chili recipes

You can go to the recipe forum (below) and do a search in that forum only. You might also repost there.

Whatever recipes you do:

1) smoke the meat before you put it in
2) smoke the chili itself in the smoker.

Try this--If you can get tri-tip, subsitute your beef of choice..

3 lbs. beef tri-tip, chopped
2 oz. sausage
1 oz. rendered beef fat
1 medium onion, diced
1 T. garlic powder
1 green bell pepper, seeded and finely diced
Salt to taste
1/4 t. finely ground black pepper
2 oz. Gebhardt chili powder
1/2 oz. California chili powder
1/2 oz. New Mexico chili powder
1/2 oz. cumin
1/2 t. chili pequin powder
1 to 2 (14 oz.) cans chicken broth
1 (6 oz.) can Hunt's tomato sauce
1/4 t. cayenne pepper

Saute onion and bell pepper in rendered beef fat in a 3-quart pot. Add garlic powder and half the chili powder. Add half a can of chicken broth, mix well and set aside. Brown beef with sausage in a skillet about 1 pound at a time. Drain and blend meat with onion mixture. Add remaining chili powder and more broth and cook 30 minutes on low. Add tomato sauce, cumin, cayenne pepper and pequin powder. Add more broth as needed and cook until meat is tender.

Is it a sanctioned cookoff?

Are there any rules,or restrictions?

Links:
http://www.chilicookoff.com/Recipe/Recipe_Home.asp
http://www.chili.org/recipes.html

Bigwheel's Chili

12 lbs cheap hamburger meat
4 lbs Jimmy Dean Regular breakfast sausage
4 small cans 7oz (or one large can) Mexican style hot tomato sauce
24 T. chili powder (Foat Wuth Light, San Antone Red, Gebhardts etc)
4 T. granulated onion
2 T. granulated garlic
4 t. seasoned salt
2 t. white pepper
2 t. caynenne pepper
1 t. red jap powder (or Hotter than Hell Hab Powder)
1 t. black pepper
5 T. ground cumin
1 gallon beef broth
2 t. MSG

Brown the sausage in a large pot in a little Crisco. Add the broth and all ingredients except the chili powder and cumin. Bring the pot to a slow boil.

Form the hamburger meat into large flattened meat balls weighing about 2 or 3 lbs each. Poach the meat balls in the liquid and with lid a for about 30 mins then flip them over and poach the other side for another 30 mins. Using a sharp edged metal spoon or spatula start breaking up the meatballs into bite sized chunks then add the chili powder and cook 30 mins more. Continue to break up the meat as seems prudent. Add the cumin and cook about 30 mins more or till the meat is tender. Total cook time about 2 hours.

Cool it down and stick it in the ice box overnight. Next day drag it out and peel off the accumulated fat on top. Heat and eat. Should give you about 18-20 lbs of chili.

I would go to Sams and buy a case or two of the small bags of Frito's. They come 50 bags to the case and cost less than 10 bucks each. Make Frito chili pies right in the bag. Top with grated cheese and onions.

Texas Chili con carne
--Pit, Pot & Skillet

"¢ 6 pounds very lean chuck, very coarsely ground
"¢ 2 large onions minced
"¢ 6 cloves garlic, crushed through a press
"¢ 6 fresh jalapenos stemmed and stabbed w/ fork
"¢ 1 qt. beef broth
"¢ 2-8 oz. cans tomato sauce
"¢ 6 Tbs. dark (ancho) chili powder
"¢ 4 Tbs. grnd. comino
"¢ 6 Tbs. light (NM Red) chili powder
"¢ 2 Tbs. paprika (the Hungarian idea is a good one!)
"¢ 1 tsp. white pepper
"¢ 1 tsp. cayenne pepper
"¢ 1 1/2 tsp. Mex. Oregano
"¢ 1 Tbs. Garlic powder
"¢ 1/4 tsp. habanero sauce

Brown meat in a skillet, drain and put in a large (7qt) pot. Add onions, garlic, jalapenos, beef broth, 1 can of tomato sauce, dark chili powder and 2 Tbs. comino Bring to a low boil, cover and cook for 45 minutes, adding a little water, as necessary.

Add light chili powder, 1 can tomato sauce, 2Tbs. comino, and everything else.

Simmer covered for 45 minutes, adjust salt to taste and crack open a cold beer...or six.

Here is the link to CASI and the recipes for the Terlingua winners for the past seventeen years.

http://www.chili.org/recipes.html

Here is my favorite chili recipe:
"Ryan's Revenge Chili"
It is definately a departure from your standard chili. There are cubes of pork loin and chuck (they're easier to cube when nearly frozen). I have not attempted this recipe using the CS, but Smokin's suggestion will change that.