Chili

great timing! I'm looking for a new chili recipe and I always wanted to try this one...

I triple the recipe, add two fresh diced Jalapeno's and 5 TB of cayenne but it is hot. My goal is if you don't win, be memorable

BeachSio - please report back with pix!

Waiting on pix, but we won. We had about 175 voters, a bunch of families with kids leading to about 200-210 people, a band, beverages and temps in the mid 60's. Couldn't ask for a better day.

Waiting on pix, but we won. We had about 175 voters, a bunch of families with kids leading to about 200-210 people, a band, beverages and temps in the mid 60's. Couldn't ask for a better day.

Yahoo!! I knew you could do it!! Congrats!!

Waiting on pix, but we won. We had about 175 voters, a bunch of families with kids leading to about 200-210 people, a band, beverages and temps in the mid 60's. Couldn't ask for a better day.

oh I'm very excited for ya'll!!!! how much did you make??? was it better than ever? did you do anything different this time? we need an entire report with pix.

proud of ya BS!:clap_1:

sounds like you guys are loving your new town. you need to tell us more about the area.

I triple the recipe, add two fresh diced Jalapeno's and 5 TB of cayenne but it is hot. My goal is if you don't win, be memorable

That's wonderful! I just love the molasses in that recipe as a contrast to the spiciness. Congratulations!

Congrats on the win!

oh I'm very excited for ya'll!!!! how much did you make??? was it better than ever? did you do anything different this time? we need an entire report with pix.

proud of ya BS!:clap_1:

sounds like you guys are loving your new town. you need to tell us more about the area.

It is definitely getting better every year, last year was a little hot for some so we used a little less cayenne this year. We made close to 5 gallons. It takes a couple of days as we like to break the recipe up. We get everything but the beans and chiles in it, bring it to a boil and then let it sit overnight. Then the next day, we simmer for 3-4 hours, add the beans, chiles and some green onions. Not to give away all the secrets, but we also add another spice called "Slap yo Momma" from Ville Platte. It puts it over the top. Overall, I think we use about 30 ingredients.

Still waiting on the pix but will definitely post them.

That's wonderful! I just love the molasses in that recipe as a contrast to the spiciness. Congratulations!

IMO, the molasses is the key. Our version starts off sweet, then gets hotter as you eat it as we use a white pepper too that gives it a little kick in the end. I compare it to a bottle of wine that changes as you drink it.

Congrats on the win!

Thanks!

Here's a picture of the trophy with yours truly in the background..

Here's a picture of the trophy with yours truly in the background..

I am so proud!!!

Paul Prudhomme’s Mandeville Mardi Gras Chili

This is my signature chili. I always make this for drop-ins on Halloween, on Christmas Eve, and for tailgating. Warning: it takes two hours of prep time.

4 tablespoons chili powder
3 tablespoons ground cumin
1 tablespoon cayenne pepper (try half this then add more according to your preference)
2 tablespoons salt
2 tablespoons paprika
1 tablespoon dried oregano leaves
1 tablespoon dried mustard
2 1/2 teaspoons onion powder
2 teaspoons garlic powder
1/2 teaspoon ground nutmeg
1 teaspoon dried thyme leaves
1/2 cup margarine
8 cups chopped onion
8 cups chopped green pepper
3 pounds ground pork
2 pounds ground beef
7 tablespoons minced garlic
3 cups chopped celery
1 (28 ounce) can crushed tomatoes
1 (28 ounce) can tomato puree
4 cups beef stock
1/2 cup light molasses
2 (4 ounces each) cans of chopped green chilies
4 cans dark red kidney beans (not called for in Prudhomme's recipe, but we like beans in our chili)

Mix first 11 ingredients in a small bowl and set aside. In a 12-quart heavy saucepan, melt margarine over high heat. Add 3 cups onion and 2 cups bell pepper, and cook 5 minutes. Stir in 3 tablespoons of the seasoning mix, and cook until vegetables are soft and brown (about 11 minutes). Transfer vegetable mixture to another container. Cook meat and 3 tablespoons of the seasoning mix over high heat until meat is brown (about 14 minutes). Add reserved vegetables to the meat. Add garlic and the remainder of the seasoning, onions, celery, green pepper, and cook 7 minutes. Add tomatoes, tomato puree, and beef stock, and cook covered for about two hours. Add kidney beans, molasses and green chilies and cook for about 15 more minutes. Makes 5 1/2 quarts.

Had to bump BR's recipe. We are pulling it out for the 3rd annual competition. With a few additions, it got us a 1st place and a 2nd place (one vote difference and they cheated ;-)). We are shooting to bring home another win!

BR! I finally made your award-winning chili recipe! a few weeks ago we had a tiny little "cool" snap in the weather so I thought I would do one last chili dinner for the season. I made your recipe and it was a hit. It was really the BEST we've ever had. So thanks!! time consuming but so worthwhile.

I only changed a few things to our taste: practically doubled the chili powder and cayenne pepper. and you are right - gotta have beans!!!

BR! I finally made your award-winning chili recipe! a few weeks ago we had a tiny little "cool" snap in the weather so I thought I would do one last chili dinner for the season. I made your recipe and it was a hit. It was really the BEST we've ever had. So thanks!! time consuming but so worthwhile.

I only changed a few things to our taste: practically doubled the chili powder and cayenne pepper. and you are right - gotta have beans!!!

BR's chili recipe has changed my life (or at least the Chili part). I just finished up the last of my leftovers this week as part of a big nacho dinner. When you make 4 gallons it lasts a while so now the freezer is empty until it gets cold again.

BR's chili recipe has changed my life (or at least the Chili part). I just finished up the last of my leftovers this week as part of a big nacho dinner. When you make 4 gallons it lasts a while so now the freezer is empty until it gets cold again.

yes, you could say BR's Chli Recipe is life changing. It definitely changes the way I will make chili from now on. The secret is to make your own seasoning, plus molasses! There is so much chopping that I finally got out my food processor and that worked out fine (I normally like to chop by hand to get the right consistency).

I have a batch in the freezer - great idea to do some nachos!

yes, you could say BR's Chli Recipe is life changing. It definitely changed the way I will make chili from now on. The secret is to make your own seasoning, plus molasses! There is so much chopping that I finally got out my food processor and that worked out fine (I normally like to chop by hand to get the right consistency).

We chop it all by hand. Thank about how much it is when you make 4 gallons! WHOA!:shock: I am tired of chopping for a while (and browning meat).

They are great on Nachos with some Jalapeno slices.

We chop it all by hand. Thank about how much it is when you make 4 gallons! WHOA!:shock: I am tired of chopping for a while (and browning meat).

They are great on Nachos with some Jalapeno slices.

the chopping is a beach, no lie!

maybe I can do it in shifts next time, starting early in the day. I do prefer hand chopping.

we served the chili to company who said it was the BEST they had ever had. we agreed! I wonder if mine is better than yours BeachSio! hahahahaha

I love BR's chili recipe too!!! I have been making it since she first posted it!

the chopping is a beach, no lie!

maybe I can do it in shifts next time, starting early in the day. I do prefer hand chopping.

we served the chili to company who said it was the BEST they had ever had. we agreed! I wonder if mine is better than yours BeachSio! hahahahaha

Kurt has two hands too!

You should bring the crew over to the next Chilympiad and we'll find out! It's in February:boxing:

Kurt has two hands too!

You should bring the crew over to the next Chilympiad and we'll find out! It's in February:boxing:

twould be too much funn!

BR's chili recipe has changed my life (or at least the Chili part). I just finished up the last of my leftovers this week as part of a big nacho dinner. When you make 4 gallons it lasts a while so now the freezer is empty until it gets cold again.

yes, you could say BR's Chli Recipe is life changing. It definitely changes the way I will make chili from now on. The secret is to make your own seasoning, plus molasses! There is so much chopping that I finally got out my food processor and that worked out fine (I normally like to chop by hand to get the right consistency).

I have a batch in the freezer - great idea to do some nachos!

Thanks, y'all! I have been making this for many years. Right now I am looking for the original recipe that was printed in the AJC. I think I'll frame it!

I love BR's chili recipe too!!! I have been making it since she first posted it!

I'm gonna try this next year, if B2Sio could only make 4 gallons last this long then it's gotta be good.

I'm gonna try this next year, if B2Sio could only make 4 gallons last this long then it's gotta be good.

my only suggestion is to not wait for next year. good chili is good any time!

oh, I had forgotten about another change I made because Publix did not have ground pork. I used ground turkey (in place of pork) and ground beef (as called for), and was afraid it was going to be ruined! It was still absolutely delicious. I want to do the ground pork next time though - I'm sure its even better.

True, probably a good time to do a giant batch before the weather gets too ridiculously hot for that amount of cooking.

Hokay, so I've volunteered to help a community group enter the local chili cookoff that raises money for charity.

We need to make at least 15 pounds in order to participate. I'll make one batch. I'm not sure how pounds one batch will make. I think the group is coming to my house to prepare it all. Thankfully I have a big island in the kitchen (the architect told us it should be called a continent ) so that we can all have plenty of work space.

Any hints or suggestions, BeachSiO2?

Hokay, so I've volunteered to help a community group enter the local chili cookoff that raises money for charity.

We need to make at least 15 pounds in order to participate. I'll make one batch. I'm not sure how pounds one batch will make. I think the group is coming to my house to prepare it all. Thankfully I have a big island in the kitchen (the architect told us it should be called a continent ) so that we can all have plenty of work space.

Any hints or suggestions, BeachSiO2?

Sounds like funn. I think I'll dig out the recipe and plan to make it soon. The weather is going to cool off next week! (not cold, but high in low 70s. good enough..)