Thursday, January 26, 2017

Chili Cook-off 2017 - Part #2 The Vegan Chili

Part #2 of the Chili-Cookoff is the Vegan entry.  Honestly, the other chili recipe is all meat so I have to balance things out a little bit.   This recipe came out quite nicely.  It's a mixture of a couple standard recipes I work with and I'm pretty happy with it.

Andy's Vegan Chili 2017


·         ¼ c. oil
·         4 onions, chopped fine
·         2 red bell peppers, chopped fine
·         12 oz. veggie ‘meat’ crumble or veggie breakfast sausage, broken up
·         Dash or two of Maggie seasoning
·         8 oz. mushrooms, chopped fine
·         8 cloves of garlic, chopped fine
·         ¼ c. instant espresso powder
·         ¼ c. chili powder
·         1 Tb. Chipotle chili powder
·         ¼ c. Ground cumin
·         2 Tb. Ground coriander
·         1 Tb. Cocoa powder
·         1 tsp. cinnamon
·         1 Tb. smoked paprika
·         ¼ c. Oregano
·         2 Tb. Honey
·         3 Tb Brown Sugar
·         1 25oz. box Pomi, chopped tomatoes
·         2 15oz. cans, kidney beans
·         2 15oz. cans, black beans
·         2-4 c. vegetable stock


1.     In large pot, sauté onions, peppers, veggie meat over medium heat for 5 minutes.
2.     Add mushrooms, sauté for 5 minutes.
3.     Add garlic and Maggie seasoning, sauté for 2 minutes.
4.     Mix in espresso powder, chili powders, cumin, coriander, cocoa, cinnamon, smoked paprika and oregano.  Cook for 1 minute.
5.     Add honey, brown sugar and tomatoes.  Bring to simmer.  Reduce heat to medium low and cover 30 minutes.

6.     Add beans and stock to cover.  You should not have more liquid than the top of the beans.  Increase heat to bring to a simmer.  Reduce heat to medium-low and cover for 30 minutes.

Chili Cook-off 2017 - Part #1 The Meat Chili

Another year passes and another chili cook-off commences.   This year I elected to enter 2 different chilies into the cook-off, a meat centric chili con carne style recipe, and a vegan recipe.  To be honest, I would have preferred a bit more spice on the meat chili, but it's still got a good deal of flavor.
The meat chili is derived from several of the recipes of contestants at the Terlingua International Chili Cook-off, and it follows a similar style of browning the meat, and then adding subsequent dumps to simmer and improve the chili as it cooks.

Andy’s Meat Chili – Jan 2017


  •  8-10# chuck roast, chili grind
  •  3 Tb oil/suet (potentially a couple more Tb oil)

First Liquids
  •  24 oz. beef stock
  •  24 oz. chicken stock
  •  29 oz. tomato sauce (2 15oz cans)

First Dump
  •  6 Tb. Fried red onions
  •  4 Tb. Fried garlic
  •  2 tsp beef bouillon
  •  6 Tb. Chili Powder (New Mexico chiles)
  •  1 Tb pasilla oaxaqueña powder (or dried chipotle powder)

Second Dump
·         6 Tb. Fried red onion
·         4 Tb. Fried garlic
·         1 Tb unsweetened cocoa powder
·         3 Tb Cumin
·         6 Tb Chili Powder (New Mexico chiles)
·         1 Tb pasilla oaxaqueña powder (or dried chipotle powder)

Third Dump
·         6 Tb. Chili Powder (New Mexico chiles)
·         4 Tb oregano
·         1 Tb..Cumin
·         1 Tb unsweetened cocoa powder


1.     In a 12 quart pot brown Core ingredients in a single or slightly above single layer.  Should take 3 or 4 batches given the amount of meat.  After each batch, remove meat, potentially add another Tb of oil for next batch.  When all batches are done, remove all grease from pot with a paper towel. 
2.     Add First liquids and bring to a boil.  Once boiling, add First Dump and cook for 10 minutes.
3.     Add drained meat with slotted spoon and drop temperature to simmer for 35-45 minutes, covered.
4.     Turn off heat and let sit for an hour. 
5.       Bring back to a boil then add Second Dump. Reduce heat and cook for 15 minutes.
6.       Add Third Dump and cook for 15-30 minutes depending on remaining moisture.
7.       Add stock, and cayenne or hot sauce as needed.