Best 2 Competition Chili Recipes

Welcome to the ultimate guide to crafting the perfect competition chili, a dish that will tantalize taste buds and leave your fellow competitors in awe. Whether you're a seasoned chili master or just starting your culinary journey, this article will provide you with the essential knowledge and expert tips needed to create a championship-worthy chili. From selecting the finest ingredients to mastering the art of balancing flavors, we'll take you through the process step-by-step, ensuring that your chili stands out from the rest. So put on your apron, fire up your stove, and get ready to embark on a delicious adventure as we uncover the secrets of creating the best competition chili.

Let's cook with our recipes!

PERFECT COMPETITION CHILI

Perfect Competition Chili image

My husband makes this every year for our church's chili cook-off. He has placed every single time he's entered it. Half the judges always tell him that this was the best chili they've ever had.

Provided by ShaGun

Categories Meat

Time 27m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons oil
3 lbs ground beef
1 cup beef broth
2 teaspoons beef bouillon granules
1 teaspoon chicken bouillon granule
1 (8 ounce) can tomato sauce
3 tablespoons minced onions
2 teaspoons garlic powder, divided
8 tablespoons chili powder, divided
2 teaspoons Tabasco sauce
salt and pepper
1 teaspoon onion powder
1 1/2 tablespoons cumin, divided
1 tablespoon paprika
2 teaspoons crushed red pepper flakes

Steps:

Brown ground beef in oil.
Add in broth, bouillon, tomato sauce, onion, 1 teaspoon garlic powder, 2 Tablespoons chili powder, and tabasco.
Bring to boil, reduce heat and simmer 1 hour.
Add salt and pepper, onion powder, 1teaspoon Garlic powder, chili powder, 1 tablespoon cumin, paprika, and 1 teaspoon red pepper flakes. Stir and simmer another hour.
Add remaining cumin and red pepper flakes, stir, and cook 30 more minutes.
Best if prepared the day before and reheated the next day.

Nutrition Facts : Calories 442.6, Fat 30.7, SaturatedFat 10.8, Cholesterol 115.8, Sodium 728.2, Carbohydrate 8, Fiber 3.9, Sugar 2.4, Protein 34.2

COMPETITION CHILI

Competition Chili image

This recipe follows the guidelines for the ICS (International Chili Society) cookoff rules. There are no beans allowed in cookoff chili, but feel free to add any type you like if you're making it just for fun.

Provided by Mike Lynch

Categories Pork

Time 4h

Yield 2 quarts, 4-6 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs pork, diced into 1/2 inch cube
2 cups red onions, diced
2 cups red bell peppers, diced
1 jalapeno pepper, minced seeds removed
4 tablespoons garlic, minced
2 (15 ounce) cans Hormel chili without beans
2 (28 ounce) cans crushed tomatoes
1/2 cup beef stock
8 teaspoons chili powder
4 teaspoons dried chipotle powder
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons cumin
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1/4 teaspoon cinnamon

Steps:

Combine the canned chili, tomatoes, and beef stock in a medium pot over low heat.
Combine all the spices together, and add 3/4 of the mixture to the pot. Stir to incorporate.
Saute the pork with the remaining spice mixture and 2 tablespoons of minced garlic on high heat until just browned, not cooked through. Drain any excess fat and add the pork to the pot. Leave enough grease in the pan to saute the remaining vegetables.
In the same pan sautee the onion and the red pepper over medium high heat. Once the onions start to turn translucent, add the remaining 2 tablespoons of minced garlic. Saute until the garlic becomes fragrant, then add the vegetables to the pot
Simmer the chili over low heat for 2 to 3 hours, stirring periodically so the bottom does not burn
***TIP*** In order to dice the pork so small, first freeze the larger pieces for a few hours until they are solid, but not so hard that they cannot be cut with your knife.

Tips:

Use a variety of chili peppers: This will give your chili a more complex flavor. Some good options include ancho, guajillo, and chipotle peppers.
Roast your own peppers: This will bring out their flavor even more. You can do this in the oven or on the grill.
Use fresh ingredients: This will make your chili taste better and more nutritious.
Don't be afraid to experiment: There are many different ways to make chili. Try adding different ingredients or spices to see what you like best.
Let your chili simmer for a long time: This will allow the flavors to meld together and develop.
Serve your chili with your favorite toppings: Some popular options include cheese, sour cream, and onions.

Conclusion:

Making chili is a great way to use up leftover ingredients and create a delicious, hearty meal. With so many different recipes to choose from, there's sure to be a chili that everyone will enjoy. So next time you're looking for a quick and easy meal, give chili a try. You won't be disappointed!