I am pleased with the turnout of my chili and of the Red River Shootout. First and more importantly, at their 100th match up, Texas beat OU 45 to 12. The past 5 years as a transplanted Texan, living in Oklahoma has been difficult. OU has absolutely dominated Texas during the past five matches. This year has been a great year for Texas; I look forward to the rest of the season.
As for the chili, I believe that this is the best batch I have made. It had the requisite amount of spiciness with the depth and complexity of flavor that I expect from chili. I am very pleased with the switch to 100% chipotle chilies and the chipotle infused olive oil. They made for an excellent change to my recipe. I believe there are three secrets that make my chili good
- I cook it the night before. The flavors have time to marry, giving the chili a depth of flavor that really makes it interesting.
- I cook the meat over low heat, adding half the chili powder for the chili directly to the meat. This accomplishes two things. First, it makes the meat tender. Secondly, the meat becomes super seasoned. The meat adds to the chili not the other way around.
- Cocoa. I know that sounds like a weird ingredient, but it gives chili that depth and character that it just could not have with out it…
MAN IT WAS GOOD THIS YEAR! Accompanied by smoked bacon and jalapeño corn bread…brother you cannot go wrong. What a good day!
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Red River Shootout