Chili is one of the most often cooked competition dishes, and everybody has their own style. My 5 time award winning chili is sure to blow your mind, and you'll never make it any other way again. While chili is most popular in colder climates, I've made a habit of cooking it here in the Philippines, double the heat!
I make this chili for chili-dogs, chili in a bowl to be eaten with a spoon or tortilla chips, or even over a bed of rice. It's great no matter how you serve it! This makes a BIG serving, capable of serving the entire extended-family, or house-party.
The Ingredients
- 1lb 1" Thick Cut of your steak of choice, I used premium grade Round Steak
- 2/3rd lbs Ground Sirloin (ground 3 times)
- 2/3rd lbs Ground Brisket (ground 3 times)
- 2/3rd lbs Ground Chuck (ground 3 times)
- 1 Can Tomato Sauce
- 2 Cans Crushed Tomatoes
- 2 Cans Red Kidney Beans
- 1 Can Whole Kernel Corn
- 6 Cloves Garlic
- 1/2 Cup Red Wine
- 1/4th Cup Red Wine Vinegar
- 2 Tablespoons Horseradish
- 2 Yellow Onions
- 2 Red Bell Peppers
- 3 Green Bell Peppers
- 4 Stalks of Celery
- 1 Cup Diced Green Chiles
- 1 Cup Diced Jalopenos
- 10 Drops Tabasco
- 2 Drops Meet Your Maker Retribution Sauce (extract)
- 4 Tablespoons Chili Powder
- 2 Tablespoons Cumin
- 1 Tablespoon Paprika
- 2 Teaspoons Oregano
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 3 Bay Leaves
- 1 Tablespoon Red Pepper Flakes
- 1 Teaspoon Cayenne Pepper
- Garlic Powder
- Olive Oil
Optional Ingredients
Based on how you plan to serve the Chili you may want some of the following to make this meal even better!
- Mustard
- Hotdogs
- Hotdog Buns
- Sauerkraut
- Cheddar or PepperJack Cheese
- Rice
- Sour Cream
Preparation
Put a generous amount of salt on each side of the steak and let sit for approximately 1 hour. Do not let the salt stay on the steak for longer than an hour or it will be absorbed into the meat too much
While the steak is absorbing the salt, dice the vegetables and garlic and set aside
Cooking
Put the Onions and Garlic into a pan with a bit of Olive Oil and heat through till you smell the strong aroma
Add the rest of the vegetables to the pan and continue cooking on medium heat to soften the peppers, for about 5 minutes.
After the Steak has marinated in the salt for aprox 1 hour, season the Steak with Garlic Powder and Pepper, do NOT add additional salt. Make sure to cover both sides of the steak in the seasoning.
In another (preferably cast iron) skillet, put a bit of olive oil in and crank the heat to high. When you see the first whisps of smoke, drop the steak into the skillet and cook it on high-heat for 2 minutes.
Flip the steak after 3 minutes and cook it on high heat for another 3 minutes, note that this thick of a steak will not cook through at this length of time, that is intentional, we're just getting a nice crust on it.
Take the steak out of the skillet after the aforementioned time and put it on the cutting board. Let it rest for 5-10 minutes.
While the steak is resting, put the ground sirloin, ground chuck, and ground brisket in a pan and lightly brown it.
Drain all of the excess fat from the ground meat, and proceed to chop the steak into 1" pieces at about the width that a fork provides. See that beautiful crust wrapping that sexy pink meat? YUM!
Move the meat and vegetables into another pot, You're going to need a large pot for this. I used the inner pot for my Thermal Cooker. Go ahead and stir it all up.
Add the corn (after draining the can of the liquid)
Add the tomato sauce and crushed tomatoes
Add the kidney beans (with the liquid from the cans)
Add all of the spices
Mix everything up and bring it to a boil, reduce the heat to a simmer and cook for about 20 minutes (if you have a thermal cooker). Add the Horseradish, Wine, Hot Sauce, Extract, and Vinegar. Cook for another 10 minutes, the last 1 minute bringing the heat to high for a rolling boil (if you have a thermal cooker).
If you have a Thermal Cooker, transfer it to the thermal cooker for 6 hours. Then reheat on high for approximately 5 minutes, and transfer back to the thermal cooker for another 6-12 hours. If you do not have a thermal cooker or similar apparatus, cook on the stove for as long as you are comfortable with, with a lid, stirring occasionally. The key to the great flavor is the slow-cook, but we must do with what we have.
After it has cooked to your liking, prepare and serve.
Serve it up!!
If you will just be serving it in a bowl, I recommend adding a bit of cheese and a dollop of sour cream. Don't forget the Tortilla Chips!
If instead you prefer to make the best chili-dog you have ever had, here are a few more instructions to make it happen:
Fry up a couple hotdogs (or grill, or boil, i prefer to fry them).
Throw the dogs in a couple of buns
Smother them with the chili mixture
Add the cheese, while it's still hot to get a bit of melt
If you like mustard (because it is delicious and you should if you are not insane) add the mustard
Top it off with a little sauerkraut and enjoy the orgasms in your mouth.