Chili Cookoff!

I just got back from my Synagogue’s 2^nd annual chili cookoff, and I came away with first prize! Up until now, I was thinking that I should keep my chili a closely guarded secret, but I think that it is so good that I should share it with others to enjoy. There are a lot of ingredients, but few steps so it is pretty easy to make. The final product is very smooth tasting and can be made as mild or spicy as you would like.

The word chili refers to the peppers or chilis that are in the dish. Traditional chili or chili con carne is just that, chilies and beef. Over time, tomatoes and beans became common additions. These were most likely added to increase the amount of food when beef was more expensive. Finally the main spices in most chilies (aside from the peppers) are onions, garlic and cumin.

First off, here is a photo of me and my son Avi with my first prize certificate!

Three notes before I get to the recipe.

Note one: This chili was developed over time pulling from different sources. I really like the finished product, but for the most part I do not have an actual recipe. This will be the first time I actually put it down in recipe form. If you like it, please feel free to embellish it. Add; subtract; do what you like. I only ask that if you do make a change, please let me know and tell me how it was!

Note two: To fire roast the peppers, holding the chilies with tongs, hold over your gas stove and continue to turn until the outside turns black. For those who have electric ranges, rub the outside of the chilies with oil and place in a dish under the broiler. Turn frequently until the outside is black. Place the blackened chilies in a paper bag for about 10 minutes until they are cool. Take the peppers out and you can rub the skin off.

Note three: heat! The heat in the chilies is mostly contained in the seeds and membranes. If you remove all of the seeds you will have less heat. If you want less heat, use milder chilies. More heat, use hotter chilies. When working with chilies, you might want to wear latex or nitrile gloves. You don’t want to get any chili residue near your eyes!

Enjoy!

Phil Goldwasser’s award winning Chili

Ingredients

1 Tbs extra virgin olvie oil
2 medium yellow onions, diced
2 red bell peppers, diced
2 medium sized jalapenos, diced
4 chili peppers (a mix of poblano, anaheim, seranno or any mild-hot chili would be fine. I often use poblanos because they are easy for me to get), fire roasted, peeled and diced
1 head of garlic, minced
2 lbs ground beef
1 lb sweet Italian sausage, casings removed
1 ½ tsp granulated onion
1 ½ tsp granulated garlic
2 ¼ tsp quality chili powder (I use a mix of varieties)
1 ½ tsp hot paprika
1 ½ tsp cumin
1 ½ tsp cayenne
1 ½ tsp kosher salt
1 ½ tsp black pepper
1 ½ C tomato sauce
¾ C tomato paste
1 bottle of a quality beer. I have used lagers, porters and stouts with great success
¾ C chicken stock
2 – 3 cans of kidney and/or pinto beans
Good quality semi-sweet or bittersweet chocolate

1. Heat the oil in a large stock pot or dutch oven and sautee the onions over a medium high heat until they are soft and translucent.
2. Add the bell peppers, jalapenos and chilies and continue to sautee, stirring frequently until the peppers are soft and fragrant.
3. Break up the sausage and beef and place in pot. Stir frequently to break up the meat further. Continue until the meat is cooked through.
4. While the meat is cooking, mix the seasonings in a bowl and when the meat is fully cooked, pour all of the seasonings in the pot and stir well.
5. After about 5 minutes, add the tomato sauce, tomato paste, beer and chicken stock.
6. Allow the chili to cook for 30 minutes on a medium flame.
7. Add a few pieces of the chocolate and mix in until it is fully melted. Taste and add more to taste.
8. The beans are optional. Add up to three cans as desired.
9. Allow the chili to simmer covered for at least 1 hour. The chili will taste best if not served immediately, but allowed to sit for a few hours, or overnight in the refrigerator to allow the flavors to fully develop.