My parents church had a chili cook-off that I participated in. It was my first competition of the sort and I started a week before preparing everything I needed to do to have my recipe ready for review (which definitely included visits to several grocery stores to acquire all of my ingredients). My father is a vegetarian...so.....he couldn't taste my chili. And two days before the competition my mother fell ill with a stomach bug and could not hold any food down. What was a girl to do? Luckily, I have some dear friends who do not mind eating my cooking ; ) So off to LA I drove and received a glowing response from three dear friends. I knew I was ready.
Sunday morning came and my crock pot of chili crossed several city lines and was ready for taste testing. The judges that participated could not be competing, nor could they have any family members that were competing. This was a very serious competition. The judges tasted without knowing who's chili belonged to whom. While the the results were being tallied, the cooks served their pots of chili to congregants. And I am proud to announce that my pot of chili won 2nd place!
For my friends snowed-in in NY, I hope you have all of these spices+ingredients in your cabinets. If not, I'm sure you will be able to make some variation of the recipe.
Now, I will not be posting the recipe that I created (of course not, it's a secret) BUT I will be posting a recipe that one of my favorite chefs (Ina Garten) shared on her show, the Barefoot Contessa. I present to you:
Devon's Award Winning Chili
Ingredients
5 pounds beef brisket, cut in 1-inch cubes
1/4 cup olive oil
2 cups chopped yellow onions
6 large garlic cloves, minced
2 tablespoons chili powder
1 tablespoon red pepper flakes, crushed
1 tablespoon cayenne pepper, or to taste
2 tablespoons ground cumin
2 green peppers, seeded and diced
1 bay leaf
6 cups tomatoes, chopped with their liquid
Salt and freshly ground black pepper
2 (15-ounce) cans kidney beans
Serve with:
Sour cream
Grated Cheddar
Diced tomato
Tortilla chips
5 pounds beef brisket, cut in 1-inch cubes
1/4 cup olive oil
2 cups chopped yellow onions
6 large garlic cloves, minced
2 tablespoons chili powder
1 tablespoon red pepper flakes, crushed
1 tablespoon cayenne pepper, or to taste
2 tablespoons ground cumin
2 green peppers, seeded and diced
1 bay leaf
6 cups tomatoes, chopped with their liquid
Salt and freshly ground black pepper
2 (15-ounce) cans kidney beans
Serve with:
Sour cream
Grated Cheddar
Diced tomato
Tortilla chips
Directions
Pat the brisket cubes dry with paper towels. Heat the oil in a very large heavy-bottomed pot and quickly brown the meat, in batches, on all sides. Transfer the brisket to a separate bowl and set aside. Saute the onion and garlic in the same oil over medium heat until limp, but not brown, about 8 to 10 minutes. Add the chili powder, pepper flakes, cayenne pepper and cumin and saute for 1 minute. Add the green peppers, bay leaf, tomatoes with their juice, the reserved meat, 1 tablespoon of salt and 1 teaspoon pepper and bring to a boil. Reduce the heat, cover the pot with a tight fitting lid and simmer for 2 1/2 hours, stirring occasionally. Taste and season with salt, to taste.
Add the kidney beans and warm through. Transfer the chili to a large serving bowl and serve with sour cream, grated Cheddar, diced tomato, and tortilla chips.
Pat the brisket cubes dry with paper towels. Heat the oil in a very large heavy-bottomed pot and quickly brown the meat, in batches, on all sides. Transfer the brisket to a separate bowl and set aside. Saute the onion and garlic in the same oil over medium heat until limp, but not brown, about 8 to 10 minutes. Add the chili powder, pepper flakes, cayenne pepper and cumin and saute for 1 minute. Add the green peppers, bay leaf, tomatoes with their juice, the reserved meat, 1 tablespoon of salt and 1 teaspoon pepper and bring to a boil. Reduce the heat, cover the pot with a tight fitting lid and simmer for 2 1/2 hours, stirring occasionally. Taste and season with salt, to taste.
Add the kidney beans and warm through. Transfer the chili to a large serving bowl and serve with sour cream, grated Cheddar, diced tomato, and tortilla chips.
**Should you have the time to try the recipe, please let me know how it turns out. You may not have all of the ingredients (namely, the meat) but I do suggest making sure that these list of spices stay stocked in your cupboard.
As always,
Happy Knife out
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