1st Place Chili

Thanks, brethren!

I don't have any pics of the entry, but this is a pic of the final test batch I cooked this past weekend and its just like the contest chili.



This chili recipe is still a work in progress. I have been working on it for a long time. I didn't create it specifically for my taste. I like really bold and spicy flavors and I have found that most people don't share my palate. So, this chili was designed with the main source of input coming from others.

I did a lot of taste testing on this chili in an attempt to adjust it to appeal to as many palates possible. I invited lots of people over to have chili as I developed this recipe and made sure that many of the guests were very picky eaters. This chili got a thumbs up from all of them.

Here is the recipe for my major award winning (from Italy even) Chili recipe.

2 pounds of 93% lean ground beef
2 15 ounce cans of black beans - rinsed
1 15 ounce can of light red kidney beans - rinsed
1 11 ounce can of Mexican corn - drained
2 1.25 ounce packets of Old El Paso Reduced Sodium Taco Seasoning
1 1.25 ounce packet of Old El Paso Hot & Spicy Taco Seasoning
2 TBS Obie-Cue's Fajita Fabulosa
1 Medium size onion chopped
6 - 8 garlic cloves chopped
1 28 ounce can of Cento San Marzano Peeled Tomatoes pureed in food processor
1 26 ounce container of unsalted beef stock
4 packets (not boxes) of Herb-Ox Sodium Free Instant Beef Broth & Seasoning
2 Tsp ground Cumin
1 Tsp ground Coriander
1 Tsp Worsty Sauce
1/2 Tsp ground bay leaf (Or just use 2 bay leaves and remove before serving)
1 TBS Brown Sugar or to taste
2 TBS Texas Pete Hot Sauce or to taste
1 TBS Apple Cider Vinegar (ACV) or to taste
1 TBS Olive oil

Saute the onion and garlic in 1 TBS olive oil for about 2-3 minutes and don't let them burn. Add the ground beef immediately followed by the beef stock. Stir the ground beef/onion/garlic/stock mixture into a slurry. This is when the beef breaks down into fine pieces that contributes to the chili's texture.

Once the beef is done, add the tomatoes and bay leaf and 1 packet of the reduced sodium taco seasoning and cook for 20 minutes at a medium boil. Add the 2nd packet of low sodium taco seasoning, the Worsty, Herb-Ox beef/seasoning, cumin, and coriander. Let the mixture continue to cook at a medium boil for another 20 to 30 minutes. The chili should begin to thicken up and much of the broth should be reducing and boiling away.

Add the hot & spicy taco seasoning and the Fajita Fabulosa, the beans, and the corn and let the chili continue to cook until it reaches a thick consistency without broth on top. The broth should be more of a sauce in the meat than a soup. Let it continue to cook until the proper consistency is reached.

At this point, it's time to start tuning the flavor. This is where the sugar, vinegar, and Texas Pete come in.I look for a smooth flavor finish without any harshness or bitterness and without a pronounced sweet flavor (so go easy on the sugar) and with a hint of heat right at the end. I have found that a little vinegar and a little heat from the Texas Pete along with a little sugar can help smooth out the flavor landing. Once you are happy with the flavor, serve and enjoy. And, as is the case with most chili recipes, it's better reheated after you cool it and store in the fridge over night.