2012 Washington State Championships - 4th Place

Great fun today (thanks Dennis for sharing your shelter and Larry for the tablespoon of "light chili powder").  Finished 4th out of 15 competitors.  The new and improved recipe:

• At home:  Trim fat from 3 pounds of chuck roast and cut into 3/8” chunks - save 2 pounds (if there's that much left after trimming the fat!  This year I didn't buy enough and had only 1.5 pounds of cubed beef) for contest.
• Turn-in minus 2:00:  Brown 2 lbs of cubed chuck roast and drain off grease. 

T minus 1:45: Add 1 can beef broth, ½ can chicken broth, and 1½ cans of tomato sauce. Bring up to a boil and then reduce heat to a slow simmer for 40 minutes.

T minus 1:05:  Add 1st Dump and simmer for 40 minutes.

1st Dump 
1 TBS Onion Granules
1 TBS Garlic Granules
1 TBS Beef Granules
1 TBS Chicken Granules
1 TBS Gebharts Chili Power
1 TBS Mexene Chili Power
2 Dashes Louisiana Hot Sauce (Sriracha)

• T minus :25:  Add 2nd Dump cook on low heat.  Add chicken stock if too thick.

2nd Dump 

1 tsp Garlic Granules
1 TBS Cumin (2 TBS next time?)
1 Package Sazon Goya 
1 TBS Gebharts Chili Power (or "Light Chili Powder" if you can find it...)
1 TBS Mexene Chili Power
1/8 tsp Cayenne Pepper
2 Dashes Louisiana Hot Sauce (Sriracha)

Red and Green Chili Cookoff - 2012

Official Results

Red chili finished in 9th place out of 18 entrants.  Different recipe this year, but still similar result...


Green chili was the winner!  First place out of about 12 entrants!

Red and Green Chili Cookoff - 2011

My red chili finished out of the top 10.

But the green chile finished second place for the second straight year!  WOO! HOO!

St. Patrick's 21st Annual Red and Green CCO

Red - 7th out of 16

Green - 2nd out of 13

 

The recipes

Red (Terlingua International Chili Championship Winner)

Step 1

2 lbs. course ground beef (chili grind)

1 TBS Cooking Oil

1 TBS Granulated Onion

Add ingredients together and lightly brown meat

Step 2
Add:
1 Can (8 oz) Tomato Sauce
1 Can Beef Broth
Cook for 30 minutes

Step 3
Add:
1 TBS Light Chili Powder
2 TBS Dark Chili Powder
1 tsp Garlic Powder
½ tsp Salt
½ TBS Ground Cumin
½ tsp Cayenne Pepper
½ tsp Black Pepper
1 tsp Chicken Granules (or 1 cube)
Cook for 1 hour

Step 4:
Add:
1 TBS Light Chili Powder
1 TBS Dark Chili Powder
1 tsp Paprika
½ TBS Ground Cumin
Add water if needed

Leave covered and simmer for 30 minute


Green (2005 Chili Verde World Cookoff Winning Recipe)

Ingredients:

1 1/2 tsp Granulated Garlic
2 1/2 TBL Chicken Base
1 tsp Celery Salt
1 TBL Cornstarch
1 tsp Oregano
1 TBL Cumin
1/2 TBL Jalapeno
1 TBL Dried Cilantro
1/2 TBL Green Chili Powder

2 lb pork cut small cubes
1 cup cooked onion
14 oz chicken broth

Instructions:

Brown pork and drain

Add onion & broth (will not cover meat and that is ok)
Simmer approximately 1 hour -stir often avoid sticking

Add Spice Mix + a little water
Simmer 1 hour stir often avoid sticking

Add 10 oz can green enchilada sauce
Simmer 1/2 hour

Add 27 oz can chopped green chili
(if green chilies are cold increase to boil)
Cook 1/4 hour

Add 8 oz hot green chili puree*

10 min later – (5 minutes before serving)
Add 1/2 tsp jalapeno, 1 tsp cumin, 1 tsp salt, liberal dose habanera hot sauce, fresh chopped cilantro

*Puree green chilies - add 1 TBL hot green chili powder per 8 oz of puree