Sweet, Savory and Spicy Chili heats up the competition at the N.C. Cattlemen’s Beef Council Chili Cook Off at the State Fair

NC Beef Cattlemens Council RALEIGH – Donna Barefoot of Benson won first place and $200 in the N.C. Cattlemen’s Beef Council Chili Cook Off for her Sweet, Savory and Spicy Chili recipe. Domino Ireland of Raleigh won second place and $150 with her The Sleepless Knights “The Palace Chili,” and Penny Hawkins of Mebane won third place and $100 for her McKinley Street Chili.

Judging was based on taste, ease of preparation, appearance and originality of recipe.

The winning recipe follows:

Sweet, Savory and Spicy Chili

2 pounds ground beef
¼ cup onion
¼ cup green pepper
1 tablespoon red pepper, crushed
2 tablespoons hot sauce
2 cans diced tomatoes (zesty chili style)
20 ounces of kidney beans (light red)
1 can tomato sauce (small)
1 ½ tablespoon chili powder
1 teaspoon salt
Dash of pepper
1 cup tomato juice
1 cup water
1 can of pumpkin (15 ounces)
3 tablespoons brown sugar
1 ½ teaspoons of cinnamon
2 cups shredded cheese (optional)

Brown ground beef with onions and peppers. Drain and place in crock pot. Combine all ingredients except cheese and pour in crock pot. Stir to blend. Cook on low overnight or while you are at work. Stir in cheese (optional) 20 minutes before serving. Makes crock pot full.

-lpm-

The Sleepless Knights “The Palace Chili”
Second Place: Domino Ireland, Raleigh

Beef2 To 5 quart Chili Pot:
Add
1 can 8 oz Hunts Tomato Sauce
2/3 can 14.5 oz Beef Broth
Bring to a boil and Add prepared spices below.

3/4 of the following Dry Spices:
2 Tbsp Onion Powder
2 Tbsp Garlic Powder'
3 Tbsp Hot Chili Powder
3 Tbsp Chili Powder
2 Tbsp Cumin
¼ tsp Salt
½ tsp Black Pepper
½ tsp White Pepper
½ tsp Cayenne Pepper
1 tsp Dry Mustard

Dry Spices are prepared ahead of time by blending the spices into a fine powder mixture. Use a coffee grinder to
combine all and make 3/4 of the spices a fine powder spice mix. Leave the other 1/4 a regular mixture of the spices as they come already.
Spice Prep time 20 minutes

In 10 inch Chili Skillet
Heat lightly coated with olive or vegetable oil (2 Tbsp)
Add
1 medium Yellow Onion finely chopped
2 Tbsp of Garlic Puree & 4 cloves garlic chopped and crushed Let these heat up for about 2 minutes
Then Add and Gray to brown, do not overcook,
3 pounds of 1/4 inch cubed Tri-Tip beef
Add peppers from 1 can Whole Chilies seeded and pureed

Add this to Chili Pot after reducing contents to a simmer
Let simmer covered for 2 hours- stirring to avoid sticking but not so much that you turn the meat to mush; adjust liquid as needed with water & remaining beef broth.

1/2 hour before finished:
Reduce heat considerably to low simmer
Hit the pot with 3 to 6 dashes of your favorite hot sauce
1/2 tsp of brown sugar and remaining ¼ tsp. dry spices
Adjust with salt as needed

McKinlev Street Chili
Third Place: Penny Hawkins, Mebane

1 1/2 pounds ground beef
1/3 cup onion, chopped
2 cloves garlic, minced
1/3 cup red and green bell pepper, chopped
4 tablespoons chili powder
1/4-teaspoon ancho chili powder
1/4-teaspoon chipotle chile powder
1/4-teaspoon paprika
1-teaspoon cumin
1/2-teaspoon mexican oregano
1/2 teaspoon crushed red pepper
1 -6 oz can tomato paste
2-cup water
1-14 1/2 oz can whole tomatoes in tomato juice, undrained
1- 141/2 oz can diced tomatoes and green chilies, undrained
18 oz can salsa Verde
3-chipotle chile canned in adobe, chopped
1/3 cup pickled jalapenos, chopped
1 16 oz can chili beans in zesty sauce, undrained
1 15 1/2 oz can light red kidney beans, drained and rinsed
1 15 1/2 oz can dark red kidney beans, drained and rinsed
1 16 oz can great northern beans, drained and rinsed
Fresh ground black pepper to taste (optional)

1. Brown Beef in thick-bottomed soup kettle over medium heat until brown and crumbly. Drain all but 2 tbsp. fat.

2. Add onions, garlic, red and green peppers to beef. Sauté over medium heat until vegetables are translucent, about 5 minutes.

3. Add chili powder, ancho chili powder and chipotle chili powder to beef and vegetables. Sauté over medium-low heat until spices are well incorporated into meat mixture. Add paprika, cumin, mexican oregano and crushed red pepper and sauté an additional minute.

4. Pour undrained whole tomatoes in a small bowl and crush by hand.

5. To meat mixture, add tomato paste, water, crushed whole tomatoes w/juices, diced tomatoes and green chilies w/juices and salsa
Verde. Stir until well blended.

6. Add remaining ingredients and stir.

7. When chili begins to boil, reduce heat to low and cover. Simmer for 3 hours to let all the flavors blend together. Stir every 15 minutes, checking to ensure heat is not too high and chili is not sticking to the bottom of the pot. If you don't have 3 hours, use less chipotle and crushed red pepper (try just a dash of chipotle powder, 1/2 tsp. crushed red pepper and only one chopped chipotle in adobe sauce) or they will over power the other flavors.

Yield = Ten 12-oz. servings (1 gallon)