Well, The recipe has been submitted and now we await word if it qualifies for competition.
I did allot of reading up on different award winning chili's and comparing and contrasting them under a microscope for a couple of days over the weekend.
It took a little more research into traditional chili and the have/have not's of really good traditional chili to come to a conclusion.
After talking with my roommate about what we wanted to accomplish we set to brainstorming and come up with this: Keep in mind this is only a basis for what we want to do. It'll be tweaked and refined over the coming weeks if we get accepted
“Off The Wagon” Chili
15# Beef Chuck, Cubed
5# Pork Butt, Cubed
1 T Veg Oil
1.5 oz Garlic, minced
5 # onion, medium diced
3 ea Dried Ancho Chilies, Diced
3 ea Dried Pasilla Chilies, Diced
1 can Chipotle Chilies, Diced (Reserve Adobo Sauce)
Bourbon, To Deglaze
Ancho Powder, TT
Black Pepper, TT
Dried Oregano, TT
1.25 Gallon Beef Broth
5 oz Onion, Chopped
4 oz Carrot, Chopped
4 oz Celery, Chopped
1 ea Dried Ancho Chili
1.50 gal water
1 # Roasted Beef Bone
4 # Beef Chuck
-Cut meat into uniform cubes.
-Mix together dry spices.
-Make reduction of two cup Bourbon, chill.
-Mix dry spices with Bourbon reduction and rub onto meat.
-Hold, covered in fridge overnight.
-Prepare Broth, Chill and hold for next day
-Heat Veg oil in large pot.
-Sear off meat in batches, making sure to get good browning on all sides. Drain excess fat.
-Keep roughly 1-2 T fat in pot and on low flame slowly sweat onions, garlic, Ancho, and Pasilla chilies.
-Deglaze pot with Bourbon, reduce.
-Return meat to pot, cover with Broth.
-Add diced Chipotle
- Allow to reduce slowly, adding broth as needed over the course of cooking time.
- Adjust seasoning with dried spices, salt, and black pepper.
-To finish add reserved adobo for added flavor.
Id like to give special thanks to Gary Allen for his feedback and suggestions. They made a big difference in the choices we made for this recipe.