Bean Week
So onto day two, and I see a trend developing. Had the shrimp with herby beans yesterday with enough left to eat as one of my meals later in the week. I've got a salad on the menu coming up with white beans as part of the recipe. And today is CHILI DAY! I know there are many variations of chili, and a competition chili would never have beans, but my version includes the legumes. So I'm calling this week Bean Week. Hope my girlfriend can handle it.
Chili has always been one of my goto recipes. I've developed a recipe over the years that is competition worthy. The reason so - I stole it from a Terilingua International Chili Champion. The winner was Randy Moore, and he won the prestigious championship in 2001. I've been cooking his recipe for the past 15 years and it is AWESOME. I tinker around and make some adjustments (like adding beans), but the basics always remain the same.
For those who don't know how to make a killer chili, here is the best advice you can get - LAYER FLAVORS. Go to ChiliCookin.com and you can find all of the Terilingua Internation Chili Champion recipes. One thing you will notice as you look at all of the winning recipes is the layering of flavors. I cook mine slow and use three spice dumps. Trust me, you can taste the difference.
Here is the link to Randy Moore's award winning recipe. Do yourself a favor and learn this. I've never actually used the exact chili powders that he used, but I do use three different chili powders. I always use a light one and a dark one. And chili grind ground chuck is a key. You can use just regular ground beef, but the chili grind gives the chili a great texture. The only real variation from his recipe that I do is I always add a can of light red and dark red kidney beans at the second spice dump. I also double up on the tomato sauce as I like my chili a little soupier.
Oh, and Sazon Goya. Do not make your chili without it.
Chili has always been one of my goto recipes. I've developed a recipe over the years that is competition worthy. The reason so - I stole it from a Terilingua International Chili Champion. The winner was Randy Moore, and he won the prestigious championship in 2001. I've been cooking his recipe for the past 15 years and it is AWESOME. I tinker around and make some adjustments (like adding beans), but the basics always remain the same.
For those who don't know how to make a killer chili, here is the best advice you can get - LAYER FLAVORS. Go to ChiliCookin.com and you can find all of the Terilingua Internation Chili Champion recipes. One thing you will notice as you look at all of the winning recipes is the layering of flavors. I cook mine slow and use three spice dumps. Trust me, you can taste the difference.
Here is the link to Randy Moore's award winning recipe. Do yourself a favor and learn this. I've never actually used the exact chili powders that he used, but I do use three different chili powders. I always use a light one and a dark one. And chili grind ground chuck is a key. You can use just regular ground beef, but the chili grind gives the chili a great texture. The only real variation from his recipe that I do is I always add a can of light red and dark red kidney beans at the second spice dump. I also double up on the tomato sauce as I like my chili a little soupier.
Oh, and Sazon Goya. Do not make your chili without it.
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