Congratulations to Meadows Family Farm! Their delicious take on chili won them First Place in the 6th Annual Chili Challenge! Some of the recipes are secrets but we have a few we can share! Thanks to all our participating teams and patrons that made this event a delicious success!
2nd place – Augustino Gusto,LLC
3rd place – Team Chili Chili Bang Bang with Christa and Thomas Carter
Augustino Gusto’s Chili con Carne
- 2 dried chilies, such as chipotle
- 2 large red onions
- 4 cloves of garlic
- 1 big bunch of fresh cilantro
- 3 fresh red chili
- olive oil
- 2 carrots
- 1½ tablespoons sweet smoked paprika
- 1 stick of cinnamon
- 1 tablespoon cumin seeds
- 1 pound minced beef
- 1 pound minced pork
- 4 pound plum tomatoes (can)
- 3 mixed color peppers
- 4 pound of kidney beans (can)
- sour cream
- In a bowl, cover the dried chilies with boiling water and leave to re-hydrate.
- Peel and finely chop the onions and garlic, pick the coriander leaves, then finely chop the stalks. Deseed and finely slice the fresh chilies.
- Put a large, dry, sturdy saucepan over a medium heat and, once hot, add 1 tablespoon of oil, followed by the onions, garlic, cilantro stalks and most of the fresh chili. Cook for 10 minutes, or until the onion is soft but not colored.
- Peel and finely chop the carrots, and once the onions are soft, stir them into the pan with the paprika, cinnamon stick and half the cumin seeds. Fry for 5 minutes.
- Drain and finely slice the rehydrated chilies, reserving the water. Stir into the pan, along with all the mince. Cook for 5 minutes, or until all the liquid has evaporated and the meat has browned.
- Add the reserved chili soaking water and tinned tomatoes, season well and bring to the boil. Reduce to a simmer and leave for 1 to 2 hours, or until thickened.
- Meanwhile, char the peppers.
- Place in a bowl, cover with cling wrap and leave to steam.
- Once cool enough, peel the skin off the peppers, deseed, cut into strips and add to the chili.
- With about 5 minutes to go, put a large, dry pan over a medium heat and, once hot, toast the remaining cumin seeds for a couple of minutes.
Then add the beans. Season well, then tip into a serving bowl, scatter over the cilantro leaves and mix together.
- Season the chili to taste, remove the cinnamon stick, then scatter over the reserved fresh chili. Serve with the popped beans, soured cream, and whatever else you fancy
Rothchild’s Farm: Cincinnati Chili
2 lbs ground beef
½ cup chopped onion
2/3 cup ketchup
½ cup water
¼ cup chopped celery
2 tbsp fresh squeezed lemon juice
1 tbsp brown sugar
1 ½ tsp Worcestershire sauce
1 ½ tsp salt
1 tsp white vinegar
¼ tsp dry mustard
2 small cans of dark red kidney beans
3 cups of tomato juice
2 tsp chili powder
2 tsp cinnamon “secret ingredient”
- Brown meat then begin adding ingredients
- Once all ingredients are added simmer for one hour
- Serve over pasta
- Top with grated cheese and/or diced onions