The Texas Chili Cook-off
Friday, September 4, 2009 | Post a Comment 
One of the things that may go quite overlooked within the ECLP community is the high level of culinary skills that our group has to bring to the table. On a recent gorgeous spring day on the rooftop of a tall building in New York City (230 Fifth), three aspiring culinary ECLP’s (Myles O’Connell, Jared Grabow, and Steve Roach) decided to try their luck in the world of competitive Texan cuisine and enter the esteemed “Texas Chili Cook-Off”. Unfortunately we can’t say that we took home the top prize, but our chili did put a smile on people’s faces (at least before they desperately looked around for a glass of water!). Please enjoy this recipe on us for your next barbecue or tailgate!
Recipe (times 3 to get to 4 gallons)
· 4 pound ground beef (lean)
· 2 pound ground sausage (Jimmy Dean’s Spicy if available)
· 1 pound bacon (diced)
· 9 tablespoons panang curry base
· 4 packet chili spices mix (McCormick Chili)
· 3 whole onion — chopped
· 15 cloves garlic — chopped
· 6 28 oz. cans crushed tomatoes
· 3 16 oz. can kidney beans
· 1.5 cup Garlic Chili Pepper Sauce
· 1 tablespoon of cinnamon
Garnishes
· Large bag of shredded cheddar cheese
· Large bag of frito lays
· Large tub of sour cream (this helps cut the spice for some people)
· 2 bunches of green onions
· 2 large onions
Directions:
1. In a large stockpot, saute ground beef & sausage until brown.
2. Drain and add panang curry base & chili spices mix.
3. When well blended, add onion and garlic.
4. Saute 2-3 minutes or until slightly browed.
5. Add tomatoes, kidney beans and Garlic Chili Pepper Sauce*.
- Simmer for 30 to 40 minutes. (this could actually take a few hours)
- Add “optional” ingredients (cinnamon, honey, etc)
- Serve with finely shredded cheese. (also have with cheese/sour cream if the desire is to cut back a bit on the spice)
*Garlic chili pepper sauce will make your chili very spicy. You may only want to add a portion of this to your recipe.
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