food 2014 Superbowl Chili Cook Off, FTW!!! ~ Recipe included :)

I'm going to be in a Chili Cook Off for the Superbowl this year so won't be in the TD and Texas Style Chili is the game plan. Now I was born in Texas and raised up right by good Texan parents. That means I was raised on Great Texas BBQ and on Chili. There're some that say a Texan who's out of the state has to eat a bowl of chili or some good Pit BBQ once a week just to maintain sanity till they return and I can go with that. Texas Chili isn't just about heat, don't get me wrong there is some heat but more so Texas Chili is about Sabor, flavor and Mis Amigos, the friends who are going to be enjoying a bowl of red with me. Mostly though Texas Chili is about the Meat!
 
This recipe is based on the winning recipes from the last 10 years at the Terlingua Chili Cook Off and is dedicated to the number 3. It has 3 kinds of Meat, 3 kinds of Pepper and will be made using 3 Dumps. I'm calling it
 
Tres Fuegos de Inferno
 
Ingredients:
 

 
Meats:
 

 
1 Lb Ground Beef
1 Lb Ground Pork
1 Lb Ground Lamb
3 Lbs Smoked Brisket
 
The Brisket;
The brisket was dry rubbed  and rested overnight in the fridge. It went into the Smoker at 6:00 this morning. I'm using half Apple wood and half Mesquite. In the water pan is an Angry Orchard Crisp Apple Hard Cider, 2 shots of Jack Daniels Ole No 7 and topped up with water. Smoking planned for 6 hours at 250 dF
 


 
Ok, here's a little secret, RocketMan's Dry Rub
1/2 Cup Paprika
1/4 Cup Kosher Salt
1/4 Cup Brown Sugar
2 Tblsp. Mustard Powder
1/4 Cup Chili Powder
1/4 Cup Cumin
2 Tblsp. Fresh Cracked Black Pepper
1/4 Cup Garlic Powder
2 Tblsp. Cayenne
1/4 Cup Coffee Grounds
 
Los Tres Fuegos:
 
Numero 1, Jalapeno

 
Numero 2, Serranno

 
Numero 3, Cayenne

 
Now, there will be a Numero 4 abvailable but only to those I know can handle it, Yellow Trinidad Scorpion

 
 
Spices:
Onion Powder
Wylers Beef Granules
Wylers Chicken Granules
Chili Powder, Light
Chili Powder, Dark
Cumin
Garlic Powder
Sazon Goya
Brown Sugar
 
 
Other:
2 med. Sweet Onions, small chopped
2 med Carrots, shreaded
2 cans Swanson Beef Broth
1 Can Swanson Chicken Broth
1 Lg Can Hunts Tomato Puree
1 Bottle Shinner Bock
1/2 cup Jack Daniels Ole No 7
 
 
Dumps:
 
1st Dump:
4 tsp. Onion Powder
1 tsp. Cayenne
4 tsp. Wylers Beef Granules
1/2 tsp Salt
4 tsp. Wylers Chicken Granules
2 Tblsp. Light Chili Powder
4 Tblsp. Dark Chili Powder
 
2nd Dump:
4 tsp. Cumin
4 tsp. Garlic Powder
1/2 tsp. Chipolte Powder
6 tsp Light Chili Powder
2 pkgs. Sazon Goya
 
3rd Dump (The JayT Dump):
3Tblsp. Light Chili Powder
3 tsp. Cumin
1/2 tsp Garlic Powder
1 tsp. Cayenne
1 tsp. Brown Sugar
 
Procedures:
Smoke Brisket and set aside to cool and rest
Saute onion and carrots in EVOO. When onions are translucent add the 3 ground meats and brown them. Drain grease and return meat and veggies to pot.
Add Beef Broth, Chicken Broth and Tomato Puree. 
Float 5 Jalapenos and 5 Serranos and bring to a boil then reduce to a simmer for 1 1/2 hours.
 
Add 1st Dump.
Cover and simmer for 1 hour.
Squeeze the floated peppers through a Wire Mesh Sieve.
 
Add 2nd Dump and adjust liquid with additional Shinner Bock
Cook for 30 minutes.
Add 3rd Dump.
Reduce heat and cook for 10 minutes.
Adjust Salt, Cayenne and Chili Powder to taste and serve or place in fridge till the next day when it will be even better.
 
I'll add more pics and the cooking proceeds. 
 
So, anyone else making chili for the game? Well, if so then lets see it!
No Pics didn't happen

Looking good, nice list of meat!

Cooking today so it'll be even better tomorrow

Ill post up some pics of my bean dip/cheese dip/guac.

MMMMmmmm!  Looking good!  I'm entering a local Chili Cook-off next weekend, using a slight variation of AJ's Red recipe.  Your recipe is sounding good also!
 
Hope some others post pics-
 
There's a SUperBowl thread over in the Lounge also.  Feel free to post pics of food, the gang, SB shenanigans....

Use a Microplane Grater and the Carrots just melt into the chili
 

 
Small Dice Onions
 

 
then saute in some EVOO
 

 
Enter Los Tres Carne
 

 
After they're browned and drained, Beef Broth
 

 
Chicken Broth
 

 
Tomato Puree
 

 
Shinner Bock
 

 
Jack Daniels
 

 
Smoked Brisket
 

 
Bumpty Bump please someone

bump!

Thank you ma'am
 
Brought the pot to a boil and added the first Dump.
 

 
Then floated 5 Jalapenos and 5 Serranos.
 

 
Now to bring it back to a simmer for 1 1/2 hours. I'm hungry now from just smelling this. Good thing we're having Tacos for lunch
 
See y'all soon

Have you ever tried putting refried beans into the chilli too add some consistency?  That is one of my tricks..  "Ofc Beans or No beans?": I say Beans XD
 
Also... why do you leave the calyx and stem on?... those are bitter and a little toxic i might add

I would imagine he has plans for them peppers once they soften up Noah...the suspense is killing me!

Those were left on so the peppers would be easy to get when it was time to squeeze them out.

So, the peppers got mushed through a sieve



Dump 2 added



And back to simmering



More to come and dang does it smell good in herr

Be honest, your favorite part of this is the first, second, and third dumps.

Jay there's just something satisfying about saying you've added another dump to your chili. So, with that thought in mind, I just added te third dump to the chili.



Giving it another 30 minute simmer, a little taste test then off to get happy in the fridge till it's time to heat up for te cook off.

Lookin' good!
 
Off to the fridge? Ice bath in shallow pans or you'll be adding dumps tomorrow too.
 
That's a big pot and it will stay in the unsafe zone too long.

I think there are as many chili types as there are cooks, eh?   I'm with the Texians in this though... beans have no place in chili, at least not for me. Put 'em on the side with the cornbread. I made a couple gallons of Turkey chili for a fundraiser cookoff last weekend and put 3 cups of beans in it because it made it go further, but not for the flavor. My dumps of choice were Anchos, New Mexico chiles, and Chimayos along with a half a cup of Red Mole'. What you've got going has my juices flowing Bill...

I'm drooling!   When oh WHEN will we get replicators in our homes?   I'd so love to order up a bowl of that, RM.

I hope you won't be serving that to no stinkin Bronco fans. They are not worthy.
 
And besides, I hear they like beans in their chili. PLAH!
 
Looks awesome RM. as usual.
 
GO HAWKS!

Man this one sounds fantastic Bill...any time Jack visits Shiner good things happen.

Dang RM.
 
Thats a dadgum heap of fixin's up in there!
 
Looks goodern' hell!

Thanks everyone as TB said It is gooder'n hell

Boss good point, gave her a good ice bath and put her to bed for the night.

Scovie I really don't know who all will be there but if there are any there then it's time they learnt what good chili is

Shane, WORD brother!

Last word is

GO HAWKS!!!