fostermom
10-19-2006, 03:46 AM
I was trying to post this recipe for you when the old boards went down - hope you find it in time for your cook-off!
Fostermom's Not So Award Winning But Really Yummy Spit-Free Chili
First ingredient group
2 32 oz cartons chicken stock (I used Kitchen Basics brand)
1 32 oz carton beef broth (Kroger brand)
3 lb chuck roast cut into bite-sized cubes, browned in canola oil, drained
2 medium size white onions, diced and sauteed in canola oil
5 cloves garlic, minced and sauteed with the onions
couple of very large pinches kosher salt
Second ingredient group
1 Corona
1 28 oz can crushed tomatoes
2 lb sirloin roast cut into bite-sized cubes, browned in canola oil, drained
1 tube Jimmy Dean regular sausage, browned and not drained
2 15 oz cans of tomato sauce (I used organic-not sure if it made a difference)
Third ingredient group
5 lb ground chuck
5 tblspns New Mexico chile powder (found at hispanic grocer)
2 fresh poblano peppers, seeded & finely chopped
4 fresh serrano peppers, seeded & finely chopped
1 tblspn Tabasco
5 tblspns cumin
Fourth ingredient group
3 tblspns New Mexico chile powder
1 tblspn brown sugar
1 tblspn Arbol chile powder (also at hispanic grocer)
Put first ingredient group into large stock pot and bring to boil, then lower to simmer. After one hour, add second ingredient group. After 2 hours, add third ingredient group. After 2 hours & 45 min, mix 1 heaping tblspn arrowroot (could use cornstarch or masa harina) with 1/2 cup water and add (if you think it needs to be thickened - mine did). After 3 hours, add fourth ingredient group and simmer at least another 15 minutes but can continue to simmer up to total cooking time of 3.5 to 4 hours. Stir often throughout whole process. Taste as often as you like after 2nd hour but be sure to use a disposable spoon - not your stirring spoon! :)
Notes:
1. When browning all beef, I salted/peppered the meat as it browned. Brown in very small batches on high heat to actually sear the meat. Browning too much meat at a time will cause it to stew in it's own juices and you won't get a good sear. I used the same skillet repeatedly for all meat without wiping it in between. When it was time to do the onions/garlic, I deglazed the pan with a little of the Corona first, then sauteed the onions/garlic in it.
2. Layering the ingredients seemed to make a difference. Everyone who tried this chili commented on the wonderful aftertaste. Lots of lingering flavors due, I believe, to the layering of ingredients.
3. There is a difference between 'chili powder' (with an I), which is a mixture of ingredients) and 'chile powder' (with an E), which is nothing but pure powdered chile peppers. I chose to use a variety of chile powders and control the amount of garlic, etc. that I added.
4. This recipe made about 3 - 4 gallons (I didn't measure, just guessing)
5. I came up with this recipe by taking ideas from several recipes found at the International Chili Society web site. All winning recipes from Nat'l Cook Off are posted there - you might find some other ideas.
Good Luck! I can't wait to hear how your cook-off goes!
Fostermom's Not So Award Winning But Really Yummy Spit-Free Chili
First ingredient group
2 32 oz cartons chicken stock (I used Kitchen Basics brand)
1 32 oz carton beef broth (Kroger brand)
3 lb chuck roast cut into bite-sized cubes, browned in canola oil, drained
2 medium size white onions, diced and sauteed in canola oil
5 cloves garlic, minced and sauteed with the onions
couple of very large pinches kosher salt
Second ingredient group
1 Corona
1 28 oz can crushed tomatoes
2 lb sirloin roast cut into bite-sized cubes, browned in canola oil, drained
1 tube Jimmy Dean regular sausage, browned and not drained
2 15 oz cans of tomato sauce (I used organic-not sure if it made a difference)
Third ingredient group
5 lb ground chuck
5 tblspns New Mexico chile powder (found at hispanic grocer)
2 fresh poblano peppers, seeded & finely chopped
4 fresh serrano peppers, seeded & finely chopped
1 tblspn Tabasco
5 tblspns cumin
Fourth ingredient group
3 tblspns New Mexico chile powder
1 tblspn brown sugar
1 tblspn Arbol chile powder (also at hispanic grocer)
Put first ingredient group into large stock pot and bring to boil, then lower to simmer. After one hour, add second ingredient group. After 2 hours, add third ingredient group. After 2 hours & 45 min, mix 1 heaping tblspn arrowroot (could use cornstarch or masa harina) with 1/2 cup water and add (if you think it needs to be thickened - mine did). After 3 hours, add fourth ingredient group and simmer at least another 15 minutes but can continue to simmer up to total cooking time of 3.5 to 4 hours. Stir often throughout whole process. Taste as often as you like after 2nd hour but be sure to use a disposable spoon - not your stirring spoon! :)
Notes:
1. When browning all beef, I salted/peppered the meat as it browned. Brown in very small batches on high heat to actually sear the meat. Browning too much meat at a time will cause it to stew in it's own juices and you won't get a good sear. I used the same skillet repeatedly for all meat without wiping it in between. When it was time to do the onions/garlic, I deglazed the pan with a little of the Corona first, then sauteed the onions/garlic in it.
2. Layering the ingredients seemed to make a difference. Everyone who tried this chili commented on the wonderful aftertaste. Lots of lingering flavors due, I believe, to the layering of ingredients.
3. There is a difference between 'chili powder' (with an I), which is a mixture of ingredients) and 'chile powder' (with an E), which is nothing but pure powdered chile peppers. I chose to use a variety of chile powders and control the amount of garlic, etc. that I added.
4. This recipe made about 3 - 4 gallons (I didn't measure, just guessing)
5. I came up with this recipe by taking ideas from several recipes found at the International Chili Society web site. All winning recipes from Nat'l Cook Off are posted there - you might find some other ideas.
Good Luck! I can't wait to hear how your cook-off goes!