Well on the back of this post – I entered the SW Chili cookoff at the Dorset Chili festival this weekend…..

And won! Beating the current UK champion and last years heat winner! Roll on the finals 🙂 and the chance to compete in Vegas for 25k.

https://www.facebook.com/UKChilliCookOffAssociation?fref=nf

Congratulations! And the recipe???

Incidentally, the chilli I had for lunch was excellent, but probably not up to your standards.

Edit: just seen the recipe! Assume it’s the same?

We used beef rib – so dropped the cocoa, swapped beef stock for chicken – it was just too rich with such flavorsome meat, also swapped half the paprika for smoked variety.

Plus the addition of a cinnamon stick and specifically Dark Leffe Beer.

How does that contest work? Do you have to turn up with a pan and a big bag of ingredients?

Exactly that – from scratch in 4 hours, making 8 pints min.

Approx a half of takeaway container goes to he 6-8 judges – they have a single spoon each – marks on a variety of categories. Presentation and condiments not marked.

The remainder goes to the public who buy a spoon and can taste with proceeds going to charity.

This is a great chilli recipe. I double up all the spice quantities though.

I’m a jacket potato convert, but still enjoy rice sometimes.

Interesting. I might keep an eye out for something local.

Pork and Chorizo chilli is great, Chilli is easy you just put the stuff you like in it. Chipotle is a good call adds another dimension to the flavour.

Chipotle is getting big over here these days, first encountered it 5 years ago in America.

Cougar – check this page out.

http://ukchillicookoff.co.uk/

Ah, cool. That’s an interesting read, ta.

I really like this one, just increase the cumin by 50-100% for that nice ‘dry savoury’ taste. Yum.

Chilli

Just kicked back after throwing together ericemel’s recipe from page 1 – It’s currently simmering away quite nicely.

I have to say, it seems an awful lot of herbs/spices concentrated into a dish that doesn’t appear to have made that much. I believe it’s going to be a rather “intense” experience.

Don’t let me down ericemel!

Another vote for lots of cumin here, it really makes the chilli. I use whole cumin seeds and then pummel them in a mortar and pestle before adding to the chilli. 3 heaped table spoons in a large pan full is not excessive.
Anchovies, instant coffee, cocoa all add to the flavour complexity too.

I use one that I’ve pinched and adapted from one of the above threads.

I generally multiply up to 1 or 2 kg mince, as it’s pretty much the same effort, and does multiple meals.

500g mince
1 small Onion
3 garlic cloves
tbls cumin
tbls smoked paprika
tbls oregano
2 tbls chilli powder
1 tsp salt
1 tin of beans, eg black eye, kidney, whatever (optional)
small jar/tin tomato puree (optional)
4 shots espresso
100ml ish of beef stock so it’s just wet

Brown mince + onions + garlic
Slow cooker for 3+ hours
Eat with lots of white rice, greek yoghurt and strong cheddar.