Kick-A$$ Chili Recipe Please

I'm participating in a work-related chili cook-off in about 2 weeks, and need a really stellar, crazy-good recipe to ensure that I win.

I hear some carefully selected beef, red Idaho beans, vine-ripened tomatoes and a special combination of spices makes an awesome Chili, but you already knew that.

hormel_chili_thumb.gif

I hear some carefully selected beef, red Idaho beans, vine-ripened tomatoes and a special combination of spices makes an awesome Chili, but you already knew that.

hormel_chili_thumb.gif

Heh. I forgot I told you guys that story. Yeah, same work event.

I'm participating in a work-related chili cook-off in about 2 weeks, and need a really stellar, crazy-good recipe to ensure that I win.

I'll give you my "secret" recipe after I use it to whup up on some folks at Phoenix Hill.

Add bacon and ketchup to a spicy chili recipe and you will win.

M'k, this seems to be pretty close to the way I do it (although, I am a dab-n-taste chilli guy.)

Adjust your seasoning with splashes of white vinegar at the end. It really makes this dish sing...

http://www.goodchilirecipes.com/best_chili_recipe.html

Also, if you wanna add onion, beans or skinned tomatoes, do that close to the end and let them just warm through for appropriate texture.

viewtopic.php?f=4&t=8049&p=79004&hilit=+CHILI#p79004

http://forums.louisvillehotbytes.com/viewtopic.php?f=4&t=8049&p=79004&hilit=+CHILI#p79004

Yeah, that's what I used last year. Those with more refined tastes loved it, but many thought it was "weird." I loved it and still make it.

Also, Dean Corbett wasn't overly enthused, but, of course, Justin, you know what ended up being the winner... Josh Moore (Volare) is our judge this year, so we'll see what happens.

When you say 'Mexican chocolate', do you mean something like this?:

http://www.worldpantry.com/cgi-bin/ncommerce3/ProductDisplay?prmenbr=3176204&prrfnbr=3277611&pcgrfnbr=3262752

Just curious....

When you say 'Mexican chocolate', do you mean something like this?:

http://www.worldpantry.com/cgi-bin/ncommerce3/ProductDisplay?prmenbr=3176204&prrfnbr=3277611&pcgrfnbr=3262752

Just curious....

Yes. My only recommendation would be to avoid any chocolate that is too bitter or too sweet. You want something in the middle. The addition of chilis to that chocolate would be nice in the chili.

Just wondering if anyone has used/heard of the chili&cacao spice blend?

Just wondering if anyone has used/heard of the chili&cacao spice blend?

Not a specific one, but I typically use one or two different types of 'chili powder' when making a pot 'o chili, and both contain cocoa powder:

Penzey's Chili 9000- http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschili9000.html

And Mole Ole from World Spice Merchants - http://www.worldspice.com/blends/0589moleole.shtml

Never tried using straight chocolate tho - that was why I has to ask about the type of chocolate bar / Mexican chocolate. I'm always looking for new twists to throw in the pot.

I also keep a big jar of Penzey's Chili 3000 on hand for a more 'traditional' pot of chili - http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschili3000.html

Discovering the Penzey's retail store in Indy on a trip to raid and pillage Trader Joes was a very dangerous thing for my wallet and the storage capacity of my kitchen... Not nearly as bad as hitting the TJ's in Cinci because of the relative closeness to Jungle Jims, but still dangerous.

Penzey's Chili 9000- http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschili9000.html

And Mole Ole from World Spice Merchants - http://www.worldspice.com/blends/0589moleole.shtml

Never tried using straight chocolate tho - that was why I has to ask about the type of chocolate bar / Mexican chocolate. I'm always looking for new twists to throw in the pot.

I also keep a big jar of Penzey's Chili 3000 on hand for a more 'traditional' pot of chili - http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschili3000.html

Discovering the Penzey's retail store in Indy on a trip to raid and pillage Trader Joes was a very dangerous thing for my wallet and the storage capacity of my kitchen... Not nearly as bad as hitting the TJ's in Cinci because of the relative closeness to Jungle Jims, but still dangerous.

We've been using Penzy's spices for 6 or 7 years...and love most of 'em but after multiple attempts using "9000" declared ourselves pretty disappointed in that particular product. As you imply, the results are a little non-traditional.

Chocolate has long been a "secret" ingredient on the Texas-style Chili cookoff circuit. I had an old feller who had extensive experience in these type of things introduce me to using a 60% dark Chocolate (Giradelli's if it matters) some years ago and I still make a point of thanking him every time we run into each other. Another thing he introduced me too was adding Cumin only as a final ingredient into chili...10 or 15 minutes before serving. He claims that Cumin is primarily an aromatic (as opposed to a flavor enhancer) and using it too early in the preparation does little to enhance the final product. I've tried this and there does seem to be -some- degree of truth in it.

Funny how there are certain topics that end up rearing their little heads every year and Chili seems to be amongst those topics. Next to pizza I can't think of any dish that has more universal appeal while at the same time being so controversial (beans vs no beans, etc, etc).

<sigh> As I'm sitting here typing this I am slowly sinking into a state of funk as the result of deciding not to cook the Phoenix Hill contest. Perhaps I'll just join the huddled masses and go sample some this weekend.

It'll never win traditional cook offs, but the recipe won the Vietnam vets biker rally last year. Mike smoked a pork shoulder using bourbon barrel staves that he shaved and soaked to cook the meat. There were also black beans involved. It has been great every time he makes it.