There’s no denying the cold air has settled into New England. While many vacations remain on hold, people are pulling out the comfort food recipes to keep those souls as warm as can be! And, what better time than to visit your favorite butcher shop in MA, Main Course Market! February 25th is National Chili Day – the ultimate soul-pleasing, taste bud thanking meal for everyone.
Whether vegetarian or full of freshly ground meat, chili is a wintertime staple here in New England. However, the key to success lies in the creation and preference.
Meat or beans?
Did you know that the International Chili Society rejects recipes created with beans and pasta? While pasta may come as no surprise, omitting those red kidney beans may be shocking for some! The ICS defines traditional chilis as “any meat or combination of meats, cooked with red chili peppers, various spices, and other ingredients. With the exception of beans and pasta that are strictly forbidden. No garnish is allowed.”
While we are firm believers in a creative kitchen, our family would like to share with you one of the award-winning recipes from the World Champion Chili Cook-Offs. Below is the 2019 ‘Belle Breezing Bordello Chili’ recipe crafted from the kitchen of Diane Lentz.
Ingredients:
3 pounds beef tri-tip, cubed
Canola Oil
14.5 oz can Swanson’s Chicken Broth
14.5 oz can Swanson’s Beef Broth
2 oz boneless pork rib piece
1 jalapeño floater
10.75 oz can Hunt’s Tomato Puree
½ Tablespoon Heinz Apple Cider Vinegar
½ Tablespoon brown sugar
1 packet (1½ teaspoons) Sazon Goya with annatto
Lime juice, optional
1st Spice mix:
1 Tablespoon Ancho Chili Powder
1½ Tablespoons Mild Bill’s San Antonio Chili Powder
2nd Spice mix:
½ Tablespoon Mild Bill’s Paprika
½-1 teaspoon Penderys Red Pepper
3½ Tablespoons Mild Bill’s San Antonio Chili Powder
4 Tablespoons Stewart’s Reno Red Chili Powder
2 teaspoons salt
1 teaspoon Mild Bill’s Onion Powder
2 teaspoons Mild Bill’s Garlic Powder
3 Tablespoons Penderys Cumin
Combine all ingredients of the 2nd spice mix and remove 2½ Tablespoons of mixture (this will be your finishing 3rd spice mix.)
Instructions
Combine chicken broth, beef broth, pork piece, jalapeño floater, and 1st spice mix in chili pot and warm it up. Gray your cubed meat in 3 batches in a small amount of canola oil. Drain, rinse with water, and add to your pot. Cook mixture until the meat becomes tender (about 1- 1½ hours). Cooking times may vary, so check your meat after 1 hour and every 20 minutes after that.
Remove pork piece and add four Tablespoons of 2nd spice mix. About 1 hour before turn-in, add the rest of 2nd spice mix along with vinegar and Sazon Goya. Keep mixture at a low bubble boil. This blends the flavors of the spices without cooking them out.
Add the last finishing spice dump 30 minutes before turn-in. Check your salt level and the liquid amount (too thick or too thin?). Make any necessary adjustments. Pop it with a squirt of fresh lime juice – optional.
February 25th is National Chili Day, what will you be cooking? Be sure to stop into your favorite butcher shop in MA, Main Course Market for the finest, freshest ingredients around!
