(Note: This recipe took home 1st place in a chili competition hosted by Chef Central in Hartsdale, NY. Enjoy!)
7 lbs tri-tip roast, cut into 1/4" cubes
1 1/2 yellow onions, minced
Grapeseed oil
16 oz beef stock
16 oz chicken stock
15 oz can of tomato sauce
8 oz can of tomato paste
2 1/4 tsp ground cumin
1 1/2 Tbsp oregano
1 1/2 Tbsp Mexene chili powder
1/2 tsp ground black pepper
1 tsp kosher salt
2 1/4 Tbsp onion powder
2 tsp garlic powder
1 1/4 Tbsp chipotle powder
2 Tbsp cajun powder
- Add grapeseed oil to a large skillet and heat. When hot, saute a handful of onions and brown the diced meat in batches. Strain fat and transfer cooked meat to a Dutch oven (or your favorite chili making device of your choosing), and repeat the process until all meat and onions are cooked.
- Add tomato sauce, tomato paste, and both broths (chicken and beef), and bring to a boil.
- Add the remaining dry ingredients, stir and mix well, and reduce to a simmer.
After one (1) hour, return to a boil, and add:
1 tsp kosher salt
1/2 tsp ground black pepper
1 1/2 tsp light brown sugar
1 Tbsp Mexene chili powder
2 tsp ground cumin
3/4 Tbsp onion powder
2 tsp garlic powder
1/2 Tbsp ancho chili powder
1/2 Tbsp chipotle powder
- Return to a simmer.
- Roughly chop 1 large portabella mushroom cap and fill 2 cheesecloth sacks with them, tie them up, and fold into the chili.
- Seed and halve 2 italian sweet peppers and 2 jalapeno peppers, and float on top of chili.
- In a skillet, cook 4 pieces of uncured, appelwood smoked bacon. After cooking, halve the pieces and float on top of the chili.
After one (1) hour, return to a boil, and add:
1 Tbsp ground cumin
1 1/2 Tbsp hickory bacon salt
1/2 Tbsp onion powder
2 tsp light brown sugar
1 Tbsp cocoa powder
- Return to a simmer.
Simmer for 15-20 minutes, add:
16 oz. Delerium Tremens Ale (or your own favorite craft beer)
2 Tbsp hot sauce (of your choice)
- Simmer for an additional 15-20 minutes.
