clock menu more-arrow no yes mobile

Filed under:

SNACKS ON SNACKS: Chili Cookoff Y'All

(via <a href="">Rameshng</a>)
(via Rameshng)

The fine folks at Roll Bama Roll and you good people are never going to agree on who will win Saturday's game, and since the debates have been tirelessly fought in the comments (and sometimes in person), why not debate something else?

We asked for submissions from both Alabama and Penn State fans for your best chili recipes and have chosen a couple to display here, one from each fan base. There may be another entry pending from our good frenemy-of-the-week, kleph. Until then, feast your eyes on these, give them a chance if you can make it to Happy Valley on Saturday, or just debate which chili is best.

From BSD user 'jaytay13' - Family Chili Recipe

DISCLAIMER: "This hasn't been written down before. My Dad, my brother and I put this together when my brother and I were Boy Scouts many many years ago. So please excuse me if its rough. I had to make a batch to make sure I got everything."

1 lb applewood smoked bacon
1 lb ground beef (85/15 or better)
1/2 lb ground venison (can substitute for 3/4 lb ground beef if you have no access to venison but you lose a little of the gamey taste)
1 pkg (12 oz) Hillshire farms "lil smokies"
1 bottle Full Sail Sessions (black) ale
31 oz kidney beans
15.5 oz navy beans
15.5 oz pinto beans
15.5 oz black beans
15.5 oz chili beans
14 oz can ro-tel hot
14 oz can contadina diced tomato with roasted garlic
2 - 28 oz can diced tomato
3 fresh habenero peppers
1 cup chopped onion
corn starch/water to thicken/thin

Pour all canned goods in very large pot. Add onion. Add beer. Dice peppers and add them. Make sure you add the seeds, that carries a lot of the heat. Put on medium-low heat.

Fry the bacon in a regular saucepan. When bacon is cooked, but not crispy, take directly out of pan and add to the big pot. Leave the bacon grease in the pan. Fry the ground venison in the bacon fat. When venison is cooked, place directly in pot. Fry beef in same pot. When cooked, place directly in pot. While other meats are frying, slice little smokies into 1/4" - 1/2" pieces and put directly in pot.

Now, I make this the day before, so I let the concoction simmer for 12 hours or so to really bring the flavor out. Then I refrigerate in the same pot to be taken to the tailgate and heated up on the propane stove. My brother actually only lets his simmer for about an hour total before he serves it. So that part is going to be to your taste.

You can thicken or thin according to preference as you cook.

Serve covered with shredded cheddar.

From BSD user 'NewEnglandNittanyLion' - Chili Recipe

6 dried red New Mexican chiles, stems and seeds removed
3 ancho chiles, stems and seeds removed
2 Bhut Jolokia chiles (aka Ghost Peppers), stems and seeds removed (optional; only recommended for those with serious spice tolerance)
2 pounds coarse ground beef OR 2 pounds sirloin, cut into 1-inch cubes
1 pound coarse ground pork OR 1 pound pork shoulder, cut into 1-inch cubes
1 large onion, chopped
3 cloves garlic, minced
6 chiltepin or piquin chiles
1 tablespoon dried oregano, preferably Mexican
2 teaspoons cumin seeds
1 teaspoon sugar
1 quart beef broth
1 cup tomato sauce
Salt and freshly ground black pepper
2 cups cooked pinto beans (optional)
1 cup canned corn (optional)
1 cup green bell pepper, chopped (optional)

Place the New Mexican and ancho chiles (and the Bhut Jolokias, if you're using them) in a bowl and cover them with very hot water. Allow them to steep for 15 minutes to soften. Drain the chiles and discard the water. Place the chiles in a blender or food processor along with some water, and puree them until smooth. Strain the mixture to remove any remaining pieces of chile skins.

Heat a heavy skillet over medium-high heat, add the meat, and saute until browned. Drain off any excess fat. If using the cubed meat, add a little vegetable oil to the skillet and then brown the meat. Add the onions and garlic to the skillet and continue cooking until the onions are soft, about 10 minutes. Transfer the mixture to a large saucepan or stockpot.

Heat the pan over medium heat, crumble the chiltepins over the mixture, and add the oregano, cumin, sugar, broth, and tomato sauce. Simmer the chili for 45 minutes.

Stir in the chile puree, season with salt and pepper, and continue to simmer for an additional 30 minutes. Taste and adjust the seasonings.

Like most chilis, this recipe really benefits from a long cooking time--it takes a long time for to really get the flavor from the dried chiles. So cook this up the night before your tailgate. When you get to the tailgating fields the next morning, find a spot on your grill for it first thing, and keep it simmering all day long; it will keep getting better and better.

If you want a little spice above the base recipe, but don't want to make the jump to the Ghost Peppers, I recommend adding some Huy Fong Chili Garlic sauce to taste, bowl-by-bowl as you serve.

To serve, ladle the chili into bowls and serve the beans and vegetables on the side.

And the Alabama entry - Homage to the Soup Nazi's Mexican Chicken Chili Recipe

DISCLAIMER: This comes out like a cross between taco soup, chicken camp stew, and chili. Outstanding cool weather food for any occasion; serve with grilled cheese or crusty bread.

1 pound chicken breast fillets (4 fillets)
1 tablespoon olive oil
10 cups water
2 cups chicken stock

You can make your own, or buy chicken stock. Note that if you use home-made or store-bought low-sodium stock, through the long simmer you may taste it and think "needs salt... still needs salt...". Resist till the last hour, and then judge; as it cooks down, it concentrates the flavors.

1/2 cup tomato sauce
1 potato, peeled & chopped -- this is important for thickening
1 small onion, diced
1 cup frozen yellow corn
1/2 carrot, sliced
1 celery stalk, diced
1 cup canned diced tomatoes
1 15-ounce can red kidney beans, plus liquid
1/4 cup diced canned pimento (or use ½ cup salsa, don’t you always have that on hand?)
1 jalapeno, diced
1/4 cup chopped Italian parsley
1 clove garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
dash cayenne pepper
dash basil
dash oregano

On the side

Sour cream
Pinch chopped Italian parsley or chopped scallions

1) Saute the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both sides until done -- about 7-10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot.

2) Let it cool, or use utensils like 2 forks to shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.

3) Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.

4) Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired, if you like that. This is one recipe that's good to make on Sunday, and it tastes even better by Tuesday. Makes 4-6 servings.

UPDATE: kleph has been feeling under the weather lately, and asked me to pass his recipe along, which can be found on his personal website.


There you go. Chili, three ways, across two fanbases, with one winner.