Well... it happened... brace yourself... I won first place at the bi-ward chili cook-off! :) No, really, you don't know how exciting this is. I actually WON something! I seriously never win, and I have to admit, it felt great! I was pretty tickled with myself. I won a golden bowl of chili... I'm not even making that up! I need to take a picture. I was excited for this challenge from the beginning. I already love chili, so I tried to think of what to add that would make me love it even more. I will be the first to admit that this is kind of a crazy modge-podge of ingredients... I was really getting creative, but I think it worked! This was officially the very last bowl... I finally remembered to take a picture, and I had smothered it is cheese and sour cream, so I don't know if this is the most authentic bowl, but I do know it was darn good! :) You should be pretty grateful that I'm sharing my secret recipe! :)
Lyd's Prize Winning Ultimate Chili
1st Place at the Chili Cook-Off
1 lb spicy sausage (or regular depending on taste preference)
2 green bell peppers, chopped
1 onion, diced
3 celery stalks
1/2 packaged pepperoni, sliced (about 20)
1/2 South Carolina BBQ Pork Roast, shredded (with all the drippings- that was really important to the flavor and consistency.)
1 small can diced green chilies (mild)
2 Mexican Fiesta diced tomatoes
1-2 tsp salt
1 tsp garlic powder
1 T chili powder
pinch of cayenne
1 packet dry chili seasoning (Was that cheating? I hope not. :)
1 T Worcestershire
1/2 cup salsa
3 bags beans, soaked and cooked (I used black, kidney, and black eyed pea because that is what I had, but any will work.)
1-2 8oz. can tomato sauce (might add more sauce or a little water if it is too thick)
1 T brown sugar
Cook up your sausage, drain most of the grease, and return to pan. Add bell pepper, onion, and celery and cook until tender, stiring occasionally. Add pepperoni and shredded pork and heat through. Stir in all remaining ingredients until fully heated and incorporated. Simmer on medium-low heat until ready to serve. Top with sour cream and cheese.
A Bit About the Beans: I soaked the beans in two big bowls over night. I mixed them all together, but I wouldn't do that next time, because the black beans just kind of took over the color and turned them all gray. :) It wasn't a big deal though. Like I said, I soaked them over night, and then I cooked them in the crockpot with about 1-2 inches of water above beans on high for about 4-6 hours or low for about 6-8 hours. I made sure they were soft enough, then I drained and rinse the really well. Then they are ready to toss in your chili. I actually didn't end up using all of them, but if you are making a huge batch- do it! I set about 2-3 cups of beans aside and made another meal with it, but I did use most of them.
1st Place at the Chili Cook-Off
1 lb spicy sausage (or regular depending on taste preference)
2 green bell peppers, chopped
1 onion, diced
3 celery stalks
1/2 packaged pepperoni, sliced (about 20)
1/2 South Carolina BBQ Pork Roast, shredded (with all the drippings- that was really important to the flavor and consistency.)
1 small can diced green chilies (mild)
2 Mexican Fiesta diced tomatoes
1-2 tsp salt
1 tsp garlic powder
1 T chili powder
pinch of cayenne
1 packet dry chili seasoning (Was that cheating? I hope not. :)
1 T Worcestershire
1/2 cup salsa
3 bags beans, soaked and cooked (I used black, kidney, and black eyed pea because that is what I had, but any will work.)
1-2 8oz. can tomato sauce (might add more sauce or a little water if it is too thick)
1 T brown sugar
Cook up your sausage, drain most of the grease, and return to pan. Add bell pepper, onion, and celery and cook until tender, stiring occasionally. Add pepperoni and shredded pork and heat through. Stir in all remaining ingredients until fully heated and incorporated. Simmer on medium-low heat until ready to serve. Top with sour cream and cheese.
A Bit About the Beans: I soaked the beans in two big bowls over night. I mixed them all together, but I wouldn't do that next time, because the black beans just kind of took over the color and turned them all gray. :) It wasn't a big deal though. Like I said, I soaked them over night, and then I cooked them in the crockpot with about 1-2 inches of water above beans on high for about 4-6 hours or low for about 6-8 hours. I made sure they were soft enough, then I drained and rinse the really well. Then they are ready to toss in your chili. I actually didn't end up using all of them, but if you are making a huge batch- do it! I set about 2-3 cups of beans aside and made another meal with it, but I did use most of them.
2 comments:
Well hello, no wonder you won! Look at all those yummy ingredients! Have you tried crockpotting your beans without soaking them? 4-5 hours on high, but you need to fill the crockpot all the way with water. Then you can drain it later if you want to. Why does this look so delicious today? It must be this autumn weather . . .
Congratulations Lydia! You totally deserve to win, look at that list of ingredients girl!!
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