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Old 05-12-2013, 07:12 AM   #1
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Any chili pros out there?

Next w/e is the big chilli cook-off at our CGs.
We make an okay, straight forward chilli.
I need a Proven Winner!
I know there must be some out there. Thanks in advance.

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Old 05-12-2013, 08:13 AM   #2
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Getting busier on the forum from when I posted near daybreak here.
Thought I'd try again. Thanks anyone. Looking forward to some awesome chilli recipes. Our version is just okay.

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Old 05-12-2013, 08:31 AM   #3
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In my experience, it comes down to the quality of the ingredients. Specialty shops will have a variety of chili powders (not all are alike). Beef broth adds deeper flavor. I usually use Bison meat (ground buffalo) but grass fed ground beef of good quality would also be fine.

I sometimes use cubed meat instead of ground, and of course, beans in the chili is seen by some as a violation.

Check this recipe out. Best Chili Recipe - Award Winning Texas Red Chile - Esquire
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Old 05-12-2013, 02:50 PM   #4
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I have one that I won 1st pace and people's choice with. It has andouille sausage in it with your beef. I can email it to you.
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Old 06-22-2013, 08:51 AM   #5
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I know I'm late, but I thought I would share a favorite recipe of mine.

My favorite recipe is Boilermaker Chili.

Purdue University recipe for their football games here.

I wish I could take credit for this one, but it sure is good! As stated above the main secret is to use quality ingredients. Your local butcher or farmers market can usually help.

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Old 06-28-2013, 02:09 PM   #6
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My recipe changes everytime I make it...should write it down someday. But what is consistent is that I BBQ a brisket so that it turns out a little tough (not too tender or it will disintegrate while stewing). Then I'll cube it and let it continue to slow cook in the chili. It's a two day affair for me - BBQ the meat and prepare the chili in the morning...let it stew all day and then it's ready to eat the next day.

Using brisket in chili was an accidental discovery as I was teaching myself to BBQ. I had to figure out what to do with my mistakes.
Hoping you the best on your next trip,

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Old 06-28-2013, 02:21 PM   #7
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These aren't late. Due to competing concerns, I missed the chilli cook-off but they are here for all to share and try. Thanks to all who contributed their secrets so generously!!
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Old 06-28-2013, 02:43 PM   #8
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Chile, like many similar dishes of other cultures, was something thrown together with whatever was laying around and made spicy to cover the rotting meat/veggie ingredients.
Just sayin.

Lots of variety and what is 'good' anyway? My recipe varies a bit based on, well, not turned meat but what I may have handy or is on sale. Usually use kidney beans, but 'chili' beans or pinto beans - or a mix - works just as well.
Sauce is usually one small can of tomato sauce an a big can of puree, but a can of diced or even whole can add more texture.
Onion, celery are a must.
Green pepper sometimes but usually cubanella or bannana peppers.
Sometimes these veggies go in the pot greet, sometimes I saute them first.
I've used curry powder in the past as well as white wine or beer.
I usually put some A1 in.
And of course chili powder, usually whatever's cheap/generic. It's more for the base than anything else.
How hot you want it is up to you - hot sauce, more curry, jalapenos all spice it up.
Beef..usually lean ground beef. Wendys uses overcooked hamburgers that are then boiled, drained and cut up.

Like BBQ sauce - there are 100 of them on the shelf, but ketchup and flat coke work well, or ketchup and worcestshire sauce. And do you want KC bbq, memphis, carolina...
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Old 06-28-2013, 05:11 PM   #9
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I also tend to go with a combination of beans; kidney, pinto and black beans. I like to add various chili peppers too; a couple of jalepeno, anaheim, poblano & orange or red bell for color (all seeded and veined except use one of the jalepenos whole). Gotta have chopped onion and garlic. For seasonings I eyeball about 1 tblspn of chili powder, 2 tblspns cumin, smoked paprika, oregano.

I'll saute the peppers onions & garlic in a little oil and butter, add the seasonings with a little masa harina (corn based flour) as a thickener and a small can of tomato paste.

I'll deglaze with a small can of chicken broth, 2 or 3 cans diced tomatoes and a can each of the beans all drained except the pintos. Add a tblspn of worcestershire sauce, molasses and brown sugar.

Add the brisket and let stew. Every once and a while when I really want some heat I will add a habenero with slits cut into it while stewing and pull it out before serving...ay about needing ice cream, but sooo good!
Hoping you the best on your next trip,

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Old 07-23-2013, 12:32 AM   #10
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A little chili humor!

The Texas Chili Cookoff best joke of all time?
Texas Chili Cook-off

If you can read the whole story without tears of laugher running down your cheeks then there's no hope for you.

NOTE: Please take time to read this slowly. If you pay attention to the first two judges, the reaction of the third is even better. For those of you who have lived in Texas, you know how true this is. They actually have a Chili cook-off about the time the rodeo comes to town. It takes up a major portion of the parking lot at the Astrodome. The notes are from an inexperienced chili taster named Frank, who was visiting Texas from the East.
Frank: "Recently, I was honored to be selected as a judge at a chili cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge's table asking directions of two judges (Native Texans). They said that the chili wouldn't be all that spicy and, besides, they told me I could have free beer during the tasting. So I accepted." Here are the scorecards from the event:


Judge # 1: A little too heavy on the tomato. Amusing kick.

Judge # 2: Nice, smooth tomato flavor. Very mild.

Judge #3 (Frank): Holy Mother of God! What is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that's the worst one. These Texans are crazy


Judge # 1: Smoky, with a hint of pork. Slight jalapeno tang.

Judge # 2: Exciting BBQ flavor, needs more peppers to be taken seriously.

Judge # 3: Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face


Judge # 1: Excellent firehouse chili. Great kick. Needs more beans.

Judge # 2: A beanless chili, a bit salty, good use of peppers

Judge # 3: Call the EPA. I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Get me more beer before the flames that come from my ears ignite again. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting ****-faced from all of the beer.


Judge # 1: Black bean chili with almost no spice. Disappointing.

Judge # 2: Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.

Judge # 3: I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the barmaid, was standing behind me with fresh refills. That 300-lb. blonde lady is starting to look HOT - just like this nuclear waste I'm eating. They told me chili is an aphrodisiac!


Judge # 1: Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.

Judge # 2: Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.

Judge # 3: My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips off.! It really p***** me off that the other judges asked me to stop screaming. S**** those rednecks.


Judge # 1: Thin yet bold vegetarian variety chili. Good balance of spices and peppers.

Judge # 2: The best yet. Aggressive use of peppers, onions, and garlic. Superb.

Judge # 3: My intestines are now a straight pipe filled with gaseous, sulfuric flames. I **** myself when I farted and I'm worried it will eat through the chair. No one seems inclined to stand behind me except that Sally. She must be braver than I thought. Can't feel my lips anymore, and I really need to wipe my *** with a snow cone.


Judge # 1: A mediocre chili with too much reliance on canned peppers.

Judge # 2: Ho hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. I should take note that I am worried about Judge # 3. He appears to be in a bit of distress as he is cursing uncontrollably.
Judge # 3: You could put a grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili which slid unnoticed out of my mouth. My pants are full of lava like **** to match my shirt. At least during the autopsy, they'll know what killed me. I've decided to stop breathing, its too painful. Screw it, I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole in my stomach.


Judge # 1: The perfect ending, this is a nice blend chili. Not too bold but spicy enough to declare its existence.

Judge # 2: This final entry is a good, balance chili. Neither mild nor hot. Sorry to see that most of it was lost when Judge # 3 passed out, fell over and pulled the chili pot down on top of himself. Not sure if he's going to make it. I wonder how he'd have reacted to really hot chili!

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