Chili Appreciation Society Recipes
Posted: 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..
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)
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...
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.
Chili is A L W A Y S better the next day.
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..
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)
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...
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.
Chili is A L W A Y S better the next day.
