Chili Cookoff

 
  • Chili Cookoff taste and vote Wednesday on the CU patio 2-4pm

CAS Chili Cookoff

Taste and vote in our Chili Cookoff!

10 of our Chefs are perfecting their chili recipes and are excited to have you determine whose is the best.
Bring a non-perishable item or a small cash donation to benefit the Geneseo-Groveland Food Bank to be able to taste all 10!
(The winning chili will be served across campus on Super Bowl Sunday)

Wednesday, January 28, 2015 on the CU Patio from 2pm-4pm

 

 

 

Chili Recipes

You can make the same great chilis at home!  Click on the chili name below to see the full ingredient list and recipe.

 

Alec's Chili (Chef Alec Stanton)

Jimmy's Triple B Chili (Chef Jimmy Klein)

Michelle's Chili (Chef Michelle Halloran)

Chris's Chili (Chef Chris Mejia)

Chipotle Steak Chili (Chef Deena Kingston)

Texas Sweet & Spicy Chili (Chef Drew Lombardi)

BBQ Chicken Chili (Chef Stephen Kingston)

Bito's Chili (Chris Zambito)

Kaitlynn's Vegetarian Chili (Chef Kaitlynn Skinner-Jacobs)

Buffalo Chicken Chili (Chef Andy Zalar)

 

 

 

 

Alec's Chili (DF) (Chef Alec Stanton)

Ingredients:

  • 1 lb. lean ground beef
  • ½ lb. ground pork
  • ¼ cup olive oil
  • 6 oz. link chorizo, casing removed, diced
  • 4 cloves garlic, minced
  • 1 large onion, diced
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 2 Pablano Peppers, roasted, diced
  • 1 ancho chili in adobo, minced
  • 5 roma tomatoes, diced
  • 1 (24 ounce) can crushed tomatoes
  • 1 cup dark beer
  • 1 tablespoon ground cumin
  • 1 Tablespoon ancho chili powder
  • 1 Tablespoon smoked paprika
  • 2 Tablespoons chili powder
  • ½ teaspoon cinnamon
  • 1 tablespoon dried oregano
  • 1 tablespoon brown sugar
  • Salt & black pepper, to taste
  • Vegetable stock (Knorr base), as needed

Procedure:

Heat oil in a large pot over medium heat. Add the onions and chorizo and sauté until onions become
translucent. Add the garlic and cook for an additional minute. Add the ground beef and ground pork.
Cook, stirring occasionally, until the meat is browned. Add the cumin, chili powder, ancho chili powder,
paprika, cinnamon, oregano, and brown sugar. Stir to combine all spices. Add the cup of dark beer. Cook
for about 2 minutes. Next add the Kidney beans, black beans, ancho chili, pablano peppers, diced
tomatoes, and crushed tomatoes. Allow chili to simmer for about 45 minutes to allow flavors to
combine. If needed thin out with a little bit of vegetable stock. Taste and season with salt & pepper, to
taste.

 

 

Jimmy's Triple B Chili (GF (DF) (Chef Jimmy Kein)

Ingredients:

  • 4 oz Bacon cut in ½ in pieces
  • 1 Onion diced
  • 1 Red bell pepper diced
  • 3 cloves fresh garlic minced
  • 1/8 cup Chili powder
  • 1/2 tbl Cumin
  • 1 tsp Ground coriander
  • 1/2 tsp Red pepper flakes
  • 1/2 tsp Dried oregano
  • 1/4 tsp Cayenne pepper
  • 1lb  Ground beef
  • 16 oz Black beans
  • 14 oz Diced tomato
  • 14 oz Tomato puree
  • 1 Lime 
  • Salt and pepper

Procedure:

Fry bacon in a large pan, stirring frequently, until browned, about 8 min. Pour off
most of the fat, leaving bacon in pan. Add onions, bell pepper, garlic, chili
powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring
occasionally, until vegetables are softened and begin to brown, about 10 min. 
Increase heat to med- high and add half of the beef; cook until no longer pink and
begins to brown,  3 to 4 min. Add remaining beef and cook until browned, 3 to 4
min.
Add beans, tomatoes, tomato puree, and salt to taste; bring to boil, then reduce
heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover,
and simmer 1 hour longer until beef is tender and chili is dark, rich, and slightly
thickened. Adjust seasonings with salt and pepper. Serve with lime wedge and
condiments if desired. Last, but not least collect your award for “the best” chili on
campus, and prepare for the Super Bowl!

 

Michelle's Chili (GF) (DF) (Chef Michelle Holloran)

Ingredients:

  • 1?4 C – Oil
  • 1 – Large onion
  • 1?2 tbs – Dried chile powder (ancho)
  • 1 tbs – Cumin
  • 1?2 tsp – Allspice
  • 1?4 tsp – Cinnamon
  • 2 tsp – Oregano
  • 6 Cloves – Garlic
  • 4 – Poblano peppers
  • 28oz – Tomato puree
  • 2 lbs – Boneless beef chuck
  • 3 C – Black beans
  • 4 tbp Masa harina

Procedure:

Heat oil in large skillet. Brown cubed beef chuck in 2 batches. Remove from pan. Sautee
onion, poblano peppers and garlic till fragrant about 3 min. Add spices and cook for 2
more minutes. Add tomato puree, browned beef, masa and beans. Simmer until meat is
tender. Season with salt and pepper to taste.

 

 

Chris's Chili (DF) (Chef Chris Mejia)

- 1 oz dried new mexico chilies
- 1 oz dried ancho chilies
- 1 oz dried guajillo chilies
- 1/4 oz dried porcini mushrooms
- 1 dried habanero

Wearing gloves, crack open the dried chilies and remove all the seeds and as much of the ribs as
possible.  Tear the chilies into 1” squares. Toast them with the dried mushrooms in a dry skillet over
medium heat for 5-8 minutes until smoky and fragrant. Remove the chilies and reserve for later.

- 3 Tbsp whole cumin
- 2 tsp whole coriander
- 2 tsp whole peppercorns
- 2 whole cloves
- 2 star anise

In the same skillet you used for the chilies, toast the whole seeds until smoky and fragrant. Be sure to
toss frequently to avoid scorching or burning. Once smoky, immediately remove to a bowl to cool.

- 1 Tbsp whole coffee beans
Add the coffee to the whole spices once cooled and fine grind in a grinder.
- 2.25 lbs beef shank
- 1.25 lb pork shank
- .5 lb soup bone
- (about 3 pounds of meat and 1 pound of bones)
- 2 Tbsp oil

Season the exterior of the meats with salt and pepper. In the same skillet you toasted the chilies and
seeds in, heat the oil and sear the meats in batches to caramelize the exterior. Remove the meat to a
deep dish to collect any juices that leach out.

- ½ cup red cooking wine
- 1.5 cup chicken stock

When finished with meat, deglaze the pan with red wine. Add the reserved chilies and mushroom along
with the chicken stock and simmer to reduce and soften the chilies.

- 1 Tbsp unsweetened cocoa
- 5 Tbsp tomato paste
- 3 anchovies
- 2 Tbsp soy sauce

In a blender, puree the chilies with the stock, along with the reserved ground spices and the cocoa,
tomato paste, anchovies, and soy sauce. Add chicken stock as needed to help liquefy.
Remove the meat from the bones and dice into ½” cubes. Add any pan juices to the puree.
At this point you can stop and reserve the puree, diced meat, and bones for another day.

- 2 large sweet onions, small diced
- 12 – 15 cloves of garlic, rough chopped
- 2 fresh jalapeno, seeded and ribs removed, minced
- 1.5 Tbsp dry oregano
- 1 pound ground meat (chorizo or spicy Italian sausage)

In a large pot or dutch oven, sear and crumble the sausage. When half cooked, add the oregano, onions,
garlic, and jalapenos and continue to cook to sweat the vegetables.
Add the puree and fry in the sausage fat. Add 1 quart beef stock, the diced meat, and the bones. Scrape
the bottom of the pan to remove any fond and bring to a boil. Reduce to a simmer and partially cover
with a lid. Let simmer for 1 hour.

- 28 oz can crushed tomatoes
- Two 14oz cans beans (don’t rinse)
- ¼ cup red wine vinegar

Add the tomatoes, beans, and vinegar and stir well. Continue to simmer and stir occasionally (scrape the
bottom of the pan!) for another 2.5 hours.

- 1/8 to ¼ cup total hot sauce (I like 1/8 cup each Chili-Lime Cholula and Pickapeppa Sauce)
- 2 to 3 Tbsp brown sugar
- Salt
- Pepper
- 1/8 cup Red wine vinegar
- 1/8 to ¼ liquor if desired

When finished cooking, add the hot sauce and brown sugar to taste, along with salt, pepper, and vinegar
to adjust seasoning if needed. Add liquor if wanted for aromatics.

 

 

Chipotle Steak Chili (DF) (Chef Deena Kingston)

Ingredients:

  • 3 lbs beef tips diced—small
  • 2 green peppers diced—medium
  • 2 red peppers diced—medium
  • 2 yellow onions diced—medium
  • 1 teaspoon cumin
  • 1 teaspoon cocoa powder
  • 2 cups canned diced tomatoes
  • 2 cups tomato puree or tomato juice
  • 2 cups water
  • 2 Tablespoons chipotle chili’s pureed
  • 1 Tablespoon beef base
  • 2 cups black beans
  • 2 cups kidney beans
  • 1 Tablespoon hot sauce

Procedure:

Sauté beef tips until cooked. Add all other veggies and seasonings. Cook until the veggies are tender
Add diced tomato, tomato puree or juice, water, chipotle puree, beans, and base
Let simmer on low until the meat is tender. Add hot sauce at the end.

 

 

Texas Sweet & Spicy Chili (DF) (Chef Drew Lombardi)

Ingredients:

  • 3 dried ancho chiles - chopped, stemmed and seeded
  •  2 Tbs. white wine vinegar
  •  1 lb. hot Italian sausage, bulk
  •  1 lb. ground beef
  • 1 large sweet onion
  •  1/2 cup diced celery
  •  1/2 cup diced carrots
  •  4 Tbs. chopped garlic
  •  1/4 tsp. salt
  •  1/4 tsp. black pepper
  • 1/2 (6 ounce) can tomato paste
  • 1 can (14.5 ounce) cans diced tomatoes
  •  1 Tbs. Worcestershire sauce
  •  1 Tbs. hot pepper sauce
  •  1 tsp. chili powder
  •  3/4 tsp. ground cumin
  •  ½ cup chopped fresh parsley
  •  3 Tbs. honey
  •  1 (small) can kidney beans, drained
  •  1 (small) can pinto beans, drained

Procedure:

1. In a bowl, soak chiles in water and vinegar for 30 minutes. After soaking, puree in a blender or
food processor until very smooth, about 5 minutes; set aside.

2. Place sausage and ground beef in a large, deep skillet. Cook over medium high heat until evenly
brown. Remove meat from pan, and set aside. In a large pot, Heat 3 to 4 tablespoons of the meat
drippings over medium heat. Saute white onion, red onion, sweet onion, celery, carrots and garlic until
onions are soft and translucent. Season with salt and black pepper. Stir in tomato paste, and allow to
caramelize.

3. Stir in cooked meat, tomatoes, Worcestershire sauce and hot pepper sauce. Season with chili
powder, cumin and parsley. Bring to a boil, then stir in blended chile mixture and honey. Carefully mix in
kidney beans pinto beans without breaking them. Cover, and simmer for 3 hours. Stir and scrape the
bottom every hour or so.

 

 

BBQ Chicken Chili (DF) (Chef Stephen Kingston)

Ingredients:

  • 1lb chicken thighs
  • 1/2 cup bbq rub (your favorite kind)
  • 1/2lb dice onion
  • 1/4 cup chopped garlic
  • 1 qt chicken stock
  • 5 oz chopped green chilis
  • 1/2 tbsp cumin
  • 1/8 tsp oregano
  • 18 oz great northern beans
  • 2 tbsp blended oil

 

Procedure:

rub thighs with bbq rub
smoke thighs in combi smoker, cool
Chop thighs in buffalo chopper and reserve
heat oil in tilt skillet, add onions sweat until translucent.
Add chilis and spices cook for 5 minutes
add chicken and chicken stock cook for 10 minutes
drain beans add to chili, and cook for 15 minutes

 

 

Bito's Chili (DF) (Chris Zambito)

Ingredients:

  • 5lb ground beef
  • 5lb ground sausage
  • 6 - 10oz cans tomato puree
  • 6 - 14 oz cans kidney beans
  • 6 - 14oz cans great northern beans
  • 6 - 14oz cans black beans
  • 2 ea large onions diced
  • 1 bunch celery diced
  • 2 cups diced green chilies
  • 2 cups fire roasted red peppers
  • 6ea habanero peppers diced
  • 5ea fresh jalapeno pepper
  • 6 - 6oz cans diced tomatoes bites
  • 2oz salt
  • 2oz black pepper
  • 4oz chili powder
  • 2oz cumin
  • Sugar to taste
  • 8cups water

Procedure:

Heat oil in bottom of pan. Add ground beef and ground pork and cook thoroughly. While meat is cooking add seasoning to meat. After meat is cooked remove from pan and set aside. In the same pan that you cooked meat in, add chopped onion, chopped celery, chopped peppers, and cook for about 5 minutes or until tender. After vegetables are cooked add the cooked ground meat back to the pan and add kidney beans, great northern beans, black beans, tomato puree and diced stew tomatoes, and 8cups water reduce heat to simmer for about an hour.

Kaitlynn's Vegetarian Chili (GF, VG, DF) (Chef Kaitlynn Skinner-Jacobs)

Ingredients:

  • 3ea Onions
  • 2 tbsp Oil
  • 2 tbsp Oregano
  • 1/4cup Spanish Paprika
  • 3 tbsp Salt
  • 1# Celery
  • 1 # Bell Peppers
  • 4 oz Jalapenos
  • 1# Baby Corn
  • 1/2 cup Sriracha
  • ¾ cup Chili Powder
  • 1 canKidney Beans
  • 1 can Garbanzo Beans
  • 2 cans Black Beans
  • 1 can Diced Tomatoes
  • 1 cup Water

Procedure:

Cook diced Onions in oil until softened.  Add Oregano, paprika, and salt.  Add in diced peppers, jalapenos, and baby corn, along with tomatoes, sriracha and chili powder.  Cook 10-15 minutes.  Add all beans and water.  Bring to boil then simmer for 45 minutes. 

Buffalo Chicken Chili (Chef Andy Zalar)

Ingredients:

  • 2 heads Celery
  • 4 Red Onions
  • 1 gallon Milk (whole)
  • 3.5 bags Chicken             
  • 1 cup Bleu Cheese
  • 1 can Black Beans
  • 1 can Kidney Beans
  • 1 cup Cheddar Cheese
  • 4 cups Hot Sauce

 

Procedure:

Melt butter down and simmer, add in onions and celery to soften slightly

Add in flour to make rue

Slowly add in milk while stirring

Add in hot sauce, blue cheese and chicken

Add in cheddar cheese and stir so it doesn’t burn

Add in both beans