Chili Cook-off and Throwdown

[Swine Spectator]

I few weeks ago, I posted a request for help with chili for a cook-off I got roped into to benefit Law Enforcement Officers. At the recommendation of 16Adams, I bought the International Chili Society Official Chili Cookbook and read about half of it over the weekend. Armed with the Brethren's recommendations and a half-book's worth of knowledge, I made my chili yesterday.

The cook-off does not require entries to be cooked onsite, so on the book's recommendation, I made my chili and am letting it "rest" or "age" for a few days.

Today, I discovered that we also have a Stew and Chili Throwdown in progress. If I had known this 24 hours ago, I would have taken better pictures. However, since I did cook in the contest period, I am going to enter what I have.

I started with Angus Beef Pectorals from Restaurant Depot. After a little web-searching, I believe that these are cut from the chuck primal where it joins the brisket.

I ran it through my #22 Grinder with a 1/2" plate.

Next, I roasted two each of Ancho, Pasilla, Guajillo, and Morita chiles in a 300° oven. Then I steeped them in boiling water before pureeing.

I sweated the onions, bell peppers, jalapenos, and poblano peppers in suet.
I browned the meat in batches.
Then, I added panca pepper paste:

My seasonings:

and fresh ground cumin:

Also, not pictured (because I didn't know we had a Throwdown, V8 Juice, Beef Stock, Tomato Paste, and Chorizo Sausage.

Here is my final product:

I am very pleased with this recipe. I will be making this again.

David

 

[KB BBQ]

Sounds like a good recipe. I've never used that cut of beef or the chili paste before. Thanks for posting.

 

[Smoke on Badger Mountain]

Well "better pictures" or not I think that looks great!

 

[16Adams]

Awesome chili. Good luck.

 

[LordRiffenstein]

That chili looks killer!

 

[Bdsankey]

Looking good!

 

[16Adams]

The book is well used here. Printed in 1982. Over 100 recipes for chili and over 150 recipes for what to serve with it- sauces side dishes drinks desserts. I’m serious, it’s never put up, always out. Really cool what you’ve done grinding your beef plus using real chile

 

[chrischandler71]

Man that looks killer. I would love to have a bowl of that. Good luck with the cookoff. I just bought a couple days ago some dried ancho and guajillo chilis to try in my next pot of chili.

 

[Swine Spectator]

The book is well used here. Printed in 1982. Over 100 recipes for chili and over 150 recipes for what to serve with it- sauces side dishes drinks desserts. I’m serious, it’s never put up, always out. Really cool what you’ve done grinding your beef plus using real chili

I bought the 1/2" plate for making "real" Andouille, but I have found it to be more useful than I expected. Most folks use 3/8" for chili. I like the chunkier texture of the larger grind.

 

[chingador]

That looks right on the mark. I love chili grind meat. In my opinion, it really gives you the best consistency and texture in chili. I just cannot get with using pre-cooked meat in chili. To me, that is just leftovers warmed over, not chili.

I would recommend adding some unsweetened chocolate, some cholula hot sauce and a bit of brown sugar to balance things out. It would take an already great chili over the top.

 

[Moose]

That chili looks fantastic! Tell us more about the cut of beef you used - I'm not familiar with it.

Also, you can submit another picture of the chili in a bowl for the Throwdown if you want or have time. Just let us know in the TD thread and we'll use the second picture.

 

[Big George's BBQ]

I would love a bowl of that Definitely put it in the TD

 

[BBQ Bacon]

Great looking chili.

 

[Texan79423]

Son, you done good, real good.

 

[Stingerhook]

Looks mighty fine David.

 

[Swine Spectator]

That chili looks fantastic! Tell us more about the cut of beef you used - I'm not familiar with it.

I was not familiar with the cut either. It was labelled "Pectoral R/W", so I assumed it was near or part of the brisket. I wish I had taken more pictures. It was well-marbled and I assume that you could smoke it. I paid $3.24/lb for it, which is cheaper than brisket around here. It came in a cryo pack with 3 separate muscles totaling just under 9 lbs.

I found this description:

Pectoral Meat - NAMP - 115D

"Section of the pectoral muscle that remains in the Square-Cut Chuck primal after removal of the Brisket. Most often used for further processing into ingredient beef.

Butcher's Note - Portion of the Brisket muscle that needs to be cooked slowly to improve tenderness."

Also, you can submit another picture of the chili in a bowl for the Throwdown if you want or have time. Just let us know in the TD thread and we'll use the second picture.

Thanks - I may try to do that.

David

 

[Dweverett]

Great looking chili. And, I find it somewhat funny that you managed to have that many pictures of a cook when you didn't know you were preparing for a throw down. :-D

 

[Swine Spectator]

Great looking chili. And, I find it somewhat funny that you managed to have that many pictures of a cook when you didn't know you were preparing for a throw down. :-D

I always take pictures. TheWife.com always says "You have more pictures of your food than of our kids."

 

[Swine Spectator]

Well - Today was the actual cook-off. This was a pretty good-sized event with 14 entries. This was an event to raise money for an annual multi-department Christmas Party for local law enforcement. There were lots of LEO's onsite and in the competition. A guy named "Jim" was the three-time reigning champion.
There was a blind judging before the event and then we were asked to come in a serve to attendees who paid $10 for a bowl. They could get the chili of their choice or combine partial bowls into one.
I decided to do a little marketing and scattered whole dried peppers around my "Texas 9-Pepper Brisket Chili" sign. I felt like I was doing pretty well because mine was "selling" faster than most. I ran out first, and the next fastest seller was the reigning champ who seemed to know everyone.
When the awards were announced, a woman with a white bean chicken chili was named runner-up. Then they asked Jim to present the award to the new champion - me!
Thanks to all the brethren for advice and especially 16Adams for the book tip.

David

 

[16Adams]

I love a happy ending :-D