• Torah Chef

Championship Chili


Here is my "no longer secret" chili recipe that won both judging and people's choice at a competition of over 5000 tasters and 35 contestants. This is a great make ahead item for Shabbat, and a great topping for nachos, hot dogs, baked potatoes and even pasta. Award winning Chili 2# Brisket or Stew meat,- 1"cubes. *You may omit the liquid smoke if you smoke the brisket in advance 1 # Bulk Ground Beef 1.5# Ground beef (formed into 6 patties) 1 LG onion, diced 2 medium Bell peppers, diced 2 jalapenos, diced 1 tb chopped Garlic 2 cans Tomatoes with green chilis 1.5 c Porter beer (may substitute beef stock) 2 TB chili powder 2 tsp Cumin 2 tsp garlic powder 1 tsp Onion powder 1 tsp Cayenne 1 can chipotles in adobo, chopped 1 tsp liquid smoke 1 tb brown sugar 2 tsp black pepper 1 can dark red kidney beans, rinsed and drained Salt to taste Grill or griddle beef patties to at least medium. Let them rest. In a large pot add brisket and bulk ground beef. Add vegetables and sweat together until the beef is cooked. Add all spices, tomatoes, beans. Rough chop and add the cooked Burger patties. Simmer for at least one hour or until beef chunks are tender. This is best cooled and reheated the next day. Ideal for a crock pot .

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