Superbowl 2011 Chili Showdown Update, aka The Great Chili Upset
Well kids, the results are in and it ain’t pretty. Let me start off by saying that maybe I had a bit too much gravitas in my last post describing the cookoff. I didn’t come in first and I didn’t get the silver or bronze either. As a matter of fact, I came in 7th (out of 8). Disappointing, but I wasn’t surprised. I went big, and thought I had the right flavors, but luck would have it I pulled a total amateur move and burned the chili. I tried everything to save it; peanut butter, vinegar, transfer to a new pot, sugar, etc. But when it’s burnt, it’s burnt and I should have tossed it! I am super sensitive to bitter burnt flavors and aromas after a recent mishap at a restaurant where they served me two burnt lamb shanks (I sent the first back). No one else thought my chili tasted burnt, but apparently they didn’t think it tasted good either. I should have come in last in my opinion. #8 just needed a bit more salt and it would have crushed mine.
Lets hear it for Alex who not only won the contest, but he also gets to choose the challenge for next year’s superbowl. Enclosed is his recipe and the picture of his chili (at the top) he took with his cell phone. See, you don’t need buko bucks to take nice pictures.
I’ll post my recipe separately another day when the sting of defeat has dulled a bit. I’ll also include a recipe for Gina’s ‘ritas. Gina’a maragaritas knocked us on our ass!
We had a whopping 8 people submitting chili this year, which totally overloaded the stove and we needed to get creative in order to keep ’em all hot.
Lookit the full house, there were 2 more that we heated in the nuker too! Clockwise from top left: Gina’s, Andy’s, Nick’s, Joe’s, Al’s and Frank’s. Not shown, the winner: Alex’s, and Jon’s
Ingredients for Alex’s Winning Superbowl Chili
Serves 4-6
- 3 dried guajillo peppers, stemmed and seeded
- 2 tablespoons dried oregano
- 1 1/2 tablespoons paprika
- 2 tablespoons coriander
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 3 tablespoons extra virgin olive oil
- 2 chopped yellow onions
- 4 garlic gloves
- 1 chopped jalapeño stemmed and seeded
- 4 pounds ground beef
- 1 14 oz can diced tomatoes & 1 14 oz can diced tomatoes with green chilies
- 2 cups beef broth
- 1 can dark kidney beans & 1 can beans with chilies
- 1 tablespoon sugar & 1 disc of “Taza” guajillo chili chocolate (tazachocolate.com)
- 1 can of Tekate beer
- 1 tablespoon of sauce from canned chipotle chilies
- Queso Fresco for garnish
- Cilantro leaves for garnish
Directions
- In a small dry skillet over low heat add the guajillo peppers, oregano paprika, coriander, cumin, and chili powder.
- Cook until they begin to smell, about 2 minutes.
- Put the spices into a food processor and grind until they are powdered. Set aside.
- Heat a large heavy bottomed casserole, add 1 tablespoon olive oil. Cook the onions and garlic and jalapeño pepper. Remove from casserole, set aside.
- Add the remaining oil and cook the meat seasoned with salt and pepper until it has browned on all sides.
- Add the onions, garlic and jalapeño sofrito.
- Add 4 tablespoons of the toasted spice mix and stir well.
- Add 2 cans of tomatoes.
- Add the 2 cups of beef broth and the can of beer.
- Add sauce from canned chipotle chilies.
- Grind the chocolate disk in food processor.
- Return to boil and add the chocolate, reduce to a simmer, cover and cook for 3 hours adding the beans at the last hour.
- Adjust seasoning to taste.
- Serve with queso fresco and cilantro.
Everyone put up a good showing, so thanks to all the competitors. Hopefully Alex will think of something fun for next year so we can get everyone competing again. What a blast!
6 Comments
Oh, no! Sorry to hear you burned your chili. I was wondering about the results of the cook-off. Alex’s recipe sounds great. Can’t wait to read more – including the ‘rita recipe.
Thanks Eggy! I still love my recipe, I’ll just remove the part about “burn results to taste!”
Oh boooooo!!!! And you were so sure….hehe! Isn’t it the way, stupid things like not paying attention for just a minute can really mess you up! I catered a VD luncheon on Sat. Andy and everything that could go wrong, went wrong including rain (it was an outdoor bbq but Diva donned her rain gear and grilled anyway!) and having to buy three lots of shrimp! (which ate into my profit) but at least all the food came out very tasty and client never knew. So, I feel you pain, ya just can’t fix burnt. But, you are such a good sport and I can’t wait to try Alex’s chile! Thanks so much for posting, maybe we’ll BOTH get some consistency with our chile this year?!
LaDiva,
To you Saturday was a disaster, but your clients are probably busy telling their friends about what an awesome job you did catering…I’ve had times where I was totally disgusted with my final result and my guests were thrilled (or good liars!). I always ensure that I have the local pizza place’s number handy in the case of a total blowout!
Andy – yours LOOKS the best!
I am in shock like you are. I did that recently with a tomato sauce but caught it before it went over the edge and the “smokiness” was what happened to the sauce – not a burned bite. Peanut butter is a pretty creative solution. I am sad for you. You put so much heart into all of your food – and I know it really isn’t about the win – but it is about coming near the top!
Holy cow.
7th!!!
Was it a blind tasting, or were your friends just trying to mess with your head?
Anyway, I LOVE the idea of a Superbowl cookoff and this fantastic tradition. Next year, it should be ribs.
YUM!
)
Valerie
(You’d win for sure with your sous vide machine!)
Thanks for the support Val. It was a blind tasting, each chili was numbered randomly and voted on via secret ballot 🙂 It really was bad, and I labelled my own in last. I have no clue how it happened, my oven was on simmer and I used a honking huge Staub cast iron pot. No clue how it should ever burn like that, but I guess you learn a little every day. Next time I will just bang it into the oven at 225 for the 3 or 4 hours. I will post my recipe this weekend, it really is good when not burned!