Wednesday, September 19, 2007

Chili Cook-Off


Last week, our church put on a chili cook-off, something I had never before participated in. I decided it would be a fun opportunity for the 16, 17, and 18-year-old boys I teach at church to learn a thing or two about cooking. So together we created an entry, and wonder of wonders--we won! Unfortunately, I didn't take a picture until the pot had been entirely drained by hungry Mormons--the picture does, however, illustrate that my worst nightmare (bringing food home from a potluck) did not come to fruition. Phewph!
We cooked this two days before our event and I think it made it even better.
For about 6 quarts:

Toast 8 dried New Mexico Chiles (look in the mexican section of the grocery store) in a dry pan until they're fragrant, but not at all blackened, then remove the stems and seeds (kitchen shears work nicely for the task) and throw them, and
2 tbsp. chili powder
2 tbsp. ground coriander
1 tbsp. ground cumin
1 tbsp. sweet paprika
1 tbsp. dried oregano
1/4 tsp. ground cinnamon
1 tsp. sugar
into a food processor and run it until you have a powder.

Put 6 lbs. Beef (chuck roast or something like it) cut into 1/2-1 inch cubes seasoned with salt and pepper, and 4 onions (chopped) into a large pot (at least 10 quarts) and cover with enough water to submerge the meat by about an inch. then add:
10 cloves of garlic, minced
6 canned chipotle peppers in adobo sauce, minced (scrape the seeds out to keep the heat under control)
1 28 oz. can of tomatoes, squished by hand
1 small can of tomato paste
and the chile powder you just made.
Bring it up to simmer (just barely bubbling--not a boil) and let it cook for 2-3 hours (until the meat is very tender and falls apart with any pressure). You may need to add more water during that time.
add 2 can pinto beans and simmer for another hour. Taste it and add some salt if it needs it (it probably will).
Serve it with saltines, chees, sour cream, cilantro, and/or breen onions.

6 comments:

liz said...

Mmmm..sounds fantastic. Much more gourmet than what I usually make. It's so nice not to be nauseated so stuff like this actually sounds good to me :)

danielle said...

Of course it won! Is that a new pan?

Steve and Rachel said...

Are you kidding me Taylor? This is the best blog OF my life! Stop it! You are kidding me that I get to steal your yummy recipes! My life just got so much better!

themother said...

I guess chili cook offs run in the family--dad won one a few years back, and Rebecca is putting one on next month in Texas. That should be fun to hear about. Yours sounds amazing. How do I know a New Mexico Chili when I see one, and do you put its seeds in the blender?

LCM said...

So our new ward is having a chili cook off and since we are now in Texas I had to come out swinging. A few questions, do you drain the tomatoes? Do you drain the beans and what size can are you recommending. Thanks....hopefully I show well.

momofmanyjewels said...

have to say that I was reluctant to try this 'cuz I never heard of cinnamon in chili. We loved it and so did the hungry missionaries
Heather 7kidsandadog