Today I will be entering my chili in a competition for the first time. It will be the first annual Catholic War Vets Chili Cookoff in Columbia, PA. There are three categories, Best Overall Red, Best Hot, and Original. Now this is not C.A.S.I. and please don't turn my thread into a beans or no beans debate. I am still debating which category would be best for my chili. Either overall red, or hot. I am afraid it is in between the two. It may be too hot for the overall, and possibly not hot enough for the hot. I think I am going to call it JayT's 13 Pepper Chili. Here are some pics and an ingredient list:
Meats:
Ground Chuck
Smoked Sausage
Sirloin Steak
Veggies:
Sweet Onion
Red Bell Pepper
Cubanele
Jalapeno
Habanero
Garlic
Diced Tomato
Tomato Paste
Tomato Puree
Beans: Chili, Black, Pinto, and Cannellini
Seasonings:
Guiness Stout
Beef Broth
Worcestershire Sauce
Assorted Chili Powders including De Arbol, Chipotle, Ancho, Cayenne, Mombasa
Black Pepper
White Pepper
Sea Salt
Cumin
Fatalii Puree
Scorpion Puree
Ghost Pepper Sauce
Liquid Hickory Smoke
Molasses
Cocoa Powder
Brown Sugar
and I am sure some other stuff I am forgetting. Sorry but no measurements were taken in the formation of this masterpiece. After simmering for about 12 hours, it left me about 7 quarts.
Keep your fingers crossed for me today.
Meats:
Ground Chuck
Smoked Sausage
Sirloin Steak
Veggies:
Sweet Onion
Red Bell Pepper
Cubanele
Jalapeno
Habanero
Garlic
Diced Tomato
Tomato Paste
Tomato Puree
Beans: Chili, Black, Pinto, and Cannellini
Seasonings:
Guiness Stout
Beef Broth
Worcestershire Sauce
Assorted Chili Powders including De Arbol, Chipotle, Ancho, Cayenne, Mombasa
Black Pepper
White Pepper
Sea Salt
Cumin
Fatalii Puree
Scorpion Puree
Ghost Pepper Sauce
Liquid Hickory Smoke
Molasses
Cocoa Powder
Brown Sugar
and I am sure some other stuff I am forgetting. Sorry but no measurements were taken in the formation of this masterpiece. After simmering for about 12 hours, it left me about 7 quarts.
Keep your fingers crossed for me today.