Chili Cook-Off

We had a Chili Cook-Off at my son's school the other night. D did the poster and recipe books. D and mom cooked up some wonderful dishes. And we all left very full of warm goodness! If you want to print one of these out, in black, copy it over to a word document. The Steak Chili was sweet and most unusual. My personal favorites were Thunder in the Rockies Chili and Pedernales River Chili. The White Chicken Chili won and I thought was really nice. Perfect winter meal.



Anderson “RED” Chili
Prepared by Kyle Anderson

6 lbs chuck beef, cubed or coarse-ground
4 medium onions, finely diced
1 15-oz can tomato sauce
6 New Mexico dried pepper pods
6 Pasilla dried pepper pods
4 cups beef broth
2 tablespoons vinegar
Red-hot sauce to taste
16 tablespoons dark chili powder
2 tablespoons ground cumin
1 teaspoon cayenne pepper
14 garlic pods, crushed — use remaining pulp
Pickled Habanera to taste, minced, seeds removed
1 cup water
1 1/2 tablespoons oregano leaves
2-3 tablespoons vegetable or canola oil
Black pepper
Salt to taste

1. Remove stems and seeds from pepper pods and boil chili peppers in water for approximately one hour until pulp separates from skin. Scrape pulp from skin, mash into a paste. Use 1 1/2 cups of this paste in recipe.
2. In the 1 cup of water, bring the 1 1/2 tablespoons oregano leaves to boil, steep like tea. Strain, add to blender with the chili pepper paste and blend into nice puree, and add to the crock-pot.
3. Brown beef, a small batch at a time in hot oil adding onions and black pepper to each batch. Remove meat to Crock-Pot as it browns. Add remaining ingredients, blend well. Cover and cook on the high setting for 2 hours, stirring occasionally. Turn down to low setting and cook overnight

------------------------------------

Jalapeño Corn Bread
Prepared by Kyle Anderson

1 small yellow onion, grated
1teaspoon salt
2 garlic cloves, minced
1 egg
2 tablespoons fresh Jalapeños minced
1 cup whole milk
1 1/2 cups bread flour
1/2 teaspoon vegetable oil
3/4 cup cornmeal
1/2 cup canned cream-style corn
1/4 cup granulated sugar
1/2 cup grated cheddar cheese
4 1/2 teaspoons baking powder

1. Preheat oven to 350F.
2. Remove skin from the onion and grate, discard the Liquid. Remove the skin from the garlic and mince. Remove stem, seeds, and membrane if desired and mince the jalapeños.
3. Mix all the ingredients in a medium-sized mixing bowl.
4. Pour the mixture into a greased bread pan (Cast Iron if Possible)
5. Bake for 30 to 45 minutes or until lightly brown on top.

------------------------------------

Maddox Steak Chili
Prepared by Chef Tim at the Maddox Grill

1 lb beef shoulder tenderloin or any favorite cut of meat
— cut into 1/2-inch cubes
2 tablespoon canola oil

2 medium yellow onions — diced
1 tablespoon garlic — minced
2 tablespoons fresh ginger — peeled and minced
1/2 cup chili powder
1 teaspoon cayenne pepper
1/4 cup brown sugar

Two 16-ounce cans Kidney beans — drained
Two 16-ounce cans stewed tomatoes
3 cups water
Salt and pepper to taste

Procedure: Brown meat in oil, then remove and set aside; sauté 2nd batch of ingredients until onions are caramelized; add 3rd batch of ingredients and cook at medium heat for 30 minutes; add reserved meat and it’s juices and cook another 10 minutes; add salt and pepper to taste — about 1 teaspoon each should do. Enjoy garnished with shredded cheddar, sliced green onions, whatever sounds good to you.

------------------------------------

F/V Polaris Boat Chili
Prepared by Rolfe & Marc McCartney

3 pounds of lean ground turkey
3 “dinky” cans of tomato paste
One 28-ounce can of tomato sauce
One 28-ounce can stewed tomatoes
One 15-ounce can of kidney beans
3 large stalks of celery, chopped
3 large carrots, chopped
2 large onions chopped
3 medium garlic cloves, pressed
6 tablespoons chili powder
2 teaspoons cumin
2 teaspoons salt
1 teaspoons pepper
Toppings:
Chopped Green Onions
Chopped Onions
Grated cheddar cheese
Sour cream

1. Brown and drain the turkey, onions, celery and carrots.
2. In a large pot add the turkey mixture, cans of tomato paste, tomato sauce and stewed tomatoes, beans, garlic and spices.
3. Heat until chili simmers, then turn down and serve with toppings.

This recipe was made easily to prepare on the long-liner Polaris. That is why it is called “boat” chili.

------------------------------------

Thunder in the Rockies Chili
Prepared by David Miller

Serves a large unruly crowd; pacifies angry mobs and teenagers
(cut ingredients by half for a family-sized batch)

10 slices bacon, cut crosswise into 1/4-inch pieces
2 large onions, coarsely chopped
4 tablespoons olive oil
3 tablespoons minced garlic
6 teaspoons ground cumin
2 teaspoons dried oregano
3 tablespoons paprika
8 tablespoons dark chili powder
4 tablespoons ground red New Mexico chiles
2 teaspoons cayenne pepper
2 teaspoons crushed dried red peppers
1 pound country-style ground sausage
4 pounds of coarse-ground chuck (ask the butcher for it)
3 cups chopped green and red bell peppers (4 peppers)
4 cups of water
Two 28-ounce can whole tomatoes, crushed
(or briefly pulsed in a blender)
Four 15-ounce cans chili beans, not drained
Four 15-ounce cans kidney beans, partially drained
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
4-6 tablespoons fine cornmeal or masa harina (preferred)
TOPPINGS
Grated cheddar, sour cream, chopped onion, chopped green onions and sliced avocado

1. Heat oil in a large Dutch oven. Add bacon and cook over medium heat until just beginning to brown, about 4-5 minutes. Add garlic and onion, and cook until onions are translucent, about 5-10 minutes. Add cumin, oregano, paprika, chili powders, cayenne pepper and crushed dried peppers; cook, stirring, for several minutes, adding a little water if necessary to prevent burning or sticking. Remove mixture to a large soup stockpot over medium low heat. Add more of the water to keep the mixture moist and easily stirred.
2. In the same Dutch over (don’t clean it) brown the sausage and ground chuck using a stiff spatula to turn and break up the meat. Browning takes 2-3 batches, about 6 to 8 minutes each. After the meat is cooked through, add half the bell peppers to each batch, and cook for 2-3 more minutes. As each batch is completed, pour it into the stockpot and add more water (4 cups total) and remember to regularly stir the mixture.
3. Add tomatoes, beans and their liquid, and cook until thickened, 35 to 45 minutes. Season with salt and pepper to taste. I usually add more cumin and ground red pepper too.
4. Add cornmeal or preferably masa harina to thicken the chili and give it more body. Bring the chili mixture up to a slight boil while stirring in the cornmeal. Reduce to a simmer and cook, stirring occasionally, until the liquid thickens, about 20 minutes.
Serve with desired toppings.

------------------------------------

Pedernales River Chili
Prepared by Dianne Carney

Original Texas chili (pur-din-AL-is) made famous by LBJ
Recipe by Mrs. Zephyr Wright

4 pounds of chuck roast (cut into 1/2-inch cubes)
1 large chopped onion
4 cloves garlic (chopped fine)
1 tablespoon oregano
1 teaspoon marjoram
1 teaspoon ground cumin seed
6 teaspoon chili powder*
Two 16-ounce cans tomatoes
Salt to taste
2 cups hot water
1. Sear meat (in several batches) in a large skillet; put the cooked meat into a large cook pot.
2. Sauté onions and garlic (which have been finely chopped) in the skillet and then add them to the large cook pot.
3. Add the remainder of ingredients and bring to a boil. Lower heat and cook for two hours (at least).
4. Cool cooking pot. Let set overnigh, remove aaccumulated grease. Serves 12.

* To make this recipe “original,” use dried chili peppers (available at your local market): wash dried peppers; remove seeds and stem; boil pods in a little water for about an hour or until skins can be easily removed. Then chop or grind the skinless and seedless peppers. Save the pepper water for cooking with the chili, if more water is needed.

For chili with a very “elevated” flavor, use four pepper pods for each pound of beef. For milder chili, use half as many pods. A heaping tablespoon of chili powder has the same “power rating” as one chili pepper.

------------------------------------

Brocolli Cornbread
Prepared by Dianne Carney

One 10-ounce package frozen chopped broccoli (thawed and drained)
One package Jiffy cornbread mix
One cup cottage cheese (no milk)
4 beaten eggs
1 stick margarine (melted)
1. Mix all ingredients and pour into an 8 x 10 pan.
2. Bake at 325 degrees for 30-35 min.
Or: Double the recipe and bake in 13 x 9 x 2 pan for 45 mins.


Jalapeño Cornbread
Prepared by Dianne Carney

To a regular cornbread recipe, add the following:
One can of creamed corn, two cups of grated Cheddar cheese and 1/4 cup of chopped canned Jalepeño peppers (or fresh if you have them).

------------------------------------

Tim’s Vegetarian Chili
(You won’t even miss the meat!)
Prepared by Tim Paine

2/3 cup of olive oil
2 zucchini, cut into 1/2-inch diced pieces
2 onions, cut into 1/2-inch diced pieces
6 cloves garlic, smashed!
3 large bell peppers, cut into 1/4-inch diced pieces
Two 35-ounce cans of Italian plum tomatoes
SPICES
1 1/2 tablespoons fresh cayenne pepper
1 1/2 tablespoons fresh oregano
1 tablespoon fresh cumin
1 tablespoon dried basil
2 teaspoons fresh-ground black pepper
1 teaspoon salt
1 teaspoon fennel seeds
1/2 cup chopped fresh Italian (flat-leaf) parsley
1 cup drained red kidney beans
1 cup drained chick peas (garbanzos)
1/2 cup chopped fresh dill
1 tablespoon fresh lemon juice
TOPPINGS AND SIDES
Sour cream
Shredded cheese
Sliced scallions
Hot sauce

1. Heat 2/3 cup olive oil over medium heat in a heavy bottomed soup pot; Add the zucchini and cook until it begins to soften 5 minutes. Add the onions and garlic and continue to cook over medium heat stirring frequently for 8 minutes — be careful to not burn the garlic! Add more olive oil only if needed to prevent sticking on the bottom of the pan.
2. Add the bell peppers and drained can of Italian tomatoes and heat for 8-10 minutes, stirring often and reducing heat to prevent a boil.
3. Add the spices and stir to mix in well and cook uncovered for 15-30 minutes
4. Stir in the kidney and garbanzo beans, dill and lemon juice and cook for 15-20 minutes
5. Adjust the seasonings and serve with shredded cheese, sour cream, hot sauce and sliced scallions on the side

------------------------------------

Cincinnati Chili
Prepared by Larry Fuell

2 pounds ground beef (low fat)
72 ounces tomato juice (of course it comes in 48 oz cans!)
1 teaspoon cinnamon
1-2 teaspoons ground cumin (a key spice, be generous)
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon allspice
1 teaspoon red pepper (or less, if you do not like “hot”)
2 teaspoon chili powder (or less, if you do not like “hot”)
1/4 teaspoon garlic powder (or substitute 1 garlic clove)
1/4 cup chopped onion (uncooked)
2 dashes Worchester sauce
1 teaspoon vinegar
5 bay leaves

1. Combine all ingredients, except ground beef, in tomato sauce. Mix well. Add ground beef, uncooked and in pieces, to liquid.
2. Cook slowly over stove, low heat, or better, in slow cooker, for at least 4-5 hours. Meat will cook soft in hot liquid.
3. Pick out bay leaves. Use spatula, cooking spoon or electric mixer to break beef into small pieces. Return bay leaves to chill.
4. Serve with shredded sharp cheddar cheese, chopped uncooked onions, kidney beans and oyster crackers on side. These can be added as topping depending on taste. Strongly recommend at least adding the cheese

------------------------------------

White Chicken Chili
Prepared by Rob Speer

1 1/2 tablespoons vegetable oil
3 chicken breast halves cut into 1/2-inch cubes
1 cup water
1 cup chicken broth
2 packages McCormick’s white chicken chili seasoning
Three 15-ounce cans white beans not drained
One 15-ounce can of black beans rinsed
16 ounces of corn
1/2 cup pepper jack cheese
2 tablespoons tomato paste
2 teaspoons sugar
2 ounces canned green chilies
2 ounces canned jalapeños
3 tablespoons sour cream
3 teaspoons chipotle Tabasco sauce
1/2 cup fresh chopped parsley
Directions
1. Heat oil in a large skillet over medium high heat. Add chicken, cook until golden brown.
2. Stir in seasoning, water, broth and beans. Bring to a boil, cover and simmer 20 minutes.
3. Add paste, sugar, chilies, jalapeños’, corn, and Tabasco. Turn off heat and finish with pepper jack, parsley, and sour cream.