My New Chili Recipe Which Will Be Defending My Championship From Last Year.

IMG_0740On December 5th I will be returning to the Mason Dixon Barbecue Chili Cook off Championships.  I am the defending champion in the people’s choice division which is the category which you make it ahead of time and you can put anything in the chili you want.  This year I am sticking to the same spices but going to add a few different techniques.  Instead of putting all the ingredients together at the same time I am creating what you call 2 dumps.  That is a combination of spices that you add at different times of creation.  One other different technique is taking part of the ground beef and making a beef paste in a blender.  The other technique I am trying to accomplish is to chop the onions and peppers larger so that after they cook down that you can see them.  If you chop them so fine they disappear in the simmering process.  So the goal here is to be able to see the veggies and to see the result of making a beef paste. Also I have said in previous recipes that the measurements are not exact, in this recipe I am following the measurements to a T.

 

INGREDIENTS:

2 LBS GROUND BEEF 90% LEAN

4 MEXICAN CHORIZO SAUSAGES SQUEEZED OUT OF CASINGS

1 MEDIUM ONION

1 GREEN BELL PEPPER

4 SERRANO PEPPERS

1 HABANERO PEPPER

1 8 OZ CAN OF TOMATO SAUCE

1 8 OZ CAN OF TOMATO PASTE

2 CANS OF BEER OF CHOICE, I USED BUD LIGHT

1 CAN OF RED KIDNEY BEANS

1 CAN OF PINTO BEANS

FIRST DUMP:

3 TBS CHILI POWDER

1 TBS PAPARIKA

2 TBS BEEF GRANULES

1 TBS CHICKEN GRANULES

2 TBS GRANULATED GARLIC

2 TBS GRANULATED ONION

SECOND DUMP:

3 TBS CHILI POWDER

1 TBS PAPARIKA

2 TBS GROUND CUMIN

3 TBS BROWN SUGAR

1 TSP CAYENNE PEPPER

1 TSP BLACK PEPPER

Directions: Take half of the ground beef and place in blender.  Blend the beef until it becomes a beef paste.  Chop onions and peppers and chop them into larger than you would think pieces. Keep in mind that they will cook down and in the end you want to see them.  Squeeze the chorizo sausage out of the casings.  In a small amount of olive oil simmer onions and peppers and cook until soft.  Add the beef paste and sausage.  Cook approximately 5 minutes until primarily done.  Add the remaining gound beef and cook until it is done.  Take the meat and dump into a colander to drain all the grease you can get out of there.  Now it is time to get serious.  You have the first dump ready so add it to the meat and add the beer which is your broth. Let simmer for 30 minutes.  After the 30 minutes it’s time for the second dump.  Add it to the chili and let simmer for another 30 minutes.  After you have simmered both dumps for 30 minutes, add the beans and let simmer for approximately 15 more minutes.  If you feel it gets too thick you can add beef broth to thin it out. Now you have my hopefully award winning chili 2 years in a row. CHEERS !!!!

 

 

 

 

 

 

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