Church Chili Cook Off: Please help me win

[wrgilb]

Here's what I did about 6 months ago. We had 12 churches competing and the picture at the bottom were the results. Good luck.

Chili Recipe for 6 qt. pot

2 lbs. 90/10 ground beef
1 lb. Jimmy Dean Hot breakfast sausage
1 lb. Tri-Tip cubed up or more. (more about this below)
3 medium red onions, diced
1 green bell pepper, diced
3 TBS. Garlic minced
1-7 oz. can Chipotles in Adobo, pureed
1-28oz. can Muir Glen crushed tomatoes
2-15 oz. cans Muir Glen Fire Roasted diced tomatoes
1-15 oz. can Muir Glen tomato sauce
2-15.5 oz. cans Kidney beans, drained
2-15.5 oz. cans Black beans, drained
1-bottle of Shiner Bock beer
3 to 4 TBS. of Meat Church’s Texas Chili Seasoning

I decided to experiment with TT in the mix, because I didn’t think anyone else would be using it.

About the Tri-tip. 2 days before I cooked the chili, I dry brined the Tri-tip over night, 1 day before I cooked the chili, I rubbed the TT down with W sauce and seasoned with Hardcore Carnivore Black and Meathead’s Red Meat seasoning. Smoked the TT on a PK 360 grill with a chunk of Red Oak added, to an IT of 130 and then seared. Rested it for a while, then cubed it up in 3/8 inch or so pieces and stored in the frig for the next day’s chili cook.

Directions

Sauté the onions until almost translucent, add the bell pepper and cook until it softens. Add the Adobo mix and cook a few minutes more. Add the garlic, cook for a minute or so, until you smell the garlic.

Transfer this mix to a crock pot or Instant Pot. Using the same pan brown the HB and sausage, drain the grease from these and add the meat to the pot. Pour out all but about 1 TBS. of grease from the pan and add the TT dice for a few minutes to get the red color out. I didn’t need to do this, but when some people see some red or pink they think it’s not cooked. Add the TT to the pot.

Add in the tomato ingredients, beer and seasoning mix. Cook on low for 6-8 hours then season with salt and pepper to taste. Refrigerate overnight to let the flavors meld. The next day reheated the chili for the cook off for about 3 hours and then show time!



You can change out many of the ingredients, but this is what I did. Enjoy.

[Hulagn1971]

This looks very similar to the recipe Meat Church's Matt Pittman makes on his YouTube video. I like the tri-tip addition. I made a big batch of his chili using the Meat Church chli seasoning last Sunday. It was the first time I have ever made chili in a crockpot. All went in at 11am and was ready to serve at 7pm. It was delicious indeed.

[jjdbike]

Thanks wrgilb and Hulagn1971. So you like Meat Chruch's Chili Seasoning? I'm a big fan of Matt's products and recipes.
Cheers!
JD

[Hulagn1971]

I second refrigerating it overnight then reheating before serving. It will make a noticeable difference.

[Ace]

+1 :-)

[SheilaAnn]

+100

[Huskee]

My two cents: everyone is bored of regular red chili with big ol' dry kidney beans, hot or not. Bo-ring. Or if you're in Texas, regular red chili w/o dry ol' kidney beans. At any event I've gone to with chili, including a couple chili cookoffs, some variant such as white chicken chili is always the winner, and even when it's not a cookoff the white chicken chili pots are the ones emptied first. A little shredded cheddar on top and mmm mmm MMM!

[shify]

its a good point -- not the white chicken chili per se but the being different to stand out.

To your point, I'm guessing at a fun cook off like this, most people will be using ground beef, tomatoes and kidney beans. So tweaking flavors may not be enough to stand out if the base is pretty much the same. Whether that means white chicken chili, or using cubed beef or a chili verde, make sure you stand apart from the rest

[Huskee]

shify Right! And no one ever hated a brisket chunk chili.

[tstalafuse]

Here is one that I really like. As you read in the recipe, it has no beans cuz chili ain't gots no beans. Putting beans in chili is an insult to the chili and the beans cuz beans are whole separate meal. Ignore the part about ordering the chili spices as the company went out of business 30yrs ago...

https://www.panix.com/~clay/cookbook/bin/show_recipe.cgi?chili+recipe124

[tstalafuse]

I forgot to mention, it did win an ELCA Lutheran chili contest in the DFW area, so it is an award winning church approved recipe... I had a sign calling it the "Last Supper Chili" cuz after you eat this you will never want to eat again...

[Hulagn1971]

Wick Fowler's chili kits are good. When I saw a case of beer as the first ingredient, it sparked my interest. Then I read the process and totally get it.

[jjdbike]

Here's what I did about 6 months ago. We had 12 churches competing and the picture at the bottom were the results. Good luck.

Chili Recipe for 6 qt. pot

2 lbs. 90/10 ground beef
1 lb. Jimmy Dean Hot breakfast sausage
1 lb. Tri-Tip cubed up or more. (more about this below)
3 medium red onions, diced
1 green bell pepper, diced
3 TBS. Garlic minced
1-7 oz. can Chipotles in Adobo, pureed
1-28oz. can Muir Glen crushed tomatoes
2-15 oz. cans Muir Glen Fire Roasted diced tomatoes
1-15 oz. can Muir Glen tomato sauce
2-15.5 oz. cans Kidney beans, drained
2-15.5 oz. cans Black beans, drained
1-bottle of Shiner Bock beer
3 to 4 TBS. of Meat Church’s Texas Chili Seasoning

I decided to experiment with TT in the mix, because I didn’t think anyone else would be using it.

About the Tri-tip. 2 days before I cooked the chili, I dry brined the Tri-tip over night, 1 day before I cooked the chili, I rubbed the TT down with W sauce and seasoned with Hardcore Carnivore Black and Meathead’s Red Meat seasoning. Smoked the TT on a PK 360 grill with a chunk of Red Oak added, to an IT of 130 and then seared. Rested it for a while, then cubed it up in 3/8 inch or so pieces and stored in the frig for the next day’s chili cook.

Directions

Sauté the onions until almost translucent, add the bell pepper and cook until it softens. Add the Adobo mix and cook a few minutes more. Add the garlic, cook for a minute or so, until you smell the garlic.

Transfer this mix to a crock pot or Instant Pot. Using the same pan brown the HB and sausage, drain the grease from these and add the meat to the pot. Pour out all but about 1 TBS. of grease from the pan and add the TT dice for a few minutes to get the red color out. I didn’t need to do this, but when some people see some red or pink they think it’s not cooked. Add the TT to the pot.

Add in the tomato ingredients, beer and seasoning mix. Cook on low for 6-8 hours then season with salt and pepper to taste. Refrigerate overnight to let the flavors meld. The next day reheated the chili for the cook off for about 3 hours and then show time!



You can change out many of the ingredients, but this is what I did. Enjoy.

Thanks everyone!

I like the looks of this, and the Meat Church recipes.

I'm intrigued by his "Over the Top? chili recipe using ground venison and hot breakfast sausage. I can not recall if I have ever tasted venison.
Can you folks who know please let me know how ground venison impacts the flavor profile as compared to ground beef please?

It also addresses shify and Huskee point of traditional ground beef and beans being too run of the mill to stand out.

Thanks in advance!
JD

[Sweaty Paul]

Would recommend Troutman's Texas Red. I found his post on this from several years ago. I've made this several times and folks love it and devour it completely. I don't usually add all the chipotle in adobo that he calls for and I lighten the amount of the cayenne pepper due to my audience, however, it has great complexity of flavor. When I saw this post I immediately thought of this post and wanted to share it with folks again. I make it a 3-4 times/yr.

Anyway, even if you don't use this one has some cool history too!

Thanks again Troutman!

Sweaty

• Troutman's Texas Red
  
  November 30, 2020, 05:12 PM
  Before I was the Troutman and just a wet behind the ears lad of 25, I moved to the great State of Texas not knowing what to expect. After coming here, there were two things I was quickly indoctrinated into; barbecue and chili (well Lone Star beer if you want to count that too).
  
  If asked, I’m sure most folks would say that brisket is the national dish of Texas, but believe it or not its chili. In the days before I came down here, the Houston Livestock Show and Rodeo had as one of its events in the parking lot of the Astro Dome, a chili cook off in response to the popular Terlingua Chili Cook-off begun in 1967.
  
  Terlingua Chili Cook-off
  
  TERLINGUA (1967) In the late 1960s, with Texan LBJ in the office the President, anything Texan, including Chili, became a fascination with America. So it was when Dallas Morning News writer Frank X Tolbert and Holiday magazine writer H Allen Smith went toe to toe as to who knew more about Chili.
  
  In August of 1967, the Chili war of words began to go three-alarm. It was decided to settle the only way grown men can, with a chili cookoff. Terlingua was chosen as the location, and judges were selected. Wick Fowler was selected to represent Texas, against Smith and his so called (by Tolbert) vegetable stew.
  
  Then at high noon, October 21, 1967, the moment of truth arrived. Judge Hallie Stillwell voted for the Smith and judge Floyd Schneider voted for Fowler. It was all up to the final judge, Dave Witts. But when Witts took his first taste, he immediately went into gastric distress claiming he had been poisoned.
  
  When he recovered, he claimed that his taste buds had been permanently damages and he could no longer judge. Referee Frank X Tolbert declared there to be no winner in Terlingua's first ever World's Championship Chili Cookoff.
  
  
  
  
  Despite the popularity of the "chili wars", in 1974 Houston’s event officially became known as The Houston Rodeo BBQ Cook-off, one of the largest barbecue cook off events in the nation. However, it continued to be called the Chili Cook-off well into the ’80s long after it had become a huge barbecue event.
  
  Like barbecue, most Texans will agree to disagree about how best to make their State dish. Generally speaking, (although not universally so), beans are not allowed, that much most of us can agree to. Other than that it’s a two-hour argument over what goes into the best pots of chili.
  
  So now that the weather has turned chilly, it’s time to make a good pot of chili. I was inspired by a recent post on IG of a big old pot of the stuff by the guys up at Meat Church in Waxahachie, Texas. They posted their recipe on their website and the first thing I thought was they had raided my recipe box. Like them, mine is simple and straight to the point. Meat and some form of tomato sauce and spices, period (unless of course you also count adding that Lone Star beer !!).
  
  Anyway, most of you have made it, it’s not difficult. I thought I’d share my simple recipe and encourage you all to do the same. I did this pot full over the holidays and the family gobbled it up so I guess it was pretty good.
  
  So let’s make a pot of Texas Red!
  
  
  
  Texas Style Chili
  
  Course. Lunch or Dinner. Main Dish. Beef.
  Cuisine. American (Mexican influence).
  Makes. 4 to 6 servings
  Takes. 45 minutes prep and 5-6 hours cooking
  
  Ingredients
  
  2-pounds chopped chili or stew meat (I sourced wagyu sirloin)
  1-pound lean 90/10 ground beef (Again I sourced wagyu from Mishima Reserve)
  1-pound Italian sausage – hot
  1-large white onion chopped – reserve a portion for garnish
  1-whole garlic head finely chopped
  1-jalapeno pepper with seeds (optional) finely chopped
  1-7 ounce can chipotle peppers in adobo sauce, chopped
  
  1-28 ounce can Muir Glen crushed tomatoes
  1-14 ounce can Muir Glen chopped tomatoes
  1-14 ounce can Muir Glen tomato sauce
  
  1/2-cup chicken stock
  1-bottle beer (preferably a good IPA)
  
  2-tablespoons chili powder
  1-tablespoon cumin powder
  2-teaspoons cayenne pepper (adjust to desired heat level)
  1-teaspoon ancho chili powder
  1-tablespoon of Tony Chacheres seasoning
  
  For Garnish:
  Reserved chopped white onions
  Mexican shredded cheese
  
  
  
  Directions
  
  Brown the meat in a large pan (preferably cast iron) to establish flavor and color. Season the meat with the Tony C’s. Drain the liquid and fat. Add to a large, minimum 5-quart cast iron pot. In the same pan add some cooking oil and sweat the onions, garlic and chilies until soft and translucent. Add and combine with the browned meat in the pot.
  
  Add the cans of tomatoes, chicken stock and beer to the pot. Season the chili with the remaining seasonings adjusting the heat level to taste. Simmer on the stovetop until all ingredients are combined bringing to a low boil.
  
  Fire up your smoker (optional) and arrange it for two zone cooking. Add a couple of chunks of apple, cherry, pecan or other fruit wood to the coals to smolder at 300*. Place your CI pot of chili on the cool side uncovered. Allow the smoke to kiss the chili for about 1 hour, stirring every 20 minutes or so. Cover and place back on the stovetop on a low simmer for an additional 4-5 hours. Don't rush it, chili needs time to meld the flavors and fully render the chunky meat.
  
  Serve
  
  In bowls, garnishing with Mexican cheese and the chopped white onions. Serve with crusty bread or crackers and ice cold beer!!
  
  Although not officially barbecue, its history will forever tie it to the best of Texas cuisine !! Now show me yours, let's have a AR Chili Cook-off !! Troutman is out, gotta get me a bowl of Texas Red !!!
  
  
  
  Last edited by Troutman; March 18, 2021, 08:45 AM.
  Tags: chili, recipe, red

  ---

[jjdbike]

Would recommend Troutman's Texas Red. I found his post on this from several years ago. I've made this several times and folks love it and devour it completely. I don't usually add all the chipotle in adobo that he calls for and I lighten the amount of the cayenne pepper due to my audience, however, it has great complexity of flavor. When I saw this post I immediately thought of this post and wanted to share it with folks again. I make it a 3-4 times/yr.

Anyway, even if you don't use this one has some cool history too!

Thanks again Troutman!

Sweaty

• Troutman's Texas Red
  
  November 30, 2020, 05:12 PM
  Before I was the Troutman and just a wet behind the ears lad of 25, I moved to the great State of Texas not knowing what to expect. After coming here, there were two things I was quickly indoctrinated into; barbecue and chili (well Lone Star beer if you want to count that too).
  
  If asked, I’m sure most folks would say that brisket is the national dish of Texas, but believe it or not its chili. In the days before I came down here, the Houston Livestock Show and Rodeo had as one of its events in the parking lot of the Astro Dome, a chili cook off in response to the popular Terlingua Chili Cook-off begun in 1967.
  
  Terlingua Chili Cook-off
  
  TERLINGUA (1967) In the late 1960s, with Texan LBJ in the office the President, anything Texan, including Chili, became a fascination with America. So it was when Dallas Morning News writer Frank X Tolbert and Holiday magazine writer H Allen Smith went toe to toe as to who knew more about Chili.
  
  In August of 1967, the Chili war of words began to go three-alarm. It was decided to settle the only way grown men can, with a chili cookoff. Terlingua was chosen as the location, and judges were selected. Wick Fowler was selected to represent Texas, against Smith and his so called (by Tolbert) vegetable stew.
  
  Then at high noon, October 21, 1967, the moment of truth arrived. Judge Hallie Stillwell voted for the Smith and judge Floyd Schneider voted for Fowler. It was all up to the final judge, Dave Witts. But when Witts took his first taste, he immediately went into gastric distress claiming he had been poisoned.
  
  When he recovered, he claimed that his taste buds had been permanently damages and he could no longer judge. Referee Frank X Tolbert declared there to be no winner in Terlingua's first ever World's Championship Chili Cookoff.
  
  
  
  
  Despite the popularity of the "chili wars", in 1974 Houston’s event officially became known as The Houston Rodeo BBQ Cook-off, one of the largest barbecue cook off events in the nation. However, it continued to be called the Chili Cook-off well into the ’80s long after it had become a huge barbecue event.
  
  Like barbecue, most Texans will agree to disagree about how best to make their State dish. Generally speaking, (although not universally so), beans are not allowed, that much most of us can agree to. Other than that it’s a two-hour argument over what goes into the best pots of chili.
  
  So now that the weather has turned chilly, it’s time to make a good pot of chili. I was inspired by a recent post on IG of a big old pot of the stuff by the guys up at Meat Church in Waxahachie, Texas. They posted their recipe on their website and the first thing I thought was they had raided my recipe box. Like them, mine is simple and straight to the point. Meat and some form of tomato sauce and spices, period (unless of course you also count adding that Lone Star beer !!).
  
  Anyway, most of you have made it, it’s not difficult. I thought I’d share my simple recipe and encourage you all to do the same. I did this pot full over the holidays and the family gobbled it up so I guess it was pretty good.
  
  So let’s make a pot of Texas Red!
  
  
  
  Texas Style Chili
  
  Course. Lunch or Dinner. Main Dish. Beef.
  Cuisine. American (Mexican influence).
  Makes. 4 to 6 servings
  Takes. 45 minutes prep and 5-6 hours cooking
  
  Ingredients
  
  2-pounds chopped chili or stew meat (I sourced wagyu sirloin)
  1-pound lean 90/10 ground beef (Again I sourced wagyu from Mishima Reserve)
  1-pound Italian sausage – hot
  1-large white onion chopped – reserve a portion for garnish
  1-whole garlic head finely chopped
  1-jalapeno pepper with seeds (optional) finely chopped
  1-7 ounce can chipotle peppers in adobo sauce, chopped
  
  1-28 ounce can Muir Glen crushed tomatoes
  1-14 ounce can Muir Glen chopped tomatoes
  1-14 ounce can Muir Glen tomato sauce
  
  1/2-cup chicken stock
  1-bottle beer (preferably a good IPA)
  
  2-tablespoons chili powder
  1-tablespoon cumin powder
  2-teaspoons cayenne pepper (adjust to desired heat level)
  1-teaspoon ancho chili powder
  1-tablespoon of Tony Chacheres seasoning
  
  For Garnish:
  Reserved chopped white onions
  Mexican shredded cheese
  
  
  
  Directions
  
  Brown the meat in a large pan (preferably cast iron) to establish flavor and color. Season the meat with the Tony C’s. Drain the liquid and fat. Add to a large, minimum 5-quart cast iron pot. In the same pan add some cooking oil and sweat the onions, garlic and chilies until soft and translucent. Add and combine with the browned meat in the pot.
  
  Add the cans of tomatoes, chicken stock and beer to the pot. Season the chili with the remaining seasonings adjusting the heat level to taste. Simmer on the stovetop until all ingredients are combined bringing to a low boil.
  
  Fire up your smoker (optional) and arrange it for two zone cooking. Add a couple of chunks of apple, cherry, pecan or other fruit wood to the coals to smolder at 300*. Place your CI pot of chili on the cool side uncovered. Allow the smoke to kiss the chili for about 1 hour, stirring every 20 minutes or so. Cover and place back on the stovetop on a low simmer for an additional 4-5 hours. Don't rush it, chili needs time to meld the flavors and fully render the chunky meat.
  
  Serve
  
  In bowls, garnishing with Mexican cheese and the chopped white onions. Serve with crusty bread or crackers and ice cold beer!!
  
  Although not officially barbecue, its history will forever tie it to the best of Texas cuisine !! Now show me yours, let's have a AR Chili Cook-off !! Troutman is out, gotta get me a bowl of Texas Red !!!
  
  
  
  Last edited by Troutman; March 18, 2021, 08:45 AM.
  Tags: chili, recipe, red

  ---

Thanks Sweaty Paul and @Troutman,

Looks good.

Can anyone here comment on using ground venison instead of or in addition to ground beef in chili?

Respectfully,
JD

[Ace]

jjdbike I stopped serving venison to anyone outside my own family. The taste isn't what they're use to plus you have the "you killed Bambi" factor. I normally use ground beef and ground pork. Also, if I decide to add beans, I use Pinto beans because they are more tender. Good luck on whatever way you decide to go...

[Sweaty Paul]

I have no clue about ground venison. It might not be as fatty as beef and might have more of a gamey flavor.

[jjdbike]

Depending on the denomination, spike whatever you make with white lightning

Hi @texasstweeter,

Nondenominational. What does spiking it with white lightning do? Is it an asset to the flavor? It might be a concern for young folks and people in recovery.

So venison is out. The last time I bought chuck roast, the chuck wasn’t very marbled but they had some insanely marbled short ribs.

Matt Pittman made “Over the Top Chili”with a blend of ground version and hot sausage and beef. He placed the meat over tip of the chili so the fat dripped into the stew while the meat smoked. Then it was broken up into the chili. Could I do that with short ribs, i. e, get some smoke and bark on it while drippings go into the Dutch oven. Then cube the meat, leave the bones in the stew for added flavor, simmer till tender.
sound like a good plan?
JD

[texastweeter]

Get em drunk enough, and they will all vote for you....must be a Global Methodist thing....

[jayjordan]

Beer, white lightning, vodka, bourbon or any other alcohol added to the chili the alcohol will cook away leaving the chili non-alcoholic.

[Ace]

jjdbike Not sure how much time you have before the event but a test run on a small batch would help you a lot I think. I do that if I'm not sure how a recipe will turn out and then tweak it from there. You'll want to keep a log of the ingredients and the exact amount used of each ingredient. Then it's just a matter of increasing the amounts accordingly.

[drobinson]

Avoid store bought chili powder. Instead, make your own as freshly roasted cumin seeds and chiles add an incredible amount of flavor.

5 ancho chiles
1 teaspoon cumin seeds
1 teaspoon dried Mexican oregano
1/2 teaspoon garlic powder

makes about 1/4 cup

remove stem and seeds from chiles and spread them flat--lightly roast them in a flat cast iron pan or skillet--remove to cool and put cumin seeds in the hot pan and stir and shake until fragrant--pour into small bowl and let cool--cut chiles into small strips and grind into powder using spice grinder--pour into bowl and then grind cumin seeds into powder--pour into bowl--add oregano and garlic and stir to mix--

can store in air tight container at room temp for up to a month

go gett'em---hope you win!!

[LegoMySearwood]

During a BBQ competition I was participating in as a Judge, I happened to be seated next to another judge who took 3rd in a World's Chili Cookoff Championship. He gave me his recipe that he won with. I asked him, "shouldn't you guard your recipe?" To which he responded, "No, we change our recipes all the time. What won this time may not win the next time".

I made it once and it was very good. But a lot of work and so I just modified my recipe to include things I liked about his.

Here is his Chili Recipe

29 oz. Can Diced Tomatoes
1 ½ lb Tri-Tip, Diced
29 oz. Can Kidney Beans (Rinsed)
½ lb mild Sausage
29 oz. Can Black Beans (Rinsed)
½ lb. Chorizo
16 oz. Can Pinto Beans (Rinsed)
8 oz. Beef Broth
8 oz. Can Tomato Sauce
8 oz. Chicken Broth
2-4 Jalpenos, Diced Fine
½ tsp. Beef Bouillon
2 Serranos, Diced Fine
½ tsp. Chicken Bouillon
2 Yellow Jalepenos, Diced Fine
5 tsp. Gebhardt Chili Powder
1 Anaheim Pepper, Diced
6 tsp. CA Mild Chili Powder
1 Pablano Pepper, Diced
4 tsp. NM Mild Chili Powder
1 Brown Onion, Diced
5 tsp. Cumin
6-8 lg Cloves Garlic, Diced Fine
2 tsp. Onion Powder
1/16 Cup Cilantro Stems, Diced Fine
1 tsp. Garlic Powder
½ tsp. Accent
3 tsp. Salt (Sea Salt or Equiv.)

1^st Dump: Tomatoes, Black Beans, Tomato Sauce, Beef/Chicken Broth, Beef/Chicken Bouillon, Onion, Garlic, 2 tsp. Gebhardt, 2 tsp. CA Chili Powder, 1 tsp. Salt, 1 tsp. Onion Powder, ½ tsp. Garlic Powder, and 2 tsp. Cumin. Low simmer for 30 mins - covered.
2^nd Dump: Sauté Tri-Tip until meat just turns grey, strain. Sauté Sausage (do not brown). Cook Chorizo. Add all three to pot at the 30 min mark and simmer - covered.
3^rd Dump: At 1 ½ hour mark, add ½ of all remaining Vegetables, Red Beans, 2 tsp. Gebhardt, 2 tsp. CA Chili Powder, 2 tsp. NM Chili Powder, ½ tsp. Accent, 1 tsp. Onion Powder, ½ tsp. Garlic Powder, and 2 tsp. Cumin. Low Simmer - covered.
4^th Dump: at 2 ½ hour mark, add Pinto Beans, remaining Vegetables, Cilantro Stems, 1 tsp. Gebhardt, 2 tsp CA Chili Powder, 2 tsp. NM Chili Powder, 1 tsp. Salt, and 1 tsp. Cumin. Simmer for 30 minutes or more - covered.

I just made this today for my church chili competition. I tasted it and it’s so good!

[LegoMySearwood]

We won 1st place with this one tonight!

[SheilaAnn]

LegoMySearwood 🥳🥳🥳🥂🥂🥂👏🏼👏🏼👏🏼

[TripleB]

Congratulations. It is a good recipe. Chili for the win.

[jjdbike]

Thanks everyone for all of these wonderful suggestions and recipes!
Tomorrow I’m working on an upgrade for my next chili cook. I’m making homemade beef stock.
JD

[JCBBQ]

When’s the event? Looking forward to seeing pics and methods described. Good luck. Thanks for posting I’ve been taking notes on all the suggestions too.

[jjdbike]

When’s the event? Looking forward to seeing pics and methods described. Good luck. Thanks for posting I’ve been taking notes on all the suggestions too.

Thanks JCBBQ

It's Sat 11/22. I'm looking forward to it as well.

Ace , I am considering a test run, but it's a lot or time and work... not sure if I want to win bad enough to dedicate a whole day to a test run.

I like the look of this recipe, but I will get some smoke on the meat first, reserving the drippings to add to the chili.

The Best Short Rib Chili

Take one bite and I have no doubt you’ll agree this is the best short rib chili! Every spoonful is loaded with tender, melt-in-your-mouth shredded short ribs along with hearty black beans, warm spices and a dried chile paste for the ultimate depth of flavor. When you need the perfect chili for game day, a casual gathering with friends or just a big bowl of comfort food, look no further than this short rib chili.
Course Soups and Stews
Cuisine American
Prep Time 30minutes minutes
Cook Time 3hours hours 30minutes minutes
Total Time 4hours hours
Servings 8 people
Calories 299kcal
Author Amanda McGrory-Dixon Equipment

• Dutch oven or large heavy-bottom stock pot
• Blender or food processor

Ingredients

• 8 dried guajillo chiles stemmed and seeds removed
• 1 dried chile de árbol stemmed and seeds removed
• 5 cups beef stock divided
• 4 chipotle peppers in adobo sauce seeds left intact
• 2 tablespoons adobo sauce
• Salt and pepper
• All-purpose flour for dusting
• 3 pounds bone-in short ribs
• 2 tablespoons olive oil
• 2 medium yellow onions diced
• 2 jalapeños seeded and chopped
• 6 garlic cloves minced or grated
• 1 cup strong coffee
• 1 (15-ounce) can of diced tomatoes drained
• 2 tablespoons tomato paste
• 2 tablespoons apple cider vinegar
• 1 tablespoon cocoa powder
• 1 tablespoon dark brown sugar
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon salt
• 1 teaspoon dried Mexican oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground allspice
• 1 (15)-ounce can of black beans drained
• Favorite toppings such as shredded cheese, sour cream, avocado, red onions, jalapeños, lime, cilantro, tortilla chips, etc.

Instructions

• Over medium-high heat in a large Dutch oven or stock pot, toast the dried chiles until fragrant, about two to three minutes. Add 2 cups beef stock and bring the mixture to a simmer. Cover, reduce heat and continue to simmer for 10-15 minutes until the chiles soften and are pliable.
• Add the chiles and beef stock used to simmer the chiles to a blender with the chipotle peppers and adobo sauce. Blend until smooth. Set aside.
• Sprinkle salt and pepper all over the short ribs. Lightly dust with flour. Add oil to the large Dutch oven or stock pot over medium-high heat. Once the oil is hot, add half the short ribs and brown on all sides, about two to three minutes per side. Remove and reserve on a plate. Repeat with the second half of short ribs and remove and reserve on a plate.
• Reduce the heat to medium. Add the onion and jalapenos to the pot. Cook until softened, about four to five minutes. Add the garlic and cook for 30 seconds, stirring constantly. Pour in remaining 3 cups of beef stock, strong coffee and reserved chile paste, scraping up the bottom of the pot with a wooden spoon.
• Stir in the diced tomatoes, tomato paste, apple cider vinegar, cocoa powder, brown sugar and spices. Add the short ribs back to the pot. Bring the heat back to medium-high and boil the mixture. Once it boils, reduce the heat to a simmer. Put the top on, leaving a small crack open. Simmer until the short ribs can be easily removed from the bone, about two and a half to three hours.
• Remove the short ribs from the Dutch oven and add the drained beans to the pot and cover. Give the short ribs a few minutes to cool. When the short ribs are cool enough to handle, shred the meat off the bone. Stir the shredded short ribs back in the pot. Serve with your favorite toppings. Enjoy!

[Maxriptin]

Interesting. Scanning through it looks similar to the flavor profile in birria.

[jjdbike]

What does adding a cup of strong black coffee add to chili? I've seen it in a couple recipes. I'm trying to imagine how that would impact the flavor and can not imagine it being a positive addition.

Anyone here ever use coffee in your chili? What has been you experience with that?
JD

[SheilaAnn]

jjdbike never used it in chili, just a heart beer or good beef stock. I would guess adds another dimension of flavor.

But I do use espresso powder in my brownies.

[Maxriptin]

It is probably really similar to adding beer. Acidic and bitter. Both beer and coffee bring that to the table. The coffee then would also add some roast that beer might (unless using a stout.) I've never done it before but I might try that in my next run.