The Great Chili Contest

The Great Chili Contest

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Everyone has "their" recipe but Rod's is incredible... and since he's won a chili challenge, we thought we should get him to share it with us. But hey, Steven makes a pretty awesome chili too so it's time for a chili smack down!

Watch to see who takes home the coveted "Best Chili Ever" trophy.

Watch the segment in episode 161


Rod's Simple Dimple Chili Con Carne

Ingredients:

2 tbsp canola oil
4 lb ground Beef
2 jalapenos seeds removed and minced rodney_chili.jpg
2 med onions (diced)
1 red pepper seeded and diced
1 Poblano pepper seeded and diced (optional)
4 garlic cloves (minced)   
6 oz tomato paste    
2 tbsp molasses

Spice mix:
3 tsp red chili powder   
1 tsp dried oregano,
1/2 tsp dried basil     
2 tsp cumin   

4 cups beef stock  
1 -1 1/2lb beef short rib
2 bay leaves
Good salt to taste

Method:

1. Heat the oil in a heavy pot over medium high-heat. Add the ground beef in two batches and sear until the meat is evenly browned being careful to break up any lumps. Set in a colander to drain off any excess fat.
 
2. Add the peppers onions, garlic, and sauté until the onions are soft and sweet. Add back in the ground beef, molasses, tomato paste and sprinkle in the spice mixture. Stir until combined.

3. Add the beef stock, bay leaves and the short rib bring to a boil, then lower heat and simmer,  partially covered, for 2 to 3 hours. 

4. Towards  the two hour mark check and remove the short rib with tongs and place on a cutting board. Cut around the bones and chop the meat or shred it with a fork. Place the meat back into the pot and simmer for another 30 mins.

5. Stir occasionally and add more stock if necessary. Taste and adjust seasoning. I like to finish with a healthy pat of butter and a tsp of Worcestershire sauce. If I'm feeling spicy I let loose with the Tabasco.

Optional:

1 1/2 cup dried kidney beans
3 cups water
1 bay leaf
1tbsp salt
1 16-2o 0z can of organic tomatoes

Place ingredients except for tomatoes in a bowl and soak overnight

Rinse beans the next day and reserve the bay leaf

Stew the beans bay leaf and tomatoes together in a pot on the stove on medium for about an hour or until tender.

Add this to the above chili recipe to make chili with beans and tomatoes


Rod's Eiyyyyyyieeeeeiyyyeeee Chopped Salad

(serves 3-4)

Ingredients:

Salad:

3 heads chopped romaine hearts (lettuce)
1 can (16 oz) black beans, rinsed and wellsalad_chili.jpg
drained
1 cup halved grape tomatos
1/2 cup diced red onion
1 cup chopped peeled jicama
1cup shaved fresh corn kernels, uncooked
1 cup thinly sliced radishes
1cup seeded and chopped cucumber
a ripe avocado, diced
1 red bell pepper, chopped
4 tbsp finely chopped fresh cilantro
2 tbsp fresh chopped mint
4 tbsp finely chopped green onion

Dressing:

1/4 cup fresh lime juice
1/2 cup olive oil
1/4 cup red wine vinegar
4 tbsp honey
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (optional)
1/2 cup crumbled queso fresco cheese

Method:

1.  Toss all salad ingredients in a large bowl. Saving the cheese to sprinkle on top.

2.  In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again.

3.  Season with salt and pepper to taste and toss again.

4.  Crumble cheese over top and garnish with some fresh herbs.


Steven's Trophy-Worthy Chili

Ingredients:

1 sausage (grilled on BBQ)
1 large red pepper (grilled on BBQ)
1 jalapeno pepper (grilled on BBQ)chris_chili.jpg
1 lb organic, Angus beef ground
½ large sweet onion
2 cloves of garlic, chopped
3 sun-dried tomatoes, finely chopped
2 Chipotle peppers in Odobo sauce
1 can of rinsed Mexican, red kidney beans
3 ½ tbsp chili powder
¾ cup of lentils
3 squirts of Mesquite liquid smoke
2 cans imported Italian tomatoes
3 cups beef broth, low sodium
Splash of olive oil

Method:

1. Grill the sausage, red pepper, and jalapeno pepper on the BBQ or in a grill pan on the stovetop.

2. Brown ground beef in batches (don't overcrowd your pan).

3. Add onion and sautee until soft.

4. Add garlic and stir for one minute.

5. Add the rest of the ingredients and simmer over med-low heat for one hour.

OPTIONAL: Finish with a few splashes of Jamaican Scotch Bonnet pepper sauce, for more heat.

Top with one dollup of sour cream and enjoy!


 

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