Saturday, February 6, 2010

Chili...Super Bowl Food With A Kick

Did you know that people who win chili cook-off’s cook in drops (or steps). Most of your best chili recipes use this method so that you get the right amount of flavor at the right time.
Here is the winning recipe from last year’s Terlingua International Chili Champions along with a lot of other recipe winners who know that Chili is the all American comfort food…especially when topped with lots of onions, cheese and sour cream.

No matter which way you cook it – healthy or not- chili is one of the best dishes to serve to a hungry crowd on Super Bowl Sunday!

2009 Winning Chili Recipe

Step 1
2 lbs. course ground beef (chili grind)
1 TBS Cooking Oil
1 TBS Granulated Onion
Add ingredients together and lightly brown meat

Step 2
1 Can (8 oz) Tomato Sauce
1 Can Beef Broth
Cook for 30 minutes

Step 3
1 TBS Light Chili Powder
2 TBS Dark Chili Powder
1 tsp Garlic Powder
½ tsp Salt
½ TBS Ground Cumin
½ tsp Cayenne Pepper
½ tsp Black Pepper
1 tsp Chicken Granules (or 1 cube)
Cook for 1 hour

Step 4:
1 TBS Light Chili Powder
1 TBS Dark Chili Powder
1 tsp Paprika
½ TBS Ground Cumin
Add water if needed
Leave covered and simmer for 30 minute

This next recipe is an old chili recipe that I have made before that is hot and spicy. Control the spice and heat by the amount of chili powder and jalapenos you put in. It won the chili cook-off in Texas back in the 80's.

Texas Chili Recipe
2 pounds tender chuck -cubed
2 Tbsp Crisco
4 1/2 tbs minced onion
1 tbs powdered garlic

BAG 1:
1 tsp white pepper
1/2 tsp black pepper
1/2 tsp red pepper
1 can beef broth
2-3 tbsp chili powder
2 cups water
3 fresh whole Jalapeno peppers (don't break or slice)

BAG 2:
2 Tbsp chili powder
1 Tbsp powdered garlic
1 1/2 Tbsp ground cumin
1 4oz can Contadina Tomato Sauce
Put meat in pot with crisco, onions and garlic and brown.

Pour bag 1 in pot. Simmer until tender - aprox 1 1/2 hrs.
Add bag 2 and simmer 1/2 hour

Drop Chili Recipe

Like most competition chili recipes ingredients will be added in what is called drops. This recipe has 3 drops to it. Most of your best chili recipes use this method so that you get the right amount of flavor at the right time. If you let some of the spices cook too long or not long enough they can be bitter. So to ensure that you get the best chili recipe make sure you drop as directed.

Brown 2 pounds of lean ground beef and drain all the grease off and add to the pot.
Now add one 14.5 ounce can of beef broth and one 8 ounce can of salt free tomato sauce.
Add 1 hot pepper (Serrano, Jalapeno) of your choice and bring to a boil. When the boil starts add drop 1.

Drop 1:
1 Tablespoon of onion powder
2 Teaspoons of garlic powder
1 Tablespoon of Chili Powder
Cover the pot and reduce heat to simmer for 1 hour. Remove the pepper and crush the juice into the pot. Now it’s time to add Drop 2 to the pot.

Drop 2:
2-1/2 Tablespoons light chili powder
2 Teaspoons cumin
1/4 Teaspoon black pepper
1/4 Teaspoon white pepper
1/4 Teaspoon cayenne pepper
1/2 cube beef bullion
1/2 cube chicken bullion
1/2 Teaspoon brown sugar
1 pk Sazon Goya
Continue boiling with lid on for 30 minutes. After the 30 minutes add the last drop.

Drop 3:
2 Teaspoons Mexene Chili Powder
1 Teaspoon cumin
Salt to taste
Cover it up and simmer for 15 minutes more and serve it up.

Crockpot Chili Recipe:

2 (16) oz cans kidney beans, drained
2 (14) oz cans tomatoes, cut up
2 lbs ground beef, browned and drained
1 large onion
1 green pepper
1 red pepper
2 tablespoons minced garlic
3 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon cumin
6 oz jar sliced jalapenos (with juice)
2 teaspoons Tabasco
Add all ingredients into a Crock-Pot and set on high for the first hour; then reduce heat to low and continue to cook for 5 hours.

Darn Good Chili

1 pound lean ground beef
1 cup chopped onion
1/2 red bell pepper, chopped
3 tablespoons chili powder
2 teaspoons minced garlic
1 bay leaf
1 (14.5 ounce) can peeled and diced tomatoes
1 (15 ounce) can kidney beans, drained
1 cup spaghetti sauce
1 cup salsa
1/4 cup taco sauce
In a large saucepan or stockpot, cook ground beef, onion and red pepper until beef is browned. Drain off excess fat.
Stir in the chili powder, garlic, bay leaf, diced tomatoes, spaghetti sauce, salsa and taco sauce. Lower heat and simmer for 1 1/2 hours, stirring occasionally. Stir in beans just before serving and heat through.

Steak Chili

2 tablespoons olive oil
2 pounds steak - cut into 1 inch cubes
2 onions, chopped
3 cloves garlic, minced
1 green chile pepper
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons ground cayenne pepper
2 (29 ounce) cans diced tomatoes
1 (15 ounce) can kidney beans, drained
In a large pot over medium high heat, combine the oil and steak and sauté for about 5 minutes, or until steak is browned. Add the onions, garlic and chile pepper and sauté for another 5 minutes, or until the onions are translucent.
Add the chili powder, cumin, cayenne pepper, tomatoes and kidney beans. Reduce heat to low, cover and simmer for about one hour. Remove cover and simmer for another 30 minutes, or until you've reached your desired thickness.

Bon Appetit!