prize winning chili
Way back in 1980 while attending Texas A&M University, the Civil Engineering department had a chili cookoff. As one of just 3 women studying engineering there at the time, I was somewhat expected to enter. I won! The chili was so good that the judges ate all of it. I wish I'd made more. It's a long process - 24 hours to be exact. But it ends up being some GREAT chili. Enjoy.
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prep time
1 Hr
cook time
10 Hr
method
Stove Top
yield
8 to 10
Ingredients
- THE NIGHT BEFORE
- 1 pound cubed beef chuck roast (has to be this cut)
- 1 pound cubed pork shoulder
- 2 tablespoons white basalmic vinegar
- FIRE ROAST ALL THESE THE NIGHT BEFORE
- 2 large green bell peppers
- 1 large pasillo chili
- 1 large jalapeno pepper
- 1/2 large new mexico hatch chili
- DRY SPICES, CRUSHED TOGETHER WITH MORTAR & PESTLE
- 2 tablespoons chili powder medium
- 2 tablespoons smoked spanish paprika
- 1 pinch ground cloves
- 1 pinch allspice, ground
- 1 pinch cayenne pepper
- 1 pinch ground cinnamon
- 1 pinch freshly grated nutmeg
- 1 teaspoon whole pink peppercorns, crushed
- 1/2 teaspoon whole black peppercorns, crushed
- 1 tablespoon dried mexican oregano
- THE NEXT MORNING
- 1/2 teaspoon himalayan or kosher salt
- 1 slice thick cut hickory smoked bacon
- 1/4 cup all purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon whole cumin seed
- 1 large onion, chopped
- 2 cloves garlic, coarsely chopped
- 28 ounces stewed tomatoes, original style
- 1 cup ipa beer - i use a high quality artisanal brew
- 2 tablespoons pure unsweetened cocoa powder
- AN HOUR OR TWO BEFORE SERVING
- 2 cups black or pinto beans with liquor (made fresh - see my other recipe, or canned)
- 1 teaspoon himalayan salt (more or less to taste - this is in addition to the salt on the meats)
- 1 quart water, (more or less) used as needed
- OPTIONAL TOPPING AND SERVING SUGGESTIONS
- - saltines
- - hot corn tortillas
- - fried tortilla strips
- - grated cheddar (smoked or regular or both)
- - chopped red onion
- - chopped green scallions
- - chopped cilantro
- - roasted corn
- - creme fraiche
- - queso fresco
- - finely chopped fresh jalapeno
- - finely chopped fresh habanero
- - your favorite salsa
How To Make prize winning chili
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Step 1THE NIGHT BEFORE: Cube all the meat in 1 to 1 1/2 inch cubes, and put it in a container with the vinegar. Mix it through well. Cover and refrigerate.
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Step 2A note on the Hatch and Jalapeno chilis before you move on to the chili roasting step. These two are the hot ones. If you want to float them, don't roast them, because they'll fall apart, and the chili will be very spicy. By floating them, you get some heat, and a little sweetness, and your chili will be mild to medium. Chili gets spicier as it sits in the refrigerator, so keep this in mind if you're making it to have leftovers for a few days. You can always roast them and float another one - just be careful to not overpower the spice factor. They're going to vary in heat factor, so always taste a little piece before adding to your chili.
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Step 3Roast all the chilis over a gas flame or (best option) on the grill outside over a wood fire, or in the oven on very high heat until the skin is black all around. Then immediately put them in a paper bag to cool a little. Shake vigorously to get the skins off. Last, coarsely chop them, and refrigerate for later use.
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Step 4THE NEXT MORNING: Sprinkle the meat with salt, and sear in small batches in a very hot non-stick skillet. Make sure it's in a single layer with plenty of room to sear all sides. Toss constantly to get it to sear evenly. Be careful not to burn it. Set each batch aside in a large bowl.
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Step 5Sprinkle the dried spices over the seared meat in the bowl, and mix well to evenly coat. Set aside.
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Step 6In a large stew pot, render chopped bacon over medium heat until almost crisp.
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Step 7Lower the heat. Melt in the butter, then add the flour and cook, stirring constantly, until light caramel colored.
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Step 8Add onion, and garlic. Stir gently until onion is translucent.
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Step 9Stir in coarsely chopped roasted pepper and chilis.
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Step 10Stir the seared meat into the stew pot.
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Step 11Add tomatoes, beer, and enough water to just barely cover the meat. I like the tomatoes to end up in big chunks, so I don't chop them up. Some people like them more incorporated. Up to you to chop them up into smaller chunks.
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Step 12Deglaze the pan used to cook the meat with a little water, and pour that into the pot.
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Step 13Someone out there is going to want to add a fresh habanero to this. My advice is to be very careful using such a hot chili. Habanero does add a floral note, and it's awesome used sparingly, but I think the best way to use it is as an optional garnish or as a floater late in the simmering process, and removed - otherwise you get too much heat and the floral note gets lost in the rest of the spices.
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Step 14Simmer on low heat, stirring occasionally, and adding water as needed to keep meat just covered.
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Step 15After a few hours, the meat will still be tough and tight. You're halfway there at that point. Stir in the cocoa powder.
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Step 16It's going to take 6 to 8 hours or more of simmering before the meat will start to fall apart, depending upon how long it was marinated. Be patient.
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Step 17Add the beans (optional really) about an hour or two before serving to let the flavors penetrate. I love the creamy texture of the beans, but some folks don't like beans in chili.
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Step 18Add salt if needed about a half an hour after adding beans.
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Step 19If it's too salty or too spicy, throw in several good sized red potatoes, or a few ears of fresh corn on the cob, then fish them out before serving. They'll soak up the excess salt and spices.
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Step 20Serve hot with optional toppings.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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