Blazing 8 Chili Recipes

Steps:

• 1. Cook your meats up in a pan then drain off the grease. Chop up your peppers and pour them into a large pot. Add your beef broth, water, cooked meats and place on stove over a medium heat. Add your first set of seasonings and then in about 1/2 hour add your chicken bouillon cube. Also add your arbol peppers in the herb infuser right down inside the pot of cooking chili. (This is my suitcase of seasonings I used in the World Food Championships. Each morning packing up all my spices & goodies for the chili cook-off.)
• 2. HERB INFUSER: This is what I used to put my arbol chile peppers in and then placed down inside the chili. Brings a nice heat but not too much.
• 3. After an hour or so, add your 2nd set of seasonings to your chili and stir well. Continue to cook on a medium heat. (You want your chili to always be at least 130 degrees. Mine was cooking at 160-180 degrees for most of the time.) ---This is my table getting set up for the cook-off in Las Vegas, Nevada at the World Food Championship 2013.
• 4. About 2 1/2 hours into cooking your chili add your 3rd batch of seasonings to your pot and stir well. (If chili is too thick for your liking add a little water at this time.) Cook for an hour or two longer and your chili is ready to eat.
• 5. It was a must for me to bring along my beautiful friend Marie to help and that she did. She was amazing and worked hard keeping our "kitchen" area clean, washing dishes,(she had to go down the block & around the corner) along with helping with prep work too. We worked hard but had the best time at our very first competition. I am so thankful that she was able to go with me on such short notice.
• 6. This is the finished batch of chili that is ready to serve up in a container for the judges.
• 7. This is "Fireman Bob" Cooney cookin' up his famous https://www.justapinch.com/recipes/main-course/beef/fireman-bobs-fire-house-chili.html at the WFC and yes it is "FIREHOUSE HOT". -- Bob was an incredible blessing to me because he offered to bring items for me(he drove to Vegas from Utah). So, my big pot that I cooked my chili in and the pan I fried my meat in both were items that Bob brought me; among other items. I thank God for Bob and his generosity, kindness and many words of encouragement!
• 8. Here is another Just a Pinch cook & chili competitor Ashley Burnam cookin' up her https://www.justapinch.com/recipes/main-course/pork/pork-chili-verde-crock-pot.html which is incredibly delicious! She is not only beautiful & sweet as can be but also a very talented cook! We had a lot of fun getting to know her. It was a pleasure meeting Ashley as well as her lovely family & gorgeous son!
• 9. I'm sure some of you will recognize these lovely ladies that we had dinner with one night. Left and to the back we have Ronna Farley, Jane McMillan, Dee Stillwell, (my friend)Marie Culver, me and in front on the right is Susan Simons. We enjoyed having some good eats but especially sitting and having good conversation with such wonderful "foodie" friends.
• 10. Now after all the excitement of cooking at the WFC we were sure to plan some fun too. So, off we went to eat at Bobby Flay's Mesa Grill in Caesar's Palace. Bob Cooney, my friend Marie and myself really savored every bite we took. From the bread that was brought to the table, to the appetizer and entrees everything was scrumptious!! Bob was snapping pics of us while eating. LOL
• 11. After eating at the Mesa Grill we walked over to the Colosseum (also in Caesar's Palace) and got to see Rod Stewart's show where he performed 19 of his greatest hits! His daughter also came out and sung a few songs too. It was a fabulous show and Rod's suits were so bright & shiny that my phone camera couldn't get a good pic of him. LOL
• 12. November 2013 -- Posting link for the World Food Championships. https://www.justapinch.com/contest/world-food-championships-2013
• 13. 1/5/2014 --- My husband asked me to make him a batch of this chili. It ended up being a perfect meal for Sunday and the beginning of the week when we had temperatures as low as -38 at nigh with the wind chill. Brrr cold...perfect for spicy/hot bowl of Blazin' Buckeye Chili.

Steps:

• 1. Meat to the grill or sear off in pan. I prefer the grill, for the extra flavor.
• 2. Fire roast your peppers of choice. Place in plastic bag afterward to make cleaning easier. Onions and garlic on the grill to soften and add flavor.
• 3. Chop or shred the meat into a large pot. Food process your peppers and onions, garlic and raisins. Add to meat, cook til mixed well.
• 4. Now add spices, mixing as you go. Add fluids, stir till blended well. Mix in your tomatoes and check you seasoning to adjust as needed.
• 5. Simmer over medium/low heat for up to 2 hours, stir periodically, watching for hot spots. Taste, adjust your heat if desired and serve.

Steps:

• Heat the oil in a large heavy pot over medium-low heat. Add the onions, garlic and peppers. Cook for 10 minutes, stirring occasionally, until the vegetables have wilted. Add the chili powder, cumin, oregano, allspice, and red pepper flakes and cook for 1 minute longer, stirring to coat the vegetables well with spices.
• Stir in the tomatoes with their juices, the red wine, butternut squash, orange zest, salt and pepper. Bring to a boil, reduce the heat to medium-low, and simmer uncovered for 20 minutes, or until the squash is tender. Adjust the seasonings to taste.
• Fold in the kidney beans and simmer 10 minutes longer. Just before serving, stir in the cilantro and parsley. Serve garnished with the scallions.

Steps:

• Rub the steaks with the chili powder and some salt and smoke them for a few hours over mesquite wood. Add the peppers for the last hour, and try to get some char on them. Skin the peppers and roughly chop, and chop the steak into 1" square chunks. Boil the small hot chiles and the anaheim in the beer for a moment, then soak for 20 minutes. Remove the chiles and chop to a pulp.
• Chop the onion and garlic and saute in a little oil until starting to carmelize, then add all the rest of the ingredients, including the beer that the chiles were boiled in, and of course the steak-- everything except the tomato sauce, beans and smoked poblanos. Simmer for 1 hour with the lid off to reduce, and then add the rest and simmer another 20 minutes.
• Ladle into bowls and top off with chopped raw onion and shredded cheddar to your liking!

Steps:

• Heat skillet over medium heat (hot enough to get a sizzle from the meat).
• Brown ground beef.
• Drain fat.
• Return meat to large stockpot.
• Add Hormel Chili, chili beans, tomatoes, tomato sauce, tomato paste, habanero pepper and chopped onion.
• Stir in masa, chipotle pepper powder, chili powder and garlic powder.
• Add salt, pepper and cayenne pepper to taste.
• Simmer over medium heat for 1 hour.
• (Note: the longer chili simmers, the hotter it becomes.) Serve in soup bowls with optional garnishes.