Chili Cookoff

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Don Cash

Senior Cook
Nov 11, 2010
Richmond, Virginia
I made chili Friday night for a chili cookoff held yesterday, one that I won last year. I decided to use the same recipe but this year instead of cooking inside I did everything on the kettles.

Prepped and ready...


2 lb. chuck roast seasoned with S&P and chili powder.




Off the Performer and onto the OTG to smoke for a an hour or so while I made everything else.


Onion, garlic, green pepper and jalapenos.


Ground beef browning with onion and garlic.


Onion, green peppers and jalapenos over the coals.


Everything in the pot and getting a head start on the chuck roast.


Chuckie off.


Chopped and then added to the pot.


Then I sat out here for 3 hours listening to the Grateful Dead channel on Sirius and having many beers while it simmered away...heaven.


Done! Let it cool and into the fridge overnight to meld.


It was very, very good...better than last year's batch. Unfortunately there were a lot better chilis at the cookoff this year also. Out of 17 chilis I didn't place in the top 3 (they only revealed the top 3). The one that won was the best and second place was the second best. If I had to guess I'd say mine was 4th or 5th. Not too bad. There were no leftovers to bring home, which is a good sign. I was happy with it and a good time was had by all.

Thanks for viewing!!
Nice way to cook the chili. Great set up you have there. 8) If you didn't get a call in the top three, then there's no doubt you took 4th! :mrgreen:

Great post so far Don. Glad you found your way here.
Thanks everyone! The Pan is from William Sonoma.

@ dollarbill. Here's the "inside version" if you want it.

2 Lbs Ground Beef
2 Lbs Chuck Roast, cubed 1/2"
1 Big Green Pepper, chopped
2 Cups Onions, chopped
2 Tablespoons Garlic, minced
2 Jalapenos, sliced
1/2 Cup Flour seasoned with 1 Tablespoon Chili Powder
Vegetable oil
1 LG Can Whole Tomatoes
1 Can of Beer
1 Small Can of Tomato Paste
1 Tablespoons Hot Sauce
3 Teaspoons Worcestershire Sauce
6+/- Tablespoons Chili Powder
3+/- Teaspoons Cumin
3+/- Tablespoon Oregano
Salt and Pepper to taste

1. Season with salt and pepper and brown 1 lb ground beef with green pepper and onions. Remove from pot, leaving grease.

2. Season with salt and pepper and brown remaining ground beef with garlic and jalapenos. Remove meat and set aside with other browned ground beef, leaving grease.

3. Cut chuck roast into 1/2” squares, dust with seasoned flour and brown in remaining grease. Cooking in batches, adding vegetable oil as needed.

4. Drain grease and add the ground beef back into the pot.

5. Add in whole tomatoes, beer, tomato paste, hot sauce, Worcestershire sauce, 2 Tablespoon Chili Powder, 1 teaspoon Cumin, 1 Tablespoon Oregano and salt and pepper to taste. Stir, cover and cook for 1 hour, stirring occasionally.

6. Uncover and cook for 2-4 more hours - stirring, tasting and seasoning as needed every hour.

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