Yeah thats what Ill be working on at this poing is a base... I took a recipie from one of the past winners and made it sunday. Came out pretty good, a little hot for my liking.... Theres certain things I can adjust from there but the recipe basically called for 10 1/2 TBLS of a couple different chili powders and that made for some hot stuff.... Also have to figure out a decent consistancy ... some people like it a little watery and some people like it thick....im trying to get it right inbetween there.... while simmering I think it was just about there but I left it alone for about the last 35 minutes without stirring and it thickened right up ... so overall overtop some bisketttz it was pretty good but I dont think competition grade yet...... I think I got a decent base to start with,,, just have to figure out how to turn down the heat ... I think once I get it to where Im comfortable with feeding my face with it I can always adjust the heat for a cookoff .... I tell ya tho 3tbls of that cumin made my kitchen smell like a chili shack ... mmm any ideas on honing down on the heat here would be much appreciated ... Il post the recipe I used....
Ingredients:
1 TBS. Wesson Oil
3 lbs. Beef, cut into 1/4” cubes
1 1/2 cups White onion, finely minced
8 Garlic cloves, finely minced
3/4 tsp. Garlic powder
2 cans (15 1/2 oz) Chicken broth, with fat removed
4 oz (1/2 8oz can) Hunt’s Tomato Sauce
3 TBS. Ground cumin
10 1/2 TBS. Gebhardt Chili Powder
OR
5 TBS. California Chile Powder (mild)
4 1/2 TBS. New Mexico Chile Powder (medium)
1 TBS. New Mexico Chile Powder (hot)
2 tsp. Salt
1/2 tsp. Meat tenderizer
1/2 tsp. Light brown sugar
1 tsp. Tabasco Brand Pepper Sauce
I substituted the chicken broth with Beef broth....and I couldnt find any Geb chili powder so I just used some gourmet stuff I had...