then just when you think nothing else will fit into the full pot, go ahead and add in a 12oz can tomato paste
then add in Fresh Ground black pepper
(Yes Random that I add this in now, that’s because I forgot to add it).
Then add in 1/2 a tablespoon of cocoa powder
and 1 tbsp of sugar
and then 1/2 a cup of chopped cilantro
Stir everything in really well.
this pot is as full as it can be
put the lid on and let it simmer for an hour, stirring a few times
so at this point I want to try my creation, so I grab a bowl and fill it with fritos and grated Monterey jack cheese and chili and taste
So I didn’t need the chili until the next day for the cook off. But I made it the day before to make it one less thing to do the day off the cook off! So I let it simmer for another hour and then let it cool and put it in the fridge.
So then the next day I woke up and popped the chili in the crock pot and let it warm up then hit the road to Colorado Springs for the Cook off!
Here are the tasting cups for everyone
So I couldn’t think of a fun name for my chili so this is what I came up with
All the chilis lined up
and let me just tell you it was SO hot out at least 100 degrees!
Here are the little ladies that bring you the different Chilis to try
I was hoping to win this
but oh well. In my mind my chili was a winner!