First Place Recipe Judges Choice Kiwanis Chili Cookoff Harry Soo Slap Yo Daddy BBQ
First place Judges Choice Kiwanis Chili Cookoff recipe by BBQ Pitmaster Harry Soo. Click SHOW MORE for all the information links!!!
Recipe and pics:
Ingredients
Two 28-oz cans diced tomatoes
2 large onions, 1/4 inch dice
4 tri tips (Prime grade preferably), 1 3/4 lbs each, 3/8 inch dice
1/2 cup rendered bacon fat
1/4 cup cooking oil
2 cubes beef bouillon cubes
4 teaspoons chicken bouillon paste
6 small packets inside the 1.41 oz package of Sazon Goya Culantro Achiote powder
4 oz shredded sharp cheese
1/2 cup ground cumin
2 tablespoons ground coriander
1 tablespoon ground ginger
1 tablespoon cocoa powder
1/2 tablespoon ground cinnamon
white pepper and black pepper to taste
Slap Yo Daddy All Purpose rub to taste, or salt and pepper
Spice Mix (heaping tablespoons; this is for 4 tri tips and 2 gallons)
6 tablespoons mild chili powder
4 tablespoons smoked paprika
2 tablespoons paprika
2 tablespoons Berbere chili (Ethiopian chili)
2 tablespoons New Mexico chili (hot)
1 tablespoon cayenne
Instructions
1. Brown the cubed tri tip in small batchers using the bacon grease. Remove with slotted spoon and set aside. Repeat until all the meat is browned. While you are browning the meat, season to taste with Slap Yo Daddy All Purpose rub. It's best to do this in two pots so it is faster as this recipe makes 2 gallons which is the required amount for a cookoff contest
2. After meat is done, use the same pot to make a roux by adding two tablespoons of flour to each pot. Turn down heat so the roux does not burn. Add more oil as needed. After browning the roux on low heat about 3 minutes, add the onions. Sauté until translucent and add the diced tomato, some water, and simmer for 45-60 minutes
3. After simmering, add two tablespoons of the spice mix you made, simmer 10 minutes, taste. Add more spice and repeat the process until you like the flavor. I did this 3-4 times before I was satisfied with the flavor.
4. Simmer for an hour and then add the chicken, beef bouillon, and Sazon Goya to taste. Combine the two pots into one pot of chili and add the cooked tri tip. Add the 4 oz shredded sharp cheese, ground cumin, ground coriander, ground ginger, cocoa powder, and ground cinnamon in my recommended amounts in the ingredient list. Taste and adjust seasonings to your preference. Add white pepper and black pepper to taste. Low simmer until flavors blended, about 30-45 minutes
5. About 15 minutes before serving, add more spice mix to amp up the flavors before you serve your guests or the judges at a contest.
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
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Jenn de la Vega's Cocoa Coriander Chili | Genius Recipes
This week on Genius Recipes, Kristen's joined by chili cook-off grand champion Jenn de la Vega. They're making a genius chili recipe that has layers of complex flavor, a refined texture, punchy spice, and, of course, all the homespun comforts of a traditional bowl of chili. GET THE RECIPE ►►
INGREDIENTS
1 pound (450 g) dry red beans
1 dried ancho chile
1 pound (0.5 kg) ground beef
2 tablespoons (30 ml) heavy cream
Olive oil
1 large yellow onion, chopped
1 clove garlic, grated
1/8 cup (15 g) cocoa powder
1/2 tablespoon (5 g) coriander seeds, toasted and crushed
1 tablespoon (10 g) masa harina (see Note)
Salt
1 bay leaf
1 smoked ham hock (see Note)
4 plum tomatoes, chopped (feel free to use canned whole peeled, chopped)
2 small Jamaica or Scotch Bonnet peppers, chopped (see Note)
1/2 teaspoon ground cumin
1 quart (950 ml) beef broth
1/4 cup (60 ml) plain yogurt
1 bar dark chocolate
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