Chili Cook-off?

Question

Does anyone have any great chili recipies? Besides the basic obvious ingredients, I need some ideas to really make it a winner. Thanks for any suggestions...

Answer 1

now why would i give you a winner recipe...i give out some recipes but some are mine for myself and i enter chili cook offs...would we split the prize money and if it gets published the royalities...no it just as a chef there are certain limitations to giving away trade secrets.....i am not using the chili cook off as an example but i have been seeing kids wanting their homework ...wives wanting the whole weks shopping and recipes for dinner...hope you win i will tell you one thing the 5 time texas winner added cocoa to his chili...

Answer 2

Here is my Contest Winning Recipe ( amateur ) It's very spicey ! 3# ground beef 1-2 large onions, choppped 2-3 green peppers, chopped ( sometimes I use different colored peppers, just for fun ) 2 packages hot chili seasoning mix 3 can chili beans with sauce, do not drain 1-2 cans light or dard kidney beans, drained ( or one of each ) 3-4 cans diced tomatoes seasoned with jalapenos, do not drain or any other seasoned tomatoes you want 4-5 large fresh jalapeno, chopped 3-4 fresh serrano peppers, chopped 1/2 jar tabasco peppers, whole ( can be found in the pickle, pepperoncini section at the grocery store ) I use the Trappy's or Crystal brand, just the peppers not the juice 3-4 tablespoons chili powder brown ground beef and onion, drain add tomatoes, chili powder and seasoning packages, stiring as you add add beans and peppers stie altogther, and let simmer covered for about an hour. After that if is is too thin, take cover off and let thicken. cooking longer will not hurt it and it tastes better the next day. It's an easy recipe and I never make it the same. It all depends on what I feel like putting in that day. I do add one more thing that I really like, not everyone does, it adds a nice flavor. I add large green olives, whole when I add the peppers Enjoy ! I always do

Answer 3

Although it's an obvious ingredient, make sure you are using a good quality, FRESH chili powder- preferably one made without added salt. Old dead chili powder makes old dead chili, with a musty undertaste.

Chili also tastes better made at least one day ahead of time so the spices meld together. If you have to construct your chili onsight, cook up the tomato base with the spices the day before and chill it until you start cooking.

Don't use supermarket pre-ground beef either. Pick out a nice looking chuck roast, and have them grind it coarse for you. Or grind it yourself if you can. When you grind it, that's a good time to put some of the whole spices in to get ground in and mixed with the meat. Starts the flavor process early.

Chipotle chilis packed in adobo sauce are always good to add. Add a little of the liquid they come packed in as well- the amount depends on how hot you want the finished product. The chili's add a nice smokey taste.

I also add in 2 Tablespoons of dark cocoa powder, at the beginning along with the spices. It gives it a nice color and a more complex taste.

If you have a loose chili that needs some more body, you can make a slurry of masa harina or cornmeal in water- just enough water to make it liquid and stir that in. It will need to cook another half hour afterwards or it will taste starchy though. I wouldn't add more than a 1/4 cup of it, though- as you don't want it to taste like a liquid tamale.

Good luck- chili cook-offs can get pretty competitive, as everyone will have the bean-no bean and ground beef/shredded beef opinions,

Answer 4

I have found that the best kind of chili is WHITE CHILI. I don't have a recipe for it. But basically it is made with Chicken instead of beef, then it has something like cream of chicken soup (i think it's chicken broth) and then with white beans instead of the normal kidney or pinto beans. Then you can add green peppers and onions saute`d and whatever other flavorings to sute your taste.

Some good ideas to try are adding
Green Chiles
Garlic
Chives
Chili Powder
Black Pepper
Red Bell Peppers
Corn
Whipping Cream or Sour Cream (makes it creamy) yum!!


Just have fun with it. Use your imagination. That's what cook-offs are all about making something with the most flavor packed in, as well as being creative!!

Enjoy

Answer 5

We just had a chili cook-off at my work this past week. The winner was a 'white chili'...........don't know the recipe (I'm not a chili person at all!). I know it uses chicken, instead of hamburger. If you do a search for white chili recipes you can probably come up with some good ones. Of course, there were some people at my work who complained that 'white chili' wasn't really chili..........but that was because their chili's didn't win! lol

Answer 6

A chili like this one won at the last chili cook-off i was at.....

Texas Style Chili

10 pounds chuck blade steak
1 cup vegetable oil
3 large onions, chopped
9 medium green bell peppers, chopped
3 pounds ripe tomatoes, peeled and chopped
15 garlic cloves, minced
18 ounces tomato paste
1 cup chili powder
1/4 cup sugar
2 tablespoons salt
2 tablespoons oregano (preferably Mexican oregano)
2 tablespoons ground black pepper
Cut steak into 1/2-inch cubes.
In a very large skillet or Dutch oven, brown the meat in oil in large pot, remove to a bowl and set aside.

Add onions, peppers and garlic to drippings in pan over medium heat. Cook for 10 minutes, stirring occasionally. Add more oil if necessary.

Return the meat to the pan, and add tomatoes and their liquid and the remaining ingredients. Heat to boiling. Reduce heat to low, cover and simmer 1-1/2 hours or until meat is fork tender, stirring occasionally

Answer 7

lol!!! scrappki that it to log sorry I just had to say somethimg!!!

3 ALARM TEXAS CHILI

1 lb. coarse ground sirloin
1 lb. sirloin steak, cut in bite size pieces
1 can Rotel (tomatoes with green chilies)
1 can Brooks hot chili beans
1 pkg Chili Mix, 3 alarm
1 lg. red onion
1 lg. bell pepper

Brown coarse ground beef and bite size stock with chili season mix. Pour off grease. Dice green pepper, onions and Rotel. Combine all ingredients including the liquid from the Rotel in a large covered pot. Put in 225 to 250 degree oven for 2 to 8 hours, stirring every 20 to 30 minutes. The longer cooked the better.
NOTE: For 1 alarm reduce cayenne pepper in chili mix

Answer 8

TEXAS CHILI

2 lb very lean ground beef or diced chuck steak
7 T chili powder
1 T ground cumin
2 t paprika
1 onion, finely chopped
2 t salt
1 1/2 t cayenne pepper
2 T masa
1 8oz. can tomato sauce
1 15oz. can red beans (optional)
1 15oz. can tomatoes(whole or diced, drained) optional

Brown ground beef and drain. Stir in tomato sauce and 2 cans of water. Mix all ingredients except cayenne pepper and masa. Simmer 30 min. Add as much pepper as desired. Mix masa and 1/4 c warm water. Add to chili and stir well. Add Tomatoes or beans if desired. Simmer 20 min.
Of course, feel free to add more or less pepper. I usually serve it over rice or with tortilla chips, sometimes both. Enjoy ;)

Answer 9

You said besides the basic ingredients, so I won't compromise my super loved chili recipe either.
I will suggest two things.
Add small Tid bits of sirloin, or stew meat type of beef and after you've browned your meat use a simmer of milk and canned tomatoes for tenderizing.

Answer 10

my secret ingredients for chili are a pinch of cinnamon and semi sweet chocolate.