Chili

A few months ago, I decided that I was ready to make a batch of chili. Of course, I didn't want your run-of-the-mill chili. Being the competitor that I am, I wanted competition chili.

Since I was looking for a competition chili recipe, I started with websites of chili cookoff sanctioning bodies. That is when I came across chili.org - the website of the CASI (Chili Appreciation Society International), and low and behold, there was a recipe page. After looking through the recipes, I went with one that seemed rather easy. That ended up being Margaret Nadeau's recipe.

Here is the recipe:

Step 1
2 lbs. course ground beef (chili grind)
1 TBS Cooking Oil
1 TBS Granulated Onion

Add ingredients together and lightly brown meat

Step 2
Add:
1 Can (8 oz) Tomato Sauce
1 Can Beef Broth

Cook for 30 minutes

Step 3
Add:
1 TBS Light Chili Powder
2 TBS Dark Chili Powder
1 tsp Garlic Powder
½ tsp Salt
½ TBS Ground Cumin
½ tsp Cayenne Pepper
½ tsp Black Pepper
1 tsp Chicken Granules (or 1 cube)

Cook for 1 hour

Step 4:
Add:
1 TBS Light Chili Powder
1 TBS Dark Chili Powder
1 tsp Paprika
½ TBS Ground Cumin

Add water if needed

Leave covered and simmer for 30 minutes




Most people don't realize that competition chili has no beans. We pour our chili over pasta, but if you love beans in your chili just pour the chili over kidney beans.

I think that this recipe is an excellent starting place. In the future, I plan to modify and experiment by making my own chili powders and adding other spices and such.