Cooking Challenge Chili Food

THE BEST CHILI

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

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.

COOKING CHALLENGE CHILI

Steps:

• Peel broccoli stems and cube; set aside.
• In a large pot, place undrained tomatoes, tomato paste, and sugar; stir to combine.
• In a large skillet, begin to brown the ground beef; as meat starts to release its fat, add fresh garlic to pan and stir well.
• Saute until meat is browned; add to tomatoes, leaving fat behind in pan.
• In same skillet, over medium heat, add oil to pan and heat; add onions and saute until softened.
• To onions, add broccoli stems and chopped mushrooms; stir.
• Sprinkle salt, black pepper, cumin, oregano and cayenne over vegetables and stir so that the vegetables are coated with the spices.
• Add entire skillet mixture into the pot, add chili powder, and stir well.
• Over high heat, bring mixture to a bubble; reduce heat to medium-low and let simmer for 30 minutes.
• Add beans and cilantro to pot, stir well, and let mixture simmer for an additional 10 minutes or until beans are heated through and vegetables are cooked.
• Taste; add additional seasonings if desired, and serve.
• Note: like most chilis, this will be better the second day.