Each fall, our church hosts an annual chili cook-off. It is always a fun time and a great way to welcome in a little cooler weather. This has become the kick-off to one of my favorite seasons. No, not fall or autumn, but, “chili season!” It is that time of the year when you get to pull out the big stock pot and enjoy a hearty bowl of chili with all the toppings. It reminds me of camping, crisp fall nights, campfires and football. Bring on the Frito chili pie.
Our family has participated in the church chili cook-off almost every year with a mixed record of some wins and several loses. We always have fun and enjoy the fellowship that events like this foster. We have tried traditional chili with special herbs and spices, and we have tried more exotic chili recipes. One of our best attempts was the year our whole family dressed in green and made a big pot of green chili with pork. It was delicious and won the “people’s choice award.” Over the years, we have sampled vegetarian chili with six kinds of beans, chicken chili, turkey chili, chili with venison, and shrimp chili.
A while back, a good friend and excellent cook, Ginger Gage, was talking about her grandmother’s chili recipe. She mentioned that one of her sons had made a batch and won a cook-off. She explained that it “always wins” and is really the best recipe. Immediately intrigued and feeling a swell from my competitive side, I had to find out more about this chili. I asked her for the recipe, and she and her sister-in-law, Jordan Goodwin, gladly shared it. The secret to the recipe is its simplicity. The recipe has only a few simple ingredients and very easy cooking instructions. Ginger walked me through them step-by-step. I couldn’t believe it, there was no fuss but it was indeed the best chili I had ever tasted.
Their family, like mine, does not add beans to the chili. But you should feel free to add beans, vegetables, or any other condiments. My mom is from the mid-west and they serve chili on cooked macaroni and call it “Chili Mac.” Traditionally, the chili and macaroni are topped with shredded cheddar cheese and chopped onion. It is amazing and I recommend you try it that way sometime.
Ginger gave me permission to share this recipe and spread Reggie Goodwin’s love of good food, family and friends.
Reggie’s Award-Winning Chili
5 lbs. ground sirloin, or very lean ground beef
2 tbs. Margarine
1 c. chopped onion
Melt margarine in a large stock pot. Add onion and cook until limp and browning. Add ground beef. Cook and stir about 10 minutes. Drain and return meat/onion mixture to pot.
Add:
1 large can diced tomatoes
1 (6 oz.) can tomato paste
2 cans tomato soup
5 beef bouillon cubes dissolved in 5 c. hot water; OR about 5 teaspoons “Better than Bouillon” roast beef base dissolved in 5 c. water
2 bay leaves
1 tsp. ground cumin
1 tbs. crushed red pepper flakes (less if you do not like it spicy)
5-6 tbs. chili powder
3 tsp. salt
1 tsp. ground red pepper (omit if you do not like spicy)
3 cloves garlic, diced
Cover and simmer at least one hour. Leave in refrigerator overnight to enhance the flavor.
Reheat and serve.
Optional: add two cans red chili beans before serving.
I have added a few other recipes for other kinds of chili in case you ever get tired of this good ole classic.
Pork Chili Verde or
the Ireland’s Green Chili
A note on green chilies for this recipe: You can roast about eight whole Anaheim chilies in a 400° oven for about 10 minutes until skins are charred. After cooking, allow the chilies to rest in a tightly covered bowl. After they have steamed for a few minutes, skins should easily peel off. Remove stems, seeds and chop. It should make two cups. You can substitute about four or five cans of regular green chilies but these are much better.
1 1/2 lb. pork loin trimmed and cut into 1/2 inch cubes
3 c. yellow onion, diced
2 c. tomatillos, dried skins removed, diced
3 tbs. garlic, chopped
1/4 c. masa flour
1 tbs. ground cumin
2 tsp. dried oregano
1 tsp. ground coriander
1 tsp. kosher salt
3 c. chicken broth
1 tbs. fresh lime
Sour cream and chopped fresh cilantro, for garnish
Season the pork with a little salt. Add a little vegetable or canola oil to a large stock pot and sear the pork. You may need to do this in several batches so that all the pieces get browned. Remove the pork once it is brown and deglaze the pan with a little water or chicken stock. Add onion, tomatillos, garlic, green chilies, and pork. Sweat all ingredients over medium heat until the onion is softened, about 10 minutes. Stir in the masa flour and seasonings to coat all the ingredients. Add the chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes. Finished with lime juice right before serving and garnish with sour cream and cilantro.
Maggie’s Chili Blanco with Shrimp
This recipe was Maggie and Christian Waddell’s submission at our church several years ago. They are both excellent cooks and I regularly use any recipe Maggie shares. This one is particularly delicious.
SHRIMP
2 tbs. olive oil
2 tsp. ground cumin
2 tsp. chili powder
1 medium jalapeno, seeded and finely chopped (omit for less heat)
2 garlic cloves garlic, finely chopped
Juice of one fresh lime
Chopped fresh cilantro
1 lb. medium shrimp, peeled, deveined
Marinate the shrimp in the above mixture while you prepare the rest of the chili. While chili is prepared and simmering, sauté shrimp in the marinade for about two to three minutes or until shrimp are opaque in center (cut to test). Add shrimp to chili just before serving.
SAUTEED VEGETABLES
2 tbs. vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 small green pepper chopped
3 stalks celery chopped
(You can buy a bag of these vegetables at the grocery. It is called Mirepoix blend and is in the frozen section)
Sauté the chopped ingredients in oil until onions are translucent. Add garlic closer to the end so it doesn't burn.
White Chili
3 c. chicken broth (may need more for thinning)
1 jar of Salsa Verde
1 (16 oz.) can of mild Rotel tomatoes
1/2 tsp. ground cumin
3 (15 oz.) cans white northern beans
1 pinch salt and black pepper to taste
Juice of one fresh lime
Chopped cilantro
In a large heavy soup pot, mix the sautéed vegetables with the broth, salsa Verde, rotel tomatoes, great northern beans, cumin, salt and pepper. Bring to a simmer and then reduce the heat. Simmer on low for 30 minutes or until slightly thickened. Just before serving squeeze in juice of lime and add shrimp. Stir well. Top with chopped fresh cilantro and salsa.
Chunky Chili
This is one of our family favorites. It is from the old “Southern Sideboards” cookbook and is a great variation that you serve with rice.
2 tbs. oil
3 lbs. boneless chuck roast, trimmed and cut in 1-inch cubes; or 3 lbs. stew meat
2 cloves garlic, chopped
4 tbs. chili powder
2 tsp. ground cumin
3 tbs. flour
1 tbs. dried leaf oregano
2 (13 oz) cans beef broth
1 tsp. salt
1/2 tsp. pepper
1 (15 oz) can jalapeno pinto beans
Cooked rice, sour cream and lime wedges
Heat oil on a large stock pot. Add beef cubes and stir frequently until meat changes color but does not burn. Lower heat and add in garlic. Combine chili powder, cumin, and four. Sprinkle over meat until it is evenly coated. Crumble oregano over meat. Add beef broth and stir until well blended. Add salt and pepper and bring to a boil. Reduce heat and simmer for two hours. Cover and refrigerate overnight if possible.
When ready to serve, reheat slowly. Add beans and serve with steamed rice, lime wedges, and sour cream.
Corn Muffins
Stacey Underwood shared this delicious recipe with me years ago. She may be known for her artistic talents, but this recipe shows she can cook, too. The recipe doubles very easily so make a lot and freeze some for another time.
1 c. self-rising flour
1 c. sour cream or yogurt
1/2 c. oil
1 (8.25 oz.) can cream style corn, small can
2 eggs
1 tsp. salt
1/2 tsp. sugar
Mix all ingredients and spoon into well-greased regular or mini muffin tins. Bake 400 degrees for 25-30 minutes for regular muffins and 15-18 for mini.
