So I'm entering a chili cookoff this Sunday and I'm having some thoughts. I can't think of a better place to bounce around ideas than here. Feel free to comment on any of the following points:

First of all, the broad strokes of the recipe I'm going to use are:

Chuck Roast that I'll put into the smoker for half a day with hickory wood
Crushed tomato and Carroll Shelby's as the base (I think CS's is a very good, accessible base. . .I've never served it to anyone that disliked it)
Mirepoix
Home grown long hot peppers (seeded to keep the heat somewhat under control)
Chipotle peppers with a little bit of adobo sauce from the can

1. There are 2 categories - Best Overall and Hottest But Still Edible. I think the competition will be much softer in the hottest category, and quite frankly I like my chili hot anyway. So, I could either try to keep the heat under control and go for Best in Show, or just crank it up and go for the hottest. . .can't decide

2. I'm worried that the heat of the long peppers and adobo will overwhelm the smoke flavor of the steak. So, I'm not sure if 5 hours of time and effort in the smoker is just a waste.

3. I'm thinking of making it at least a day before and letting it chill overnight. I always find chili to be better the 2nd day. The flavors really come together overnight.

I ain't going there for 2nd place. . .I came to WIN.

if you are going for the hot portion of the contest--I actually found that putting a little cinnamon gives it a little sweet taste before the fire sets in without taking away any of the flavors of the meat

I was considering posting up regarding chili today. I heated up a can of good ole Wolf Chili for lunch today. Had some wheat crackers with a little bit of cream cheese on the side. Absolutely delicious.

As for your chili conundrum:

1. I don't know, I'd be prouder of the Best in Show rather than just hottest. Up to you, of course... I think it'd take a bit more creativity to get it tasting absolutely stellar rather than just blazin'.

2. I'm no beef expert but I could see how the overwhelming taste of the "hot" elements could negate the quality taste of the meat. Careful.

3. I can see how that would be a good thing.

Good luck, and keep us posted.

yep. cinnamon or cocoa

I assume you know the rules already, but at every chili cookoff I have entered, everything had to be prepared on site. If you have n't checked the rules, make sure you can cook ahead of time.

Wow. . .who has a kitchen that big??

We're allowed to bring pre-made. I don't think anyone's cooking on site.

I always remember a quote from this old guy who won the Texas Chili Cookoff a bunch of years in a row.

"You make your chili better by taking things out, not by putting more things in"

Frankly, you can aptly apply that to a ton of dishes. However, with that regard, you seem to be on the right track.

Here's the thing though, I'm not so sure I'm down with smoking the meat first. The chipotle is going to bring some of that as it is. Does it have to be beef? Can you get your hands on some beef cheek? I know of now part of the cow that braises as moist and tender as the cheek and I'd think that could put you over the top.

For me, I like the combination of hot, smoky dried red and fresh acrid green peppers, so would angle towards something like poblanos and the aforementioned chipotle (certainly with some of the adobo liquor). Plenty of onions and garlic, stock, and little else. Perhaps some tomato product to round it out. Garnished with lime and cilantro and that baby gonna be good.

BTW, head for the barrio to get some beef cheek. Mexicans love that stuff.

no beans

Great post Det. . .thanks for it



I agree with this philosophy 100%. I've already ruled out beans, beer, bell peppers, salsa, and multiple meats.



I'm not sure about smoking the chuck either. Thing is, last 3 times I've made pork ribs I smoked 2 of them and did the other without smoke. I've decided I'm never eating ribs again unless they're smoked. . .I friggin LOVE smoked flavor. Don't know how that translates from pork ribs to beef chili, I just know I like smokey flavor.

Does it have to be beef? No. However, the host of the cookoff is doing a pork chili, the Shiekette is doing turkey and one of the other entries is doing a vegetarian, so I'm pretty sure bringing a beef chili won't make me one in a crowd. And besides, I've had a 3 pound chuck steak in the freezer that I've been trying to find a use for. It's huge.

I don't think I can find beef cheek anywhere around here, but I'm not sure. I don't have Andrew Zimmern on my speed dial or I'd find out for sure.



I'm really proud of the hot peppers I grow in my garden, so I'm adding them for sure. Not sure what strain they are, but they look exactly like THIS. I dry them and keep them in olive oil for the winter.

As far as the stock, I'm worried about the chuck steak and beef broth giving it too much of an "iron"y kinda flavor. . If I do stock and tomato for the base, maybe I should use chicken stock?

Lime garnish is a nice idea. . .gotta remember that.

OH YEAH, and I gotta come up with a name for the chili. . it must be submitted by name only, no cook's names allowed. I'm thinking of calling it "RESISTANCE IS FUTILE". Any other ideas?

My favorite chili ingredient these days is raisins. They offset the heat nicely. Difference maker in the hottest but still edible dept?

And I always include beans. Chili without beans is sauce.

No beans.

But I always throw in a couple of squares of baker's chocolate.

I also agree about letting it sit overnight. Chili is always better the second day.

Nice one.

You're from LA so I'll let that pass.

Wurd & Wurd.

No way no city dude know nothin bout no chili.

Sheik,

I don't have a lot of experience making chili (Carrol Shelby's is about it). However, I think your idea of smoking the meat is an interesting one. It will either put you over the top or be a disaster. No balls; no gems.

Are the judges traditional about the taste of chili or is it more of an Iron Chef America panel where you will be rewarded for inventiveness?

One last thought, is it OK to use Shelby's as part of the seasoning in a contest?

I'm about as city as Yukon is sophisticated.

Real chili, re: Texas chili, does not have beans.

If you entered a chili cookoff anywhere in the southwest, beans would get you disqualified.

Now they're just fine for grandmas recipe and women though.

Good point. My wife prefers chili with beans. I like her despite this personality flaw.

One of the things I've noticed people going to as far as meat choice is concerned is tri-tip. I have to say that it has worked out well for me. I think Shelby's is ok but I don't think it will be the difference maker.

I agree with Det on the tomato product to round it out... I usually squeeze fresh tomato's (juice only) into the stock for any additional liquid that I need, it gives the chili a nice dimension. A can of beer doesn't hurt either.

I meant me being city. And I'm partial to most things Texas. Married to a Longhorn.

I didn't realize that having beans in your chili made you female. I'll bet there are people near me here in Hollywood who'd be very excited to hear that they could become women by eating chili with beans.

I just found untateve's chili recipe over here.. Fascinating. Gonna give it a whirl.

I stand corrected.

Not that putting beans in your chili makes you into a woman, just that women prefer beans in their chili.

Like detlef said, less is better. Beef, a few spices, and enough broth to hold it together.

isnt this a nice little packer homo fest...

deer/ turkey/bear/moose/goat/ all make great chili

Good Lean Beef
No Beans
Sun Dried Tomatoes
Pinch of Cinnamon

This is my very traditional Chili recipe (i.e. just meat). You can dump whatever crap you want into it afterwards and call it what you want, but this recipe has won me accolades and a couple of local chili cookoffs. There's heat, but it isn't over done. This is the important part. Unless otherwise stated, the chili powder must be Gebhardts. The New Mexico hot chili powder is distinctly different from the Gebhardt's and it adds just a bit of a sharper bite. Same with the jalapeno powder. I like the red jalapeno slightly better but both red or green work well. I've worked on this recipe for a long time now, this is the first time I've shared it. Y'all should feel really good about yourselves.

Brown 4 lbs meat (I use tri-tip but you can use and good cut of meat, if you go the ground beef route make it as lean as possible) with 3 tsp salt and 1 1/2 tsp white pepper in your chili pot. Add the following and simmer for 1 1/2 hours:

32 oz chicken broth
1 can tomato sauce
1 small can Spicey V-8
2 tbs Gebhardt's chili powder
1 tbs onion powder
2 tsp garlic powder

Add the following and simmer for 1/2 hour:
2 tbs Gebhardt's chili powder
5 tsp cumin
1 tbs Tabasco Sauce

Add the following and simmer for 1/2 hour:
1 tbs Gebhardt's chili powder
1 1/2 tsp Tabasco Sauce
1 tsp New Mexico hot chili powder
1/4 tsp jalapeno powder
salt to taste

Add the following and simmer for 1/2 hour:
5 tsp arrowroot mixed with water to form a paste (a thickening agent)
1 tsp garlic powder
1 tsp brown sugar
1/2 tsp jalapeno powder
1/2 tsp cumin
salt to taste

Yuk makes a great point. If you can get your hands on some venison, it will if nothing else give you some originality points. Venison makes great chili.

Thanks!

I've got enough new chili recipes to keep me on the can for weeks.

Yeeeehaw!

You can even through in a few bones of whatever meat you end up using and it enhances the flavor; just remember to take em out!

Made the future award winning chili yesterday. . .put in one seeded long pepper and one seeded chipoltle, both minced.

Not hot enough.

Put in a second long pepper and chipoltle.

Not hot enough.

Put in a third chipoltle.

TOO HOT!

It's perfect for the hottest category, but I really have hopes of winning best in show too. It's in the fridge, and I'm going to try some today in the hopes that the heat will have mellowed out overnight. If it's still too hot, I guess I'll make a double batch to try to dilude the heat a bit.

wouldn't count on the chili being milder today---unless you added more quantity the heat probably increased--

I was going to say much the same thing.

Final results

So there were 9 chilis in the contest, and amazingly only 2 of them were beef. When tasting started, I realized I put myself in a hole because there were at least 3 vegetarians there. Not being beef eaters, they couldn't taste my chili. That means votes lost. So, I didn't have high hopes.

Well, my chili won the hot catagory, and came in 2nd in the overall. And the winner of the overall? The other beef chili. So much for the vegan conspiracy. . . The winner and I had very similar recipes. She put both cocoa powder and 70% chocolate in hers, and I think it put her over the top. Very good stuff. However, hers had beans in it. . .

Only 2 were beef. Nice contest.

Congrats.

Congratulations! Next time Best in Show!!!

But seriously... what the hell are 3 vegans doing judging a chili contest?

You got beat by a girl?

Yeah, slightly ghey. I think the breakdown was 2 beef, 1 chicken, 1 turkey, 1 pork, and FOUR veggie chilis. Friggin hippies. Shouldn't have been a surprise that the 2 beef ones took win and place.



Everyone there was allowed to vote. Only rule was you couldn't vote for your own chili.

What was your final recipe... care to share it here, or is it a secret?

I get far too many culinary ideas on this board to keep secrets. So, here it is:

The 2nd Best Chili in New Jersey

1 big ass chuck steak
1 large onion, chopped
2 stalks celery, chopped
1 large carrot, chopped
6 cloves of garlic, pressed
1 package Carol Shelby chili spice
2 28 oz cans of whole tomatoes, seeded and finely chopped
2 14.5 oz cans chicken broth
3 tbsp cinnamon
3 tbsp brown sugar
3 canned chipotle peppers in adobo, seeded and minced
2 long red chili peppers, seeded and minced
vegetable oil

Heat 2 tbsp of oil in a large dutch oven. Season big ass chuck steak on both sides with S&P, then sear on both sides. Remove and set aside (the middle will still be rare). Add onion, celery and carrot and cook over medium high heat while scraping up fond. Add Carol Shelby spice packet and masa flour packet (do not add salt or cayenne packets) and continue to cook until veggies start to get soft. Add garlic and cook just until fragrant (about a minute). Add tomatoes and broth. Stir to combine. Add brown sugar and cinnamon. Add chipotle and chili peppers SLOWLY, tasting as you go for desired heat. Cover dutch oven and place in a 275 degree oven for 1 hour. Trim the fat off the chuck steak and make 1 inch cubes out of the lean meat. Add to dutch oven and cook another half an hour.

For best taste, refrigerate overnight and reheat the next day.

Serves approximately one city block.

very nicely done.


cocoa

I think this might be the missing "x factor" in my chili. I'm going to have to use this ingredient and see where it takes it.

The main difference in my chili is that I use a homemade cajun seasoning blend, chili powder, cumin, cocoa, and a stout beer.

try it without the beer.

Just drink the beer, don't add it to the pot.

Are the bolded items above easily found in any grocery store?

What a strange coincidence to find this thread at the top, when I was just about to go make a batch of chili for the MNF game. . . . spooky.

The New Mexico chili powder and and jalapeno powder are pretty easy to come by. As far as the Gebhardts, I've only ever been able to get it via mail order thru Hometown Favorites. You can substitute regular chili powder in place of the Gebhardts but it makes a hugh difference IMO.

you can get all 3 here

Is the 'heat' in this good enough for one pot of chili?

I'm going to make my usual chili but instead of the chili peppers I normally use, I'm going to substitute your heat (jalapeno powder, mexican chili powder and tobasco) - I just don't want it to be too much, so I'm hoping this is for one pot.

Yes, this heat is good, but not overpowering. Don't forget the can of Spicy V8. That helps the heat as well.