Any tips on making chili?

[Lard Almighty]

I entered into my company's chili cook-off, and I need to come up with a recipe by next week. Does anyone have any pointers for making really kick-ass chili? Not looking for whole recipes, just some tips to give me an edge. This chili is going to be served to a large group, so I can't make it too spicy. As far as I know, there are no ingredient restrictions.

[tropics]

I entered into my company's chili cook-off, and I need to come up with a recipe by next week. Does anyone have any pointers for making really kick-ass chili? Not looking for whole recipes, just some tips to give me an edge. This chili is going to be served to a large group, so I can't make it too spicy. As far as I know, there are no ingredient restrictions.

A tip from a friend who one a lot of contest, after browning the meat. Use freshly ground black pepper it gives a lot of heat, without over doing it.

[LeftyReeler]

I like adding green bell peppers and corn for additional taste, and cut the onions into nice size wedges so they dont dilute to nothing once the chili is done. Consistency and Texture on top flavor are also counted in a good competition. Using a few cans of whole peeled tomatoes instead of just crushed ones is another nice compliment. You can mash them with a fork a bit or cut them into chunky bits, they hold the flavor of the heat well.

Had a friend add green olives to his once and I must say was quite a unique twist and taste.

[NJ Dave]

Lightly brown up garlic and chunked onions, chop meat and chunked meat cubes and in some olive oil.
Add fresh tomatoes, canned chunked tomatoes and I add a jar or two of SALSA. Your choice med, hot, ect. The salsa has a good blend of spices and seasoned veggies.
Season to taste (I find the Old El Passo taco mix or chili seasoning pre mixed packets the easiest and they give you a good blend of spices).
Throw in a few chopped Japelano pepers (jarred ones are fine).
Add beans. I find a mix of 3 -4 drained cans of different beans is a good blend.
Add water or beef broth to get your desired thickness.
Simmer for an hour or two.
Serve topped with some shredded chedar or mexi mix cheese and you are set.
My friends love my chili.
ENJOY!

[joeya78]

add some of the vegetasbles in the begining and some half way through so they dont all break down.

[Phish On]

Use a nice, dark beer. Adds a nice flavoer. Also, if it gets too thin, you can always add tomatoe paste to thicken.

[Jerseydix]

Throw in a couple packs of Goya Sazon (the orange packet). You'll be surprised what a big difference those little packets can make. Also if your chilli has beans try substituting a can of kidney's with Goya's Red Beans con quisada (with sauce). It's the Red or orange can as opposed to the regular blue cans. Fresh chopped cilantro at the very end also adds a nice flavor without being too over powering.

[The Hunter]

A good dark beer for starters. Use both ground meat and cubes so you have a change in consistency. A good corn bread on the side and grated cheddar to throw on top of each bowl as it is served. Good Luck

[Stumpy]

A good dark beer for starters. Use both ground meat and cubes so you have a change in consistency. A good corn bread on the side and grated cheddar to throw on top of each bowl as it is served. Good Luck


Add a few jalapeno slices on top of the cheese for added eye appeal.

[june181901]

One teaspoon of ground cumin for each pound of meat.

When almost done a couple of tablespoons of cocoa powder.

[frugalfisherman]

Fatty beef and make it fairly salty. If using canned tomatoes add a bit of sugar. Grease, salt and sugar that's what appeals to the American palet just look around at the bodies in a mall.

[Lard Almighty]

Thanks for the tips everybody. I'll come up with a game plan this weekend.

[tautog]

I have a couple of decent recipes

First is nontraditional by using shredded pork and tortillas but everyone loves something that stands out in a competition.

Shredded Pork and Roasted Onion Chili

Ingredients
3 – medium red onions
1 – cup toasted ancho chile, seeded and minced
2 – cups chicken broth
2 – tablespoons peanut oil
1/4 – jalapeno, chopped
1 – cup poblano chile, diced
3 – Tablespoons garlic, minced
2 – pounds cooked shredded pork
1/2 – teaspoon salt
1/2 – teaspoon freshly ground pepper
2 - Tablespoons tomato paste
2 – Tablespoons cumin seed, toasted and ground
2 – Tablespoons dried Mexican oregano
3 – Tablespoons corn flour
4 – Tablespoons fresh lime juice
1 – cup water
1/2 – cup sour cream
4 – flour tortillas (6-inch)

Directions
1. Cut onion into quarters. Using a sheet pan, place quartered onions and brown in a 350-degree oven until toasted about 5 minutes.
2. Using a hand blender, puree ancho chile with a small amount of chicken broth. Then add to remaining chicken broth.
3. Using a heavy stockpot, heat until hot and add peanut oil. Sauté onions, jalapeno, and garlic until onions are tender. Remove from pot and set aside. Brown the shredded pork until brown, add the salt and pepper.
4. Lower heat and add in the sautéed onion mixture to the shredded pork. Add the ancho chile and chicken broth. Now add the tomato paste, ground cumin seed, oregano, corn flour, 2 tablespoons lime juice, water. Stir and bring to a boil. Reduce heat and simmer for 1-1/2 hours.
5. Mix together the 2 tablespoons lime juice with sour cream.
6. Ladle Shredded Pork and Roasted Onion Chili into bowls and spoon two tablespoons of limed sour cream on each serving. Serve with flour tortillas.

[tautog]

A more classic Texas style chili.

Ingredients
4 large green chiles, or 4 ounces canned chiles
4 pounds flank steak, half ground, half cut into 1/2 inch cubes
2 pounds center-cut pork chops, trimmed from the bones and cut into 1/4-inch cubes
1 teaspoon ground cumin
1 teaspoon ground Mexican oregano
1/4 cup lard
5 cups chopped onions
1/2 cup chopped celery
5 cups chopped tomatoes
2 garlic cloves, finely chopped
1 tablespoon ground mild red chile
2 tablespoons ground hot red chile
2 tablespoons chili powder

Directions
1 If green chiles are fresh, parch .

2 Put the beef in a skillet, adding a little lard, and cook, stirring often. Put the pork in another skillet and cook. Break up any lumps that form in either skillet. When the meats start to brown, cover and let cook for 45 minutes. Add half of the cumin and oregano to each skillet and stir. Continue cooking for another 30 minutes.

3 Heat the lard in a 2-quart saucepan and add the onions and celery. Cook, stirring occasionally, for about 30 minutes. Add the tomatoes and chile salsa and continue cooking for another 30 minutes.

4 Sprinkle the tomato mixture with the garlic and ground chiles. Add the parched fresh or canned green chiles, chopped.

5 Combine the pork and beef. Add the tomato and spice mixture to the meats, stirring slowly. Cook slowly for about 1 1/2 hours. Stir about every 10 minutes.

[Lard Almighty]

The results are in, and out of 11 entries, I did not place. :( However, I was told by numerous people that my chili was good. A few of the tips I used:

-Added fresh ground black pepper to the meat (thanks, tropics)
-Used a flavorful beer (Sam Adams) (thanks Fish On and The Hunter)
-Cumin and cocoa powder (thanks june181901)

A few wrinkles I added:

-Used lean sirloin beef, double-ground
-Also used ground smoked pork butt to add fat and salt
-Used a whole sweet vidalia onion
-Added one each of fresh jalapeno, cerrano, and habanero peppers (turned out to be just enough heat)
-Used a mix of red and white kidney beans for added color

By my own taste test (which is the most important to me) it was pretty darn good!

Thanks again everybody for your input. I had a lot of fun making the chili and putting it in the competition. I'll definitely do it again! :D