Award Winning Chili Recipe
I've been asked many times for an award winning chili recipe. Below is my favorite free chili recipe, courtesy of Cimarron Doc, who has won many awards for his chili over the years.
Award Winning Chili Recipes
This is a great, award winning recipe that made Cimarron Doc (http://cimarrondoc.com/) famous. The seasoning used in this recipe won the International Chili Societyís (ICS) Regional Blue Grass and Chili Festival in Tulsa, OK in September 1986. By winning this contest Doc qualified for the ICS World Chili Cook-off in Rosemond, CA where he won 5th place. Thanks, Doc, for allowing us to share it with everyone:
2 lbs. ground beef or chili grind
1 small onion, chopped
1 8 oz. can tomato sauce
1 15 oz. can beef broth
1 2.5 oz. container Docís Chili Seasoning
1 15 oz. can pinto beans or red beans (optional)
Brown meat and onion. Add tomato sauce, beef broth, 1-cup water and contents of container of Docís Chili Seasoning. Bring to boil and then simmer for 1 Ĺ to 2 hours or until meat is tender. To thicken add ľ cup of flour (preferable masa flour). Add beans if desired.
Bootleg Chili Homestyle Recipe
4 to 5 lbs. ground beef or chuck with 15% fat or less, in regular or chili grind
2 medium onions diced (fine) many choices depending on the season
2 15 oz. cans of broth 1-chicken and 1-beef (beer is a good option)
1 15 oz. can tomato sauce
1 28 oz. can crushed tomatos
2 7 oz. cans diced mild green chilis
2 27 oz. cans red kidney beans (well drained)
1 15 oz. can black beans
1 15 oz. can regular beans. Campbell's or Bush's
1 each, red, green, yellow peppers diced to add color to the pot
2 packs "Bootleg Chili Blend"
In a large pot, add 1 1/2 cans of broth and the can of tomato sauce (hold back, 1/2 can of broth for later.) Bring the liquids temperature up to hot, then add one of the Chili Blend packs, stirring until blended.
In a large skillet or pan, add your favorite non-stick base, cooking oil, Pam, Butter, etc., add half the onions and saute slightly. Add meat and salt to your taste, cooking an amount that can easily be browned. This is usually done in two batches. Drain excess fat and add the browned meat to the pot. Then add the other half of un-cooked onions.
Bring these ingredients to a soft boil, stirring often to avoid burning the bottom. Cook for about 1 hour. Now add the other bag of Chili Blend, the crushed tomatoes, mild chilies, and one of the sugar packets. After this has been mixed, taste to determine the heat range that will be comfortable for those eating. Cayenne pepper can now be added (if needed) or held on the side for those that like it hot to add to there own bowls.
If you are adding beans to your "pot" do not add the second sugar packet. You can now add the other colored peppers and any other items you enjoy in your chili. Now you also need to determine how thick you want your chili. You still have a half a can of broth to add if you feel the chili is too thick. Cover the pot and simmer for an additional 1/2 hour, or more. In competition we have 3 hours from start to finish. You have the option of cooking the chili long and slow for a mellow blend of ingredients.
Thank you for using Bootleg Chili & Dry Rub products. We hope that this information will serve you and your family and friends a better bowl of "Red."
Celebrate National Chili Day by preparing one of the chili recipes above. The International Chili Society (http://www.chilicookoff.com/) sanctions the World's Championship Chili Cookoff, held October 9-11, 2009 in Charleston, West Virginia.
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Award Winning Chili Recipe, PO Box 451467, Grove OK 74344
Two of the finest award winning chili recipes on the planet. Whether you are looking for chili seasoning for beef, pork, poultry, fowl or fish, it's most likely in this list. It's chili seasoning at its best!