Office Chili Cookoff THE PLAN
Chili Cookoff 2009 Plan of action
Ok its finally here the office Chili Cookoff
I had devised a recipe with a mole like complexity but had to modify it due to the fact that it would have taken forever and it is a weekday event so it was not feasible. . I was planning on a Chili of Mole like complexity that involved a decent amount of shopping and firing up the fire pit… this is not going to happen. I am trying to stick to my original idea of a Latin inspired spicy-sweet chili. Instead of doing everything from scratch I will be cheating and using some Goya products.
3 days out:
Oven roast assorted fresh peppers (jalapeno, red bell, green frying peppers) I am planning on coring and cleaning coating in olive oil & spices and roasting in the oven on a CI skillet uncovered.. The roasted peppers will be placed in a glass bowl and refrigerated until its time to make the chili.
2 days out
Dice and marinate the meats (Chicken Breast, Chuck Steak, and Pork Loin) the marinade will be a Goya chipotle marinade. Make Coffee Reduction, Microplane Bakers Chocolate. Make Cornbread.
Start in a lg CI skillet wit a couple pieces or bacon… reserve bacon. Sweat an aromatic base in the bacon grease (fine dice in the food processor) Onions, Carrots, Celery, Garlic. Remove and reserve base. Dredge marinated meats in Masa. Brown in skillet (order Pork, Beef, Chicken). Deglaze skillet with Marsala wine and homemade roasted chicken stock…. Reduce ‘til thick.
Transfer all ingredients (dicing earlier roasted peppers) to large enameled DO.. Add canned Goya chipotle peppers, ground dried chilies from summer garden, salt, chili powder, mustard powder, cider vinegar, a touch of brown sugar and simmer until bedtime)
Transfer to crock pot container, refrigerate… bring to work along with cornbread in the morning…. Reheat in crock pot before chili time.
Am I missing something? Is there something I should do differently? An ingredient I should add/remove?