Best 2 Competition Chili Recipes

**Chili: A Culinary Journey Through Flavor and Spice**

Chili, a hearty and versatile dish, has captivated taste buds worldwide with its rich flavors and customizable heat levels. Originating from the vibrant culinary traditions of Mexico and the Southwestern United States, chili has evolved into a beloved dish enjoyed in homes and restaurants across the globe. This article presents a tantalizing collection of chili recipes, each offering a unique interpretation of this classic dish. From a traditional Texas-style chili brimming with bold spices to a vegetarian chili bursting with colorful vegetables, these recipes cater to diverse preferences and dietary choices. Whether you're a chili aficionado or a curious home cook, this culinary journey promises to satisfy your cravings and expand your culinary horizons. So, prepare to embark on a flavor-filled adventure as we explore the diverse world of chili.

Check out the recipes below so you can choose the best recipe for yourself!

PERFECT COMPETITION CHILI

Perfect Competition Chili image

My husband makes this every year for our church's chili cook-off. He has placed every single time he's entered it. Half the judges always tell him that this was the best chili they've ever had.

Provided by ShaGun

Categories Meat

Time 27m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons oil
3 lbs ground beef
1 cup beef broth
2 teaspoons beef bouillon granules
1 teaspoon chicken bouillon granule
1 (8 ounce) can tomato sauce
3 tablespoons minced onions
2 teaspoons garlic powder, divided
8 tablespoons chili powder, divided
2 teaspoons Tabasco sauce
salt and pepper
1 teaspoon onion powder
1 1/2 tablespoons cumin, divided
1 tablespoon paprika
2 teaspoons crushed red pepper flakes

Steps:

Brown ground beef in oil.
Add in broth, bouillon, tomato sauce, onion, 1 teaspoon garlic powder, 2 Tablespoons chili powder, and tabasco.
Bring to boil, reduce heat and simmer 1 hour.
Add salt and pepper, onion powder, 1teaspoon Garlic powder, chili powder, 1 tablespoon cumin, paprika, and 1 teaspoon red pepper flakes. Stir and simmer another hour.
Add remaining cumin and red pepper flakes, stir, and cook 30 more minutes.
Best if prepared the day before and reheated the next day.

Nutrition Facts : Calories 442.6, Fat 30.7, SaturatedFat 10.8, Cholesterol 115.8, Sodium 728.2, Carbohydrate 8, Fiber 3.9, Sugar 2.4, Protein 34.2

COMPETITION CHILI

Competition Chili image

This recipe follows the guidelines for the ICS (International Chili Society) cookoff rules. There are no beans allowed in cookoff chili, but feel free to add any type you like if you're making it just for fun.

Provided by Mike Lynch

Categories Pork

Time 4h

Yield 2 quarts, 4-6 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs pork, diced into 1/2 inch cube
2 cups red onions, diced
2 cups red bell peppers, diced
1 jalapeno pepper, minced seeds removed
4 tablespoons garlic, minced
2 (15 ounce) cans Hormel chili without beans
2 (28 ounce) cans crushed tomatoes
1/2 cup beef stock
8 teaspoons chili powder
4 teaspoons dried chipotle powder
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons cumin
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1/4 teaspoon cinnamon

Steps:

Combine the canned chili, tomatoes, and beef stock in a medium pot over low heat.
Combine all the spices together, and add 3/4 of the mixture to the pot. Stir to incorporate.
Saute the pork with the remaining spice mixture and 2 tablespoons of minced garlic on high heat until just browned, not cooked through. Drain any excess fat and add the pork to the pot. Leave enough grease in the pan to saute the remaining vegetables.
In the same pan sautee the onion and the red pepper over medium high heat. Once the onions start to turn translucent, add the remaining 2 tablespoons of minced garlic. Saute until the garlic becomes fragrant, then add the vegetables to the pot
Simmer the chili over low heat for 2 to 3 hours, stirring periodically so the bottom does not burn
***TIP*** In order to dice the pork so small, first freeze the larger pieces for a few hours until they are solid, but not so hard that they cannot be cut with your knife.

Tips:

Start with a flavorful base: Use a combination of beef broth, chicken broth, and tomato juice to create a rich and flavorful chili base.
Choose high-quality ingredients: Use fresh, lean ground beef and a variety of fresh vegetables. Avoid using canned or frozen ingredients whenever possible.
Don't overcrowd the pot: When adding ingredients to the chili, don't overcrowd the pot. This will prevent the chili from cooking evenly.
Simmer for at least 30 minutes: Allow the chili to simmer for at least 30 minutes, or longer if possible. This will help the flavors to develop and meld together.
Season to taste: Taste the chili throughout the cooking process and adjust the seasonings as needed. Add salt, pepper, chili powder, and cumin to taste.
Serve with your favorite toppings: Serve the chili with a variety of toppings, such as shredded cheese, sour cream, diced avocado, and chopped cilantro.

Conclusion:

With these tips, you can make a delicious and flavorful competition-worthy chili. Just remember to start with a flavorful base, use high-quality ingredients, don't overcrowd the pot, simmer for at least 30 minutes, season to taste, and serve with your favorite toppings. With a little practice, you'll be able to make a chili that will impress your friends and family and win you a prize at your next chili cook-off.