Number One Chili
Flavors Used:
Is your chili recipe game up to the challenge? If you’re gearing up for a chili cook-off, this secret chili recipe is your golden ticket to snagging that number one spot. Trust me, with the zing of fresh peppers and the magic of Dan-O’s seasoning, you’ll have everyone begging for seconds.
This isn’t just any chili recipe; it’s a flavorful experience that will have taste buds tingling and guests coming back for seconds—and thirds! The vibrant ingredients blend to create a depth of flavor that stands out in any chili recipe competition. Whether you’re a seasoned pro or a first-time competitor, this chili recipe is your golden ticket to impressing the judges and winning over the crowd. Get ready to stir up some excitement and leave everyone craving your signature chili recipe!
Ingredients
- 1 bottle Dan-O’s Tac-O Seasoning (divided)
- 2 oz Dan-O’s Chipotle Seasoning (divided)
- 4 oz dark chili powder (divided)
- 8 pounds chuck roast (divided into two 4 pounds)
- 3 poblano peppers
- 3 green hatch chilis
- 3 anaheim chilis
- 1/4 cup oil
- 2 yellow onions (diced, divided)
- 5 Roma tomatoes (diced)
- 1 green pepper (diced)
- 3 boxes of 32 oz beef broth
- 1 can mild chili beans
- 1 can dark red kidney beans
- 1 can pinto beans
- 1/2 cup ketchup
Preparation Instructions
- Preheat your oven to 400°F.
- Place the Poblano, Green Hatch, and Anaheim chilis on a baking sheet. Drizzle oil over the peppers and coat them fully. Place in the preheated oven for 20 minutes.
- While the peppers are roasting, take 4 pounds of the chuck roast and separate the fat from the meat. Dice the meat into tiny cubes.
- In a large pot, add the diced meat, 1 diced yellow onion, 1 oz of Dan-O’s Chipotle Seasoning, half the bottle of Dan-O’s Tac-O Seasoning, 2 oz of dark chili powder, and 2 boxes of 32 oz of beef stock.
- Bring to a boil, then place the lid on for 1 hour until the meat is super tender.
- With the remaining 4 pounds of chuck roast, grind it using a meat grinder.
- In a smaller pot, add the ground meat and cook over high heat.
- In the pot with the ground meat, add the remaining diced yellow onion, 1 oz of Dan-O’s Chipotle seasoning, the other half of a bottle of Dan-O’s Tac-O seasoning, 2 oz of dark chili powder, and 1 box of 32 oz beef stock. Stir well and let it cook.
- After roasting, place the peppers in a zip-lock bag. Remove the air and seal securely. Leave them in the bag for 30 minutes.
- While the two pots are cooking, dice the 5 Roma tomatoes and the green pepper.
- Remove the peppers from the zip-lock bag; the skin will begin to separate from the flesh. Carefully peel off the skins and discard them. To remove the seeds, cut open each pepper and rinse in bowl of water to help eliminate the seeds.
- Stack the cleaned peppers and dice them and add in a bowl with the diced tomatoes and green pepper. Then add to the large pot with the chunks of meat.
- Combine the Pots: After the smaller pot has cooked for 30 minutes, add its contents to the large pot.
- Add the can of mild chili beans, dark red kidney beans, and pinto beans to the large pot. Mix well. Stir in 1/2 cup of ketchup and cook for an additional 5 minutes.
- Once everything is well combined and heated through, serve hot and enjoy your delicious Number One Chili!
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I was with you up until I had to have a meat grinder. Sounds good tho.