Chili Cook Off!?

Question

I am planning on holding a chili cook off at my condo sometime this fall.

For some reason my condo has like 16 outlets in the kitchen so everyone can bring their own crock pot.

2 things:

1. Anyone have a creative name for a chili cook off?

2. Anyone have any recipes I can snag? I have never made chili.

My younger brother who is 18 is pretty goofy, and said that he is gonna make a gross one with gummy bears and other oddities in it. Should I tell anyone else, or just let them try it?

Answer 1

I would have to think about a name but i made up my own chili recipe. It's called "Rib eye chili" The ingredients are fresh red and green tomato's, black beans, northern beans, and red beans,a large can of tomato sauce,one whole clove of cleaned and smashed garlic,jalapeno sliced with seeds removed if you want mild, fresh chopped cilantro,cumin(lots) chili powder, white and red onions, ground chuck beef.combine ingredients in a large crock pot allow to simmer for several hours at least.salt and pepper to taste. Then stir in the fresh juice of one lime . On a grill cook at least two rib eye steaks this also has a special recipe. Make a marinade from 1/4 cup olive oil, minced garlic,1/4 cup of soy sauce,onion salt. pepper to taste, and a few dashes of Worcestershire sauce. tenderize the steaks .small end of a glass coke bottle works great. marinate for 20 to 30 minutes. add dry oak chips to your coals as you add the steaks cover grill and allow steaks to smoke 3 minutes per side for rare.but cook to preference. The best grill i ever owned is an Aussie walkabout. its better than my Weber which i love. Remove the steaks cut into bite size chunks and add to the top of your chili when served. best served right off the grill. The result will be a chili that is amazing to look at and awesome to taste .This in an award winner already. a name could be fighting for second place chili cookoff.

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

Sounds like fun! I can't think of a name but I can give you my recipe that won the chili cook off I entered 2 weeks ago...

Before cooking 2 lbs of hamburger I combined Brooks Hot Chili beans in a pan with a 46 ounce bottle of V-8 Spicy Hot juice, diced celery, onions and tomatoes. I then added salt, cumin and chili powder to my liking. Let that cook (boil) while you brown the hamburger. Once the hamburger is done, drain it and add it to the pot. It's good enough to eat right then! (I've done it many times) but, the next day is always better after the flavors have had more time to blend.

As for your brother... I think it's a hoot! Don't tell anyone. It will add a little Halloween fun and lots of laughs when witnessing your guests.

Good luck and God bless!

Answer 4

The First Annual CCC (Condo Chili Championship).

I don't really make homemade chili myself either. I do make it though, using Chili magic. That would be a good start. It's at the grocery store. You add, per can, a can of tomatoes and a pound of ground beef. (I like chuck ground beef because it's leaner, but sometimes in soups, etc, the fattier kind acutally makes it taste better). You could kick it up with some hot sauce or put your own ideas in it (green pepper, onions, etc.) but all the Chili magic is, is pretty much the chili beans and the chili powder/seasoning.

I'd just let everyone try his chili, it's all in fun, as long as everything he puts in it is edible!

Have fun!

Answer 5

I am not too sure what you are referring to when you say "Iron Chef" style, however, if you are looking for something to add to your chili to make it "different", "special", or "gourmet style" then my advice may help. If you are looking for a delayed heat... add chocolate. This will mellow out your initial heat burst and and leave the kick for a secondary effect. This method allows you to focus more on flavor while maintaining the hot after taste. If you are looking for a new flavor... I suggest coriander seed or caraway seed. These spices are largely over-looked as a viable option in a lot of soups , stocks, and sauces. they are strong, so I suggest using them in modest amounts. If you want a "kick/splash"... Try adding a spirit that goes well with your protein. Whiskey, Bourbon, and Tequila are good choices. If this is your method then I suggest that you add the spirit to your stew (chili) at the 3/4 mark. You don't want to over power the dish with the alcohol nor do you want to lose the flavor of the spirit. Wine and some vinegars work well for this also. If you are looking to add depth... I recommend layering your spices and flavors. This process is pretty much a standard practice with stews (chili). What you are wanting to do to achieve this is to cook in sections. Basically, don't just throw everything in the pot at once. Brown and season your protein, then add your veggies and allow the flavors to harmonize. Then your stock(s) and what not... followed by your splash. This will allow the consumer to experience a depth of flavors that they may not have been able to identify otherwise. The main thing is that anything... ANYTHING that you produce in your kitchen should come from your soul. If you think of who you are cooking for while you do so... you can't really go wrong. You can blend any of those techniques together (though I wouldn't mix the caraway with the chocolate). Have fun with you cook-off Iron Chef style.

Answer 6

With due respect, you can't make any kind of decent chili with no crockpot -- it makes the meat all spongy. Make yours the night before and use the crockpot to keep it warm.

The Brown Derby Restaurant Chili Recipe

2 lb hamburger, crumbled in large pot with enough water to barely cover it. Simmer 1 hour.

Add 2 white onions, diced. Simmer 45 min. more. Keep enough water to keep mixture liquid.

Add salt, pepper, 4 Tablespoon "Spice Island" Chili Con Carne. (Strange, I still get Spice Island chili spice in Europe, but I never can find it in Texas any more.)

Add 1 large can of whole, peeled tomatoes. Simmer 1-1and half hours more. Use two knives to dice tomatoes in the pot. Add large can of Ranch Style Beans. Let all get warm.

Serve with cheddar cubes, saltines and ketchup on the side. Makes 8-10 bowls.

They say real chili don't have beans -- well, they're full of sh*t, but maybe you're brother is getting on to something with those gummy bears.

Answer 7

Lacking creativity today, I will warn you that all 16 of those plugs may only be on 1 or 2 electrical circuits. Plug in too many crockpots at once, and you may blow a fuse or two. If you are not using your dishwasher, stove, or microwave at the same time, you may sneak by unscathed.

Sounds like fun! Good luck!

Answer 8

Gummy Bears in chili. That's a new one.

Answer 9

Try googling Texas chili recipes, they do many down there. You'll probably get some good ones.

Answer 10

I don't mean to be rude, but real chili doesn't have beans in it and it is never made in a crock pot