February 28, 2005
WE'RE NUMBER FOUR... WITH A BULLET, BABY!!!: THE RECIPE THAT WON US FOURTH PLACE IN THE 17TH ANNUAL CHICAGO ABATE CHILI COOK OFF
 I've been making chili for years and years, but I'd never entered a Chili Cook Off before. Not really sure why, just never sought one out.
Last year I got involved with the Chicago Chapter of ABATE of Illinois, an organization founded to protect motorcyclists' rights and provide motorcycle safety education to the public. Great group of people doing some really good work.
One of the Chicago ABATE Chapter's annual fundraising events is a Chili Cook Off every winter. So I figured what the hell, let's enter and see what happens. If bikers dig it then I must be making damn fine chili, right?
Now, anyone who knows me knows I'm not famous for following a recipe when I cook - especially chili - so I've never made chili exactly the same way twice. Its always different: different chile combinations, different combinations of beef & pork, different spices. However the spirit moves me with whatever I have on hand. But this time I actually planned ahead, made a shopping list, and hit the local Mexican produce store.
The Chili Cook Off itself was a huge success. Hundreds of bikers, hot chili & cold beer, with live music by the legendary blues guitarist Pistol Pete (far and away the best guitarist I've ever seen play live anywhere). So what's not to like about a soiree like this?
End result: I came in fourth place. Not bad for a rookie. I actually (gasp!) took notes while I was cooking this time, and here's what I did:
SCOTT'S "CHICAGO ABATE" CHILI RECIPE
INGREDIENTS
3 pounds 85% lean ground beef
3/4 cup Ancho chili powder
2 tablespoon ground cumin
1 teaspoon cayenne powder
2 tablespoon onion powder
1 tablespoon crumbled dried orégano
2 8 oz cans tomato sauce
2 tablespoon vegetable oil
16 oz water
3 Red Savina habaneros
6 large serrano chiles
6 cloves fresh garlic, minced
3 tablespoons meso (Mexican corn flour)
1/2 cup warm water
METHOD
Heat vegetable oil over medium-high heat in a stock pot or dutch oven. When oil gets hot enough that it begins rippling, add minced garlic and stir with a wooden spoon for 30 seconds (this activates the garlic and releases maximum flavor).
Add beef and brown. Turn off heat.
Drain and disgard fat.
In a food processor, add tomato sauce. Cut serranos and habaneros into quarters and add to food processor. Puree and add mixture to beef.
Add water, chili powder, cumin, cayenne, onion powder and oregano to the pot and stir thoroughly.
Restart heat on high until mixture bubbles. Cover and reduce heat to low.
Simmer 30-60 minutes. (The longer it simmers the more the flavors combine, but after 1 hour the stove heat starts to break down the capseicin, which is the natural oil compound in chile peppers that makes them hot)
Mix meso and water in a small bowl and stir until smooth. Add to pot and stir in. Continue simmering uncovered for 15 more minutes. (This step thickens up the chili if you prefer that way... I do.)
NOTES
I prefer 85% lean beef when making chili. 80% (or less) lean tastes greasy to me. 90-90% lean lacks flavor and dries out severely when cooked this long (and its relatively expensive for a dish like this).
WASH YOUR HANDS THOROUGHLY WITH SOAP AND WATER AFTER TOUCHING HABANEROS. Most books recommend wearing gloves when cutting habaneros. Seriously. I don't personally wear gloves, but I AM very careful not to touch them after they're cut. I use a fork to pick them up.
Questions? Comments? Email scott@urbanchiles.com
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