EDITOR'S NOTE: We have not sent this recipe through our test kitchens, edited it by our stylebook, or computed its nutrition values, so it may not meet Cooking Light's nutritional guidelines. Nevertheless, we wanted to present some recipes from a few competition veterans who take great pride in their chili, in their own words. We hope you'll be able to glean some useful tips and techniques for your own chili dishes.
9 ounces sweet onion, chopped
2 cans condensed chicken broth
2 cans condensed beef broth
1 tablespoon cider vinegar
1 tablespoon dried Mexican oregano
1 tablespoon coriander, ground
1 tablespoon dried cilantro
Purée onion in 1 can broth. Strain liquid into soup pot. Reserve onion. Add reminaing items. Boil uncovered, about 1 hour. Strain and discard residue. Stock should be about 3 cups. Refrigerate overnight.
3 pound eye round 3/8 inch cubes
1 teaspoon kosher salt
¼ cup vegetable oil
9 ounces Italian sausage, crumbled
Mix beef with salt. Brown in oil in chili pot. Stir well, about 15 minutes. Add sausage, cook 15 minutes. Add reserved onion. Cook 30 minutes. Separately heat refrigerated stock.
7 teaspoons ancho chile
2 tablespoons paprika
5 teaspoons pasilla chile
4 teaspoons Chimayo chile
3 packets Sazon Goya w/annatto
2 tablespoons toasted cumin, ground
2 teaspoons white pepper, ground
Mix ancho, paprika, pasilla, Chimayo, Sazon Goya, cumin and pepper in small bowl. (Save ¼ cup chili powder for final addition.) Add bulk of chili powder and hot stock to pot. Simmer 30 minutes. Stir often.
1 14-ounce can strewed tomatoes, Mex.
2 Reese's Peanut Butter cups
2 ounce red Serrano chiles
2 tablespoons lime juice
1 tablespoon masa harina flour
1 tablespoon garlic, crushed
1 tablespoon Kitchen Bouquet
1 teaspoon brown sugar
2 cans black beans, drained
Drain liquid from tomatoes to yield 11 ounces. Purée tomatoes with balance of ingredients. Add to pot. Simmer and stir 60 minutes. Adjust lid to control thickness. Skim fat. Add beans and saved ¼ cup final chili powder to pot. Cook 15 minutes more.