After tasting all 25 chili recipes at the Chili Cook-off ranging from mild to wild, and everything in between, we’ve decided to share the mouthwatering, award-winning chili recipes with our Blue Mountain foodie friends. We hope you love making these chili recipes as much as we loved tasting them!
Prize: Best Chili Chef: Chris Pemlot
- 2 1/2 lbs. beef short ribs, bone-in
- 3-4 TB. CHILI 9000, divided
- 2 lb. chorizo sausage
- 1 large onion, minced
- 1 tsp. dry MINCED GARLIC
- 1-2 tsp. salt (to taste)
- 2 14.5 oz. cans crushed tomatoes
- 2 14.5 oz. cans diced tomatoes
- 2 14.5 oz. cans puréed tomatoes
- 4 Cups water
- 1/2 Cup chopped fresh cilantro
Preheat oven to 375°. Wash short ribs, pat dry. Rub on all sides with CHILI 9000, using about 1 tablespoon. Place on a foil-lined baking pan. Bake at 375° for 1 hour. Remove the casing from the chorizo sausage and place in the pan with the short ribs for the second half hour of cooking. This removes a lot of fat from the meat and gives the chili great flavor. Remove the meat from the oven and place in a large stockpot. Add the onion, remaining CHILI 9000, GARLIC, salt, tomatoes and water. Bring to a boil. Reduce heat and simmer for 2 hours, stirring occasionally to break up the tomatoes. Spoon off the fat (if any) as it rises to the top. Half an hour before serving, remove the beef short ribs from the pot, cut the meat into bite-sized pieces and place back in the pot. Discard the bones. Toss fresh cilantro into the pot for the final 10 minutes of cooking or top each bowl with a sprinkle. Serve with your favorite chili toppings. (recipe from penzeys.com)
Uncle Wilbur Scoville’s 6-Pepper 9-Spice Short Rib Chili
Prize: Creativity of Ingredients Chef: Deborah Smith
- 6-7 small dried red chili’s, seeded, and torn into rough 1-inch piecesFresh Chili’s:
- 3 Poblano chilies, seed and dice *
- 2 Anaheim chilies, seed and dice
- 2-3 Hot Cherry chilies, seed and dice*
- 2 Hot Banana chilies, seed and dice *
- 3 Jalapeno chilies, seed and chop finely (2 Jalapeno’s for Chili mixture* – 1 Jalapeno, for garnish
* keep pepper ribs and seeds to the side and add back to the chili, if you want more heat
- 5 pounds bone-in beef short ribs, trimmed of silver-skin and excess fat
- Freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 quart low-sodium chicken broth, divided
- 2 whole anchovy filets
- 2 tablespoons tomato paste
- 3 tablespoons whole cumin seeds, toasted, then ground
- 1 tablespoon whole coriander seeds, toasted, then ground
- 4 whole cloves, toasted and ground
- 2 star anise, toasted and ground
- 1 tablespoon extra-finely ground espresso coffee beans
- 1 ounce chopped unsweetened chocolate
- 1 large yellow onion, diced in large chunks (about 2 cups)
- 4 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon dried oregano leaves
- 2 bay leaves
- 1 (28 ounce) can diced tomatoes
- 1/4 cup cider vinegar, plus more to taste
- 2 (16 oz. cans) red kidney beans, rinsed and drained
- 1 (16oz. can) black beans, rinsed and drained
- 1/4 cup vodka
- 2 tablespoons dark brown sugar
- Cayenne pepper
- Hot sauce, preferably Death Sauce
Toast the Spices: Put cumin seeds, coriander seeds, cloves and star anise (broken into pieces) in a sauté pan. Heat until fragrant and toasted, stirring frequently. Cool the spices and then grind until they are a fine powder.
Add dried chilies to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chilies to small bowl and set aside.
Season the trimmed short ribs on all sides with salt and pepper. Add oil to Dutch oven and heat over high heat until smoking. Add half of short ribs and brown well on all sides (it will be necessary to brown ribs in batches, depending on size of Dutch oven—do not overcrowd pan), 8 to 12 minutes total, reducing heat if fat begins to smoke excessively or meat begins to burn. Transfer to large rimmed baking sheet or plate. Repeat with remaining short ribs, browning them in fat remaining in Dutch oven. Once all short ribs are cooked, transfer all rendered fat into small bowl and reserve separately. Allow short ribs to cool at room temperature.
Meanwhile, return Dutch Oven to medium-high heat and add 1 cup chicken broth, using flat wooden spoon to scrape browned bits off of bottom of pan. Reduce heat until chicken broth is at a bare simmer, add toasted chilies to liquid and cook until chilies have softened and liquid is reduced by half, 5 to 8 minutes. Transfer chilies and liquid to blender, add anchovy, tomato paste, ground spices (cumin, coriander, etc. from above), coffee, and chocolate, and blend at high speed, scraping down sides as necessary, until completely smooth puree is formed, about 2 minutes. Set this chili puree aside.
Trim meat from short ribs bones and hand-chop into rough, 1/2-inch to 1/4-inch pieces (larger chunks are better), reserving bones separately. Add any accumulated meat juices to chili puree.
Heat 4 tablespoons rendered beef fat (if necessary, add vegetable oil to reach 4 tablespoons) in large Dutch oven or heavy-bottomed stock pot over medium heat until shimmering. Add onion and cook, stirring frequently, until softened but not browned, 6 to 8 minutes. Add fresh chilies, garlic, and oregano and cook, stirring frequently, until fragrant, about 3 minutes. Add chili puree and cook, stirring frequently and scraping bottom of pot until chili mixture begins to fry and leaves a coating on bottom of pan, 2 to 4 minutes. Add chicken stock, chopped beef, beef bones, and bay leaves. Bring to a simmer, scraping bottom of pan to loosen browned bits. Reduce heat to lowest possible setting, and cook, with cover slightly ajar, for 1 hour. Add diced tomatoes, cider vinegar, and cook with cover slightly ajar until beef is tender and broth is rich and lightly thickened, 2 to 3 1/2 hours longer, adding water if necessary to keep meat mostly submerged (a little protrusion is ok).
Using tongs, remove and discard bay leaves and bones (at this point, any excess meat still attached to the bones can be removed, chopped, and added back to the chili, if desired). Add red kidney beans, black beans, vodka, and brown sugar, and stir to combine. Season to taste with cayenne pepper, hot sauce, kosher salt, ground black pepper, and additional vinegar.
For best flavor, allow to cool and refrigerate overnight, or up to 1 week in sealed container. Reheat, and serve with desired garnishes.
Green Dog Chili
Prize: People’s Choice Chef: Allison Jagunic
- 2 medium sized Butternut Squash
- 2 cans of Kidney Beans
- 1 can of Great Northern Beans
- 1 can of White Hominy
- 1 can of Petite Diced Tomatoes with Green Chilies
- 2 cans of Tomato Sauce
- 1/2 of a jar of Banana Peppers
- 2 medium white onions (not pictured here)
- Minced Garlic (not pictured here)
- Optional: Butter Beans
Step 1: Chop 1 Butternut Squash (leaving the other for later) – into cubes, salt heavily with sea salt, and roast in the oven for 45 minutes, at 375
Step 2: Chop the 2 onions to desired size, and start cooking those over medium heat
Step 3: Chop the other Butternut Squash into cubes (should take you about 10 minutes)
Step 4: Add as much garlic (I used 4 heaping spoonfuls) and ALL canned ingredients to the onion mixture
Step 5: Add the chopped butternut squash (just the one – remember – the other squash is cubed and roasting in the oven ) to the onion/garlic/canned mixture
Step 6: Add spices. I used a very fair amount of cumin, chili power and garlic salt – and just a sprinkle or two of crushed red pepper
Step 7: Once the pot is squared away – start browning 1lb of lean ground turkey
Step 8: After the meat is browned – add it to the pot – give it all a good stir – and then bring it to a boil. Once it’s boiling, reduce heat and let it simmer for another 20 minutes
Step 9: Right around then – the timer for the roasted squash should be going off! Remove the amazingly delicious looking squash from the oven
Step 10: Add the roasted butternut squash to the mix
Step 11: Let it sit overnight so all the flavors really meld, and then bring it in to your chili cook off at work – and WIN THE PEOPLE’S CHOICE AWARD!
Though the flavors of Chili Cook-off are long gone, their legacy will forever remain in our recipe books. Thanks to all our chili contestants and winners for a deliciously successful fundraiser and to our fabulous winners for allowing us to share their winning recipes with our favorite Blue Mountain friends.