Takin' Turns Chili Recipe

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Takin' Turns Chili

Melissa Baldan


When I was invited to the World's Food Championship in Las Vegas I discovered that I was being thrown into new Chili ground...Competition Red style chili.
I had been reading chili books like the bible and came up with this number.
It's sure to please! Yumm!

This recipe, however, is not compete. I have excluded some items so I don't reveal my recipe before the competition. I will update after Nov. 5th.

pinch tips: How to Tie a Roast


2 lb
beef round cut into 1/2 inch cubes
36 oz
beef stock
3 Tbsp
vegetable oil
whole head garlic
1 medium
white onion, finely minced
1 pkg
sazon goya, cliantro and tomato
1 1/2 tsp
beef bouillon
whole bay leaves
chili powder (see receipe for mix amounts)
smoked paprika (see receipe for mix amounts)
paprika (see receipe for mix amounts)
1/4 tsp
cayenne pepper
1/2 tsp
brown sugar (see receipe for mix amounts)
1 1/2 tsp
cumin ground
1 can(s)
tomato paste (6 oz)
2 Tbsp

Directions Step-By-Step

This recipe is created in turns (or dumps). Each turn has a specific amount of different spices, etc to maximize the flavor of each item.
In a pot, brown meat in vegetable oil until just brown on the outside, drain.
Add minced onions to the pot. Cook until they begin to turn translucent then add minced garlic cook for about 5 minutes then add beef back to the pot.
Add beef stock. Bring to boil and add the 1st round of seasonings. Stir, reduce heat, simmer covered for 1 hour.
Add the 2nd round of seasonings, stir, simmer 10 minutes. Add 1 can tomato paste, stir. Sprinkle with 2 tablespoons cornmeal (do not stir) bring to a boil over medium, reduce heat and simmer for 30 minutes,
Add the 3rd round of seasonings, stir, cook for an additional 20 minutes. Remove from heat and let rest for 20 minutes.
Turn 1
will post later
Turn 2
will post later
Turn 3
will post later

About this Recipe

Course/Dish: Beef, Chili