Award winning chili recipe?
Work is hosting a chili cook off next week and participation is “strongly” encouraged. I know my way around the kitchen well enough but chili just isn’t my thing. I use Hormel canned chili in my lay...
Forum Discussion
For a more traditional chili, try this one, which has won a few contests:
3 Tablespoons oil or bacon fat
2 lbs flank steak or stew meat, cut into teeny tiny pieces
1 large onion, diced
3 cloves garlic, diced
1 Tablespoon (or more) Gebhardt's Chili Powder (yes, the brand is important)
2 Tablespoons Lee & Perrin Worcestershire sauce
1 can tomato sauce, plus one can water or 1 can chopped tomatoes & chilis (Ro-Tel type)
1 beer (dark tastes better, such as Shiner Bock)
1 handful of cilantro, chopped (optional) or 3 Tablespoons dried cilantro
Salt and pepper to taste
Heat oil or bacon fat in the bottom of a heavy pot, such as a dutch oven, on medium heat. Brown steak and onions. Add garlic and cook one minute, stirring constantly. Add chili powder and blend until the color is a deep rust. Add tomato sauce, water, beer and cilantro.
Bring to a boil, then lower heat to simmer. Cover and cook until meat is tender. Add salt and pepper and cook for 10 minutes to blend flavors. Taste and adjust chili powder, salt and pepper as needed.
Serve with shredded cheddar cheese, diced onion and pickled jalapeño slices on top, with tortillas or unsweet cornbread. Optionally, put Fritos in the bottom of the bowl for a Frito Pie (it's a Texas thang).
Can also be cooked in a crockpot. Just throw it all into the crockpot, in order listed, cover, and cook on high for 8 hours. Adjust seasonings, cook another 15 minutes to blend flavors, then serve.
You can use the same recipe with ground beef. It won't need 8 hours in a crockpot...
The point of constantly adjusting the seasonings is to have a tasty dish, not merely a hot one. Heat isn't the point; being able to eat and enjoy the chili is.
If it turns out too watery (happens sometimes), and you absolutely have to have some beans in there, use a can of refried beans. Thickens it up nicely, adds a bit more flavor, and you won't catch sarcasm from the no-beans crowd, since the beans won't be visible.
This chili is even better the next day, or frozen and thawed later.
Good luck and happy eating.
3 Tablespoons oil or bacon fat
2 lbs flank steak or stew meat, cut into teeny tiny pieces
1 large onion, diced
3 cloves garlic, diced
1 Tablespoon (or more) Gebhardt's Chili Powder (yes, the brand is important)
2 Tablespoons Lee & Perrin Worcestershire sauce
1 can tomato sauce, plus one can water or 1 can chopped tomatoes & chilis (Ro-Tel type)
1 beer (dark tastes better, such as Shiner Bock)
1 handful of cilantro, chopped (optional) or 3 Tablespoons dried cilantro
Salt and pepper to taste
Heat oil or bacon fat in the bottom of a heavy pot, such as a dutch oven, on medium heat. Brown steak and onions. Add garlic and cook one minute, stirring constantly. Add chili powder and blend until the color is a deep rust. Add tomato sauce, water, beer and cilantro.
Bring to a boil, then lower heat to simmer. Cover and cook until meat is tender. Add salt and pepper and cook for 10 minutes to blend flavors. Taste and adjust chili powder, salt and pepper as needed.
Serve with shredded cheddar cheese, diced onion and pickled jalapeño slices on top, with tortillas or unsweet cornbread. Optionally, put Fritos in the bottom of the bowl for a Frito Pie (it's a Texas thang).
Can also be cooked in a crockpot. Just throw it all into the crockpot, in order listed, cover, and cook on high for 8 hours. Adjust seasonings, cook another 15 minutes to blend flavors, then serve.
You can use the same recipe with ground beef. It won't need 8 hours in a crockpot...
The point of constantly adjusting the seasonings is to have a tasty dish, not merely a hot one. Heat isn't the point; being able to eat and enjoy the chili is.
If it turns out too watery (happens sometimes), and you absolutely have to have some beans in there, use a can of refried beans. Thickens it up nicely, adds a bit more flavor, and you won't catch sarcasm from the no-beans crowd, since the beans won't be visible.
This chili is even better the next day, or frozen and thawed later.
Good luck and happy eating.
