Competition Chili Recipes
COMPETITION CHILI
This recipe follows the guidelines for the ICS (International Chili Society) cookoff rules. There are no beans allowed in cookoff chili, but feel free to add any type you like if you're making it just for fun.
Provided by Mike Lynch
Categories Pork
Time 4h
Yield 2 quarts, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Combine the canned chili, tomatoes, and beef stock in a medium pot over low heat.
- Combine all the spices together, and add 3/4 of the mixture to the pot. Stir to incorporate.
- Saute the pork with the remaining spice mixture and 2 tablespoons of minced garlic on high heat until just browned, not cooked through. Drain any excess fat and add the pork to the pot. Leave enough grease in the pan to saute the remaining vegetables.
- In the same pan sautee the onion and the red pepper over medium high heat. Once the onions start to turn translucent, add the remaining 2 tablespoons of minced garlic. Saute until the garlic becomes fragrant, then add the vegetables to the pot
- Simmer the chili over low heat for 2 to 3 hours, stirring periodically so the bottom does not burn
- ***TIP*** In order to dice the pork so small, first freeze the larger pieces for a few hours until they are solid, but not so hard that they cannot be cut with your knife.
PERFECT COMPETITION CHILI
My husband makes this every year for our church's chili cook-off. He has placed every single time he's entered it. Half the judges always tell him that this was the best chili they've ever had.
Provided by ShaGun
Categories Meat
Time 27m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Brown ground beef in oil.
- Add in broth, bouillon, tomato sauce, onion, 1 teaspoon garlic powder, 2 Tablespoons chili powder, and tabasco.
- Bring to boil, reduce heat and simmer 1 hour.
- Add salt and pepper, onion powder, 1teaspoon Garlic powder, chili powder, 1 tablespoon cumin, paprika, and 1 teaspoon red pepper flakes. Stir and simmer another hour.
- Add remaining cumin and red pepper flakes, stir, and cook 30 more minutes.
- Best if prepared the day before and reheated the next day.
Nutrition Facts : Calories 442.6, Fat 30.7, SaturatedFat 10.8, Cholesterol 115.8, Sodium 728.2, Carbohydrate 8, Fiber 3.9, Sugar 2.4, Protein 34.2
AWARD WINNING CHILI
This delicious chili took 2nd place at our local chili cook-off! Bet you can't eat just one bowl. If it is too thick, add water 1/4 cup at a time until you reach desired consistency. Even better tasting the second day!
Provided by Jennifer
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 1h30m
Yield 8
Number Of Ingredients 17
Steps:
- In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
- While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
- Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
- Stir in beans, cilantro and parsley. Heat through and serve.
Nutrition Facts : Calories 373 calories, Carbohydrate 22.5 g, Cholesterol 64.2 mg, Fat 22.1 g, Fiber 6.1 g, Protein 21.7 g, SaturatedFat 7.9 g, Sodium 1168.9 mg, Sugar 6.7 g
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