COMPETITION CHILI RECIPE
(you can add beans if you want, i usually don't because this chili is awesome just like it is)
Step 1
2# Chili-Grind Beef (75/25 or 80/20) usually Chuck
1 Tbsp Bacon Fat
Brown meat in fat. Do not drain.
Step 2
1 14oz Swanson's Beef Broth
1 14 oz Swanson's Chicken Broth
1 8 oz Hunts Tomato Sauce
1 tsp Tabasco Sauce
Add to meat, keeping at simmer.
Step 3
DUMP # 1
2 Tbsp Chili Powder
1 tsp Kosher Salt
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Black Pepper
1/2 tsp Cayenne Pepper
Add DUMP # 1.
Simmer med-low, covered, for 1 Hour.
Step 4
DUMP # 2
1 Tbsp Chili Powder
1 Tbsp Paprika
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Mexican Oregano
1/2 tsp Jalapeno Powder
1/2 tsp Black Pepper
1/2 tsp White Pepper
Add DUMP #2
Simmer, partially covered (1/2" cracked), for 45 min.
Step 5
1 Med Jalapeno Remove stem, slice lengthwise, and remove seeds
DUMP # 3
1 Tbsp Chili Powder
1 tsp Kosher Salt
1 tsp Cumin
1 tsp Tabasco Sauce
1/2 tsp Dark Brown Sugar
Use several pieces of white bread to soak up some of the pools of fat that accumulate on the surface.
Add DUMP # 3. Add Jalapeno. Simmer, partially covered (1/2" cracked), for 30 min or until reduced to chili-consistency with a smooth, slightly thickened, velvety red gravy. Remove Jalapeno before serving. Use white bread to soak up some of the last pools of fat that have accumulated on the surface. Be sure to leave a little fat, though!
Want to reduce the heat? If you are not sure then you probably should. Dont put in the Jalapeno Powder and only add Tabasco to taste at the end. If you think that is still too hot then lose the cayenne and the whole Jalapeno. After that you can cut back on some White and Black Pepper and some Chili Powder.
Rick
(you can add beans if you want, i usually don't because this chili is awesome just like it is)
Step 1
2# Chili-Grind Beef (75/25 or 80/20) usually Chuck
1 Tbsp Bacon Fat
Brown meat in fat. Do not drain.
Step 2
1 14oz Swanson's Beef Broth
1 14 oz Swanson's Chicken Broth
1 8 oz Hunts Tomato Sauce
1 tsp Tabasco Sauce
Add to meat, keeping at simmer.
Step 3
DUMP # 1
2 Tbsp Chili Powder
1 tsp Kosher Salt
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Black Pepper
1/2 tsp Cayenne Pepper
Add DUMP # 1.
Simmer med-low, covered, for 1 Hour.
Step 4
DUMP # 2
1 Tbsp Chili Powder
1 Tbsp Paprika
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Mexican Oregano
1/2 tsp Jalapeno Powder
1/2 tsp Black Pepper
1/2 tsp White Pepper
Add DUMP #2
Simmer, partially covered (1/2" cracked), for 45 min.
Step 5
1 Med Jalapeno Remove stem, slice lengthwise, and remove seeds
DUMP # 3
1 Tbsp Chili Powder
1 tsp Kosher Salt
1 tsp Cumin
1 tsp Tabasco Sauce
1/2 tsp Dark Brown Sugar
Use several pieces of white bread to soak up some of the pools of fat that accumulate on the surface.
Add DUMP # 3. Add Jalapeno. Simmer, partially covered (1/2" cracked), for 30 min or until reduced to chili-consistency with a smooth, slightly thickened, velvety red gravy. Remove Jalapeno before serving. Use white bread to soak up some of the last pools of fat that have accumulated on the surface. Be sure to leave a little fat, though!
Want to reduce the heat? If you are not sure then you probably should. Dont put in the Jalapeno Powder and only add Tabasco to taste at the end. If you think that is still too hot then lose the cayenne and the whole Jalapeno. After that you can cut back on some White and Black Pepper and some Chili Powder.
Rick
