Need a killer chilli recipe!!! HELP!!!

[davsand]

The big chilli cook off and beer tasting is in a couple weeks and I need a wonderous chilli recipe. I did it last year and took second to a guy who does chilli cook offs for a living--I do not intend to take second again!

The ground rules are simple: You cook it there, you make a minimum of five gallons, and you are cooking outdoors with no electric or gas stove. Last year I used a propane turkey frier, and it worked fine so that will be the plan this year too. It does have to be "red" chilli, so I can't do any of the fancy white or verde ones...

This year I'm doing it for two candidates so I will have some help in the form of a couple of folks to wave spoons around and look pretty while they meet voters... My candidate last year was in the papers and on TV doing (yes, it is disgusting, but it was funny as heck) Chilli Flambe. We made flaming chilli--literally. This year it will be WatchDog Chilli--Chilli with BITE!

I know DU has some of the best cooks around, so what are your chilli secrets? I refuse to accept another second place!

Laura

[Mandate My Ass]

1. ancho chile powder

Lots of cumin and beer of course, both in the cook and in the pot.

Here are some good recipes I peruse when I'm looking to experiment with my own version. Good luck.

http://www.recipegoldmine.com/chili/chili.html

[StClone]

2. I need an authentic "Texas Chili Recipe"

If I may davsand I'd like to piggy back (not hi-jack) your plea for a chili recipe. I have an event in which I need a South West theme recipe and am going with chili. But I don't want to experiment, that is I'll trust the word of my fellow DUers.

[efhmc]

3. There's a recipe for every Texan that makes it. Why don't we start with

the recipe from last year. Will there be different judges? Did you get to taste the winner's concotion?

[davsand]

9. Last year was started with 7lbs of chuck cubed and browned.

It had all the standard stuff with the onions and garlic and tomatos and chilis, but I added some Mole' to it along with a couple of different chilli powders (one was Anchote!)

I did add salt, but I'm pretty sparing with it due to the sodium content in canned foods. Cumin is a must do, along with a bit of All Spice and some Oregano. I also used some brown sugar to cut the bitterness in the tomatos as well...

The judges are kept secret and some are food people others are recognizable community figures. This is done annually by the Business Development Alliance and it is just a riot. The main reason we did it last year was my candidate was a former restaurant owner and we wanted to get him out front of people in ways that were a little offbeat. We had no idea how successful it would be...

This year, I had two different candidates who asked about us doing it, and it was a matter of honor to do it again and shoot for first.

The guy that won last year used pork, and I have always felt that was a matter of taste. I didn't want to use pork or booze since it might keep people from tasting it if they are Muslim, Kosher or do not touch anything with any liquor in it.

We are required to post a list of the contents right there where we are cooking and when we are handing out samples for testing. I didn't see anything in his list that was out of the ordinary, so I have no idea why his was voted as better than mine. The one thing I did wonder about was that I didn't make mine super hot. I shoot for a slow burn not a nuclear meltdown on your tounge. I want you to break a sweat, but it needs to be a cumulative thing... Maybe they wanted more heat? I dunno...

Laura

[efhmc]

13. Sounds like you have the recipe down. Perhaps a little tweaking on the

spices. Did you use cumin seeds, not ground?

[sugarcookie]

23. Check your PMs

Sent you guys my recipe. Maybe you can use part of it.

[SOteric]

5. Classic, 'Texas Chili'

Has no beans, no tomato products and does not use 'ground round' but actual small bits of cut beef, usually chuck, cut into 1" cubes.

[efhmc]

6. Most Texans I know use venison. There are wars about beans but

unless it is con carne, it shouldn't have beans.

[SOteric]

8. For simple enjoyment, sure

but if you're going to enter a competition that specifies "Texas Chili" beans are out of the question.

Serious competitors have rigid definitions of what constitutes "Texas Chili" or "Cincinnati Chili" or "TexArkana Chili, etc..." What the good people of Texas put on their tables is another matter entirely. :-)

[efhmc]

11. My mother called what she served us "Texas Stew" because it was so

not the authentic stuff and not very spicey.

[SOteric]

15. *LOL*

I think for most moms the requirement is: Will the family eat it? God bless her my own mother put some things on the table that would have made the snobs at the restaurant recoil in horror. We ate them with gusto, and even learned to prefer many of those dishes to the classics.

If mom made it, it was 'comfort food.'

[Ilsa]

28. Amen!

I like New Mexico pepper spice myself. Loads of it.

But alas, my kids sometimes only go vegetarian, so I usually make some with beans to make sure they get some protein.

[SOteric]

4. Couple of things...

My mother was a classically trained Master Chef. She taught me some things about the way we percieve taste. There are basically 5 flavour sensations we experience in various parts of our tongue, -sweet, salty, sour, bitter and spicy. (And sometimes umami, but not everyone can experience that.)

To that end, every dish, in order to be experienced as a 'Wow!' kind of dish, needs to offer something to each of the above mentioned taste sensations. -It needs to be a party in your mouth. Rather than use sugar to sweeten, in chili, I particularly like the flavour of sour-mash bourbon. I use it to deglaze the pot after I've cooked off my aromatics and spices and I toss in a bit extra for it to condense into a complex, sweet reduction. If it's a dry contest, consider a blend of apricot preserves and honey, or some red pepper jelly.

Salty can be self-explanatory, but there's more to salt than most folks realise. If you did a side-by-side taste test, you'd discover that sea salts have a much better flavour than table salt, - especially better than the iodised stuff. Kosher salts dissolve faster, though, so if you're planning to salt after the dish is done to adjust the flavouring, that would be your choice.

Bitter I go a couple of ways on. Angostura bitters are always available and quite complimentary to many dishes, - especially fruit. But in chili, I like unsweetened, non-dutched cocoa powder. Just a bit. The sweet, sour and bitter flavours should be undertones in chili, not features.

Sour is best acheived with a bit of mild vinegar. I know, folks rave about wine as an acid in a dish, but few wines have the innate chutzpah to stand up to a bowl of red, and none of them really swim in it well. Use a dash or two of cider vinegar. If it's too pungent for you, use a good quality champagne vinegar. Don't use balsamic. Most commercially sold balsamics have added sugar and you'll just throw off the balance.

As for spicey, you're going to hear a wide variety of advice about peppers and using the really hot chili powder, and that's all good. But for heat and flavour in the same dish, you can't beat taking a leaf from the people of Thailand. To wit: my two favourite heat factors in chili:


http://www.globalfoodcompany.com/product_details.cfm?list=country&Product_id=204&refer=country&country_id=18

Which I use in a ratio of 1 16-oz jar per gallon of expected yield.

http://importfood.com/cpmp1404.html

A little goes a long way. Really. It has a bite.

If you live near a major city, you will be able to find these products at large chain grocery and some specialty shops.

Cheers and best wishes.

[efhmc]

7. Very intersting. Thanks for the information.

[gully]

10. Yummmm! That sounds great...

I use chicken breast for my chili, and season it with lime/maple syrup or brown sugar/garlic/cumin/chili powder and whatever else I feel will make it tasty. I season the chili with the same spices/seasonings. I also use sea salt instead of table salt...Lean pork is also very good.

[davsand]

12. Wow. I had no idea!

This is turning into a huge learning experience! Now I'm rethinking all my dishes in light of the 5 flavor sensations. Thank you for telling me that...

From what I can tell, my big thing missing last year was a sour component. The cocoa was present in the Mole last year, and the others were covered. I will confess that my chilli was not nuclear, but more of a slow burn type, so I'm a little scared of the Yeo's Hot Sauce or the Red Curry... at the saem time it is a most intriguing idea too. I'm gonna have to make a small scale batch and play with it here at home by next weekend!

Thanks so much!!!

Laura

[efhmc]

18. I personally perfer a more subtle taste. I like pablanos. But sometimes

those contest are about HEAT!!

[HEyHEY]

14. Depends

Are you trying to impress someone...or kill them?

[davsand]

16. Want a couple Maalox shots with that?

I actually had a guy ask me last year if we planned to offer Maalox after the chilli was gone. I was greatful he said it BEFORE he tasted rather than after.

After last year's contest somebody sent me a copy of that joke making the rounds about the Easterner judging the Texas Chilli cookoff. I cried I was laughing so hard. Come to think of it, I may post that in the booth this year while I'm cooking...


Laura

[HEyHEY]

17. My favourite liqour outlet

Sells rolaids right at the counter

[davsand]

19. Good plan. When I tended bar we kept aspirins behind the bar.

We subscribed to the "better living thru chemistry" theory!

Laura

[HEyHEY]

20. You aren't a bartender you're a savior

[BritishHuman]

34. My favourite bit of that is

where he can't see out of one eye and everything sounds like rushing water. I have experienced exactly those sensations with curries and chilies. Ah, memories...

[corarose]

21. Do you have to use Beef?........... Add some

Non sweetened chocolate it will cut the hot seasonings and judges will be trying to detect the flavor but they will not be able to.
A pinch of cinnamon works well also along side of chilies.

I know the ingredients sounds gross but they work.

[starroute]

22. The world's best chili recipe

My husband copied this out of an Esquire Magazine at the dentist's 30 years ago. We've been eating it ever since. I usually leave out some of the called-for ingredients (like the chicken fat and the sweet peppers), but the woodruff and the file gumbo are really important.

3 Lb Beef
4 1/2 Tbsp Bacon Drippings
1 Bottle Beer
2 Tbsp Chili Powder
2 1/2 Tbsp Cumin
2 1/2 Tbsp Oregano
1 1/2 Tbsp Woodruff
3 Tsp Salt
2 1/2 Tsp Gumbo File
1 1/2 Tsp Sugar
1 1/2 Tsp Masa Harina
3/4 Tsp Cayenne
3/4 Tsp Paprika
3/4 Tsp Garlic Powder
1/4 Tsp Red Pepper Flakes
3 Tbsp Lemon Juice
2 1/4 Tsp Lime Juice
1 1/2 Tsp Dijon Mustard
1 1/2 Tsp Chicken Fat
1 1/2 Tsp Worcestershire
1/4 Tsp Tabasco
2 Bay Leaves, Crushed
3 Cloves Garlic, Minced
1/2 Small Jar Sweet Peppers

Brown meat in bacon drippings. Add beer to cover. Add all other ingredients. Bring to boil, then simmer 8-24 hours. In last hour, add another 1/4 tsp chili powder, cumin, oregano, etc. and 2 tsp masa.

[grasswire]

24. masa!

I think the addition of masa harina and lime is a stroke of genius. It's what makes tortilla soup just so perfect.

I've often daydreamed about making a chili that was scented with sagebrush and pine -- the aromas of the west. It would have to be totally different in its other ingredients.

[MoonGod]

25. I 2nd, 3rd, and 4th the cumin vote... and peppers of course!

cumin is a must have... and do it "to taste". Smell it. Put some in, let it cook for a bit, taste the chili and, and decide if you want to add more.

And I'm sorry if this is completely obvious, but use fresh chili peppers. Whatever kind you want, as long as they're fresh. If you're doing the "chili with BITE" thing, then habaneros might be a good idea.

[rppper]

26. WARNING...DO NOT USE....

jalapeno peppers to spice up your chili...it leaves a very bitter taste...use a good brand of powdered cayenne or some dried cayenne peppers. they add a rich and robust taste to the chili...trust me, i grew up in texas and this was handed down to me from 4 generations of texas chili makers. albert agnor, who has won more chili cook-offs than god, uses cayenne. cayenne is spicey enough to satisfy all but the most radical of taste testers...or those obsessed with the spicey aspect anyhow.

try to find some ground or finely chopped venison as well...goes hand in hand with the cayenne. go heavy on the stewed tomatoes too. used dried red kidney beans soaked for 2 days in lightly salted water and chili powder. fine chop and add a good sized clove of garlic when you start cooking. i'd also chop up about 4, maybe 5, fist sized onions, white or yellow, into thumbnail sized chunks and also add when the cooking starts. coarsely chop 1 red or green bell pepper and add, smaller chunks than the onions though. for my gallon chili pot, i add about 4-5 tablespoons of chili powder to the final mix and that makes it robust enough for me, but a true champion adds as he or she cooks. same with the cayenne powder. i also add chili powder to the meat as i pre-cook it as well...about a tablespoon per every 2nd pound. i would use around 6-7 lbs of meat in your case. your base should compose of the kidney beans/salt/chili powder mix. my rule of thumb for the cooking time is to an hour after the onions have became tranparent over medium to low heat, stirring often.

this seems pretty basic to some of the ideas here, but i live by the KISS way...Keep It Simple Stupid...wow...i am in awe over some of the ideas here and can't wait to try some of them out...good going all of you......

good luck chili god......

edited for punk-tuation and the kudos to all......

[AquariDem]

27. Guatemalan Insanity Peppers n/t

[trof]

29. Everything you ever wanted to know about chili

but were afraid to ask
here:
http://www.fiery-foods.com/dave/chiliconcarne2.asp
Check out the different recipes.
Take the best of each.

Wick Fowler is no longer among the vertical (more's the pity) but you can buy his "Wick Fowler's 2 Alarm Chili Mix" at any grocery store. It contains only the spice and masa flour packets. Maybe it's cheating, I don't know. I do know that I use it for my base then branch out from there. I used to start from scratch until one of my Texas brothers-in-law put me on to Wick's. I can't beat it, so I quit trying. One of the best things I learned from him was about the masa flour. It just "tightens" the whole brew and adds a "what IS that?" flavor.

If you can still find a copy, H. Allen Smith's "The Great Chili Confrontation" (referred to on the web page) is a great read and funny as hell.

Go get 'em chilihead!
:evilgrin:

[OKNancy]

30. I always start with Wick Fowlers

and then add canned beef broth and a big squirt of Herseys chocolate syrup( you can't really taste it)

[trof]

31. About the chocolate

I know it's in standard moles and the more I read about it here in chili...think I'll try it next time. Thanks.

Gotta wait till it cools down though. Just ain't chili weather down here on the gulf coast now. whew

BTW, I too use venison when I can get it.
And whatever meat: always cubed, never ground.
yeah

[DemExpat]

32. I'm a big fan of Fowler's Chili mix too......

I bring it back with me every time I visit the States!

My son made a good chili taken from this site:

http://www.topsecretrecipes.com/recipes/wenchili.htm

A 'copy' of Wendy's Chili.....it was good.
:kick:

DemEx

[davsand]

33. I bought three copies of that cookbook at Christmas!

It has the recipe for Orange Julias in it along with several other state secrets and I love it. My Mom and my Mother in Law both collect cookbooks, so it was a huge hit. The third one stayed with me!

I want to thank everyone for lending a hand here. I started this last year as a campaign event and now it looks like its gonna be something that is ongoing--who knew?

It sounds odd, but it really is a great event for candidates because as you are cooking people wander up to the booth and start asking questions. Last year, the candidate that I was managing got a huge amount of press coverage and made great inroads with the local community. I'm hoping it will have the same result this year. I also want to WIN this year too, but getting the candidates out there really IS my main focus.

Amazing how I get into this stuff in the name of politics isn't it? I look at it this way, I'm volunteering the time and energy and it is a whole lot of fun for a campaign event.

Again, thanks all, I just knew the DUers were gonna elevate my chilli to a fine art!

Laura

[ZenLefty]

35. Add some arsenic to your chili

It's a killer. :evilgrin:

Please note that neither ZenLefty or ZenLefty, Inc., or its subsidiaries, representatives, successors and/or assignees (hereafter "ZenLefty"), do not condone or encourage the use of deadly poisons in food products, except to the extent provided for by the Food and Drug Administration or other authorized entities in and for the serving of fast food such as McDonalds, Arby's, or Taco Bell. ZenLefty takes no liability nor responsibility for any actions taken as a result of reading this post.

[Ratty]

36. Make your own chili powder

My favorite chili recipe is the Black Bean Vegetarian Chili from the Greens cookbook. But even if you don't want to use black beans or go vegetarian, the recipe still has some good tricks that work for any chili.

Put a couple of dried Ancho chilis in a 450 oven for just two minutes. After they cool, they become crisp. Remove the veins and grind it into a powder in a spice mill or coffee bean grinder. This is very tasty.

Make your own chili powder by browning cumin seeds, oregano and paprika in a skillet, then grinding into a powder. Much better than generic "chili powder" in a bottle.

For spiciness, grind up chipotle chilis. The more the hotter.

Lastly, for extra zest, add liberal amounts of rice vinegar after cooking is complete.

Really, chili is one of those things that has to sit overnight in the refrigerator before it has matured into full tastiness.

[LeinesRed]

37. THIS IS AWESOME!!!

TEXAS TWO MEAT SLOW COOKED CHILI

1 LB. BONESS BEEF CHUCK STEAK CUT INTO ONE-INCH PIECES
1 LB PORK TENDERLOIN CUT INTO ONE-INCH PIECES
¼ CUP FLOUR
1 TABLESPOON OIL
2 CANS TOMATOES AND GREEN CHILES UNDRAINED (I ALSO PUT A LARGE CAN OF TOMATOES)

1 CAN PINTO BEANS UNDRAINED (I ALSO PUT A CAN OF CHILI BEANS IN)
TWO BOTTLES OF BEER (LEINE'S RED OF COURSE!)
ONE WHOLE RED ONION
1 TEASPOON CUMIN
½ TEASPOON GARLIC POWEDER
½ TEASPOON SALT
1/8 CINNAMON
(I ALSO PUT A PACKET OF PREPACKAGED CHILI SEASONING IN)


IN LARGE BOWL, COMBINE BEEF PORK AND FLOUR; TOSS TO COAT EVENLY.
HEAT OIL IN LARGE SKILLET OVER MEDIUM HIGH HEAT UNTIL HOT.
ADD BEEF AND PORK. COOK AND STIR UNTIL NO LONGER PINK.

IN 4 QUART CROCK-POT SLOW COOKER, COMBINE BROWNED BEEF AND PORK AND ALL REMAINING INGREDINENTS. MIX WELL.

COVER; COOK ON HIGH CROCK POT SETTING FOR THREE HOURS..