contest BEGIN! Chili and Cornbread Throwdown

[grantmichaels]

That thing where you took too many pictures ...

Stuffed.

 

[SumOfMyBits]

HotStuff made wabbit stock! Where's the Bunny Commander?
 
Look out for this guy, JayT... he's hiding under you bed... with a ladle... and lit a stogie.
 

 

[grantmichaels]

Alright ...

Let's get some ingredients in there and get everything but my official entry into the thread ...

Lastly I'd rinsed beans, here's where we're at after the first dump ...

But there's a lot to still do ...

And after these ingredients simmered for a while, things were looking good ...

I'm afraid of chocolate burning to the bottom, but I'm prepared ...

CB sequence coming up next ...

 

[grantmichaels]

OK - here's some heavy-weight, corn-bread chili-bowl action ...

The reason I don't like CB is because it's often really lightweight, and has a kind of gritty texture ...

A fan of sour-cream donuts, I got some SC in there where others recipes are using veg oil, buttermilk, butter etc ...

Keffir Lime powder ... yes, please ...

This spicy pepperjack didn't exactly shoot out of the shredder ...

Batter up ...

~35 mins later ...

For your examination ...

I'll post some further stages of the chili after the thread gets some action, but I'm not going to type up my final post until later on

I have measurements and such - which, btw, what a PITA after Hornitas ...

 

[JoynersHotPeppers]

Awesome stuff Sum, amazing pictures as always!
 
Looking good Grant, as for the dried pod yellow 7 could be spot on, grew a few other super yellows but they were mutts  

 

[Essegi]

For veggie
Risotto ai peperoni
An humble recipe... And that is healthy and good if you are sick (for example after eating yesterday amatriciana).
I've used that red rice called andel abang that should taste of corn, that seemed fitting:

Washed and soaked for 2 hours on water as indicated.
 
Cornbread
That time i just used a standard recipe i found on the net... Converting cups to grams somehow and magnify by about 1.5...

• 100g butter
• 100g sugar
• 3 eggs
• 400g milk
• 1 little tsp of baking soda
• 200g corn flour
• 200g flour
• 1 little tsp of salt

1. melt butter
2. add and mix sugar
3. add and mix eggs
4. add and mix milk
5. add and mix baking soda
6. add and mix flours (not a bad idea to sift flour to prevent lumps)
7. add and mix salt
8. pour on baking tray

cooking: i used a blue iron tray 40*30, the one of pizza, with baking paper on oven for 35 mins in mid low position at 180°C

 

 

Back was good too thanks to iron.
 
Risotto (veggie chili)
Bell pepper based.

• 85g of red bell pepper
• 85g of yellow bell pepper
• 85g of green mild hot annum deseeded
• 85g of onion
• salt
• black pepper
• white wine (always Sauvignon here)
• 200g red rice andel abang
• 1 tsp of fatalii powder
• butter, more or less a tablespoon
• fresh parsley

Condiment:

1. cut onion and peppers
2. soften a bit the onion with water then pan fry it a bit
3. after a while add salt and bp
4. add peppers
5. cook until desired (not much for me) with white wine regulating salt

Risotto:

1. cook rice with 1:2.5 water ratio, i added half of a stock cube too. Pack said that it needed an hour... I was ok with 40 mins.
2. after a while add fatalii powder
3. in the last 5 minutes add pepper onion and some finely cut parsley
4. use butter near the for mantecare

Build with bread and garnish with fresh parsley:

 
Bonus pic and some PoL
to shape the rice i used some aluminim foil greased with oil:

 

[JoynersHotPeppers]

Very nice Essengi, unlike any chili I have heard of especially one with those ingredients but a much deserved "A" for effort! Nice plating and pictures. Usually there are key dry ingredients that make what ever it is a chili.
 

 

[sicman]

Lots of craziness going on. Nice jobs.

 

[JoynersHotPeppers]

[SIZE=16pt]Venison and homemade chorizo chili with Jalapeno habanero cheddar cornbread[/SIZE]
 
 
[SIZE=16pt]

[/SIZE]
 
[SIZE=16pt]Bonus Picture[/SIZE]
 
[SIZE=14pt]Chorizo[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]3 tablespoons canola oil[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]6 cloves garlic, finely chopped[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]1 large shallot or two small, finely diced[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]4 tablespoons dried Mexican oregano[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]2 teaspoons ground cumin[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]2 teaspoons smoked sweet Spanish paprika[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]1 teaspoon Joyner’s Thai blend[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]½ cup apple cider vinegar[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]2 pounds of fresh ground or grind your own pork shoulder[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]Pinch of kosher salter and fresh cracked black pepper[/SIZE]
 
[SIZE=12pt]Heat a small skillet over medium heat. Add the oil, shallots and garlic, cook for 1 minute. Add the dried ingredients and cook for an additional minute. Add 4 tablespoons of water and the vinegar and cook for 5 or 6 minutes until it thickens. Remove from heat and place in a blender and blend until a paste. Allow to cool to room temperature. Once cooled add the work and work the spice mixture in gently with your hands. Cover and refrigerate overnight or greater than 8 hours.[/SIZE]
 
 
[SIZE=12pt]

[/SIZE]
 
[SIZE=14pt]Cornbread[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]¼ cup butter[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]1 cup milk[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]1 large egg[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]¼ cup habanero cheese[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]1 jalapeno, diced[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]¼ cup sweet corn, drained[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]1 ¼ cups yellow or blue cornmeal[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]1 cup AP flour[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]½ cup sugar[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]1 tablespoon baking powder[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]½ teaspoon salt[/SIZE]
 
[SIZE=12pt]Heat oven to 400F. Spray an 8 x 8 inside bottom and sides with cooking spray. You can use a cast iron pan as well, both work fine. [/SIZE]
[SIZE=12pt]Melt the button on low[/SIZE]
[SIZE=12pt]In a large bowl [/SIZE]mix[SIZE=12pt] the melted butter, egg, milk, jalapeno, cheese and corn with a whisk until well mixed. [/SIZE]
[SIZE=12pt]In a separate bowl mix the dry ingredients. That means the cornmeal, flour, baking powder, sugar, and salt. Add all the dry ingredients to the wet mix. Combine well with whisk until semi lumpy. Pour the mixture into your pan, spread evenly and smooth the top.[/SIZE]
[SIZE=12pt]Bake for 20 to 25 minutes until a toothpick pulls from center cleanly and the edges are golden brown.[/SIZE]
 
 
[SIZE=12pt]

[/SIZE]
 
[SIZE=14pt]Chili[/SIZE]
 
[SIZE=12pt]For this recipe I used fresh manzano and jalapeno peppers along with our Mystery Wine powder. This also contains venison and you can substitute that ingredient with ground chuck for those who dare not eat or cannot acquire venison. It just happened that I had fresh venison on hand and wanted to use a very lean meat since the chorizo already offers plenty of fat for flavor.[/SIZE]
 
[SIZE=12pt]This will produce 4 to 5 quarts.[/SIZE]
 
[SIZE=12pt]·         [/SIZE][SIZE=12pt]4 tablespoons olive oil[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]1 large yellow and orange bell pepper, diced[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]1 large Vidalia onion, diced[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]6 garlic cloves, minced[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]1 manzano, 3 jalapenos, diced [/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]6 tablespoons ground cumin[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]4 tablespoons dried Mexican oregano[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]2 tablespoons chili powder[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]2 tablespoon ground cinnamon[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]2 teaspoons Joyner’s mystery wine[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]2 pounds fresh ground venison [/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]1 pound fresh homemade Mexican chorizo[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]6 tablespoons Worcestershire sauce[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]4 tablespoons Gravy Master[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]4 tablespoons hot sauce (I used a Bahamian sauce)[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]2 (6-ounce) cans tomato paste or 1 (14-ounce) can tomato paste[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]4 cups beef broth[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]5 to 7 bay leaves[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]Sea salt and fresh cracked pepper[/SIZE]
 
[SIZE=12pt]Heat a 6 quart pot to medium-high heat and once hot add the oil. Add the onions, peppers and garlic and sauté until tender, 7 or 8 minutes. Make sure to stir often so that you do not burn the garlic and the vegetables cook evenly. Add dry spices/herbs, cumin, oregano, chili powder and mystery wine, another 6 to 7 minutes. If the spices/herbs appear to stick to bottom continue stirring. Add venison and chorizo, I use a spatula to break apart meat as the cooking process continues. Add wet ingredients, Worcestershire, Gravy Master, hot sauce, and tomato paste. When tomato paste turns brown and appears caramelized, add beef broth and bay leaves. Bring to a boil and allow simmering for an hour or more. I prefer to season with salt and pepper to taste on a per bowl basis, I actually do not use any personally. Remove bay leaves.[/SIZE]
 
[SIZE=12pt]

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[SIZE=12pt]

[/SIZE]
 
[SIZE=12pt]

[/SIZE]

 

[JJJessee]

That's beautiful, Essegi? Is any type of cornbread a tradition in your culture?

 

[Essegi]

Great stuff Chris!
 

That's beautiful, Essegi? Is any type of cornbread a tradition in your culture?

Thanks.
As far as i know no. Sometimes in the market you find some bread made with corn flour (not 100%) but it's not a "normal" thing. We use a lot of corn flour polenta (at the point that a derogatory term, wich i am proud of, for northern italians is "polentone"  ). In the market is sold wheat for polenta rather than corn wheat (same thing, different words)

 

[beerbreath81]

 
 
Dude I hope you dont mind, but this photo needed some love. Especially with this crowd.
 
If you do I can take it down. Otherwise you own it. Hopefully this is closer to the right colors.

Don't mind at all. I take quite a few pics but don't edit on the comp before posting. Still learning with the new camera. Its a lot to take in,
 
 
 
Sons B-day party yesterday, but all caught up now. Great entries so far!! ya'll are some culinary KINGS. So many different takes on chili, this ones turnin out AWESOME. Good thing I'm not in charge, yall get a crown for this one

 

[JJJessee]

Thanks, Ess. Polentone is is something I've yet to try. Here in the upper-South, a type of "corn pudding", called Spoon Bread, is make with corn meal, milk and lots of eggs. I haven't made it. It  was more of a Sunday guest, or fancy pot-luck sort of thing. 

 

[Essegi]

.

Thanks, Ess. Polentone is is something I've yet to try. Here in the upper-South, a type of "corn pudding", called Spoon Bread, is make with corn meal, milk and lots of eggs. I haven't made it. It  was more of a Sunday guest, or fancy pot-luck sort of thing.

Np. just to calrify: polentone is a term derived that means polenta eater, in a derogatory way (also implies a slow and not smart person).
Polenta can be a sort of 100% corn flour pudding and water, but the best use for me is grilled after preparing it and eaten with various grilled meat and it's surpisingly good with fish too. Here it's famous because in the past when people were poor that was one of the main dish being cheap.
I search that Spoon Bread.

 

[beerbreath81]

CORNBREAD WAFFLES---SMOTHERED, COVERED, AND CAPPED
 
Homemade Chili Powder--
3-5 Dried New Mexico Chilies
3-5 Dried Ancho Chilies
1.5 T Cumin
2 T Garlic Powder
1 T Mexican Oregano
1.5 T Paprika
3/4 T Coriander Seeds
 
Deseed and cut dried chilies into small chunks. Add dried chilies and coriander seeds to pan over med-high heat. Toast 3-4 min turning constantly, remove from heat and cool. Add remainder of ing. and blend to fine powder in food processor / blender.
 
Chili--
3 cans pinto beans
2 cans dark kidney beans
2 cans light kidney beans
1 can black beans
1 can diced tomatoes
3/4 can refried beans (used as thickener)
1 32 oz bottle Tomato Juice
1 onion
1 red bell pepper
1 green bell pepper
1 anaheim pepper
2 jalapenos-deseeded
1-1.5 lbs Ground Beef
 
Add all beans to colander and rinse. Set aside. Dice bell peppers, anihiem, jalapenos, and onion. Brown ground beef, drain. add 2 T of spice mix and diced tomatoes. Cook on med-high heat for 5-10 min. Add peppers and onions cover and cook another 5-10 min covered turning occasionally. Add all beans, tomato juice and 1.5 C water. Bring to boil then lower heat and simmer 1.5 hours. Add refried beans to thicken chili to desired consistency. Salt and pepper to taste.
 
Honey & Beer Cornbread Waffles--
4 T butter (melted)
1 C cornmeal
3/4 C buttermilk
1.5 C bread flour
1.5 C AP flour
1/3 C sugar
1/3 C honey
1 tsp baking powder
3/4 tsp baking soda
1 tsp salt
2 eggs
1 beer of choice--(dark is best)
 
Add wet ing. to dry ing. mix till consistency of pancake batter. Add to waffle iron.
 
Sour Cream--
Mix 1 T fav powder to 1/2 C sour cream ( I used Joyners Cayenne Indonesian)
 
Assemble--
Waffle smothered in chili, covered with cheese and capped with a sour cream.
 
 

 

[JoynersHotPeppers]

looks great bb!
 
Some random pictures during the process...
 
 

 

 

 

 

 

[Husker21]

With all this chili we better see a few bumps in the nacho thread in the coming days.

 

[JoynersHotPeppers]

With all this chili we better see a few bumps in the nacho thread in the coming days.

Maybe, I might be on the toilet for a few days with this, shrimp and now making venison jerky...6 pounds worth

 

[SumOfMyBits]

With all this chili we better see a few bumps in the nacho thread in the coming days.

 
AND the hot dog thread. Git yer chili dog on!

 

[JoynersHotPeppers]

Chile cheeseburgers!