 |
 |
Chili Cook Off 2008
Winning Recipes
|
People's Choice Winner: Blake Engel
Not sure I can provide an actual recipe – each time, it’s a bit different, based on the flavor I’m going after. But – here’s a semi-description that might spark some thoughts for others wanting to try something new. It’s put together more by the seat of my pants than an actual recipe – the biggest key is to keep tasting it to ensure it’s going the direction you want it to.
1 lb ground beef
1 lb ground turkey
1 LARGE white onion, diced
1 6oz can tomato paste
4 15oz cans diced tomatoes (garden grown, preferably)
1 15oz can light kidney beans
1 15oz can dark kidney beans
1 15oz can red chili beans
1 15oz can chili beans in sauce
2 Tbsp Dixon Medium Hot Chili Powder (or more, to taste)
10 oz frozen corn (add 2-hours prior to serving)
Black Pepper, Sea Salt, Sage, Tarragon, Oregano, Garlic, Parsley, Celery Seed – to taste
Brown meat and crumble, add diced onion and chili powder and sauté 20-minutes or until onion is slightly brown and softened. Add tomatoes (drain off partial juice) and tomato paste, boil 1-hour stirring frequently, add whole can of chili beans in sauce, add 3 other cans of beans once fully drained and washed. Sir frequently - Once chili begins to boil, transfer to crock pot set on low, add other seasoning/spices as desired (and extra chili powder as needed). Leave in crock pot on low for at least 4-hours. Add frozen corn 2-hours prior to serving, stir carefully to keep corn intact (so it doesn’t become mush once cooked; this is more likely when cooked for long periods). If desired, prepare chili as described, then cool quickly in fridge overnight, reheat in crock pot on low for 6-8 hours the second day, then serve; this allows further development of the flavors. -Blake
Winner for Most Creative Recipe: David Falk
|
|
