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Its cold this weekend and I finally made chili. I typically cook it in the crockpot and its an all day event which makes the house smell really good. I have been working on my recipe for a few years now and I feel like I have it down where both 101 and I like it.

My Chili recipe 1 pound of ground beef 1 can of black beans 1 can kidney beans 1 can pinto beans 1 can rotel tomatoes with chilies 1 can chicken or beef stock 1 can of tomato paste or 1 jar of tomato sauce Garlic for sautéing beef & 1 ½ tsp into chili 3 Bay leaf 1 ¼ tsp Oregano 1 ½ tsp Crushed Red pepper flakes & 1 tsp chili oil w/flakes ¼ tsp Cumin ¼ tsp Paprika Dash of onion powder Dash of thyme Salt & pepper to taste

Brown beef in butter with salt, pepper and garlic (I typically use garlic paste but fresh is always preferred). Once meat is cooked, transfer to a crock pot. Add beans, rotel tomatoes with chilies, chicken stock, tomato sauce, spices and stir. A note on beans: dump each can on a colander/food strainer and rinse with water first before transferring to the crockpot. Cook on high for 4 hours, then cook on low for another 4 hours.

If cooking in a pressure cooker: Brown beef in butter with salt, pepper and garlic paste in the pressure cooker (on sauté setting). Once done, add all other ingredients, stir and cook on a chili setting.

Its cold this weekend and I finally made chili. I typically cook it in the crockpot and its an all day event which makes the house smell really good. I have been working on my recipe for a few years now and I feel like I have it down where both 101 and I like it. My Chili recipe 1 pound of ground beef 1 can of black beans 1 can kidney beans 1 can pinto beans 1 can rotel tomatoes with chilies 1 can chicken or beef stock 1 can of tomato paste or 1 jar of tomato sauce Garlic for sautéing beef & 1 ½ tsp into chili 3 Bay leaf 1 ¼ tsp Oregano 1 ½ tsp Crushed Red pepper flakes & 1 tsp chili oil w/flakes ¼ tsp Cumin ¼ tsp Paprika Dash of onion powder Dash of thyme Salt & pepper to taste Brown beef in butter with salt, pepper and garlic (I typically use garlic paste but fresh is always preferred). Once meat is cooked, transfer to a crock pot. Add beans, rotel tomatoes with chilies, chicken stock, tomato sauce, spices and stir. A note on beans: dump each can on a colander/food strainer and rinse with water first before transferring to the crockpot. Cook on high for 4 hours, then cook on low for another 4 hours. If cooking in a pressure cooker: Brown beef in butter with salt, pepper and garlic paste in the pressure cooker (on sauté setting). Once done, add all other ingredients, stir and cook on a chili setting.
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[–] • 0 pt

Chili has no beans. Chili with beans is a stew. Just saying.

On that note, the one thing you missed that really does give chili a good body is masa. Also, most award winning chili requires understanding of the double dump. There are some ingredients that need to be done together and first, then add the second. It depends on the ingredients, but think of it as you gotta blanch some shit at a different heat, then add the rest.

I never competed professionally, but have a few bros that did from way back....one took 1st at Terlingua more than once.

[–] • 0 pt

Wrong. Chili without beans is meat sauce you whore.

[–] • 0 pt

You're incorrect, chili has beans - its not a fucking meat sauce.

Also, I shared my recipe with others who want to try it, if you don't like it you can fuck off. I don't need a lecture on what I'm missing from my chili.

Make your own and share a fucking recipe

[–] • 0 pt

I'll do better. I used to use Deans Pure Texas Foods Chili Mix. This one won at Terlingua as well. Its dead and gone because he died and his wife didn't want to continue making it (and healthy profits on dry packaged stuff)

So I took the only packet I had left, and fed the ingredients into AI, and had it chew on it. I have tried it a few times in the last year and this is solid setup.

HOW TO MAKE THE SEASONING PACKET

DRY BASE (Color + Chili Backbone) These replicate “Red peppers dried” and visual color body: - 2 tbsp standard chili powder (American blend, not pure ancho) - 1 tbsp mild New Mexico chili powder (harder to find, sub 3 of above) - 1 tsp paprika - 1/2 tsp annatto powder (or substitute: 1/2 packet Sazón Goya (Coriander & Annatto) [this is what I do lazy]

UMAMI / BASE SYSTEM (This is the championship “secret sauce” section) - Beef + Chicken Base Simulation (Commercial mix uses hydrolyzed soy protein, bouillon powders, MSG, fats, maltodextrin.) Use: - 1 tsp beef bouillon powder - 1/2 tsp chicken bouillon powder - 1 tsp Accent (pure MSG)

AROMATICS CORE From label: onion, garlic, cumin, turmeric oleoresin Add: - 3/4 tsp granulated onion - 1 tsp granulated garlic - 1 tsp ground cumin - 1/4 tsp turmeric

SWEET / COLOR BALANCE From caramel color + brown sugar + maltodextrin notes: - 1 tsp brown sugar - 1/2 tsp cocoa powder (optional but championship trick) - 1/2 tsp cornstarch OR maltodextrin powder (texture + mouthfeel)

SALT BALANCE (Bouillon already adds salt — don’t overdo) - 1/2 tsp salt (Adjust later while cooking)

OPTIONAL - Used in numerous championship recipes - 1/4 tsp Mexican oregano - 1/4 tsp black pepper - 1/8 tsp cayenne (this gets a standard mild-medium heat) [Personally I don't like it that hot, so I dont do this]

HOW TO COOK (2 lb Meat Batch)

Ingredients: - 2 lb beef (80/20 ground beef) - 1 full batch seasoning above - 1 1/2 cups beef broth - 1 tbsp beef tallow (sub oil if lazy)

Cooking Method (Texas Style – No Tomatoes - This is the double dump method) - Brown beef in tallow, do not drain fat! - Sprinkle seasoning directly onto meat, stir 30 seconds to toast spices (Dump 1) - Add liquid (Dump 2) - Simmer uncovered 60–90 minutes (low and slow, - Adjust salt/heat at end - add 1/4 tsp Accent (pure MSG) on top for competition PUNCH

I wish I could just buy it in a fucking packet but all good things go away, and we can try to recreate.