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Louisiana Chili Cook-off

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Posted: Mar 9, 2010 5:55 AM by Andrea Fontenot
Updated: Mar 9, 2010 8:59 AM
Source: 2une In

  Rating: 5.0 (1 vote)

Topics: chili, cook-off, Louisiana, LSU, Baton Rouge, Kiwanis Club, International Chili Society

If you love chili, there's a huge chili cook-off competition to help sick children in the Baton Rouge area. Whitney Vann joined last year's People's Choice Winner Chester Welch and event organizer Rae Phillips in the kitchen to whip up a batch of award winning chili.

Click here for more information on the Louisiana Chili Cook-off.

Chester's Chili Recipe

2 lbs. finely ground chuck
1 large onion, grated
4 or 5 buttons of garlic, grated
2 cans of tomato sauce, 8 oz.
2 cans of hot water (use sauce cans)
4 or 5 tablespoons of flour
3 or 4 tablespoons of chili powder
2 ½ teaspoons of salt
½ teaspoon each: black pepper, garlic powder, onion powder, ground cumin
¼ teaspoon red pepper (more if one wants it hotter)

Grate onion and garlic or put in a blender, add a bit of water and pulverize them. You can use a White Zinfandel wine to add a fruit sweetness flavor.

Use a heavy iron skillet or Dutch Oven. Heat skillet, do not use any shortening. Put meat into skillet. During the browning process, add the chili powder. Mix well and mash, almost constantly with a potato masher. After the chili powder is mixed well, add the blended onion/garlic and all the seasoning except the flour and the tomato sauce.

Stir, mash, and continue browning, no lumps please. Sprinkle flour into mixture and blend well. Add the tomato sauce and hot water.

Cover, turn heat to lowest setting and cook 1 ½ hours. Stir real often and do not let it boil, cook it very slow. This dish will freeze and is better the third or fourth day. ENJOY!!

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