Chili Cook Off Winning Recipes
2009 Winning Recipes
1st Place Judges Panel Vote
Heide Hassing - Hickory-Smoked Steak Ancho Mama's Chili
5 lb. rump roast (1.5” cubes)
2 Tbs. olive oil
½ cup Ancho-chile dry rub
2 large onions
2 red bell peppers
1 green bell pepper
4 poblano peppers
2 Tbs. minced garlic
1 6 oz can tomato paste
1 Tbs epazote
1 Tbs. Mexican oregano
1 Tbs. cumin
3 Ancho chiles, ground
¼ cup chili powder
2 Tbs. cocoa powder
1 can Guinness
2 28 oz. canned tomatoes
1 quart beef stock
3 16 oz. cans black beans
Salt & pepper to taste
Combine beef with rub; let rest 30’ at room temp.
Toss with olive oil and sear in batches.
Smoke 1 hour in stove top smoker with hickory wood chips.
In the meantime, prepare sauce:
Saute onions until transluscent and slightly brown (approx. 7-8 minutes). Add peppers and sauté until tender. Add garlic, tomato paste and spices (next 6 ingredients); mix into a paste while cooking over medium heat about 2-3 minutes. Add Guinness to deglaze. Add tomatoes, stock, and smoked beef. Simmer until beef is tender. Stir in black beans and season to taste.
Ancho-Chile Dry Rub (makes ½ cup)
1 Tbs. cumin
1 Tbs. Mexican oregano
1 Tbs. cocoa powder
1 Tbs. coriander
1 Ancho chile
1 Tbs. black pepper
1 Tbs. garlic powder
2 Tbs. salt
2nd Place Judges Panel Vote
Amanda Waters and Julia Schaper - Six Pack Chili
1. Sauté three (3) Large Onions, two (2) Whole Bulbs of Garlic, two (2) Green Bell Peppers, and one (1) Yellow Bell Pepper in oil with salt until soft.
2. Combine two (2) pounds of Pork Hot Italian Sausage (uncased), two (2) pounds Ground Beef, two (2) Eggs, and Bread Crumbs in a bowl.
a. Shape into meatballs.
b. Brown in a frying pan and then add to chili.
3. Chop and add two (2) Green, Long Hot Peppers, six (6) Finger Hot Peppers, sixteen (16) Dried Hot Chilies, two (2) Jalapeño Peppers, and ten (10) Cherry Peppers.
4. Add two (2) Tbs Paprika and two (2) Tbs Chili Powder.
5. Add three (3) 28oz cans of Plum Tomatoes, two (2) 14.5oz cans of Fire Roasted Tomatoes, and one (1) 10oz can of Diced Tomatoes and Green Chilies.
6. Strain, rinse, and add two (2) cans of Black Beans and two (2) cans of Red Beans.
7. Let chili simmer for 1½ hours.
8. Add ¾ can of regular American Beer, three (3) Tbs chopped Fresh Chives, and two (2) Tbs Fresh Rosemary.
9.
Let chili simmer for 1 hour before serving.
Ingredients List
(3) Large Onions
(2) Whole Bulbs of Garlic
(2) Green Bell Peppers
(1) Yellow Bell Pepper
(2) Green, Long Hot Peppers
(6) Finger Hot Peppers
(16) Dried Hot Chilies
(2) Jalapeño Peppers
(10) Cherry Peppers
(2) Pounds of Pork Hot Italian Sausage
(2) Pounds Ground Beef
(3) 28oz cans of Plum Tomatoes
(2) 14.5oz cans of Fire Roasted Tomatoes
(1) 10oz can of Diced Tomatoes and Green Chilies
(2) cans of Black Beans
(2) cans of Red Beans
(2) Eggs
¾ can of regular American Beer
Bread Crumbs
Fresh Chives (3) Tbs
Fresh Rosemary (2) Tbs
Chili Powder (2) Tbs
Paprika (2) Tbs
oil
salt
1st Place Popular Vote
Bill and Vicky Harris's Singing Chef Billy's Beef and Bean Chili
Ingredients
1 med onion
1 med pepper (diced)
3-15oz
cans of diced tomatoes
1-12oz
can tomato paste
1
can dark kidney beans,
2cans pink beans in sauce,
2T
dark chili powder
1/4tcayenne pepper
1T
adobo
12oz
porter or dark beer
Method: brown beef with onions and peppers(drain),add dry ingredients, tomatoes, beans (with the juice), and paste. Mix well and simmer on low heat for 2 hours stirring frequently. Add beer and simmer for another 30 min. Serve with your favorite toppings or rice.
2nd Place Popular Vote
Mike Landis
(Recipe is coming!)
3rd Place Popular Vote
Tom Kuka
(Recipe is coming!)
2008 Winning Recipes
1st Place Judges Panel Vote
Rob Baldwin Buffalo Chili
Large Sweet Vidalia Onion
Red/Yellow/Green/Orange Peppers
Black Beans
Small Red Beans
Tomato Paste
LOTS of Garlic!
Cumin
Cilantro (fresh or cooking base)
Chili Powder
Paprika
Adobo w/ pepper
Fresh Ground Pepper
Fire Roasted Tomatoes(fresh is best but Hunts makes a fantastic one)
Diced Tomatoes w/green chiles(check your International aisle at your local supermarket)
Ground Chipotle Seasoning
A combination of Ground Beef/Veal/Pork(you might find it as "Meatloaf Mix" at the supermarket)
and the secret ingredient GROUND BUFFALO!
Please remember, to control the grease level in this recipe make sure to to use a 2 to 1 ratio Buffalo to beef/veal/pork. i.e. 2 pounds Buffalo 1 pound "Meatloaf Mix". Of course this is all to taste so if you wanted to make it leaner add more Buffalo or if you wanted to go in the other direction reverse the ratio.
From there it is all rather simple...
Brown your meat(use a little extra virgin olive oil in your pan to help the process)
then slowly add each of the ingredients, and continue to stir. Once all has been added reduce the heat and let that beautful batch of chili simmer uncovered for anywhere between 30 minutes and 2 hours depending upon the size of your pot. In my opinion the longer the better, let the aroma fill your home and the then sit down with your family, friends, co-workers or complete strangers and enjoy the "GREAT WHITE BUFFALO"!
2nd Place Judges Panel Vote
James McParland MaxChili
2 lbs lean hamburger
½ lb hot Italian sausage, casings removed
½ lb bacon, diced
1 large yellow onion, diced
1 large green pepper diced
1 large red pepper, diced
2 medium frying peppers diced
1 ancho chile soaked in boiling water
3 jalapeno peppers diced
16 oz can tomato puree
16 oz water
1 tbsp chili powder
¼ tsp cayenne
½ tsp black pepper
½ tsp white pepper
½ tsp oregano
1 tsp cumin
1 tsp salt
Brown and drain bacon, reserving bacon fat. Brown and drain hamburger. Brown and drain sausage. Sauté onion and peppers in bacon fat, then drain. Combine browned meat, onions and peppers in a pot. Add tomato puree, water and spices. Simmer until liquid thickens and does not separate from meat. Yields approx ½ gallon
Lynne Oliver – Honorable Mention
Lynne’s Florida Datil Pepper Chili
Makes about 1 ½ gallons (6 quarts)
4 tablespoons olive oil
1 pound lean ground beef
1 pound lean pork sausage ( I use mild bulk sausage)
3 cups chopped Spanish (yellow) onion
1 large green pepper, chopped
several Florida Datil peppers, finely chopped (if you can’t find Datil peppers, add a little extra Datil Pepper hot sauce)
6 cloves garlic, minced
2 bay leaves
2 (28 ounce) cans crushed tomatoes in puree
2 tablespoons hot chili powder
2 tablespoons ground cumin
2 teaspoons dried oregano
2 teaspoons dried basil
3 tablespoons packed brown sugar
1-3 teaspoons sea salt (add 1 teaspoon at a time, taste after chili cooked before adding more)
6 cups favorite cooked beans or 4 (15 oz) cans of beans, drained (I use half kidney beans and half small red beans)
juice of 2 fresh limes (Key Limes if possible), about 1/3 to ½ cup
Florida Datil Pepper Sauce to taste (I use about 2 tablespoons of Dat’l Do-it Devil Drops)
Garnish with chopped Vidalia (sweet) onions and grated cheese, if desired
Heat the olive oil in a 2 gallon pot. Add beef & sausage, stirring to break up.
When almost brown (about 5 minutes), add onions, bell pepper, datil peppers, garlic, and bay leaves. Cook until meat is thoroughly browned and onions are translucent. (about 10 more minutes).
Add tomatoes, spices, sugar, salt(Add a teaspoon at first, taste and adjust after simmering), and beans, and 2-3 cups water. Simmer for an hour uncovered, stirring occasionally.
Remove from heat and stir in lime juice and hot Datil Pepper sauce. Allow to cool for at least two hours, or refrigerate overnight.
To serve, bring pot back to simmer. Taste & add more salt and/or Datil Pepper sauce as needed. Excellent by itself or as a dip with corn chips. Garnish with chopped Vidalia (sweet) onions if desired. Also good with grated cheddar or Monterey jack cheese.
Kathy Dickson – Honorable Mention
Spanish Passion Chili-serves 8
3/4 lb. ground chicken
28 oz.`can of tomatoes, undrained & cut up. I like the San Marzano
1 jar of Taco Bell thick & chunky salsa (medium) if you like it milder or hotter use that salsa.
1/4 cup diced tomatoes w/ green chillis
1 15oz can black beans drained
1 15oz can cannellini beans drained
1 15oz can red kidney beans drained
1 tsp chili powder
1 tsp . cumin
1/2 jar,about a half cup ,of red pepper jelly / jalapeno pepper jelly(I mixed equal parts of each.)
1/2 cup Westfall Winery Spanish Passion wine. I like to add this last, The longer it simmers the more I tend to add.
Brown the chicken, break it up, as it browns, dousing with Kitchen Bouquet to give it color and flavor.
Add the rest in order, adding the wine about a half hour before serving. It can be simmered a few hours or be ready in a half hour.
This is a simple recipe I hope you will enjoy making and serving. You can adjust the flavor to your taste, by adding more or less of the different spice or jelly.