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Routine Ramblings of an Occasionally Interesting Housewife

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Prize winning chili!
Okay, so I won a box of beano and a t-shirt for Most Unusual Chili. Yes, that could translate to worst chili. :)

I have to agree with Flar, I *did* over-cook it. But now I've got a strategy for making Real Great Chili.

1) Reduce overall preparation time to one week, which will mean 6 days of cooking.
2) Remove meat and refrigerate separately for fat-separation phase.
3) Dr. Pepper, not diet. 2 bottles, not 1.
4) More fresh tomatoes; another can of Ro*tel.
5) Use 2 Sweet Ancients, not just one.
Timothy said it lacked salt. Season Meat with Guy's before roasting.

Deb's Six-Day Texas Chili (with Beans!)
And On the Seventh Day, we eat.

5 lb. Chuck Roast
Guy's Seasoning
Large Sweet Onion (like Vidalia)
Roasted Garlic
48 ounces of Dr. Pepper
Three large beefsteak tomatoes
Six Roma tomatoes
Two cans Ro*tel tomatoes with chilies
One can diced green chilies
One green bell pepper
Two Ancient Sweet peppers (look like Red Chile Relleno peppers)
One navel orange
Two whole Bay Leaves
Four whole Cinnamon Sticks
Two ounces Scharffenberger 70% Cacao Bittersweet chocolate (leaving one ounce for the cook)
Whole Cumin Seed
Tone's Chili Powder
2 Cans Bush's Dark Red Kidney Beans
2 Cans Bush's Light Red Kidney Beans
2 Cans Bush's Black Beans

First Day:
Chop Onion coarsely and spread evenly in the bottom of a 6 quart crockpot. Sprinkle generously with chopped Roasted Garlic. Do not trim roast! Rinse and dry the meat, then thoroughly coat with Guy's Seasoning. Lay atop bed of onions, roast meat on low. Add Dr. Pepper after meat has cooked thoroughly.

Second Day:
Lift meat out of crock; lift crock out of cooker. Refrigerate meat and broth separately.

Third Day:
Remove solidified fat layer from broth, return meat to crock and crock to cooker. Set to cook on low.

Blanch fresh tomatoes to remove skins, chop, seed and place in cooker. Add two cans of Ro*tel tomatoes, with juice. Peel orange and chop into large pieces, add to cooker. Chop and seed bell pepper and ancient sweet peppers and add to cooker. Drain can of green chilies and add to cooker.

Fourth Day:
Time to season. Distribute Cinnamon Sticks and Bay leaves into chili (sticking up for later removal). Lay chocolate pieces onto surface of chili to melt. Sprinkle surface with thin layer of cumin, followed by thin layer of chili powder. Over the course of the next few hours, remove bay leaves and cinnamon while stirring chili, then re-insert, and sprinkle new layers of cumin and chili powder.

Sixth Day:
In the last few hours, remove cinnamon sticks and bay leaves, add beans, adjust seasonings.

Serve with sour cream and cheddar cheese.
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As someone who either gets chile from Wendy's drive thru or Busch's (sp?) in a jar, I applaud your patience! :-) You've included some ingredients I've never heard of adding, but it sounds good...if you have the patience.

I think of it as laziness. Cooked in a crockpot, it never sticks or burns; stirring is almost optional. I like a good thick chili with lots of flavor, so I'm willing to wait. :)

Yeah, the CP makes everything easier. :-) I don't know that I'd like it as much with the shredded vs. the ground meat. It's a texture thing, and I'm weird that way. Still, it sounds good!

Now that is some involved chili!

It's pretty good, too. :) Although, I'm sure the next batch will be juicier.

I have lived in Texas for 3 years. Among other weird food things (BBQ does not include pork here), one thing I've discovered is that if you put beans in your chili and enter a contest, you will pretty much be ridiculed. I used to work at a place that had a annual chili cook off, and a friend of a friend would enter her chili, which had one regional competitions (outside of work). And when I told her that chili needed beans, she would get absolutely irate and say that is "chili soup". Not chili. Also, a rather large Texan coworker would always tell me that chili does not have beans.

Personally, I grew up in Atlanta. My mother was raised in south GA (but not in Vidalia, home of the onion). She always made chili with kidney beans. And big blobby tomatoes that I hated as a child. My own chili involves black beans, and I made too much of it two weeks ago and some is still sitting in the fridge...I feel it is probably not safe for consumption at this point...do you agree?

By the way, I voted for your LJ Idol entry tonight.

While I was born in Key West and lived in many parts of the country over the years, I was technically a legal resident of Texas (for 26 years) until I moved to Kentucky with my husband in 1987.

I know that beans detract from the seriousness of Texas chili. On the other hand, I just like 'em.

As to whether chili would be safe after two weeks in the fridge -
I suppose it depends on how spicy it is. After all, the point of chili originally was to rescue meat that was turning.

Thanks for your vote!

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I'd never seen Ancient Sweets before, and I couldn't find a webpage from the provider. But I prefer a sweet chili, so I was looking for a pepper with a mild spiciness, and this fit the bill.

Not sure what else would be hard to find. Oh, the Guy's Seasoning. It tastes a bit like Lowry's Seasoned salt. I *think* the ingredients are online if you follow the link, so you can find something similar that way.

My mom used to make brisket by merely rubbing one with Guy's, wrapping it in foil, and slow-roasting it for a few hours.

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Oh, that's much more of a challenge.

wow that is unique. the most important thing is you tried and the recipe is cool.

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