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Declassified Chili Recipe

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Bruce Baker
Captain

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USA
402 Posts

Initially Posted - 04/14/2006 : 18:55:42

In a discussion of adding chili powder to bottom paint, I recommended Pendry's, my spice purveyor from Texas, and noted that one of my other hobbies is cooking chili in competition. Duane Wolff asked for a "declassified recipe". So here is a recipe that's similar to what I use now. Note that competition chili is hotter than the chili most people eat at home.

Flamingo Chili
2004 ICS Version

Step 1:
2 ½ pounds cubed mock tender or 3 pounds chili grind (you could substitute tri-tip roast or rump roast cut into 3/8 inch cubes).
{add secret dump 1}
fry in bacon fat (I use olive oil at home).

Simmer meat slowly in a mix of the following:
1 can (10 ½ oz) chicken broth
1 can (10 ½ oz) beef broth
2 tablespoons Santa Cruz pepper sauce (not really necessary)
1 can (8 oz) tomato sauce (no salt)
1 whole white onion, cut in half
1 whole pork chop

After two hours:
Remove pork chop and onion (eat for lunch)

After two and a half hours:
{add secret dump 2}
{add secret dump 3}

After two and three quarters hours:
{add secret dump 4}
1 teaspoon salt (optional--at home I don't add it)

Final adjustment:
1 teaspoon lime juice
1 teaspoon brown sugar
½ teaspoon salt

Enjoy!

Secret dump 1
1 ½ teaspoons cayenne
1 teaspoons red jalapeno
1 teaspoon white pepper
½ teaspoon black pepper

Secret dump 2
1 teaspoon oregano
1 teaspoon garlic

A total of 7 1/2 tablespoons chili powder. It's a good idea to use a mix of several types, even if you don't have access to these. Check out your local latino markets:
2 tablespoon Red Lion
2 tablespoon Reno Red
1 tablespoon Pecos Red
1 tablespoon Colleen Wallace
1 tablespoon San Antonio Red
½ tablespoon Padilla light
Sift together, throw out chaff

1 teaspoon beef crystals
1 tablespoon chicken crystals

Secret dump 3
5 teaspoons cumin, sifted--throw out chaff

Secret dump 4
1 teaspoon cumin
1 teaspoon San Antonio red
1 package Saxon Goya (mostly MSG--you can go without this, if you're sensitive).
1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne

Bruce Baker
Falls Church, VA
"Yee Ha" 3573
'83SR/SK

Edited by - on

Steve Milby
Past Commodore

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USA
5908 Posts

Response Posted - 04/14/2006 : 19:13:08

Sounds great Bruce! Do you mix it with your bottom paint, or brush it on separately?

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Justin
Admiral

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502 Posts

Response Posted - 04/14/2006 : 21:47:49

Bruce, just curious since I see you're in the DC metro area... Are you competing in next month's DC101 Chili Cook Off? http://www.kidneywdc.org/dc101chili.cfm

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Waterboy
Navigator

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USA
204 Posts

Response Posted - 04/14/2006 : 23:16:57

needs more cumin (fresh ground)

my 2 clams - G

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Bruce Baker
Captain

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USA
402 Posts

Response Posted - 04/15/2006 : 05:28:21

Justin,

In answer to your question, yes I'll be at the DC-101, cooking with the Parrot Heads team. I won that cookoff back in 2002.

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Champipple
Master Marine Consultant

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USA
6855 Posts

Response Posted - 04/15/2006 : 19:57:27

Bruce -

A few questions

Sauce as in ?? tomato paste, any brand sauce? marinara ? etc?

Is the time cumulative or is the time 6 + hours?

Thanks,
Duane

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Bruce Baker
Captain

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USA
402 Posts

Response Posted - 04/16/2006 : 11:49:11

I use Hunt's "no salt" tomato sauce. Others swear by Contadina, and a friend of mine uses a spicy tomato sauce that comes in a yellow can.

Time is cumulative. Start to finish is three hours, which is perfect for making the chuck tender--it is also the amount of time you get under International Chili Society rules. You don't need that amount of time if you're cooking chili grind.

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Justin
Admiral

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502 Posts

Response Posted - 04/16/2006 : 14:29:01

Bruce, not sure if I'll make it to the DC101 Chili Cook Off, but if I do I'll try to stop by and say hi. Good luck in the competition.

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Alan Clark
Captain

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406 Posts

Response Posted - 04/18/2006 : 20:26:31

Justin, Very pretty boat, welcome and congratulations...

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