I am entering a chili cookoff in January sometime and i can enter two different types of chili. I have a pretty standard recipe of what I use which varies a little each time.
I stick to around 2 Lbs meat(venison, ground beef or turkey)
1 mccormick chili seasoning
1 16oz can hunts fire roasted diced tomatoes
1 16oz can hunts tomatoe sauce for chili
1 green bell pepper
1 diced onion (purple or yellow)
Chili powder to taste
Little diced up velveeta at the end
Little sugar at the end

The competion allows me to turn in two different recipes, one for the "peoples choice" in which i cook 2 gallons and people come by and try it, and vote.

The other competion is best chili, which is a panel of judges.

Anyways, does anyone have a good recipe they wouldnt mind letting me try out?

http://www.chili.org/recipes.html

Take your pick

Your recipe sounds awful

I don't know if BurnettAggie still posts here but I got a great recipe from him 3 or 4 years ago. You will be a chili god if you serve it to anyone.

Thanks for the link. I will have to look through them and give one or two a try.

I should have mentioned that when i cook, most of the time is spent cooking for myself in my 72 airstream. So i dont get fancy on recipes and space is extremely difficult.
It is actually pretty good for what i like in Chili.

Needs cumin, of course that's in the mcormic package, but I put about 3x what they have in there.

There are a couple of really good threads on it if you can search them.

I'm with AC on this one...

Switch your bell pepper to 2 floated jalepenos

[This message has been edited by superag79 (edited 12/15/2011 8:54a).]

2 lbs meat (I use venison back strap, diced and ground meat lean)
4 qts of stewed tomato's, puree
1 med white onion
2 cloves of garlic
Chili powder (I prefer Gebhardt's)
Cumin
1 Serrano Pepper (remove the seeds)
Paprika
2 Miller Lite (I think they cook better than Bud or Coors products)
Corn Flour

Finely dice the back strap, garlic, Serrano pepper, and onion; then sauté in olive oil. Brown ground meat separately. Mix (minus beer and corn flour) in large pot on med low. Add 1 beer ~ 2 hrs before serving. Thicken with corn flour ~ 1 hr before serving. (Drink the other while cooking)

Serve with cornbread on the side.

It's a process, but it's worth it.

I forgot the salt, can't forget the salt. (sea salt)

[This message has been edited by Agz96 (edited 12/15/2011 10:46a).]

quote:

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2 lbs meat (I use venison back strap)

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BLASPHEMY!!!!

@PFG

Is he wanting to win or just show up?

Mine:

3lbs ground beef.
3-4 Jalapenos
3-5 Ancho Chilies
2-3 Serrano peppers
Beef Broth/Water
16oz can of tomato paste
Cumin
Paprika
Garlic
Onion
Salt


I brown the meat and boil the chilies and peppers. Then I blend the chilies and peppers and then toss in the chopped garlic and onion along with the meat in a pot. Fill with enough broth to cover the meat (I've used water as well instead of the broth but like the broth better) and simmer for an hour.


Next I add my cumin, paprika, salt and tomato paste to the pot and simmer again for an hour.

Done. Add spices to taste if need be. I typically add extra cumin/paprika and chili powder if needed. Also, with the jalapenos and peppers, this is a pretty hot recipe so you should use less if you don't like it real spicy.

[This message has been edited by Physical Graffiti (edited 12/15/2011 10:43a).]

Wick Fowler's with added chilis!

Thanks for all the help. I guess i forgot one thing when i started this thread. That is the facts that everyone likes his chili a different way from the next guy.

On the First link, i noticed a lot of the recipies called out granulated onions, garlic beef and chicken bouillion and different times to season the batch. I have never cooked chili for more then about 30 minutes and never seasoned after i got all the stuff in. I found a recipe on the website that I will try before the competition. Its not a big chili cookoff anyways, just a buddy asked me to cook

quote:

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Wick Fowler's with added chilis!

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You can research the various chili recipes on here and come up with one that works for you -- with some trial and error. That's what I did and I came up with something pretty decent -- something I would enter in a cookoff.

The only thing is, stay away from the popular store brands like Hunts and Del Monte. Find some better quality canned tomatoes and the like.

there was a good thread on this a year or two ago, with some really good recipes from the OB crowd

Just double if doing 2lbs...
Here ya go. Can use turkey,beef, venison...

1lb ground venison
1 large white onion
4-6 cloves garlic
1-2 poblano peppers
2 habeneros (+ if want more heat)
4 jalapenos (+)
1 12oz beer (i use bud light)
1 14oz can crushed tom
1/2 oz unsweet choc (shaved)
1 T tomato paste
3 tsp cider vinegar
1 T brown sugar
2 tsp worchestershire

dry seasonings...
3 tsp paprika
2 T chili powder
3 tsp cumin
3/4 tsp cayenne (+)
1/2 tsp cinnamon (-)
2 bay leaves
1/2 tsp allspice
2 tsp salt (+/-)

boil meat in beer
chop veggies and saute with evoo...add to meat and cook/stir for 3 min
add tomatoes, paste,worches, choc,vinegar, and sugar
simmer 1 1/2 hours (+)

if you want to add beans, buy a can of red kidney beans. Drain, rinse and add about 30 before serving.

Try some nutria or beaver, both make great chili.

Start throwing in oatmeal and you can stretch it cheap for a long time.

I prefer "beaver" uncooked and not skinned!

1st Dump
1 TBS Mild Bills Onion Granules
1 TBS Mild Bills Garlic Granules
1 TBS Beef Granules
1 TBS Chicken Granules
1 TBS Mild Bills San Antonio Original Chili Power
1 TBS Mexene Chili Power
1/8 tsp Salt
2 Dashes Louisiana Hot Sauce

2nd Dump
1 tsp Garlic Granules
1 TBS Cumin Mild Bills
1 Package Sazon Goya
1 TBS Cowtown Light Chili Power Mild Bills
1 TBS Mexene Chili Power
1/8 tsp Cayenne Pepper
2 Dashes Louisiana Hot Sauce

Brown 2 lbs of Chili Grind drain off grease add 1 can beef broth, ½ can chicken broth, and add 1 ½ cans of tomato sauce. Bring up to a boil and then reduce heat to a slow simmer for 40 min. Add 1st Dump and simmer for 40 min. then add 2nd Dump cook on low heat for 25 min. Taste you may have to add salt and if it’s too hot, add 1/8 tsp brown sugar if needed.

Recipe 2:

1st Dump
2 tsp Mild Bills Onion Granules
¼ tsp Mild Bills Cayenne Pepper
2 tsp Wylers Beef Granules
2 tsp Wylers Chicken Granules
1/8 tsp Kosher Salt
1 ½ tsp Mild Bills Garlic Granules
1 Tbsp Mild Bills Cowtown Light Chili Powder
1 Tbsp Mild Bills San Antonio Original Chili Powder
1 Tbsp Mild Bills Dixon Medium Hot Chili Powder

2nd Dump
1 Tbsp Mild Bills Cumin
½ tsp Mild Bills Garlic Granules
1/8 tsp Gunpowder Foods Hot Stuff (Available from Mild Bills)
1/8 tsp Mild Bills Cayenne Pepper
1 Tbsp Mild Bills San Antonio Original Chili Powder
1 Tbsp Mexene Chili Powder (Available from Mild Bills)
1 Tbsp Mild Bills Cowtown Light Chili Powder
1/8 tsp Brown Sugar
1 Package Sazon Goya (Available from Mild Bills)

Directions:

Brown 2 lbs of chili grind; drain and set aside. Add 1 can of beef broth, 1 can of chicken broth, and 1 can of tomato sauce; bring to a boil. Once boiling, add two Serrano peppers, the 1st Dump and drained chili grind. Boil on medium heat for 30-35 minutes or until meat is done. Squeeze peppers into chili and discard the peppers.

45 minutes before turn in, bring chili to a boil. Add the 2nd Dump and cook for 30 minutes over medium to medium low heat. Check for salt and adjust if necessary.

BurnetAggie99: Is the first one you posted your recipe? I found it on one of the previous winner's recipe on the above posted link. I just went on a shopping spree last night on Mild Bills. I plan to try and make this recipe prior to the cookoff.

The first one is my uncle's recipe. He a chili head and retired. All he does is cook chili at chili cookoffs. He's won a bunch of championships.

gonna try this