Chili for 2016 Farmers Market fall chili cookoff

Chili for 2016 Farmers Market fall chili cookoff
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This is the recipe for the chili I made for the 2016 Wake Forest Farmers market chili cook-off event on Nov 19, 2016. One of the requirements of this cook-off was to buy the majority if not all ingredients from the market. This happens to also be my favorite chili recipe Originally posted by me on my original food blog (drummingupabettermeal) in July 2015.

559.61 kcal
  • 5lbs goat soup bones (Walk ahead farms)
  • 1lb goat stew meat (Walk ahead farms)
  • 1lb spicy pork sausage (Walk ahead farms)
  • 2lbs beef stew meat (Walk ahead farms or Tripple B's)
  • 5 chocolate Trinidad peppers (Gabbbies)
  • 7 lemon drop peppers (Gabbies)
  • 4 Red Jalapeno peppers (Gabbies)
  • 1 tablespoons Ghost Pepper Salt (Savory Spice Shop)
  • 2 tablespoons Roasted Garlic Powder (Savory Spice Shop)
  • 1 large red onion chopped roughly
  • 1 bottle Blackstrap Molasses (Grain Mill Wake Forest)
  • 1/2 cup Honey ( one of the three honey vendors at market)
  • 1 pint Blueberry Jam (Susan West)
    To make the sauce:
  1. 2 hours low and slow cook off soup bones
  2. After two hours strain liquid to smaller pot.
  3. Add in the peppers (De-veiened and seeded) as well as all dry spices as well as the onion.
  4. Cook for another hour or two.
  5. Using a immersion blender, blend sauce.
  6. Add in the blackstrap molasses, honey, and Jam and then on real low heat cook two hours.
    To finish the chili:
  1. Place all meat in slow cooker including the meat taken from the bones used to start the sauce.
  2. Pour the blended and thickened chili sauce over the meat.
  3. Cook approximately 8 hours at really LOW setting. Slow and low is key here.
  4. Two things get accomplished, the meat gets flavored and the sauce thickens even more.
  5. Check spice level 2 hours in, after meat cooked to ensure that no further spces need to be added. The sauce should taste complete as this point, just a little raw. Add more of what is missing. Looking for a deep smoky flavor with a kick. Add spices if any mix well and then let cook slowly for rest of time.
  6. Serve
Nutrition information
Serving Size: 1 bowl
Calories per serving: 559.61 kcal
Fat per serving: 11.66 g
Saturated fat per serving: 3.92 g
Carbs per serving: 72.17 g
Protein per serving: 42.23 g
Fiber per serving: 1.16 g
Sugar per serving: 63.76 g
Sodium per serving: 695.57 mg
Trans fat per serving: 0.19 g
Cholesterol per serving: 123.38 mg
Nutrition label for Chili for 2016 Farmers Market fall chili cookoff
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