Chili Cook off!

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:
Making chili

Lots of stuff!

So I wrote it down as I went, Don’t judge my spelling! it is not good at ALL!
Recipe

Page 2
Recipe

Along with writing it down, I took pictures!
that is a LOT of stuff that went in my chili
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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)
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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).
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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.
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So break all the meat up with your hands and throw it in the pot
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until it’s all added
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then grab a pound of ground pork sausage
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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
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grind and mix it all in with the beef
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and cook and stir every now and then until the meat is browned, 10-12 minutes
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Then turn the burner off and get a colander and take the pot of meat and drain the grease from the pot
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stir it around in the colander to help get as much grease out as you can (greeeeasy)
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then pour the drained meat from the colander back into the pot or (cauldron in Spanish).
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then start chopping the veggies

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1 yellow onion
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1 large shallot
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2 jalapenos (with seeds)
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5 Fresno Peppers (with seeds)
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once those veggies are chopped turn the burner back on to the meat to medium heat and wait 5 minutes
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then add the veggies you just chopped
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and stir into meat
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Let that cook while you chop up one red bell pepper and one green bell pepper
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add to the meat mixture
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stir in
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let that cook while you mince 4-5 cloves of garlic
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then add the minced garlic to the meat
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stir in and cook for 5 minutes
then add in some BEER, I used 12 fl. oz or fat tire
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foamy
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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)
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Then add a tbsp of Liquid smoke
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one 14oz can of beef broth
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then add in 2 – 28oz can Cento crushed tomatoes
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Then add in 1 – 28oz can Cento SAN MARZANO (MY FAVORITE) Peeled tomatoes
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MMMMMM My favorite! (oh sorry I said that already)
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Then add in 1 can 14.5 oz Delallo Fire Roasted, Dice Tomatoes
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Love the black (char) on these tomatoes
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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
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Hot Chili Beans
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Pinto Beans
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and Kidney beans
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Stir everything together at this point
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this baby is FULL
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OK now to fit more stuff…
Spices, all on taste
Garlic salt
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Kosher Salt
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Stir, Then add in

Chili Powder
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ground Chipotle Peppers
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Dried Basil
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dried oregano
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Smoke Paprika
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crushed red pepper flakes
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1 tbsp of cumin (why did I measure the cumin? well because it’s SO strong and I felt 1 tbsp was appropriate)
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cayenne Pepper
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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…
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1 7oz can mild diced green chiles
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Then add in 4 beef Bouillon Cubes
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So here is a recap of the spices you just threw in
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(starting from the right)
Garlic Salt
Kosher salt
Chili Powder
Ground Chipotle Peppers
Dried Basil
oregano
smoked paprika
red pepper flakes
cumin (1 tbsp)
cayenne Pepper
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
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then add in Fresh Ground black pepper
(Yes Random that I add this in now, that’s because I forgot to add it).
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Then add in 1/2 a tablespoon of cocoa powder
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and 1 tbsp of sugar

and then 1/2 a cup of chopped cilantro
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Stir everything in really well.

this pot is as full as it can be
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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
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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
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So I couldn’t think of a fun name for my chili so this is what I came up with
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BORING!

Tasting!
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All the chilis lined up
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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
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I was hoping to win this
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but oh well. In my mind my chili was a winner!

Happy Cooking!

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