AR’s First Annual Chili Cookoff….Let The Bickering Begin!

[Panhead John]

With our recent successes with group cooks, a lot of folks thought we should do a Chili Cookoff this month. I couldn’t agree more. Now that the weather is finally cooling off, November is great time to do this. Beginning today and lasting through the weekend-let’s show off your favorite chili with pics and descriptions of how you make it. Beans or no beans? Tomatoes or no? Types of peppers you use? Seasonings?

Chuck steak, hamburger meat, venison, pork or even….gasp! chicken? 😱 I guess we’ll even allow carrots or corn if we have to….🙄 A lot of folks swear by smoking your meat first before adding it to the pot. Great way to incorporate some outdoor cooking with this event. Any kind of chili is welcome, but give us some details along with the pics, if you can.

Let’s have some fun with this! And just to get you in the mood…………


ACTUAL PICS I STOLE OFF THE INTERNET 😳

[Uncle Bob]

First, start with a can of Dinty Moore, then..............................

[ItsAllGoneToTheDogs]

I originally indented to submit a picture of canned chilli on my MAK... but I knew we wouldn't eat it and I didn't wanna waste the food

[GolfGeezer]

Wait a sec!! Aren't you supposed to be "incommunicado"? Or did you already burn through all our Moderator gift contributions already??!!!

[Panhead John]

Thanks to the internet, I can even do this from my hotel room in Cancun.

[Jim White]

I know I haven't been very active here the past few weeks, but rest assured I will find a way to participate. My cook likely will be tomorrow and I am headed out to collect my final few supplies in just a few minutes. Just know that this entry will rocket to the top of the pile very quickly.

[CaptainMike]

Im-a gonna make-a you something a-special with-a my own-a 2 hands-a!

[texastweeter]

Ok, sitting in the stand to collect the first ingredient...

[Porkies]

I'm planning on the same this weekend. Temps are going to drop 20 degrees for highs and near to 30 for lows. It's pretty close to rut time around here, so I'm looking forward to a lot of movement the next week or so.

[CHNeal]

I know I said that I wont have time to join, however I am gonna try and at least turn in a half hearted attempt using brisket I already have and store bought sauce as I just cant get a brisket smoked or sauced made.

[ecowper]

Okay, fine, if I must.

[GolfGeezer]

Well, I'm not afraid of canned chili on my MAK! (Sorry Uncle Bob, no Dinty Moore around here )

[klflowers]

Hey, you stole my recipe. If you post a can of spam and some gubmint cheese, I am suing...

[DTro]

I'm ready-

[Alan Brice]

I went to Australia in '89. the favorite breakfast for the kids was beans n toast. I think it was an Oz/Limey thing. Beans are big down under.

[holehogg]

Alan Brice baked beans on toast is big here too.

[Waster]

Alan Brice - very popular inclusion for the great British fry up also! Gosh - I really fancy that now.

[Mosca]

Here is what I used as a guide.



It’s pretty simple if you plan it right. I had 1.5lbs of hatch already roasted and prepped, and I also had 1lb of roasted and prepped poblano. I had a couple cans of Rotel I tossed in as well. The pork was really lean, and there was no way I was going to get enough fat for browning; that’s what the big jar of bacon grease in the fridge is for! And, anything that uses water should be better with chicken broth, so instead of the water and salt I used water and chicken base.















FIRST EDIT: It’s been simmering an hour now, and honestly it’s a little bland. I added about 2 Tsp of adobo seasoning to it, figuring that Navajo and adobo both sound a lot alike, so it’s probably going to help.

SECOND EDIT: I updated my Paprika to reflect the changes, which I’m saving.

[Mosca]

I added it as photo, as an edit to my recipe post, isn’t it showing? I changed the water to chicken broth, upped the garlic to 6 cloves, the Mexican oregano from 1/2 tsp to 1 Tbsp, and added the 2 Tbsp of adobo. And made it salt and pepper to taste, rather than specify an amount.

I didn’t want to monopolize the topic by creating more posts when an edit would work.

[fkrall]

Perhaps I'm in the Slow Learner Class, but I can't find it. There's big money in it for you if you just specify the amount.

[hoovarmin]

Great looking chili!

[WayneT]

That’s an amazing cook which you nailed and set a high standard. I’m assuming the Navajo derivation was from tribes in Mexico?

[Mosca]

Oh, hell if I know! I would have guessed the Navajo had more access to bison than to hogs, but whatever.

[Richard Chrz]

I look forward to seeing all the incredible chilis. No time to pick up and smoke a brisket point, so, I’m in the stands watching.

[Panhead John]

You don’t have to smoke a brisket for chili. I just bought a Chuck roast for mine. I doubt if I’m gonna smoke it either.

[WayneT]

I’m with you Richard Chrz . Spectating.

[Richard Chrz]

Panhead John if I’m making chili for this, I’m smoking a brisket first.

[ItsAllGoneToTheDogs]

I just shut off the smoker and my chili should be "done" in about 2 hours. The plan is for it to be consumed 2-3 days from now but I'll share it tonight when I'm done

[tstalafuse]

Since there isn't a date for this great event, I will throw down the gauntlet.. Chili ain't gots no beans. Beans are a whole other great American meal, and no great American has ever said Chili does...

[Hulagn1971]

What about chili with pineapple? I mean people love it on pizza

[texastweeter]

Pretty sure putting beans in chili was started by the Soviets to try and erode the moral foundations of the American family.

[tstalafuse]

@texastweeterm ya baby no beans or the commies are coming for ya!.. Hulagn1971 if you want it sweet, you got it baby. TripleB no beans for you!.