Chili Rocks Competition Red Chili - Cincinnati News, FOX19-WXIX TV

Chili Rocks Competition Red Chili

Chili Rocks Competition Red Chili

Initial Broth Mixture

14 ounces of Chicken Broth                                                        

1 tbsp California Fancy chili powder

1 tbsp San Antonio Red chili powder

1 tsp Temper Temper chili powder

3 tbsp onion powder                                                                     

1 tsp cilantro powder    

1 tsp jalapeno powder                                                                                                                                                   

1 tbsp ground cumin

1 tbsp white chili blend

1 tbsp ground green chili powder

2 packets HerbOx chicken bouillon

1 tsp applesauce

Place all of the ingredients from the initial broth mixture in a 5-quart pot, and bring to a vigorous boil.  Reduce heat to medium, and continue boiling for 10 minutes.

Meat Mixture

4 pounds of chuck tenders - ¼ inch slices cut into ¼ inch cubes

Melt 1 tbsp of salted butter in a skillet, and then place the meat in the skillet slowing browning using about a half cup of the broth mixture in the latter stages of browning.  When the meat is totally browned, use a slotted spoon to remove the meat, and place in a stainless bowl.  Then pour about 4 ounces of uncooked chicken broth on to the meat to "rinse" the browned meat, and stir.  Using a staining basket, pour the remaining broth through the strainer on to the meat. Then discard the residue which is the coagulated blood, and then return the meat and broth to pot.  Bring the mixture back to a boil, and then simmer, stirring frequently for 1 hour.

Second Stage Ingredients

1 tbsp California Fancy chili powder

1 tbsp San Antonio Red chili powder

1 tbsp Arrowroot powder (to thicken mixture, if needed)

1 tsp sea salt ground

Add the additional spices, and then simmer for another 30 minutes or until meat is tender.  Depending on taste, add a little additional salt as needed.

(For meatier non competition version, brown 1 pound of pork sausage and/or 1 pound of Italian sausage, and add to the mixture.)

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