Mr Ts Award Winning Chili Food

AWARD WINNING CHILI

Steps:

• In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
• Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
• Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
• Serve with desired toppings.

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.

MR. "T"S AWARD WINNING CHILI

Steps:

• Go ahead and chop those peppers. I don't go too crazy in trying to get everything uniform since chili is a pretty rustic dish, but you do want them relatively small and manageable pieces. You can just use green bell peppers if that's all you have, but I really like to use one bell, and one poblano pepper.
• The same goes for the onions. Again, uniform size isn't all that important because they will really soften up after cooking and be virtually shapeless anyway. I really like Vidalia sweet onions for this for their milder flavor. Or use whatever kind you have on hand or prefer. In this case, I used one large onion that weighed a little over a pound. If you're using smaller onions, you may want to use a few. I'd say all together, it was around 3 cups.
• Once you have the onions and pepper chopped, mince up about 6 cloves of garlic. Then, throw everything into a big bowl. Keep in mind that you'll also be adding all of the meat and mixing it together for marinating a bit later.
• Chop the steak into about half inch cubes. Round steak typically comes in big flat slabs that are around 1/2 inch thick anyway, so it's easy enough to cut it into strips, and then cube it crosswise. It can take a little time to get through all of the chopping for this recipe, but your patience will be more than rewarded.
• Once you add the chopped steak to the big mixing bowl full of onions and pepper, take the roll of sausage and break it up into pieces. At this point you're not looking to do anything special with the sausage other than make it easy enough to work with. Don't throw the whole log right on top since that will make your mixing job that much harder. Just break it up into pieces with your fingers.
• Now comes the fun part! To your meat, onion, and pepper mixture, add the seasoning for the marinade. To the bowl, add a few tablespoons of salt. I prefer kosher salt myself, but whatever you have is fine. Then, add a teaspoon or so of black pepper. For me, that's about 20 turns on my pepper grinder. Now it's time for the liquid components. We'll be using both the liquid smoke and the Worcestershire sauce. No exact measurements here, but I'd guess about 4 or 5 tablespoons of Worcestershire and maybe 2 tablespoons of liquid smoke to start. Then, dig in with your hands! You need to thoroughly mix everything together. After you get things pretty mixed, you can determine if you need to add any more liquid. You don't want a soup, but you want it to be moist and have everything covered.
• Now, we wait. Cover the bowl, and throw it in the refrigerator overnight if possible. You really want the flavors to get into the meat since that is the heart and soul of this recipe, but if overnight won't work, you can probably get by with 4 hours. The longer you're able to let it sit, the better it will be. I know, the smell that this mixture has created will fill your house with some of the most amazing aromas ever, but you're just going to have to wait.
• Cooking the Chili.
• After the mixture has had time to marinate, it's time to begin the actual cooking. You'll want the largest skillet you have to make this process go as quickly as possible. Remember, we're working with nearly 4 pounds of meat and about 4 or 5 cups of vegetables. Even with a large skillet, it is impossible to brown everything in one batch. I know what you're thinking, but don't even try it. If you cram everything into the pan, you're not going to speed anything up. It will take even longer to cook, and you'll end up basically steaming the meat. So, work in batches. I have a 12-inch skillet that I used here and it took 3 batches. Each batch took about 7-10 minutes on medium-high heat. We're not too concerned if the meat is 100% fully cooked since it is going to go into a pot and simmer for a few hours.
• As your meat begins to brown, you'll see the liquid that's coming out of the meat and veggie mixture. This is good! The last thing you want to do is to cook it so long that you boil this all away. You do want to have it reduce a little bit as to make sure you don't end up with soup instead of chili, but this liquid that's been extracted from the onions, peppers, meat and marinade is flavor that you can't get anywhere else. So, it goes right into the chili pot.
• Once all of the browned meat is dumped into a big pot, you can add the entire can of chili beans. Then, add almost one entire can of crushed tomatoes. We'll probably end up using close to the entire two cans of tomatoes, but you want to be careful and go slow with adding them, because it can turn from chili to soup very quickly. Remember, you can always add, but it's very hard to subtract. So start with that, and give it all a good stir to check the consistency.
• This is the consistency you're looking for, is for it to hold up well for dipping, but not so runny that you need to almost drink it.
• Once you get the right consistency, it's time for the seasoning. There is no exact science here, and you can really experiment with what works best for you. But you'll want to start with about 2 tablespoons of chili powder, about 5 dashes of Tabasco sauce, and a teaspoon of both cumin and coriander. Top it off with a light sprinkle of cayenne pepper. Give it a good stir and see how it tastes. It will probably be pretty bland, and that's fine. Again, it's easier to add flavor, but nearly impossible to take it out once it's inches So, slow and steady is the key here. After adding the first round of spices, add a little more of each, with the chili powder being the primary ingredient, and add just small amounts of the others. Keep doing this until the taste and amount of heat is right for you.
• All you have to do now is let it simmer. At minimum, I try to give it two hours, but if you have four, that's great. This long and slow cooking process really gives the meat a chance to become very tender, and all of the flavors and spices to come together.
• Eating the Chili.
• And now it's time to serve and eat! I like my chili a number of different ways. As pictured above, just a bowl with some shredded cheese on top is fantastic. Sometimes, if I want to make a little more of a meal out of it, we'll whip up some corn bread. The chili also works great as a dip. I love to buy those Frito Scoops and just dig in with those. Or, consider topping your baked potato with some chili. The possibilities are endless, so you can either serve it all up to a group at a party, or use it in a variety of ways to feed your family for a few days.
• Chili also stores quite well. It will last for about a week in the refrigerator, or if you want, put some in the freezer and thaw it out a month or two down the road. Since it is a bit labor-intensive and makes quite a bit, it doesn't hurt to save some for eating later when you don't feel like cooking and don't want to spend money eating out.
• Enjoy,.

DEVON'S AWARD-WINNING CHILI

Steps:

• Pat the brisket cubes dry with paper towels. Heat the oil in a very large heavy-bottomed pot and quickly brown the meat, in batches, on all sides. Transfer the brisket to a separate bowl and set aside. Saute the onion and garlic in the same oil over medium heat until limp, but not brown, about 8 to 10 minutes. Add the chili powder, pepper flakes, cayenne pepper and cumin and saute for 1 minute. Add the green peppers, bay leaf, tomatoes with their juice, the reserved meat, 1 tablespoon of salt and 1 teaspoon pepper and bring to a boil. Reduce the heat, cover the pot with a tight fitting lid and simmer for 2 1/2 hours, stirring occasionally. Taste and season with salt, to taste. Add the coffee, cover the pot and simmer for 1 more hour.
• Add the kidney beans and basil, and warm through. Transfer the chili to a large serving bowl and serve with sour cream, grated Cheddar, diced tomato, tortilla chips and guacamole.

AWARD WINNING CHILI

Steps:

• Brown meat; add onion and garlic. Saute for a few minutes.
• Add remaining ingredients except kidney beans.
• Cover and simmer 1 1/2 to 2 hours. If you want a thicker chili, thicken with some flour and water.
• Add kidney beans and heat through.

AWARD WINNING TEXAS CHILI

Steps:

• Brown ground sirloin and drain.
• Add beef and chicken broth and tomato sauce to meat and bring to a boil.
• Add first spices 2 tsp granulated onion,1/2 tsp cayenne, 2 tsp Wylers beef granules, 1/4 tsp salt, 2 tsp Wylers chicken granules, 1 tbsp light chili powder, 2 tbsp dark chili powder.
• Cover and cook 1 hour.
• After 1 hour add:2 tsp ground cumin, 2 tsp granulated garlic, 2 tbsp dark chili powder, 1 tbsp light chili powder, 1 packet sazon goya (found on Mexican food aisle).
• Adjust liquid with remainder of chicken broth, if necessary.
• Cover and cook 30 minutes
• After 2nd spice dump and 30 minutes add:1 tbsp dark chili powder, 1 tsp ground cumin, 1/4 tsp granulated garlic, 1/4 tsp cayenne, 1/4 tsp brown sugar.
• Reduce heat to a slow boil.
• Cook 10 minutes.
• Adjust salt, cayenne, and light chili powder to taste.