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Old 09-26-2011, 11:23 PM   #1
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Attempting a yellow-and-black chili

My new job has a chili contest on Friday. Last year's winner was a "white chili," and our company "mascot" is a honeybee.

So I decided to make a bee-colored chili -- yellow and black. I haven't started yet, and I wanted to run it past the group to hopefully get some ideas and/or head off any disasters.

I'll make this chili on the stove top starting Tuesday, eventually transferring to a crock pot the morning of the contest. (I only have a few hours between work and bedtime.)

Ingredients:

YELLOW TOMATO SAUCE
* 10 yellow heirloom tomatoes, peeled and seeded
* Whole carrots, yellow onion, yellow bell pepper and celery (to be removed after cooking)
* Wheat beer
* 1 habanero, seeded and finely diced

YELLOW CHILI POWDER
* Turmeric
* White pepper
* Ground cumin
* Garlic powder
* Ground yellow mustard (maybe, I'll see how it tastes)

MEAT
I'm torn between two ideas:
- Two kinds of fresh sausage, one white and one dark.
- Beef roast and pork roast, diced.

VEGETABLE
I found these tiny yellow squashes. I'll dice them, then par-boil and season them... but not add them until a few hours before the contest. I don't want them to over-cook and turn to slime.

---

My biggest uncertainties are:

1. Will the turmeric make dark sausage or beef turn yellow? If so, I might want to add black beans or something else that would retain its blackness.

2. Is par-boiling the right method for the squash? Maybe I could saute them, or just leave them raw until the morning of the contest?

---

I'd appreciate any insight, or just suggestions for how to make this better. I'll post updates through the week. Thanks for your interest or help.

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Old 09-27-2011, 12:31 AM   #2
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It sounds great. I'd go with the sausage and the black beans. Don't forget the garlic for the yellow tomato sauce!
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Old 09-27-2011, 01:27 AM   #3
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Great point about using garlic in the sauce instead of garlic powder in the chile powder. I must have been thinking crazy.

I think you're right about using black beans. They'll stay black, no matter what.

Obviously, I can't use canned beans in this once-in-a-lifetime chili. I'll get some dry beans at the store and soak them overnight tomorrow.
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Old 09-27-2011, 01:40 AM   #4
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Yellow ingredients
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Old 09-27-2011, 05:13 AM   #5
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Black beans and corn make a tasty, pretty dish, I don't know that it could be flavored as a chili, but it's good on it's own.
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Old 09-27-2011, 05:35 AM   #6
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Quote:
Originally Posted by Zhizara View Post
Black beans and corn make a tasty, pretty dish, I don't know that it could be flavored as a chili, but it's good on it's own.
I don't think your yellow ingredients will stay yellow in the final product. I would season your dish along traditional chili lines. Zhisara's suggestion of black beans and corn will communicate yellow and black "mascot" message.

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Old 09-27-2011, 08:37 AM   #7
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Could you cook the beans and yellow ingredients separately and make 'stripes' on top of your meat mix?
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Old 09-27-2011, 09:34 AM   #8
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Quote:
Originally Posted by Zhizara View Post
Black beans and corn make a tasty, pretty dish, I don't know that it could be flavored as a chili, but it's good on it's own.
I immediately thought of black beans and corn. Good suggestion. Take the chili in a Mexican direction.
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Old 09-27-2011, 01:35 PM   #9
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I'd go with chicken or pork for the meat..I'd probably skip the mustard and consider adding fresh cilantro (chopped) at the end, and a splash of fresh lime juice. You could "mole-ize" it by adding some grated white chocolate...
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Old 09-27-2011, 10:31 PM   #10
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Quote:
Originally Posted by Zhizara View Post
Black beans and corn make a tasty, pretty dish, I don't know that it could be flavored as a chili, but it's good on it's own.
This suggestion is spot on, and I Picked up the black beans and corn tonight.

This is shaping up like calabacitas in tomato sauce with sausage. Yum.
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