Monday, September 13, 2010

And the Winner is....

Not the Ordinary Chef. This was an amazing learning experience for me, and I must say, the chili we put out there was AMAZING. I got great feedback from everyone that tasted the chili. I think we ran into a few problems...1) On the judging form for the People's Choice, we were listed as the Lonely Chef, which confused some people. 2) It was HOT HOT HOT! I don't think 95 degrees is the best time to enjoy some good chili and 3) did I mention it was HOT?

As you can see, The Ordinary WIFE did an amazing job at setting up the table. We were, by far, the best decorated table out there.

Alright, so I might be giving away some secrets, but here is the recipe I used. Please let me know what you think if you try it. Although I would recommend waiting until it drops a few 20 degrees outside.

Ordinary Mexican Chili
1/2 lb. Ground Venison
1/2 lb. Shredded Elk
1/2 lb. lean chuck, ground
1 lb. lean pork, ground
3 Roasted Poblano Peppers
4 garlic cloves, finely chopped
1 cup finely chopped onion
8 oz. hunt's tomato sauce
1 cup water
1 can beer (12 oz.) (preferably DARK)
3 Tablespoons chili powder
2 Tablespoons Beef Stock
2 Tablespoons cumin, ground
2 teaspoons paprika
2 teaspoons oregano leaves
2 teaspoons sugar
1/2 teaspoon coriander, ground
1 teaspoon unsweetened cocoa
1/2 teaspoon Tomatillo Pepper Sauce (or any hot sauce)
1 teaspoon cornmeal
1 teaspoon flour
1 teaspoon warm water


1. Heat the convection oven (or standard) to 400. Place the peppers on a sheet and roast for about 30 minutes. Remove from and place in ziplock bag and place in freezer (this sweats the peppers to enhance the flavor) Skin and remove seeds. Small dice the peppers and hold.
2. Brown all meets in saute pan. You can divide the meats so not to overload pan. Place meet in crock pot and drain fat. Leave a touch in the pan.
3. Saute the garlic, peppers and onion. Brown but do not burn
4. Add the other half of the meat and the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well. (Don't forget to toast spices first)
5. Bring to a boil then reduce heat and simmer, covered , for 2 hours.
6. In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.
7. Stir into chili and cook, covered, for an additional 20 minutes.

There you have it! You have just made Ordinary Mexican Chili!

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