Yesterday, Blue Pony had their 1st Annual Chili Cook-Off. Travis Nichols has been asked to share his winning recipe.
Blue Pony Chili Cook-Off Winning Recipe:
3 cups celery, chopped
3 small jalapenos, thinly sliced
3 purple onions, chopped
Sauté the vegetables in vegetable oil or bacon grease until translucent.
4 cloves of garlic, pressed. Sauté for about 30 seconds.
Add the following spices and bloom them in the hot oil with the vegetables.
½ cup + 2 TBL chili powder (I use Pendery’s Original Chile Blend which is available in the Central Market bulk section or here: http://www.penderys.com/ )
2 tsp. smoked paprika
2 tsp. cayenne
1 TBL. cumin
2 tsp. Mexican oregano
2 tsp. granulated onion
2 tsp. granulated garlic
Once this mixture has bloomed, add:
1 c. red wine (Pinot Noir or Claret). Reduce the wine down for about 10 minutes.
1 -14 oz. can tomato sauce
3 -15 oz. cans diced tomatoes
3 cups LOW SODIUM beef stock/broth
12 oz. V-8 juice
3 TBL. Knorr Tomato Bouillon w/ Chicken Flavor (powdered)
2 TBL. of whatever rub you use on the brisket (if other than salt and pepper)
2 ½ lbs. of cooked smoked brisket, cut into 3/8” cubes
1 or 2 -20 oz. cans of pinto beans, drained and rinsed.
1 lb. bacon
1 Pablano pepper
Test and add salt to taste
(All the peppers and brisket were smoked)