Get Your Grill On

And now a note from our editor…

I apologize to our readers outside of the United States, but here in America October is National Chili Month. Now I don’t know who declared it National Chili Month but the writers here at Get Your Grill On think it’s a great idea.

Grilling, Barbecue and Chili just seem to go together. So we’re celebrating National Chili Month with a week’s worth of posts all about Chili. As October continues you’ll find more articles about Chili. There will be reviews of restaurant chilies, maybe we’ll be including your favorite fast food chains; reviews of canned chili and who knows what else. There’s a very talented and creative team of writers here. I’m excited to see what they come up with.

To get the ball rolling, here’s the winning recipe from a real chili champion Dana Plocheck, winner of the 2006 Terlingua International Chili Championship with Lady Bug Chili.

Dana’s Recipe

In 4-Quart pot brown 2 lbs course ground beef (chili grind) in skillet.

After browning, drain meat. Add:

• 1 can (14-1/2 oz) Swanson beef broth
• 1 can (8 oz) Hunt’s no-salt tomato sauce
• Float 1 jalapeno pepper and 1 serrano pepper.
• Bring to boil then add Packet #1

Packet #1:

• 1 Tbsp onion powder (rounded)
• 2 tsp. garlic powder
• 1 Tbsp Mexene Chili Powder

Cover and simmer at medium boil for 1 hour. Remove peppers, squeeze juice and set aside. Replace lid and continue medium boil for additional 15 minutes and then add Packet #2.

Packet #2:

• 2-1/2 Tbsp light chili powder
• 2-1/2 Tbsp dark chili powder
• 2 tsp cumin
• ¼ tsp black pepper
• ¼ tsp white pepper
• ¼ tsp cayenne pepper
• ½ cube Knorr’s beef bullion
• ½ cube Knorr’s chicken bullion
• ¼ tsp brown sugar
• 1 pk Sazon Goya

Continue boiling with lid on for 30 minutes. Then, add juice from peppers and Packet #3.

Packet #3:

• 2 tsp Mexene Chili Powder
• 1 tsp cumin
• ½ tsp salt

Leave covered and simmer for additional 15 minutes and serve.

Recipe and picture courtesy of the Chili Appreciation Society International, Inc.