Chili contest tomorrow

[Drac]

Hi all,

Work is having a charity chili contest.  I decided enter and throw together some stuffed corn bread to go with it.

Got everything together tonight.  Tomorrow morning I will brown the meat.  Than carry it to work and start the chili at work rather than over cook or risk spilling -



Doing the corn bread tonight.  Two batches of a recipe from Emeril.

Mise en place -



Hardware -



Using scraps from the homemade bacon -







Using some of that liquid gold to make the cream of corn -





This stuff is worth the effort by itself.  Best I've ever had -



Batter with a touch of cayenne in it -



Getting the pan ready -



The filling -



Putting it all together -







All done -





More to come with the chili...

Jim

[Smokin Soon]

That's probably the best looking cornbread I have ever seen. A little labor intensive, but well worth it. Very nice!

[SouthernSmoked]

Ditto!!

That really looks good!

[DADAKOTA]

That cornbread looks awesome.

[Chili Head]

I gotta tell ya..impressive!!! Nice work on that corn bread!

[muebe]

Oh man that looks good! Great job ;D

[Drac]

Thanks guys.

The browning went well and got to work and put the first parts together and got it going.  The recipe (given to me by an old boss who competed in National contests) cooks it for a couple hours (its a competion recipe) with the first seasonings and than about 30 minutes before serving you add the second seasoning.

The "Contest" is that we make the chili and than the "judges" pay $5 to sample the chili.  Winner gets bragging rights.  Also will be deserts for sale so that's why I made the corn bread.  Or at least that's the excuse I'm using ;D

I'll get some shots of the final product and the spead online later. 

Jim

[jiggerjams]

Sure looks great!! Did you get the corn bread recipe from one of Emeril's cook books? If yes which book was it in?

Thanks,
JJ

[Drac]

Got it here -

http://www.foodnetwork.com/recipes/emeril-lagasse/manly-man-stuffed-cornbread-recipe/index.html

Jim

[mikecorn.1]

Mice looking cornbread.


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- Sent from my iPhone using Tapatalk

[Drac]

Well here is is how the bread turned out -



Went over fairly well.

Here is the end results of the chili -



The table with thirteen entries -



And of course, this being Dallas we have to the fixings for Frito Pie -



If you're not familiar with Frito Pie I believe it started at the Texas State Fair.  You open up a bag of Frito chips, pour in some chili, top with onions, and cheese and maybe some jalapenos.  Eat with a spoon.

As for the contest I didn't even make honorable mention.  After tasting the chili it became a bit obvious.  Amazingly tender, good mouth feel on the gravy, nice heat but it NEEDED WAY MORE SALT!!!  The flavor was bland and uni-dimensional.  Lesson learned here.  Also needed some tang, maybe some tomato paste instead of sauce.  I really think I need to use some beer instead of water because as the Sage, Alton Brown says "Water doesn't bring any flavor to the game."

Jim

[SiFumar]

That corn bread bread is a meal itself!

[Smokin Soon]

My Texas buds are picky on there chili. Don't know where I got this but it's killer good. Most in the Bay area think it's something you get at Wendy's.

Step 1

2# Chili-Grind Beef (75/25 or 80/20) usually Chuck
1 Tbsp Bacon Fat

Brown meat in fat. Do not drain.

Step 2

1 14oz Swanson's Beef Broth
1 14 oz Swanson's Chicken Broth
1 8 oz Hunts Tomato Sauce
1 tsp Tabasco Sauce

Add to meat, keeping at simmer.

Step 3

DUMP # 1
2 Tbsp Chili Powder
1 tsp Kosher Salt
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Black Pepper
1/2 tsp Cayenne Pepper

Add DUMP # 1.
Simmer med-low, covered, for 1 Hour.

Step 4

DUMP # 2
1 Tbsp Chili Powder
1 Tbsp Paprika
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Mexican Oregano
1/2 tsp Jalapeño Powder
1/2 tsp Black Pepper
1/2 tsp White Pepper

Add DUMP #2
Simmer, partially covered (1/2" cracked), for 45 min.

Step 5

1 Med Jalapeño Remove stem, slice lengthwise, and remove seeds

DUMP # 3
1 Tbsp Chili Powder
1 tsp Kosher Salt
1 tsp Cumin
1 tsp Tabasco Sauce
1/2 tsp Dark Brown Sugar

Use several pieces of white bread to soak up some of the pools of fat that accumulate on the surface.

Add DUMP # 3. Add Jalapeno. Simmer, partially covered (1/2" cracked), for 30 min or until reduced to chili-consistency with a smooth, slightly thickened, velvety red gravy. Remove Jalapeño before serving. Use white bread to soak up some of the last pools of fat that have accumulated on the surface. Be sure to leave a little fat, though!

Want to reduce the heat? If you are not sure then you probably should. Don't put in the Jalapeño Powder and only add Tabasco to taste at the end. If you think that is still too hot then lose the cayenne and the whole Jalapeño. After that you can cut back on some White and Black Pepper and some Chili Powder.

Most Chili powders you buy from the store are made with some chili powder and a lot of tasteless paprika. Buy chili powder that is pure or a known blend...GEBHARDT'S is the one most Texas competition chili cooks use. A great place for pure powders and spices is http://www.mildbills.com

[ghost9mm]

Drac...you did one hell of job partner....very well done...stand proud...

[OU812]

We do that "Frito Pie" here in Nebraska too.  ;D