I have won a couple of fun competitions. Nothing serious. And the Good Lord knows I experimented with some awful ideas and concoctions. Used almost every kind of game meats you can think of. Venison, Elk, Goat, Mutton, you name it. But ended up just going back to the basics.
Two parts ground beef pre-cooked and drained
One part pork sausage raw
Roma tomatoes coarsely chopped
Yellow onions coarsely chopped
Garlic
Cilantro
Serrano peppers
Some good chile powder to taste
Salt pepper to taste
Combine the tomatoes, onions, cilantro, garlic, and peppers like you were making a big ol' batch of pico de gallo and let it sit in the fridge overnight. Next day place said pico into an all aluminum (handles, lid, the works), or any other kind of oven safe stock pot. Add the cooked ground beef, raw sausage, chile powder, salt, and pepper.
Now I cook my chili in the oven as opposed to stove top. In large batches it seems to evenly bring the whole vessel to temperature much faster and evenly. And an aluminum stack pot conducts heat extremely well. The raw sausage will eventually cook and add that touch of grease element chili needs. As far as beans.....no. If I am hosting a party I MIGHT make some beans on the side for those who want them.
300-325 degrees for a couple of hours or how ever long it takes until the contents are fairly well hot. Turn off the oven, stir it all up well, then put back into the oven until the next morning. The remaining heat in the oven as it cools down, along with the aluminum pot holding its own heat, will continue to slow cook then eventually cool. It will normally be still warm to the touch the next day. Back up to 325 degrees again until contents are simmering hot and it will be good to go. Adjust the flavorings as needed at this point.
Yes, this is a two day ordeal but worth it. I do not add liquid of any kind as the tomatoes and onions and what not will cook down and form their own stock. If it eventually needs more liquid I will use plain V8.
I recommend serving with tortillas, cold beer, and Longhorns football on big screen.
P.S. I secretly keep a couple of cans of Hormel or Wolf brand chili on hand just in case any stray varmints or aggys show up.
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Last edited: Aug 30, 2019