2014 Annual Chili Cook Off
If you're trying to spice up your chili routine, look no further! At this year's BRS Chili Cook Off, we tested and tasted around a dozen different tried and true recipes.
From traditional ground beef chili to quail and partridge chili and even a moose meat chili, we had an incredibly wide variety to choose from.
There were red chilis and green chilis, jamaican jerk chili and indonesian style chili.
Many of us were overwhelmed with making the decision on which chilis to taste, so we tried them all.
Here are some fantastic recipes that you'll be making again and again:
Sirloin Black Bean Chili
1lb. Black beans cooked (or 5 cans of black beans drained)
3lb. Sirloin (1/2 inch diced)
1 tsp. Toasted whole cumin seed
2 tbsp. Chili powder
1 can (6 oz.) Tomato paste
1 Onion diced
1 can (4 oz.) diced green chiles
3 cloves Garlic, minced
2 Jalapenos, minced
2 quarts Beef stock
8 oz. Butter
1 cup Flour
Melt 8 ounces of butter and 1 cup of flour. Place in a small baking dish and bake at 350 degrees for 30 minutes, stirring often. Set aside.
In a heavy skillet, sear sirloin, with salt and pepper until well-browned. Deglaze skillet with beef stock. Add onions and green chiles. Simmer for 15 minutes. Add all remaining ingredients except butter-flour roux to achieve desired consistency. Simmer for an additional 20 minutes.
Jamaican Jerk Chili
1lb. Beef Stew Cubes
1lb. Ground Pork
1 Turkey Kielbasa Sausage
6 tbsp. Jamaican jerk marinade
1 can (6 oz.) tomato paste
1 can Kidney beans
1 can Pinto beans
1 can Red beans
1 Large onion
2 cloves Garlic
3 cans Diced tomatoes
½ c. Chicken or beef stock
1tbsp. Chili Powder
Marinade beef stew cubes and ground in Jamaican Jerk Marinade (1 – 2 tablespoons per pound of meat) for 12 or more hours. Overnight is best.
Brown the meat, one large onion and 2 cloves of garlic. Cut up one Turkey Kielbasa Sausage. Place all ingredients in a large crockpot.
Cook on low (10 hour setting)
Uncle Paul’s Chili
4lb. Boneless pork loin
1/2lb. Bacon, finely chopped
40 oz. Chicken broth
2 Fresh poblanos
3 cloves Garlic, peeled and crushed
2 Large onions, peeled and chopped
3 can Pinto beans (optional)
3 tbsp. Ground cumin
1 tsp. White pepper
10.5 oz. Cream of mushroom soup
14 oz. Whole green chile peppers, drained and chopped
16 oz. Salsa verde
¼ c. minced Fresh cilantro
Broil/grill fresh poblanos, turning frequently with tongs until skin is black and blistered. Wearing rubber gloves, peel and discard skin, stems, and seeds. Cut away and discard stems (and seeds) of jalapeno peppers and cut lengthwise.
In electric blender, add poblanos, 3 jalapenos, 2 garlic cloves, half an onion and all of cumin and white pepper. Add generous dose of chicken broth and process to a smooth puree. Set aside.
Warm skillet and add chopped bacon, cook stirring frequently. Add remaining jalapeno and 1 garlic clove. Drain bacon and reserve drippings.
Return cooked bacon to saucepan and add the pureed poblano mixture and 3 cups of chicken broth. Stir and set pan over low heat.
Return bacon drippings to heated skillet and add cubed pork. Cook, stirring occasionally until all sides of pork are browned. Drain meat cubes and reserve drippings. Transfer pork into saucepan with the bacon
and chicken broth.
Fry chopped onion in remaining bacon fat. Drain and add to growing pot of chili.
Turn up heat under large pot and add cream of mushroom soup, canned chili peppers, salsa verde and chopped coriander leaves. Simmer for about 30 minutes.
Add a 2-inch thick piece of Velveeta. When cheese melts, add in beans.
‘I Moose Eat This’ Chili
1 lb. Moose meat
4 cloves Garlic
1 can Garbanzo beans
1 can Pinto Beans
1 can Kidney Beans
1 can Tomato sauce
1 can Crushed tomatoes
1 can Chopped tomatoes
2 tbsp. Chili powder
1 tbsp. Cumin
1 tsp. Paprika
1 c. Red wine
Brown meat and then add in garlic and onions. When onions are translucent, add to separate pot. Add in all other ingredients and turn stove to medium heat. Bring to a boil then cover, turning the heat to low. Simmer for 45 minutes.
‘Hopefully Not Raw Potato’ Vegetarian Chili
1 large onion, chopped
2 bay leaves
1 ¼ teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeño peppers, chopped
1 cup mushrooms, bite sized
1 cup carrots, sliced
1 cup snap peas, bite sized
4/5 cloves garlic, chopped
2 (4 ounce) cans diced green chile peppers
4/5 red potatoes, bite sized
3 (28 ounce) cans whole peeled tomatos, crushed
¼ cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans
1 (15 ounce) can garbanzo beans
1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (15 ounce) can whole kernel corn
Cut/chop/dice all vegetables.
Sautee onion with olive oil or butter in a large skillet over medium heat. Season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, green chili peppers, mushrooms, snap peas, and carrots. If at this point it is too large for your skillet, transfer to a large pot. Add potatoes.
Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the corn, kidney beans, garbanzo beans, black beans, and pinto beans. Bring to a boil, reduce heat to low, and simmer for 45 minutes.
Posted on November 25, 2014 at 04:13pmcomments powered by Disqus