2012

City of Midlothian

Chili Cook-Off Recipe Collection Chicken White Bean Chili

1 T olive oil 2 medium onions, chopped 4 cloves garlic, minced 2 7-oz cans diced green chilies, undrained 1 T ground cumin 1 T chili powder 6 cups chicken broth 4-5 cups cooked chicken, chopped 1 pound dried Great Northern white beans, cooked until tender, about 2 hours (after soaking overnight), or 4 cans, rinsed and drained 1 ½ cups Pepper Jack cheese, grated ¼ cup cilantro, chopped finely 1 t salt ½ t ground pepper

Saute onions in olive oil on medium-high heat until tender. Add garlic, chilies, cumin and chili powder. Cook for 2-3 minutes. Add chicken broth and cooked beans. (Cook beans in chicken broth for added flavor). Cover and simmer for 30 minutes. Add cooked chicken, cheese, cilantro, salt and pepper. Simmer uncovered for 10 more minutes, stirring occasionally until cheese melts.

Top with additional Pepper Jack cheese and cilantro, if desired.

2nd Place “Best Tasting” & winner of “Most Unique Chili” - Utility Billing Admin’s Give Some Thanks Turkey Chili

1 pkg. (about 1 1/4lb) 93% lean ground turkey 1 can (16 oz.) kidney or pinto beans, drained & cleaned 1 can (16 oz.) stewed tomatoes 1 can (6 oz.) tomato paste 2 tablespoons each chili powder and dried onion ½ teaspoon each garlic powder, oregano, cumin, paprika, black pepper and salt Spray large saucepan or Dutch oven with no-stick cooking spray. Heat over medium-high heat about 30 seconds. Crumble ground turkey into saucepan. Cook and stir 3 to 5 minutes or until lightly browned. Add remaining ingredients plus 1½ to 2 cups water, stir thoroughly. Cook over medium heat 15 to 30 minutes.

3rd Place “Best Tasting”- Administration Department The Hungry Gringo’s Texas Chili

INGREDIENTS

4-Guajillo chili peppers, dried 1-tbsp black pepper 1- medium tomato 4 -New Mexico chili peppers, dried 2-med Jalapeno peppers 1-medium onion 4-Pasilla chili peppers, dried 1-can Chipotle peppers 2-tbsp Cumin 4-lbs Lean chuck or stew meat, cubed Sea salt to taste ½-bottle bock beer 4-lg cloves garlic ½-cup cilantro 3-tbsps chili powder 2-boxes beef stock 2-tsps vegetable oil ¼ cup white vinegar ½-cup Masa Harina - (Corn flour) 3- blocks mexican dark chocolate

THE CHILI PASTE

Heat a large skillet on high. Place the dried Guajillo, Pasilla and New Mexico chili peppers in the skillet and roast until edges of peppers turn brown. You will smell them! Keep the peppers moving in the skillet or they will burn and become bitter! Once the peppers have been toasted, place them in a large container and cover with super hot water. Place a plate or similar heavy object over them to keep them submerged in the hot water for 20 – 30 minutes. Remove the stems and seeds from inside the peppers and place the peppers in a blender. Add a 1/4 cup of the liquid from the bowl the peppers were in along with the beer and vinegar. Add the cumin, one teaspoon of salt, the black pepper, the cilantro and the jalapeno peppers, roughly chopped. Depending on the heat you desire, remove the seeds and veins from the jalapenos or at least from one. Process these ingredients until liquefied. You can make the paste up earlier and put in the refrigerator.

THE MEAT

Cut the meat into ¼ inch cubes. In a dutch oven or a large stock pot, add the vegetable oil and swirl until it covers the entire pan surface. Add the onion and the garlic and cook until the onions turn opaque. Be careful not to burn the garlic! Add the meat to this mixture and cook until just browned. If your cooking vessel isn’t big enough to brown all of it at one time, you can split it up into smaller amounts and brown separately. Once all of the meat is browned, add the two boxes of beef stock to the meat mixture. Let this simmer on medium-low to medium heat for 45 minutes to an hour until the meat is tender.

THE CHILI

Once the meat is tender, add the chili paste and chili powder to the beef stock, meat and vegetable mixture. It will look a bit thin, but that’s ok for now. Dice the tomato and add to the pot. Let this cook for about 20 – 30 minutes or until the tomato’s dissolve. Put the Masa Harina or corn flour in a bowl. Add hot water and mix until the texture is smooth. Slowly pour the mixture in the pot and stir continuously until you reach the desired consistency. Let this cook for 20 more minutes and add the chocolate. Stir until chocolate is blended with the chili. At this point taste the chili to see if you need to add additional salt, hot peppers, cumin or other ingredients. When it suits your taste, let it simmer for another hour or longer if you prefer, until the chili thickens and takes on a deep, almost rusty red hue. The longer you cook this, the richer the flavor will be.

SERVE IT UP

This is best when it is served hot, right out of the pot with your favorite sides of cheeses, onions, cilantro, cornbread, crackers or whatever you prefer. Winner for “Hottest Chili”- Finance Department

2012

City of Midlothian

Chili Cook-Off

Reckin’ Crew Award Winning Chili Recipe

ground venison onions, diced green pepper, diced jalapeno, finely chopped Mexican-style tomatoes tomato sauce cumin chili powder salt cayenne pepper paprika (smoked) kidney beans, drained and rinsed black beans, drained and rinsed water

Nutrition Facts for Chili Serving Size: 1 (435 g) Servings Per Recipe: 6

Amount per Serving% Daily Value Calories 300.5 Calories from Fat 64g 21% Total Fat 7.1 g11% Saturated Fat 2.8 g14% Cholesterol 60.5 mg20% Sodium 1355.6 mg56% Total Carbohydrate 34.2 g11% Dietary Fiber 11.0 g44%

Winner “Best Spirit” – Parks Department KK’S TEXAS CHEESE

 1/2 lb. mild Cheddar cheese, grated (or a mixture with sharp cheese)  1 (8 oz.) pkg. cream cheese, softened  2 cloves garlic, finely minced  Chile powder and cumin to taste (1/2 to 1 teaspoon each) your call  Jalapeno Salt (HEB) ¼ teaspoon  Black Pepper to taste  Fresh chopped Parsley or Cilantro (I like the Parsley)  Dash of Worcestershire Sauce

OPTIONAL  3-4 tbsp. of chopped jalapeno relish in a can (Brookshires Mexican section) as much as your company can handle or put it in a separate bowl and let your company determine.  1/2 c. finely chopped pecans

Mix all together very well, and form into a ball or log, place in fridge to let set overnight You can also roll this in pecans or chilies, you make the call.

Serve with anything, chips, crackers or vegetables