Perfect Competition Chili Food

SIMPLE, PERFECT CHILI

Steps:

• Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
• After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

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.

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.

MOM'S PERFECT CHILI

Steps:

• Heat 1 1/2 teaspoons oil in large Dutch oven over medium-high heat. Add ground beef and cook, crumbling with a spoon until evenly browned and cooked through, about 8 minutes. Drain and set aside.
• Add remaining oil to the pot and return to medium-high heat. Add onion and saute, stirring often, until translucent, about 5 minutes. Add poblano, bell, and jalapeno peppers and garlic; cook, stirring frequently until softened, about 5 minutes.
• Stir in chili powder, cumin, paprika, sugar, salt, pepper, garlic powder, cayenne, and oregano; cook for 1 minute. Add beer and stir, scraping any small brown bits from the bottom of the pot. Add crushed and fire-roasted tomatoes, tomato puree, beef stock, chipotle pepper, and adobo sauce; stir until well combined. Bring to a simmer, stirring often.
• Stir in beef and kidney beans; return to a simmer. Cover, reduce heat to low, and simmer, stirring occasionally, for at least 3 hours.

CHAMPIONSHIP CHILI

Steps:

• -Heat olive olive oil in sauce pan.
• -Add the onion , garlic, green pepper and beef going over medium heat .
• -Gradually add spices, sugar and Worcestershire.
• -Once the meat is browned and onions are clear add everthing else.
• -Simmer for ONE HOUR.
• -You may need to add more beer to maintain
• the proper consistency.