• HOME
  • happy living
    • meal planning + prep
    • kitchen basics
    • hospitality
    • foodie finds
    • live happily
  • simple eats
    • appetizer recipe
    • beef recipe
    • chicken recipe
    • dessert recipe
    • drink recipe
    • fish recipe
    • lamb recipe
    • salad recipe
    • soup recipe
    • starch recipe
    • vegetable recipe
    • Pressure Cook recipe
    • Slow Cook recipe
  • NWAFOODIE
  • SHOP
  • About
    • Privacy Policy
  • CONTACT
Simple Joyful Food

encourager of simple eats + happy living

beef recipe

I won a chili cook-off! I know, I’m surprised, too.

March 31, 2011 16 Comments
(peekaboo… here I am checking out the competition with my team mates) 
Are you a chili person? 
Do you find yourself defending beans versus no beans?  Ground hamburger versus steak?  Hot versus mild?  Thick versus runny? 
Me?
Not so much.  I’m just not a chili person. 
Sure, it’s great for football, winter, and probably fantastic for this weekend with the Final Four games.  I’m more of a soup person.  Make that a brothy soup person, I am not even crazy about a thick chili-like soup. 
How un-American.
Okay, so imagine my dilemma when a chili challenge invite popped up on my work email inbox. 
Dilemma?
Yes.  I don’t do chili.  I take that back.  I made chili once, a decade ago.  But c’mon, it’s a FOOD CHALLENGE.  I’ve GOT to sign up.  And… I off course, I’ve GOT to win. 
I’ve got my pride and reputation.  Some might say… ego, when it comes to food.  My nickname is foodie, after all!
So what did I do?  I went to the expert source that has NEVER steered me wrong.  
I went to Cook’s Illustrated to get the best well-tested recipe from the folks who know how to test recipes (tip:  take the 14 day free trial, then wait until they offer it to you for 50% off).  These are the folks who bring us America’s Test Kitchen on PBS each week (did you know that I am one of their volunteer recipe testers?). 
I wanted to learn how to do chili right.  No short cuts.  Only the best.  I wanted a winning recipe.  And the name of the recipe had me hooked. 
OUR FAVORITE CHILI
Published by Cooks Illustrated, January 1, 2011
INGREDIENTS
Table salt
1/2 pound dried pinto beans (about 1 cup), rinsed and picked over
6 dried ancho chiles (about 1 3/4 ounces), stems and seeds removed, and flesh torn into 1-inch pieces
2-4 dried árbol chiles , stems removed, pods split, and seeds removed  
3 tablespoons cornmeal
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons cocoa powder
2 1/2 cups low-sodium chicken broth
2 medium onions , cut into 3/4-inch pieces (about 2 cups)
3 small jalapeño chiles , stems and seeds removed and discarded, and flesh cut into 1/2-inch pieces
3 tablespoons vegetable oil
4 medium garlic cloves , minced or pressed through garlic press (about 4 teaspoons)
1 (14.5-ounce) can diced tomatoes
2 teaspoons light molasses
3 1/2 pounds blade steak , 3/4 inch thick, trimmed of gristle and fat and cut into 3/4-inch pieces (I used a chuck steak and trimmed it down into teeny tiny bits, almost like ground beef)
1 (12-ounce) bottle mild-flavored lager , such as Budweiser (I used Corona.. which is NOT gluten-free (I’m feeding the masses with this one… you can substitute with a gluten-free beer!)
INSTRUCTIONS
1. Combine 3 tablespoons salt, 4 quarts water, and beans in large Dutch oven and bring to boil over high heat. Remove pot from heat, cover, and let stand 1 hour. Drain and rinse well.
2. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Place ancho chiles in 12-inch skillet set over medium-high heat; toast, stirring frequently, until flesh is fragrant, 4 to 6 minutes, reducing heat if chiles begin to smoke. Transfer to bowl of food processor and cool. Do not wash out skillet.
3. Add árbol chiles, cornmeal, oregano, cumin, cocoa, and ½ teaspoon salt to food processor with toasted ancho chiles; process until finely ground, about 2 minutes. With processor running, very slowly add ½ cup broth until smooth paste forms, about 45 seconds, scraping down sides of bowl as necessary. Transfer paste to small bowl. Place onions in now-empty processor bowl and pulse until roughly chopped, about four 1-second pulses. Add jalapeños and pulse until consistency of chunky salsa, about four 1-second pulses, scraping down bowl as necessary.
4. Heat 1 tablespoon oil in large Dutch oven over medium-high heat. Add onion mixture and cook, stirring occasionally, until moisture has evaporated and vegetables are softened, 7 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Add chili paste, tomatoes, and molasses; stir until chili paste is thoroughly combined. Add remaining 2 cups broth and drained beans; bring to boil, then reduce heat to simmer.
5. Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Pat beef dry with paper towels and sprinkle with 1 teaspoon salt. Add half of beef and cook until browned on all sides, about 10 minutes. Transfer meat to Dutch oven. Add ½ bottle lager to skillet, scraping bottom of pan to loosen any browned bits, and bring to simmer. Transfer lager to Dutch oven. Repeat with remaining tablespoon oil, steak, and lager. Once last addition of lager has been added to Dutch oven, stir to combine and return mixture to simmer.
6. Cover pot and transfer to oven. Cook until meat and beans are fully tender, 1½ to 2 hours. Let chili stand, uncovered, 10 minutes. Stir well and season to taste with salt before serving.
I put the chili in the refrigerator overnight and let it get extra-awesome.  The next morning I put it in a slow cooker and set it on low before bringing it into the office.
Then it was up to the team to judge mine along with the others.  My pot was anonymous letter “D” and waited for its fate as the team rated all entries in the following four categories:  Color, Aroma, Texture and Flavor.
I have to say it was a blast tasting and judging along with my teammates.  Check out Whitney and Megan as they handle the very important task set before them. 
(judging chili is a tough job at work… somebody’s gotta do it, right Whitney and Meghan?) 
I gotta tell ya… my office mates can cook up some mean chili!  I was so impressed with the variety of offerings:  beans, no beans, white bean and chicken, hamburger, steak and the condiments?  Don’t get me started.  We had every regional pleasure:  rice, guacamole, spaghetti, Fritos, onions, sour cream, cheese… need I go on?  
Believe me, it was a sight to see.
As the results were announced… I found my heart racing inside my chest.  What’s this?  Sweat on my upper lip?  I couldn’t stand it anymore… did I win?  Did I win?
Yes!!  Cook’s Illustrated did not let me down!!  I won!  I won!  I won!  I was honored, proud, relieved, jazzed, cocky, thrilled, amazed, proud, honored, relieved, jazzed, cocky… okay… you get my drift!  I was totally jazzed.  My final vote was 334 versus the number 2 (and my pick for second place) at 297 points.
So now, I just may be a chili lover after all.
I’d love to hear about your favorite chili story, ingredients, or any congratulatory well-wishes on my achievement is okay, too.
Happy eating!
Lyndi
(Let’s talk foodstuffs together on twitter or facebook, okay?)

You might also like...

A horseradish-crusted beef tenderloin that is tasty, tempting, and tantalizing. better than whole foods chicken tortilla soup - main (c)thejoyofeatingwellBetter than Whole Foods Chicken Tortilla Soup. This chili steak and rice wrap is a meal in the palm of your hand.

Share

Share
Tweet
Email
Pin
Comment
Previous
Next

Comments Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




  1. LoriB says

    March 31, 2011 at 3:47 am

    Sounds scrumptious. I may just have to try it before it warms up around here 🙂

    Reply
  2. Kevin says

    March 31, 2011 at 3:50 am

    Congrats Lyndi! Way to bring home the victory!

    Reply
  3. silja says

    March 31, 2011 at 9:12 am

    Congrats!

    Reply
  4. nwafoodie says

    March 31, 2011 at 11:27 am

    Thanks Lori, it was! My husband said it was the best chili he had ever had and I even went back for seconds.

    Looks like the temps are going to be low for the next week and rainy. Perfect chili weather! Let me know if you try it… but I won't lie to you… it's an in depth recipe. But worth it!

    Reply
  5. nwafoodie says

    March 31, 2011 at 11:28 am

    Thanks Kevin!

    I see myself touring the countryside and signing autographs in the very near future. 🙂

    Reply
  6. nwafoodie says

    March 31, 2011 at 11:30 am

    Thanks Silja!

    Reply
  7. Angela Pruitt says

    March 31, 2011 at 1:22 pm

    You didn't just win, you DOMINATED!

    p.s. everyone else…Lyndi’s Crockpot was scrapped clean.

    -Angie Pruitt

    Reply
  8. nwafoodie says

    March 31, 2011 at 2:00 pm

    Angela speaks the truth!!!

    Reply
  9. Jasmine says

    April 2, 2011 at 3:13 pm

    I HATE coming to sites like yours! HATE IT! Not because it isn't awesome or anything, but because I am nearly 25 weeks pregnant and NOW I am gonna walk around all day saying, "MMmmmm Chili sounds delicious." With not real motivation to make any.

    Great recipe!!

    Reply
  10. nwafoodie says

    April 4, 2011 at 3:09 am

    Jasmine,

    Sorry to contribute to such frustration for you!!!! If I had some I would totally give it to you! 🙂

    Lyndi

    Reply
  11. Anonymous says

    May 2, 2011 at 1:24 am

    Bachelor chili ingredients:

    –64oz bottle Spicy Hot V8
    –1lb lean ground beef
    –2 cans spicy kidney beans
    –one onion

    Directions:

    Dice the onion. Mix beef and onion, brown the beef. Pour in juice and drained kidney beans. Simmer ~ 20 minutes.

    This does not compare to complex recipes that take hours to prep and cook, but it's certainly good enough and is dirt simple to cook.

    Reply
  12. nwafoodie says

    May 2, 2011 at 3:01 am

    Thanks for sharing your recipe… I'm just saying… "all good things come to those who wait." And sometimes that means several hours to prep and cook!

    🙂

    Reply
  13. Angie says

    June 15, 2011 at 3:07 am

    I LOVE COOK'S ILLUSTRATED.I completely trust them and I love the discussions and tests they run to arrive at the perfect recipe. I also love their equipment and gadget and appliance comparisons. Congrats on the big win!

    Reply
  14. nwafoodie says

    June 15, 2011 at 11:35 am

    Hey Angie!

    I know, right? Cook's Illustrated totally taught me how to cook. Their testing is fascinating and I completely trust them, too!

    Thanks for the comment!

    Lyndi

    Reply
  15. Anonymous says

    October 5, 2011 at 2:34 am

    Hello Lyndi,

    Based upon your review, and the success I've had with other Cook's Illustrated recipes, I entered a chili cook-off last weekend. All of the entries were fantastic, but I was the big winner! Thanks for giving me the confidence to enter the competition! Kurt

    Reply
  16. nwafoodie says

    October 5, 2011 at 12:26 pm

    Kurt, Congratulations!!!!!!!!!!!!! You made my day!!!!!!!!!

    Lyndi

    Reply

hellooooo!

author image of thejoyofeatingwell blogHi, friend.

My name is Lyndi Fultz and I live in Northwest Arkansas in the beautiful Ozarks.

In this blog you’ll learn how to make simple and healthy meals. I also share the benefits of finding the joy in everyday living.

Read more…

SJF social links

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

Newsletter signup

Please wait...

Thank you for signing up!

search categories

Search by Year

TRENDING POSTS

FOLLOW ON INSTAGRAM

simplejoyfulfood

a journal of simple living + healthy eats
+ @nwafoodie
blog links 👇

Lyndi Fultz
Have we chatted about Azure Standard yet? Once a m Have we chatted about Azure Standard yet? Once a month they do a drop in my neighborhood and I always look forward to the bounty of foods and household goods. My order may be small but I love joining in with everyone else to unload the truck! You may have a drop in your neighborhood. If you’re curious, I can tell you more!
Thankful for my past self for preserving summer's Thankful for my past self for preserving summer's herbs. 🤩
This was a big "oops" moment. As I pulled out my t This was a big "oops" moment. As I pulled out my tub with all my handmade serving bowls (and one lovely @lecreuset dish), they all came crashing to the floor.⁠
⁠
Crash!⁠
Smash!⁠
Shock.⁠
⁠
Honestly, I was happy I used them all the time, and they had a good run.⁠

I learned long time ago to use what you have. Otherwise, why have it?
The feeling after you ate too much. The feeling after you ate too much.
Ad. Oh, hi there. You’re pretty busy right now, Ad. Oh, hi there. You’re pretty busy right now, aren’t you? Okay, I will make this brief. ⁠
⁠
Print, bookmark, or pin this Easy Cheesy Roasted Garlic Chicken Skillet Slider recipe. Better yet, make it for dinner!⁠
⁠
You know I’m all about being helpful. And healthy! I’ve also been afraid to walk down that frozen or prepared foods aisle at the store, thinking, “Nope, not for me. They’re not healthy.” ⁠
⁠
I feel good about @kevins.natural.foods because I know I can still eat well by keeping them on hand, whether for the four-o-clock pinch or meal planning.⁠
⁠
I first tried Kevin’s Cauliflower Mac n Cheese when it was a special buy at Aldi’s. The ingredients were simple and pure, and we were delighted to discover they tasted great!⁠
⁠
Kevin’s also has a line of delicious five-minute entrees like Peppercorn Steak, Cilantro Lime Chicken, and Roasted Garlic Chicken.⁠
⁠
My recipe for Easy Cheesy Roasted Garlic Chicken Skillet Sliders only has seven ingredients and seven steps. Best of all, you can complete it from skillet to table in ten minutes!⁠
⁠
Recipe link in bio!⁠
⁠
#kevinsrecipechallenge⁠
Ad. Quick – what is the first food that comes to Ad. Quick – what is the first food that comes to mind when you think of Thanksgiving dinner?⁠
⁠
Turkey?⁠
⁠
Green bean casserole?⁠
⁠
Mashed potatoes?⁠
⁠
Sweet potato casserole?⁠
⁠
Corn?⁠
⁠
Peas?⁠
⁠
Gravy?⁠
⁠
The correct answer is all of them! But mostly, you can’t have Thanksgiving without turkey, sweet potatoes, and veggies. It’s un-American.⁠
⁠
This crazy-awesome pie is stuffed with an abundance of shredded turkey, sweet potatoes, corn, peas, and gravy – Ding! Ding! Ding! – You guessed correctly! It also has ooey-gooey cheese and sour cream to add a layer of comforting delight.⁠
⁠
Link in bio for my Thanksgiving-inspired pot pie that uses three @wickspies 8″ raw circles. One for the base and two to cut lattice strips (using a ravioli cutter) so that it looks extra pretty. Of course, you could just use two raw circles. One for the base and one for the top. Just cut some slits on the top crust so that some ooey-gooey delightfulness can do its thang.⁠
⁠
#WicksPies #TrustTheCrust #InCrustWeTrust #thanksgiving #potpies #simplefood #easyrecipes #thanksgivingrecipe
Load More... Instagram

contact

lyndi@thejoyofeatingwell.com

inspiration

“Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. Then you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.” – Julia Child

Copyright 2023 thejoyofeatingwell