How To Make Competition Chili

The recipe below does not contain any beans or the like, it’s just meat and sauce as dictated by competition rules. If you really want beans or corn or whatever else in there then go ahead but regardless of that this version of ‘Texas Red’ is for real chili heads only. If you don’t like it hot don’t fire up the pot!

• 1.5 Kilo Pork Tenderloin

• 10 Green Cayenne Peppers

• Large Tin Chopped Tomatoes

• ½ Large Tin Hunts Tomato Sauce

• 1 Bulb Garlic

• 1 Medium / Large Onion

• 4 Tbs. Chili Power

• 3 Tbs. Ground Cumin

• ½ Tsp. Ground Oregano

• 4 Tbs. Hot Balsamic Vinegar

• 4 Tbs. Malt Vinegar

• Bunch Coriander (enough to fill half a cup before it’s chopped)

• Beef Stock (Knorr)

• 1 Tsp. Brown Sugar

• 1-2 Tbs Vegetable Oil

Cut the pork into cubes then brown in a small amount of oil. Leave to rest for about 5 minutes.

Puree the onion in a blender until it is the consistency of apple sauce and combine with the pork in a dutch oven or similar pot and add beef stock until it just covers the pork and onions.

Cook on med/high for 15 minutes with the lid off.

Add the ground oregano and half of the ground cumin and half of the chili powder.

Add the cayenne peppers together with the bulb of garlic (peeled) in a blender and blend until they are really finely chopped. Add half of the chili/garlic blend plus 2 tablespoons of hot Balsamic vinegar to the pot.

Add the chopped tomatoes to the blender and give them a few pulses to break them down even further then add them to the pot together with the tomato sauce. If you like you can add the chopped tomatoes as they come out of the can if you like that chunkier texture but competition chili dictates just meat and sauce, no lumps that can be identified as onion or chili or tomato. Cook for 15 minutes on medium heat stirring as necessary.

Add the other half of the cumin powder and chili powder and chili/garlic blend plus 2 tablespoons of hot Balsamic vinegar. Cook on medium low for one hour. Stir as necessary to prevent sticking.

Place coriander, malt vinegar, & brown sugar in a blender and blend until the coriander is very finely chopped. Add this mixture to the pot, stir and switch off.

Let the pot rest for 20 minutes before serving with your favourite side (corn bread, rice, baked potato, whatever). Enjoy!

Source by Rob Schofield

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