Competition Chili Food

EDDIE'S AWARD WINNING CHILI

Steps:

• Preheat the oven to broil (500ºF) Set an oven rack at the top, directly under the broiler. Spread the chiles out on a low-sided oven tray and roast for 15-20 minutes, turning peppers with tongs every five minutes, until their skins are about 60-70% blackened on all sides. Put the hot peppers directly into a paper bag. Roll down the top of the bag so they're tightly contained. Let them sit and steam for 15-20 minutes until the skins are loosened and easy to peel off. Peel off skins, remove seeds and membranes, and chop.
• Add the bacon grease and oil to a large heavy pot or Dutch oven (6-quart), over medium-high heat. Add the chopped chiles, red bell peppers, jalapeño peppers and onions. Cook for 5 minutes or until the vegetables just start to become translucent. Add garlic and cook 1 minute longer. Transfer all the sautéed vegetables to a bowl and set aside. No need to wash the pot, you'll use it to brown the meat.
• Add the cubed beef chuck to the pot and cook, stirring often, until lightly browned on all sides, about 4 minutes. Add the ground beef and sausage and cook for 7-10 minutes, stirring to break up the sausage and ground beef, until the meat is no longer pink. Return the cooked vegetables to the pot along with the reserved bacon.
• chili powders, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper. Cook, stirring, for 1 minute, until fragrant.
• Add the tomato sauce and paste. Cook, stirring, for 2 minutes, to combine. Add beer, chicken stock, kidney beans with their liquid and pinto beans with their liquid. Bring to a boil, lower to a simmer, and cook for 2 hours, uncovered.
• Ladle chili into bowls. Top with garnishes or put garnishes into small bowls for self serve.

PERFECT COMPETITION CHILI

Steps:

• Brown ground beef in oil.
• Add in broth, bouillon, tomato sauce, onion, 1 teaspoon garlic powder, 2 Tablespoons chili powder, and tabasco.
• Bring to boil, reduce heat and simmer 1 hour.
• Add salt and pepper, onion powder, 1teaspoon Garlic powder, chili powder, 1 tablespoon cumin, paprika, and 1 teaspoon red pepper flakes. Stir and simmer another hour.
• Add remaining cumin and red pepper flakes, stir, and cook 30 more minutes.
• Best if prepared the day before and reheated the next day.

AWARD WINNING CHILI

Steps:

• In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
• While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
• Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
• Stir in beans, cilantro and parsley. Heat through and serve.

CONTEST WINNING CHILI

Steps:

• 1. Heat oil. Cook onions and peppers until tender. Add garlic.
• 2. Add ground beef and brown.
• 3. Add tomatoes, beer, coffee, and tomato paste. Stir.
• 4. Add spices. Stir.
• 5. Add pinto beans. Stir.
• 6. Reduce heat and simmer for 1-2 hours, stirring occasionally.

COMPETITION CHILI

Steps:

• Combine the canned chili, tomatoes, and beef stock in a medium pot over low heat.
• Combine all the spices together, and add 3/4 of the mixture to the pot. Stir to incorporate.
• Saute the pork with the remaining spice mixture and 2 tablespoons of minced garlic on high heat until just browned, not cooked through. Drain any excess fat and add the pork to the pot. Leave enough grease in the pan to saute the remaining vegetables.
• In the same pan sautee the onion and the red pepper over medium high heat. Once the onions start to turn translucent, add the remaining 2 tablespoons of minced garlic. Saute until the garlic becomes fragrant, then add the vegetables to the pot
• Simmer the chili over low heat for 2 to 3 hours, stirring periodically so the bottom does not burn
• ***TIP*** In order to dice the pork so small, first freeze the larger pieces for a few hours until they are solid, but not so hard that they cannot be cut with your knife.