Competition Chili 2021
ground sirloin
carne pacada
2 onion
2 green pepper
3 jalapeno
4 celery stalk
1 tbsp mince garlic
1 can fire roasted tomatoes
2 tbsp tomato paste
1 bottle chocolate beer
4 tbsp chili powder
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp nutmeg
1 tbsp Cajun seasoning
1 tsp cumin
1 tsp salt
1 tbsp black pepper
fresh basil, thyme, oregano
1/2 cup brown sugar
Worcestershire sauce
second dump of dry ingredients are same measurements plus brown sugar
Guy Fieri's Texas Chili | Guy's Big Bite | Food Network
Guy makes a beer cheddar cheese sauce to drizzle over his delicious beef chili!
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Guy Fieri's Texas Chili | Guy's Big Bite | Food Network
Fifty Years of Chili - Documentary of World Championship Terlingua Chili Cook Off
- FIFTY YEARS OF CHILI is our short documentary about the 50th year of the world championship chili cook-off in Terlingua, Texas.
Shot, directed and edited by Travis Mills, FIFTY YEARS OF CHILI features interviews with Kathleen Tolbert Ryan, Steve Freidkin, Carlton Beckstead, Allegani Jani, and Tom Nall.
2005 & 2009 National Champion Red Chili Recipe - How to make a Red Chili
This video shows you the 2-time National Champion Red Chili recipe. This recipe was created by Margaret Nadeau and won the CASI Terilingua International Chili championship in 2005 & 2009.
She calls it Sahara Chili
To make:
STEP 1:
2 lbs. Course ground beef (chili grand)
1 TBS Cooking oil
1 TBS Granulated onion
Add ingredients together and lightly brown meat
STEP 2
Add:
1 can (8oz) Tomato Sauce
1can Beef Broth - I used 15oz
Cook for 30 minutes
STEP 3
Add:
1 TBS Light Chili Powder
2 TBS Dark Chili Powder
1 tsp Garlic powder
1/2 tsp Salt
1/2 TBS Cumin
1/2 tsp Cayenne
1/2 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
1/2 TBS Cumin
Add water if needed - I didn't - Perhaps using 8 oz of beef instead and using water at the end here will cut not on the saltiness.
Leave covered and simmer for 30 minutes.
For other CASI winning chili recipes go to -
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Cowboy Chili Recipe
Cowboy Chili Recipe!
We’re taking the chill off in the kitchen today with our Chili recipe. What’s great about chili is you can substitute any kind of meat whether is ground beef, wild game or even chunk meat. We’re giving you a great seasoning base and some ideas for your chili and from there you can customize to suit your tastes. Beans- no beans… hey I like a bean to give it an even heartier feel. So we hope you enjoy our chili recipe!
Enjoy the video and leave questions or comments below.
Get our Green Chile Chipotle Relish here:
8- 10 servings
Cowboy Chili
2 pounds ground beef (wild game, chunk meat, etc.)
1 large yellow onion, chopped
2 (10 oz.) can Rotel (we used chunky), drained
1 Rotel can water
1 (15 oz) can tomato sauce
1 (16 oz) can kidney beans, drained (or your bean choice)
Green Chile Chipotle Relish (available or 3 - 4 chipotle peppers in adobo sauce, chopped or to taste
1/3 cup chile powder
½ tsp cumin
2 tsp oregano powder
2 tsp paprika or smoked paprika
2 tsp salt
3 tsp minced garlic
1. In a large pot or 12” Dutch oven brown the hamburger over medium high heat. Season with salt and pepper or seasoning of your choice, to taste. As the meat begins to brown, stir in the onions. Continue cooking until the meat has fully browned and onions are tender. If there is a lot of excess grease, drain.
2. Stir in the Rotel, water, tomato sauce, beans, chipotle peppers or relish. Stir in the seasonings. Adjust taste, if needed.
3. Cover and cook over medium-high heat until it reaches a boil. Boil a couple minutes. Reduce heat and simmer for about 40 minutes, stirring occasionally.
4. Serve warm with cheese, onions, sour cream, etc.
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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron