WWFM Chili Cook-Off RECIPES

Smoked Short Rib Chili

Herons Restaurant at The Umstead Hotel & Spa

Chef de Cuisine John Childers

For The Short Ribs:

·         1 ½# Boneless Beef Short Ribs*

·         ¼ tsp. Cayenne Pepper

·         ½ tsp. Garlic Powder

·         ½ tsp. Onion Powder

·         1 tsp. Smoked Paprika

·         ½ tsp. Cumin Seed, Toasted & Ground

·         ½ tsp. Coriander Seed, Toasted & Ground

·         1 tsp. Black Peppercorns, Toasted & Ground

·         1 tbsp. Kosher Salt

1.       Trim the beef short ribs, removing any excess fat and silver skin. Mix the spices together in a bowl and liberally season the beef. Place the beef in the refrigerator uncovered for 1 hour. This allows the seasoning to penetrate the meat.

2.       Pre-heat a smoker, loaded with water soaked apple wood chips, to 200F°. Place the short ribs into the smoker.

3.       The ribs should smoke for 7-8 hours or until the internal temperature of the meat is 190F°.

4.       Remove the beef from the smoker and allow it to cool at room temperature on a sheet pan for 30 minutes.

5.       Shred the ribs with your hands and reserve any juice that has purged from the beef.

For The Chili:

·         12oz. Pilsner Beer

·         1 Yellow Onion, Small Dice*

·         1 Red Bell Pepper, Medium Diced*

·         1 Poblano Pepper, Medium Diced*

·         2 Garlic Cloves, Peeled & Minced*

·         1 8oz. Can Pinto Beans, Drained

·         1 8oz. Can Dark Red Kidney Beans, Drained

·         2 Vine Ripe Tomatoes, Large Diced*

·         12oz. Can Tomato Juice

·         ¼ tsp. Cayenne Pepper

·         ¼ tsp. Cumin Seed, Toasted & Ground

·         1 tbsp. Kosher Salt

·         Shredded & Smoked Beef Short Ribs

1.       Pre-heat a large pot over medium heat.  Once the pot is hot, add a touch of vegetable oil.  Cook the onions, peppers and garlic until the onions become tender.

2.       Add the beer to the pot.  Reduce the beer by about half before adding the remaining ingredients.

3.       Bring the chili to a boil and reduce the heat so that the pot is barely simmering.

4.       Simmer the chili for about 1 ½ hours or until the flavors have married and the liquid in the chili has thickened enough to coat the back of a spoon.

5.       Serve the chili with fresh cilantro, shredded cheese, sour cream and your favorite cornbread.

Delicious Three Bean Veggie Chili

Johanna Stouder

Ingredients:

·         4 lbs tomatoes, chopped*

·         1 onion, chopped* 

·         ½  lb each of kidney, black, and red beans – soaked 

·         ½  lb corn (white)*
3/4 cup brown rice, cooked
1 cup carrots, cut julienne style* 

·         2 cans vegetable broth 

·         1 can tomato sauce 

·         3-5 hot peppers (depending on taste: Serano, Cayenne, Chili, Jalepeno, Trinidad Scorpion, etc.), roasted* 

·         1 Tbls vegetable oil 

·         1 Tsp salt
1 Tsp sugar

·         Bunch of Cilantro, leaves chopped*  

·         Optional (cheddar cheese, sour cream, cayenne pepper)

Directions: 

1.       Boil beans in separate pans for 1 hour each, then set aside for 4-8 hours.  In crockpot, add peppers, onions, and oil (while stirring occasionally) for 15 minutes – then add beans, tomatoes & sauce, 1/3 of cilantro, carrots, vegetable broth, salt & sugar.  Cook in crockpot on high for 8-10 hours.  Add cooked brown rice, 1/3 bunch cilantro, and corn 30 minutes before complete.  Serve with cheddar cheese, sour cream, chopped cilantro and cayenne pepper.

Cumin Pepper Beef Chili

Martin’s Curry Rice

Martin Sreshta

Ingredients:

• 1 tablespoon olive oil
• 2 tablespoon diced Garlic*
• 2 tablespoon diced Ginger*
• 3 tablespoon diced Mint*
• 1 onion, diced (1 cup) *
• 1 red bell pepper, diced (1 cup) - Market Fresh*
• 1 Roasted eggplant, diced (1/2 cup) - Market Fresh*
• 1 Okra, sliced (1/2 cup) - Market Fresh*
• 2 carrots, diced (1/2 cup) *
• 2 teaspoons ground cumin
• 1 pound extra-lean ground beef (90 percent lean) - Market Fresh*
• 1 (28-ounce) can crushed tomatoes
• 2 cups water
• 1 teaspoon Roasted Cumin Powder
• 1 teaspoon Roasted Black pepper
• 1 (15.5-ounce) can kidney beans, drained and rinsed
• 1 (15.5-ounce) can pinto beans, drained and rinsed

Directions

1.       Heat the oil in large pot or Dutch oven over moderate heat. Add the Garlic, Ginger, onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin powder and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, eggplant and okra.  Add water and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.

Perro Fangoso (Muddy Dog) L&A Angus Chili con Café (Chili with Coffee) con acompañamiento de (with accompaniment of) Pimento Molé Amarillo de Lorenzo Ballas (Larry Ballas' Yellow Pepper Molé)

Muddy Dog Roasting Co.

Jim Pelligrini

Ingredients:

For the Mole

6-8 assorted hot peppers
1 medium onion
3 cups stock of choice
Approx 24 cloves
3 oz bittersweet chocolate (highest cacao % available)
TBSP whole corriander seed
TBSP dried Mexican oregano
Small amount Masa Harina (few TBSP)
Salt to taste

For the chili

1 beef tongue (~4 lbs)
2 lbs oxtail
1/2 cup Muddy Dog Roasting Co coffee BBQ dry rub
6-12 sweet whole peppers (bell peppers, etc)
3 cup dry pinto beans
3 cup dry black beans
Several whole bay leaves
3 TBSP whole corriander seed
1TBSP Mexican oregano
1 head garlic
4 cups diced pumpkin
64 oz canned tomatoes
1 can tomato paste
Salt to taste

Directions:
Make the mole up to one week in advance:
Stud the onion with the cloves. Stem and seed the peppers. Toast corriander seeds and oregano, crush well with mortar and pestle. Add all to the stock.  Simmer gently for an hour (or more).  Remove cloves from onion, return onion to stock.  Purée all with immersion blender.  Process blended stock through food mill.  Return to heat, bring to simmer, add chocolate. Salt to taste. Add masa harina slowly at a high simmer stirring constantly to achieve desired consistency. Refrigerate until ready to use.

To make the chili:
Cook the beans in up to one week in advance.  Place beans in pressure cooker with 6-8 bay leaves and a few TBSP salt. Pressure cook at 15 psi for 60 minutes. If you don't have a pressure cooker, soak the beans overnight, the simmer aggressively for two hours, or until beans are soft. Store beans in refrigerator until ready to assemble chili.

Next, prep the tongue and tail a couple days in advance.  To prep the tongue, place it in a large pot and bring to a low boil. Boil for about 20 minutes.  Remove tongue from hot water. Allow to cool until tongue can be handled. Use a sharp knife to remove the casing and the tough muscles on the underside. Once cleaned, cut into 1" cubes. Place tongue cubes in a large bowl with the oxtail. Toss the beef with the coffee BBQ rub. Allow to stand at least 2 hours.

Roast the sweet peppers. Peel and stem. Chop roasted peppers.  Set aside.

After standing, brown the beef well on all sides. Place in slow cooker with tomatoes and tomato paste, roasted peppers, coriander, garlic, and oregano. Slow cook as long as possible but at least 12 hours. At least a few hours before serving, oven roast the pumpkin till al dente, then fold in the beans and pumpkin with the beef and tomatoes.  Continue slow cooking for at least a couple more hours.

Serve chili with mole; fold in desired amount of mole for a little heat.

Butternut Squash Chili

Janice Crawford

Ingredients:

·         1 lb dry black beans

·         2 Tbsp butter

·         1 cup chopped onions*

·         3 garlic cloves*

·         1 cup chopped celery

·         3 cup peeled and diced butternut squash*

·         2 chopped jalapeno peppers*

·         4 cups chopped kale*

·         2 Tbsp chili powder

·         2 tsp ground cumin

·         1 14.5 oz. can diced tomatoes (can use fresh*)

·         1 ½ cups red wine

·         1 tsp salt

Directions:

1.       Soak beans overnight in water.

2.       Sauté butter, garlic, onions and celery until soft.

3.       Add to other ingredients in crock pot and cook on low 8 hours.

Pork & Beans Chili

Coon Rock Farm

Sandy Straw

Ingredients:

·         1 large onion, chopped*

·         4 cloves garlic, minced*

·         2 ripe/red and 1 green poblano pepper, chopped*

·         2 bulk chorizo*

·         1 package ground pork (or beef if you have it)*

·         Tomato sauce for liquid (¾ cup)*

·         Tomatillo sauce for flavor and liquid (4 heaping tsp)*

·         2 cans Black beans

·         1 can Red kidney beans

·         1 can chickpeas

·         1 ripe jalapeno pepper, chopped*

·         1 ripe serrano pepper, chopped*

·         Dash of honey (2 tsp)*

·         Salt and pepper, to taste

·         Cilantro*

·         Sour cream

·         Cheddar cheese*

Directions:

1.       Sauté onion, garlic and poblano pepper in olive oil until onions are clear (sweated).

2.       Add chopped jalapeno and serrano peppers.  Saute.

3.       In another pan, cook meat until done.

4.       Add all (cooked) beans and meat to sautéed veggies.

5.       Add liquids.

6.       Cook until heated through.

7.       Top with fresh cilantro, sour cream and cheddar cheese.

Spicy Pumpkin Chili

Michael Whitley

Ingredients:

·         1 tablespoon olive oil

·         1 large onion, chopped*

·         3 cloves garlic, minced, divided*

·         1 teaspoon minced fresh ginger*

·         1 large bell pepper, chopped*

·         2 large carrots, peeled and chopped into 1/4 inch pieces*

·         2 tablespoons chili powder

·         1 teaspoon cumin

·         Pinch of cayenne

·         2 (14 ounce) cans cannellini beans, drained

·         2 cups diced tomatoes with juices*

·         1 cup fresh pumpkin puree*

·         Shredded cheese and chopped cilantro, for serving

Directions:

1.       In a large pot, heat olive oil over medium heat. Add onion, 2 cloves garlic, ginger, bell pepper, and carrots. Cook for five minutes, stirring often, or until vegetables begin to soften. Add chili powder, cumin, and cayenne and cook for 1 minute. Add beans and tomatoes. Stir in remaining garlic and pumpkin.

2.       Place in crock pot and cook on high 4-6 hours or low 8-10 hours. Add salt and pepper to taste. Serve with shredded cheese and cilantro, if desired.

White Bean Chicken Chili

Sam and Shannon Williamson

Ingredients:

• 1 whole Fryer Chicken, Cut Up*
• 1 whole Medium Onion, Diced*
• 4 cloves Garlic, Minced*
• 1 large red pepper, finely chopped*
• 2 whole Cans Green Chilies, Chopped
• 1 pound Dried Great Northern Beans, Rinsed
• 8 cups Chicken Broth
• 1 whole Jalapeno, Sliced*
• 1-1/2 Tablespoon Ground Cumin
• 1/2 teaspoon Paprika
• 1/2 teaspoon Cayenne Pepper
• Salt, for Taste
• Pepper, for Taste
• 1 cup Whole Milk
• 2 Tablespoons Masa (corn flour) OR Cornmeal*
• Grated Monterey Jack, To Taste
• Sour Cream, For Garnish
• Cilantro, For Garnish*

Directions:

1.       Cover chicken and cook for 20 to 30 minutes or until done. Remove meat from bones. Set aside.

2.       In a dutch oven over medium-high heat, saute onions red peppers and garlic for 2 minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.

3.       Cook for 2 hours or longer until beans are done. Halfway through the cooking process, add the cooked chicken.

4.       When beans are cooked, mix milk with masa (or cornmeal) and pour into the chili. Cook for an additional ten minutes to thicken. Season to taste, adding cayenne pepper and paprika if desired.

5.       Add some Monterey Jack cheese to the pot and stir to melt.

6.       Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese.

Best Darn Chili Ever

Chris Harper

Ingredients:

·         1 lb of ground sirloin

·         1 lb of filet mignon cubed or substitute sirloin

·         1 lb kielbasa, cubed

·         1 large yellow onion, cut into large diced pieces

·         1 or 2 large green bell peppers, cut into pieces

·         6 jalapeño peppers, sliced

·         1 can of each of the following beans: dark red, light red, pinto, black, white northern, chili (you can add more if you like more beans)

·         1 28 oz can diced tomatoes, drain fluid before added to pot

·         1 28 oz can whole tomatoes cut into halves, drain fluid before added to pot

·         Chili powder, to taste

·         Onion powder, to taste

·         Cayenne pepper, to taste

·         1 16 oz can of beer (this is for fluid since all other fluid have been drained)

Directions:

1.       Add all ingredients to crock pot and cook on high 4-6 hours or low 8-10 hours.

Sara's Hot Buffalo Chicken Wing Chili

Sarah Coyrea

Ingredients:

·         1 T extra virgin olive oil

·         1 1/2 lbs ground chicken breast*

·         1 large carrot, peeled and finely chopped*

·         1 large onion, chopped*

·         3 celery ribs, finely chopped

·         5 cloves of garlic*

·         1 small chili pepper

·         1 T chipotle chili powder

·         1 bay leaf

·         salt and pepper

·         1 cup chicken stock

·         1/4 cup Frank's Red Hot sauce

·         1 (28oz) can tomatoes (or fresh if available at market) *

·         1 (19oz) can white kidney beans, drained and rinsed

·         blue cheese dressing to add towards the end

Directions:

1.       Place a large pot over medium heat and heat oil. Add chicken and brown. Add next 7 ingredients. Cook for a few minutes. At this point, add to slow cooker. Add stock to pan and scrape the bottom then add to slow cooker. Add hot sauce, tomatoes and beans to slow cooker and stir. Cook on low for 4 hours. Towards the end, add blue cheese dressing to taste. Serve with tortillas, carrots and celery and crumbly blue cheese. Yum!