I’ve never cooked Chili before. I’ve had it a few times but it’s not something I really care for. Most chili is too soupy, runny and lacks big chunks of the best things that make chili great (meat & tomatoes and beans). The second issue with Chili is that sometimes it’s too spicy and it’s painful to eat. I wanted to design a thick concoction that isn’t runny at all and almost all of the juices come from the ingredients with some sweetness, lots of meat and to have a big spicy kick that fades as soon as you swallow and doesn’t linger.
Core Ingredients:
- 4 Pounds of Pulled Pork
- 2 Pounds of Brisket
- 12 ounces of thick cut smoked bacon
- 4 Fresh tomatoes
- 6 Stewed tomatoes
- 4 Sundried Tomatoes
- 6 dried Chipotle Peppers
- 6 Dried habanero peppers
- 1.5 Liters of Dark strong Belgian beer (14-18% ABV) and 1 12oz Imperial Stout
From there, I just emulsified everything, had a bunch of spices, veggies, Sriracha, liquid smoke, bay leaves, fresh basil, oregano, paprika, chili powder, one of those cheap taco seasoning packs and just let it simmer overnight (5PM to 9AM) in a ceramic cook-pot. Day of, I made cornbread and chopped limes and fresh cilantro to add to everyone’s bowl which gave it an awesome taste.
It was cool that I won with this dish. it was pretty expensive to make mostly in beer and meat but overall, a successful presentation!
I took a few iPhone photos.
There’s the 1st place trophy on the left.
