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Just Pulin' Pork
10-30-2012, 03:56 PM
Mods move this if I am posting in the wrong place! Anyone have a chili recipe that would like to share? We are having a chili cook off at work tomorrow! TIA if you have anything you can recommend!

Jon

Goddahavit
10-30-2012, 03:59 PM
I recommended anything from Chipper at red lion spicy foods....
http://www.betterthanhot.com/recipes.htm


I like the dysfunctional chili made with leftover brisket using his comp blend!!!.

Boshizzle
10-30-2012, 04:52 PM
There is a recipe that I am partial to in this thread. It's placed in the top two (1st or 2nd place) in every competition it's been entered in.

http://www.bbq-brethren.com/forum/showthread.php?t=145458

Cast Iron Chef
10-30-2012, 05:00 PM
Left over brisket in chili is awesome. Trip tip is great too. Check out Saiko's Killer Chili in the recipe section.

Just Pulin' Pork
10-30-2012, 05:03 PM
Boshizzle thank you! I will let you know how it turns out.

Jon

chingador
10-30-2012, 05:16 PM
boshizzle's recipe looks good. Resist the urge to use leftover brisket or any smoked meat. Use a good chuck roast, cut into 1/4" cubes. Brown in lard or bacon fat and you will be set. The flavor of the spices should stand out. Smoked meat will end up overpowering the flavor and you will be left with something that doesn't taste like chili.

mwmac
10-30-2012, 08:15 PM
This is a good place to start, imo...
http://www.chilicookoff.com/Recipe/Recipe_WCCC_Recipes.asp?Cat=1

mwmac
10-30-2012, 08:18 PM
Some more suggestions: http://www.chili.org/recipes.html

Fat Woody
10-30-2012, 09:20 PM
...Resist the urge to use leftover brisket or any smoked meat. Use a good chuck roast, cut into 1/4" cubes. Brown in lard or bacon fat and you will be set. The flavor of the spices should stand out. Smoked meat will end up overpowering the flavor and you will be left with something that doesn't taste like chili.

Probably true if he were cooking in a CASI or other sanctioned contest, but I think this is a work deal. We love our brisket chili around here! I throw chunks of it into a stock pot and simmer in water to create a beef stock base for mine, add tomato juice, some fire-roasted chilies and onions, a pinch of good quality cinnamon and the rest of the usual suspects. Differently delicious, IMHO...but everyone has their favorite recipe, "authentic" or otherwise.

fantomlord
10-30-2012, 10:00 PM
shred up some leftover chicken (I usually do a few birds over some cherry and mesquite, and use the dark meat for the chili), and add to a few cups of chicken stock (best if you make your own from those chickens you just cooked), 2-4 cans of beans (I like a mixture of white and red), a couple of peppers (pick your favorite, chipotles in adobo work really well), a couple of cans of diced tomatoes, about a pound of chorizo that you've browned up and drained well, the stems from one bunch of cilantro, your usual chili seasonings (garlic, cumin, chile powder, cayenne etc).
Simmer for 3-4 hours, until the liquid is mostly reduced, taste and re-season.
Finish with the chopped cilantro leaves, and around 1/4 cup heavy cream.

captndan
10-31-2012, 10:53 AM
KISS and NO I wont give you my award winning recipe.