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Appalachian Winter. Time for Chili Cook-Offs

Acmemfg

Contributor
Ambassador
Yeah we do a few up here in the mountains. And some of us (😉👍🏻) take them more seriously than others. Here is the test run batch for next Saturday's event. May or may not) need a touch of something. Salt? Fresno Chili?...not certain yet.
PS...beans are served on the side. We ain't in NYC!!!
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DoctorShavegood

Ambassador
Well ya didn't put beans in there...my man. I've been in 3 BBQ competitions all of which included chili. The head judge told us what she wanted to see (or not see) in our chili:

1. No beans - We were told they would escort us to the exit gate with a Texas Ranger.
2. Don't send them spaghetti sauce. Meaning, don't put beef in a bottle of Marinara and call it good chili.
3. They told us to send them some powerful beef and bold (even hot or spicy) flavors of real chili spices. Kids aren't judging so give it to us good.

My 2nd competition was exactly like the head judge wanted...I placed in the top 5 out of 52 teams. Give a look at Texas Red Chili recipe for ideas. I've tweaked the original recipe some but the base idea does not change. Good luck, I hope you do well and most importantly...have fun.
 
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Please provide any recipes you are willing to share!

We're supposed to get snow for the next 12 days here in Seattle which will shut this city down. I think it's the perfect time for Chili.

-j
 

Esox

I didnt know
Ambassador
I made 6qts Monday. Whats left went in the freezer last night.

6qt Dutch Oven.
1/4 cup Extra Virgin Olive oil.
8tbsp garlic powder.
8tbsp parsley.
6tbsp sea salt.
6tbsp black pepper.
2lbs lean ground beef.
1/2 cup water.

Add all to Dutch Oven on medium heat. Break up meat with potato masher. Mix and brown well. Once the water has boiled away:

Add two large (Vidalia) onions, finely chopped, stir and mix.

Add;
5 hot Hungarian peppers, finely chopped.
5 large Jalapeno peppers, finely chopped.
2 large sweet bell peppers., finely chopped.
2 large cans diced and spiced tomatoes.
2 cans red kidney beans.
1 small can tomato paste.
6 tbsp of the strongest, darkest chili powder I can find.

Turn heat to low, cover and let simmer, stirring well every 30 minutes to an hour. Taste at 4 hours, season as necessary. Let simmer another 6 hours. Let cool, refrigerate overnight. The next day, simmer another 4 hours and it all comes together really well.
 
Well ya didn't put beans in there...my man. I've been in 3 BBQ competitions all of which included chili. The head judge told us what she wanted to see (or not see) in our chili:

1. No beans - We were told they would escort us to the exit gate with a Texas Ranger.
2. Don't send them spaghetti sauce. Meaning, don't put beef in a bottle of Marinara and call it good chili.
3. They told us to send them some powerful beef and bold (even hot or spicy) flavors of real chili spices. Kids aren't judging so give it to us good.

My 2nd competition was exactly like the head judge wanted...I placed in the top 5 out of 52 teams. Give a look at Texas Red Chili recipe for ideas. I've tweaked the original recipe some but the base idea does not change. Good luck, I hope you do well and most importantly...have fun.
Nice to see others appreciate chili without beans. I always thought they were a distraction in the meal.

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