I woke up this morning to an in-box filled with Deede’s 1st place chili cook-off recipe and photos.
Let me give you a little background on our friend Deede. She moved to Sacramento, CA from Reno, NV for work. We met her through Dan’s car club and I immediately knew that she would be a ton of fun to hangout with. She married another member of the car club (Josh) and we’ve all been hanging out since then.
She’s super creative, which is totally my thing. She loves to paint, sketch, knit, cook (baking is her specialty) – she likes everything dealing with architecture, art, farmer’s markets, and she’s definitely a foodie. There’s also the whole car thing. This woman knows more about cars than any woman I know – I think that’s hot.
Deede is the type of friend that would take time off work to hitch up a trailer to drive to South Lake Tahoe to tow her friend’s motorcycle home to Sacramento because of a bald tire. Yep – she did that for Dan last Summer. She’s the type of friend that I can count on 24-7, that brings so much levity to any situation. She’s hysterical, in love with Nerds, Macaroons, Cupcakes and her Great Dane, Max. She also makes a freakin’ mean pie. She is amazing and I’m so happy that a Subaru STI brought us together.
These photos have Deede written all over them…
Decked out in her vintage owl apron, showing off her 1st place gold medal and bowl of chili…
Gangsta pose that turned into “Pirate-ish” according to her, LOL.
Deede’s 1st place chili is based on a Smokey Beef and Bacon Chili recipe from Sunset Magazine, January 2007.
She made some changes to the recipe and they are noted below.
2 Slices Thick Cut Bacon – finely chopped
1 Large Onion – finely chopped – she used a sweet white onion
1 Large Garlic Clove – minced
1 1/2 lbs. Lean Ground Beef – she used 3/4 lbs. ground chuck and 3/4 lbs. ground pork
1 Tablespoon plus 1 1/2 Teaspoons ground chili powder
1 1/2 Teaspoons Ground Cumin
1 1/2 Teaspoons Smoked Spanish Paprika
1/2 Teaspoon to 1 1/2 Teaspoons of Cayenne Pepper – she used a heaping 1/2 teaspoon and a pinch
1/2 Teaspoon Chipotle Chili Powder
1/2 Teaspoon Ancho Powder
1 Teaspoon Salt (Kosher)
14.5 Ounce Can Crushed Fire Roasted Tomatoes – she used diced
8 oz. Can Tomato Sauce
1 Cup IPA or Pilsner Beer – she used Full Sail IPA
1 Teaspoon Worcestershire
1 Can (14.5 oz.) Pinto Beans, drained – she used a little over half a can each of rinsed red kidney and pinto beans
In a large, heavy-bottomed pot over medium heat, cook bacon, stirring until it just begins to brown, about 4 minutes. Add onion, lower heat to medium, cover and cook, stirring occasionally, until translucent – about 4-7 minutes. Uncover pan, stir in garlic and cook for additional minute.
Increase heat to medium-high and add ground chuck and ground pork; break it up with a wooden spoon and stir gently until it loses the raw color, 6-8 minutes. Stir in spices and 1 teaspoon salt and cook 1 minute.
Add tomatoes, tomato sauce, beer, Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially and cook 20 minutes.
Add beans and cook another 20 minutes uncovered. Season to taste with additional salt.
The original Sunset Magazine recipe was found online at MyRecipes.com.
Now you have 2 new chili recipes to try – too bad it’s hot weather in most places – we’re nearing 100 degrees around here. I put my leftover chili into the freezer last night.