scottsdale
Assistant Cook
- Joined
- Jun 30, 2007
- Messages
- 27
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.
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.