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6 Oct, 2009 5:09pm

World Famous Chili

We had a chili cookoff at work last week. Out of 8 contestants I took second. The winner, in my opinion, wasn’t really chili. Chili does not contain bell peppers, mushrooms, or corn. Maybe I’m just bitter…

Anyway, my chili was very well received and I received many requests for the recipe. Since I bothered typing it up for the office, why not toss it up here as well?

It was largely based on a recipe I found on the Internet, but with my own homemade spice mix, tomato sauce, and chicken stock.

Boomas Revenge Chili

2007 International Chili Society World Champion

Ingredients

  • 3 lb tri tip beef, cubed
  • 1 med yellow onion, diced
  • 1 sm can green chilis, diced
  • 16 oz chicken stock
  • 8 oz tomato sauce
  • 1 1/2 tsp Louisiana-style hot sauce (e.g. Tabasco)
  • John’s Chili Powder

Directions

  1. Brown the beef.

    a. Heat a couple tablespoons of olive oil in a stock pot over high heat.

    b. Add the beef in batches small enough to let the beef separate and have room to breathe. Sear the beef to a deep brown, 3 - 4 minutes.

    c. Remove each batch and add another tablespoon oil before browning the next batch.

  2. Return all beef to the pot with the onion, chilis, garlic, broth and hot sauce. Add half the spice mix.

  3. Bring to a boil. Scrape the brown bits, fond, loose from the bottom of the pot. Then simmer, covered, for 2 hours.
  4. Add the remaining spice mix and simmer another 1 hour.

Notes

This makes a rather thick chili, and probably less than you expect from traditional North Dakota/Minnesota/”People’s Choice” recipes. To thin it out, I would add another 16oz of liquid (chicken stock, beer, or even just water) at step 4, before the last hour of simmering.

John’s Chili Powder

Ingredients

  • 3 dried Poblano (a.k.a. Ancho) chilis
  • 3 dried Anaheim (a.k.a. California) chilis
  • 3 dried New Mexico chilis
  • 2 Tbsp sweet Hungarian paprika
  • 3 Tbsp cumin
  • 1 tsp black peppercorns
  • 1 tsp granulated sugar
  • 1 tsp brown sugar
  • 1 Tbsp kosher salt
  • 1 tsp oregano

Directions

  1. Remove the stems and seeds, reserving 1 tsp of the seeds, from the dried peppers.
  2. Add all ingredients and the reserved seeds to a blender. Pulse on low until reduced to a fine powder. Be very careful when removing the lid so you don’t attack yourself with a cloud of homemade mustard gas.

Notes

Be very, very careful! Working with hot chilis is dangerous. If not cautious you are in for some serious pain, blindness if you are really stupid. Keep a clean knife hand while stemming and seeding. Do not touch your eyes, nose, or anything else (consider using the toilet before you begin this recipe) until you are done and have thoroughly washed your hands with soap and water. Keep this stuff away from children, college students, and anyone who might consider using it in a practical joke.

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