Entertaining with Chef Eddie
3rd Annual IRL Chili
Cook Off
Well, we have come to the end of another IRL Season
and it was an ending like no other. Four drivers were battling for
first place and the Championship came down to the checkered flag
at Chicagoland Speedway with Sam Hornish Jr. winning the 2006 IRL
Championship.
But with all of that happening on the track, there
were also other competitions; the one I was most concerned with
was the 3rd Annual IRL Chili Cook-off. This is
an event hosted by IRL Hospitality as a fund raiser for IRL Kids,
and is a great chance for the hospitality paddock to have some friendly
competition. It's also a chance for everyone in the league to get
together one last time and have some fun. (view
photos from the Chili Cook-off)
We were fortunate enough to raise just over $3,000.00
this year for the IRL Kids, which is a day care service provided
to the families, drivers and workers of the League.
This year’s recipe is one that I have been working on for
about 3 years. It’s a two-part recipe, the first part being
the Chili Powder. Aside from using it in the chili, it can also
be used as dry rub on pork or chicken.
The second part of the recipe is the actual Chili
recipe which makes about 2 gallons. It’s not an overly spicy
chili but it does have a rich, earthy flavor.
I
took Best in Presentation and second in Overall
in the competition with this recipe. I would like to recognize Anthony
Puma, Executive Chef of Chip Ganassi Racing as the 2006 Chili Cook-off
Champion.
Now that the season is over and I am back full time
at Clabber Girl I am going to feature recipes from some of the up
coming cooking demos planned at the Clabber Girl Test Kitchen. So
if you’re in Terre Haute, stop by and see what’s cooking.
Please as always, have fun with this recipe and as
feel free to change it and make it yours.
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| 1/2 cup Paprika
4 each Dried Ancho Chilies, Pull stems save seeds
4 each Dried Pasilla Chilies, Pull stems save seeds
2 each Chili Arbol, Pull Stems save seeds
2 each Dried Chipotle Chilies, Pull stems save seeds
3 each Bay Leaves
1/2 cup Pumpkin Seeds
1 tbsp Cocoa Powder
8 tsp Ground Cumin
4 tsp Dried Oregano
4 tsp Salt
2 tsp Granulated Garlic
2 tsp Cuban Espresso
1 tsp Black Pepper
1 tsp Ground Clove
1/4 tsp Cinnamon
Tear all the chilies into rough pieces.
In a large dry sauté pan dry roast all of the ingredients
for about 10 minutes over medium heat. Place the mixture in
a food processor and blend to a fine powder.
Store in an air tight container
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1/2 batch Chili Powder
10 pounds beef top round, fat trimmed and 1/2 inch diced
1/2 cup olive oil
1 pounds diced onions
1 pounds diced pablano peppers
1 pounds diced anaheim chilies
5 each diced fresh jalapeños
1/2 cup chopped garlic
1/2 cup dried oregano
1/8 cup ground cumin
1/2 bottle Tequila
2 bunches cilantro, chopped
1 cups lime juice
1 #10 can crushed tomatoes
4 cups tomato sauce
1 quart beef stock
salt & pepper to taste Coat the diced meat with 1/2 cup
of the Chili Powder, cumin and oregano. In a large braiser
heat the olive oil and add the seasoned beef. Brown on all
sides. Add the onion, garlic and the fresh chilies and sauté
until the onions are soft. Add the Tequila and reduce by half.
Add remaining chili powder, tomato products and beef broth
and bring to a boil then turn down to a high simmer. Simmer
until meat is tender. Adjust seasoning as desired.
Finish with lime juice and chopped cilantro
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Indianapolis
Motor Speedway
IRL
2006 Race Schedule
"The Greatest Spectacle in Racing"
