Grilled corn chili

     As with a number of these recent entries, this blog was started 5 years ago and never completed.  This chili was one of Scott’s favorite.  Those were his words to me about a month ago, and he requested that I make it again.  I looked up this blog with only an introduction and one picture of ingredients.  Well yesterday I bought the ingredients.  Today I made the chili, and I finished the blog. The following 3 paragraphs and the ingredients photo are from 4 years ago.  After that it’s today’s chili!

     We today is February 11, and I'm sick and tired of winter.  I did enjoy seeing my grand boys yesterday, as it was Xavier's second birthday, but still winter's grip is depressing.  I need something fun do, something to take the edge off.  You guessed it! Today is our third annual "Chili Off." 

     Competing again this year is Dave Sampson.  Debra will be with Dave to cheer him on.   Dave will be serving up his own variation of my Texas beef chili from 2016.  I'm anxious to see Dave "kick it up a notch!"  Frank and Carol Vancourt will be working together to offer a great chili as they do every year.  They usually offer a traditional upstate beef and bean chili that is always hard to beat.  It would not be a Chili Off without the traditional taste that I look forward to every year.  Scott Rutledge will be here again this year.  Always a loose cannon, Scott is a big hunter with deer and bear meat in his freezer that just might make a showing.  Always a tough competitor, Scott starts each completion with a mind game.  For weeks before the Chili Off he brags of unverified victories, then on that day he shows up appearing disorganized and rushed.  He then claims to have not had time to prepare his chili properly, but a trained eye can see his play for the sympathy vote.  No one can underestimate our next competitor.  Tari Chubbuck will be there, most likely offering again a traditional, yet bullet proof chili.  Much of her success can be attributed to the critical coaching of her husband James Chubbuck.  He is sure to be there harshly judging everyone.  Jim Chamberlin and his daughter Katlin will be there this year.  He claims not to know how to make chili, but we will wait and see.  Jimmy said he'll be ther to judge only, but he might bring chili by Hormel.  We must wait to see.  I don't expect to see my Daughter Alicia, but you never know.  If she does show, and does cook, it will be good and competitive.

     Finally, as you all know, I am heavily favored to win this year's Chili Off.  I have been reading a number of chili recipes to inspire me, I’m making a corn and bean chili with 2 meats.

     Ingredients-

1 Pound Ground Beef 

1 Pound Ground Pork 

2  Cans Diced Tomatoes with Chilies 

1  Large Can Crushed Tomatoes 

1  Can Negro Beans

1  Can Red Pinto Beans

1  Pound Frozen Corn

2  Yellow Onions 

1  Small Yellow Onion 

1  Red Bell Pepper 

1  Orange Bell Pepper 

1  Green Bell Pepper 

Garlic 

Beef Stock 

Red Wine 

Chipotle Peppers

Current Jelly 

Chili Powder 

Cumin 

Kosher Salt

Black Pepper 

Cilantro 

     Let’s make Chili!

     In a drizzle of olive oil over medium heat I brown the two meats together.  Remember to salt and pepper them to taste as you go.  You don’t want to wait until the end for seasoning or the dish will loose depth of flavor.   Don’t be too aggressive because you can adjust as you go.  In the photos you’ll see that I salt and pepper as I brown the meats.   Now taste the meat for seasoning.  Next I’m adding 2 heaping tablespoons of chili powder and 1 teaspoon of cumin.  Not shown in the ingredients photo is a tablespoon of cilantro.  It is shown in the newer photo, as I want to show what spices I’m using in this step.  Turn the heat on again tossing the meat with the seasonings for a minute or so.  

     Add 1 cup of red wine and simmer to reduce by 1/2 or so.  Taste it and adjust if need be.  

     Next I chopped the chipotle peppers and minced the garlic.  To our meats add a few heaping tablespoons of current jelly, the chipotle peppers, and the garlic.  Simmer them for a few minutes while mixing gently.  Next add both cans of beans a fold them in.

     Finally, transfer the meats and beans to a large slow cooker set on medium heat.

     

     Steam the frozen corn until cooked and chop the onions as fine, as the red onion that is shown already chopped in the ingredients picture.  I chopped the peppers to about twice that size.  I used a bit of butter, not in the ingredients list or picture, to soften the onions while I’m also browning the corn.  Don’t forget to seasoning with salt and pepper as you do.  Though the pictures don’t show it, I cooked the corn and onions for several minutes before adding the chopped peppers.  The peppers will need salt and pepper too, when they go into the mix.  It’s layers of flavor here, that’s the secret.  Simmer and fold the pepper for a few minutes then transfer everything into the slow cooker.

  

     To finish this up, add the two cans of tomatoes with chilies,  crushed tomatoes, and two cups on beef broth.  Fold it together and look at the love!  Slow cook it for 6 hours or so.  Enjoy a few beers as you wait and taste it once in a great while.  Don’t open the pot too often or you’ll slow the cooking way down.

This came out great!  The chipotle added deep subtle heat, almost an after burn.  The sweet jelly balanced the flavors.  The corn added nice texture and it’s starch thickened it a bit.  Give it a try!