Chili Appreciation Society Recipes

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left coast USER_AVATAR
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Chili Appreciation Society Recipes

Postby Left Coast » Sat Feb 01, 2020 2:33 pm

I find CASI and ICS championship recipes are, oddly enough, strikingly similar. I suspect that 'Award Winning Chili' is a rather nebulous term...

CASI - Chili Appreciation Society International recipes
https://www.casichili.net/recipes.html

ICS - International Chili Society recipes
https://www.chilicookoff.com/winning-recipes

The de rigueur standard appears to be 2# of 80/20, a can of beef broth, ½ can chicken broth and 8 oz tomato sauce.
Two separate spice 'dumps' of chili blend, onion powder and garlic powder with an addition of beef bouillon in the 1st dump,
cumin in the 2nd (the first dump is for the meat, the second is for the gravy). The use of powdered spices in competition
are for consistency and presentation.

I post a chili loosely based upon Chili Appreciation Society Recipes.

---

Chili Powder. I went with my go-to Alton Brown type blend of dried, stemmed and seeded Ancho, Cascabel and de Arbol chiles
~ roasted and ground into a fine powder with an addition of sweet smoked paprika and Mexican oregano.
A commercial blend such as SuckleBusters should work as well..

chili powder.jpg


Meat. Brown two pounds of 80/20 chili-grind beef chuck. While although Jane Butel admonishes in her book Chili Madness
that 'to skim is folly', competition recipes call for the draining of fat. My high LDL cholesterol concurs.

Remove meat and set aside. Add one small sweet onion and two garlic cloves, diced and sautéed until translucent.
Add 16oz beef broth, 8oz of chicken broth and an 8oz can of tomato sauce. Bring to a boil.
(Normally, and homaĝe to Carroll Shelby, I would substitute beer for the broth)

Ground Chuck.jpg


Dump 1. Return meat to pot. Add a beef bouillon cube and 2 TBL chili powder. Stir. Reduce heat, cover and simmer for
about 45 minutes to tenderize the meat. Remove from heat and let rest for 30 minutes. I have absolutely no idea what
purpose 'resting' ground meat serves... :dont:

Dump 2. Return to a boil. Add 1 TBL cumin, 2 more TBL chili powder and ½ tsp garlic powder. Stir. Reduce heat to lowest setting,
cover and simmer for at least an additional 30 minutes... longer would be better! Taste and adjust as necessary.

Bowl o Red.jpg


Chili is A L W A Y S better the next day.
Last edited by Left Coast on Sat Feb 01, 2020 3:19 pm, edited 1 time in total.
oldusedparts USER_AVATAR
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Re: Chili Appreciation Society Recipes

Postby OldUsedParts » Sat Feb 01, 2020 2:43 pm

I'd certainly embarrass myself with a LARGE BOWL of that - - - Looks Larapin :tup: :cheers: :chef: :salut:
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Chili Appreciation Society Recipes

Postby bsooner75 » Sat Feb 01, 2020 2:45 pm

Good looking chili you made there. We use a recipe off the Casi site as well.


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Re: Chili Appreciation Society Recipes

Postby Norway Joe » Sun Feb 02, 2020 1:04 am

Looking great. I feel the craving.



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