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Chili is on!

Teach42Teach42 Posts: 219
edited 1:07PM in EggHead Forum
Have a chili cookoff in about a month, so since I'm in town all weekend, I figured this would be a good chance to try out some tweaks to the recipe. Two years ago, the last time I went, I won for best overall. But I figure I can't come back with the exact same recipe... Gotta make some changes!

So this time, I smoked up some Tritip and shoulder country ribs last night. Chopped up the rib meat pretty good and cubed the tritip.

Threw it into a pot with some chicken stock, spicy V8, tomato sauce and some diced tomatoes. Dumped in some ancho chili powder, new mexican red chili powder, mexican oregano, garlic, and onion powder.

Have it going in the dutch oven with a few chunks of hickory.

Last time I did this, I used ground pork sausage, so it'll be interesting to see if the country ribs substitute well for it. We'll see in about 3 hours!



  • Good start. Where's the cumin? :)

    Dripping Springs, Texas.
    Just west of Austintatious

  • Teach42Teach42 Posts: 219
    If I put any in at all, it'll go in at the 1.5 hour mark with some more spieces. Don't have any fresh, so debating whether to just use the stuff that's been in the cabinet for who knows how long...
  • Teach42Teach42 Posts: 219
    Looks like the pic didn't work. SO let's try that again.

  • FidelFidel Posts: 10,172
    While I appreciate the sense of adventure and exploration, it seems counter-intuitive to me to change up your award winning recipe to participate in the same contest again.

    In other words, why not dance with the one that brung ya?
  • Teach42Teach42 Posts: 219
    Because this is just amongst friends, and creativity is encouraged. No prizes, just fun and games. So to me, bringing the same recipe would be repetitive and boring. Want to change things up a bit and try something new.

    Other thing I'm thinking about doing is finding a nice crusty bread recipe and cooking up mini loaves in muffin tins. Then cutting a hole in the top and serving it up in mini bread bowls!
  • FidelFidel Posts: 10,172
    Gotcha. That makes sense.
  • Little StevenLittle Steven Posts: 28,817

    Sourdough is perfect for chili bowls.



    Caledon, ON


  • In my chili, I use a lot of the same stuff you do, but I also use a couple of other things. Might be interesting to try.

    Old El Paso Enchilada Sauce
    Masa (to thicken a bit and add flavor)
    Penzey's Southwestern Spice)
    Gebheart's Chili powder

    Are you going to add beans? A combo of pintos and kidneys work well.

    Dripping Springs, Texas.
    Just west of Austintatious

  • Teach42Teach42 Posts: 219
    Good call on the sourdough!

    Coming along...

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