Thursday, January 26, 2017

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. 

No comments:

Post a Comment