About two years ago I decided on a whim to make a chili for my work's chili and cornbread cook-off. I also made a cornbread. That year I won second place in both categories. My second attempt (last year), I won first place in both categories.
For the most part, I made the chili's about the same, but I listened to people who were tasting and what their responses were. What they liked and what they didn't like.
My takeaway, people like a variety of beans and meat with a bit of a kick but not so much it overpowers.
To start off with my journey, I scoured the web and pinterest for award winning recipes. I read the reviews and started to piece together a recipe for chili. The two "trick" ingredient I found was adding Dr. Pepper and Ranch Seasoning to the chili. Here is the link to that recipe: https://www.modernhoney.com/texas-sized-chili-bar.
Other recipes I looked at include:
My Version: (Photos pending - I'm gearing to make it again this year and will be posting photos soon.)
Step 1:
Brown/cook the meat. In a dutch oven or large pot (I use a dutch oven), brown the ground beef with onions (optional) in olive oil. I like to sweat the onions a little bit prior to adding the ground beef. Drain the beef and put back into the pot. Cook the tri-tip (optional, but I like the chunks of meat). I also like to season the meat at this point with salt, pepper, and use either chopped garlic or garlic powder.
When using a crockpot to cook tri-tip, I like to cook it on low for about four hours. I prefer to grill my tri-tip partially before putting in a crockpot to finish cooking. If not doing the crockpot method, cut the tri-tip (after grilling till it is cooked to a rare to medium rare) into bite size chunks and add to the pot. Make sure to season
Note: Tri-tip is also referred to as the "California Cut" outside of California. In Cali, we call it "tri-tip" because it has three tips. With tri-tip meat, there is a special way to cut it across the grain. (I will post a link to how to cut tri-tip when I upload the photos, otherwise, you can research it on the web).
Step 2:
Combine the following ingredients:
tomato sauce, petite diced tomatoes, chili beans, kidney beans, black beans, chili powder, cumin powder, Cajun seasoning, ranch dressing, garlic, and Dr. Pepper. Cook on medium low for about 30 minutes. Check the tri-tip to make sure it is tender. After 30 minutes, I taste the chili. Is there too much spice, don't worry, add either sour cream or greek yogurt to the chili, it helps to make it creamy and calm down the spiciness. I prefer to use greek yogurt. If it isn't spicy enough, then add some cumin, chili powder, and/or more Cajun seasoning.
Ingredients:
1 Tbsp Olive Oil (or other cooking oil)
1 Onion diced
1-1/1/2 Lbs. Ground Beef
2 large cans of tomato sauce
2 cans of Petite Diced Tomatoes
2 cans each: Chili, Kidney, and Black Beans
1- 12 Oz can of Dr. Pepper (or Root Beer)
1/2 Packet of Ranch Seasoning
2-3 cloves diced garlic or 1 Tbsp Garlic Powder
1 Tbsp Chili Powder (Ancho or any other type)
1 Tbsp Cumin
1 Tbsp Cajun Seasoning (Optional)
Optional toppings:
Shredded Cheese (Mexican, Cheddar, etc.)
Sour Cream, Greek Yogurt, or Mexican Crema
Green Onions
Cilantro
Avocado
Tortilla Strips
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