Here's an update from night one:
Yellow tomato sauce recipe:
(makes 3.5 cups of sauce)
10 yellow heirloom tomatoes, peeled and seeded
1 habanero, halved and seeded
2 stalks of celery, whole
1 handful of baby carrots
1 onion, peeled and whole
4 cloves garlic
1 pinch of the following:
* white pepper
* ground cumin
Throw everything in a pot. Simmer uncovered a few hours, stirring occasionally to break up the big tomato chunks.
Allow to cool briefly, then discard the habanero, celery, carrots, onion and garlic.
Mine simmered for three hours to evaporate most of the liquid. The result is a very intense flavor. It starts sweet but finishes hot like a habanero.
Elsewhere in the kitchen...
1. The black beans are soaking overnight in water. I'll deal with them tomorrow.
2. Six ears of corn are in the ice box. My current plan is to broil the ears under high heat, then add the kernels to the chili the morning of the contest.
2. I borrowed a 5-quart slow cooker for the contest. How should I best stretch 3.5 cups of yellow tomato sauce into a 5-quart slow cooker?
As the liquid, I want to use yellow beer. I'm not sure about the thickening agent. Alton Brown used corn chips, which seemed cheap and cool. I was also considering corn flour.
So what's the best way to stretch my sauce?