Chili Recipes and Standings

Below are some of the recipes (more added as they come in) along with what the judges said they did best. Feel free to send comments and questions about the recipes. Initial inspiration for these remarkable recipes range from a Brewery in San Francisco to a NE Minneapolis restaurant, and from Bobby Flay to Betty Crocker.

To sample the #1 and #2 overall winners look at Trevor and Brad’s recipes.

To sample the Unami winner check out Adam’s entry.

To sample the #1 and #2 winners of the chili heat award see Kyle and Isaac or Doug’s (tie) recipes.


2 lbs boneless pork rib, cubed
2 cans fire roasted tomatoes (don’t drain)
1 large can of hominy, drained
1 can black beans, drained
1 can dark kidney beans, drained
1 can garbanzo beans, drained,
1 can yellow corn and red pepper mix
5 cloves of garlic, minced
1 large onion, diced
3 jalapenos, diced
chili powder
hot paprika
chipotle chile powder
cayenne chile powder
adobo seasoning
oregano (mexican, common, or both)
1 cube chicken boullion
juice of 1/2 lime (or lime juice)
Heat up some oil and sear/cook the pork along with the onions and garlic until the onions become slightly clear. Add the hominy to the pan and cook a few minutes.  Toss it all together in a crock and let soak in the fridge overnight.  Heat in the crock on low for 6+ hours and serve.
2 cans (~14 oz each) diced tomatoes
3-4 chipotle chiles in adobo sauce
2 lb ground chorizo sausage
3 large onions- chopped
4 cloves garlic- chopped
2 tbs Hungarian paprika
1 tbs ground cumin
2 tbs dried oregano
1 tsp sea salt
1 tsp cayenne pepper
1 tsp ground coriander
14 oz  chicken broth
1 can (12 oz) squirt or equiv.
1/2 cup dry red wine
1/2 cup water3
15 oz cans black beans- drained and rinsed
1 oz unsweetened baking chocolate- chopped
1 sm. Can green chilies
1/3 cup fresh lime juice
1 cup chopped fresh cilantro
1 container (8 oz) sour cream
Blend and set aside tomatoes and chipoltle chilies.
Cook sausage; add everything up to lime juice (including blended tomato/ chilies)
Add lime juice and cilantro five minutes before serving. Serve with sour cream on the side.

4 T olive oil
1 # venison
6 ea garlic cloves chopped
1 ea onion chopped
1 ea jalapeno seeded & chopped
2 ea ancho chiles

2 ea chipotle in adobo
4 ea tomatoes diced
2 ea toasted cumin seeds ground

1 qt chicken stock
1 ea bottle of dark beer
1 c black beans (that were soaked overnight)
1 t dried epazote

2 T masa harina
1 t cilantro
Salt and pepper to taste

Leave a Reply

Your email address will not be published.