When does the weather not scream chili? Sure, the sun’s out and you can’t find a cloud for miles, but that doesn’t mean the temperature will always play nice. For those chilly, miserable days, we present the two winning recipes from last weekend’s chili cook-off at The Point Park & Eats (24188 Boerne Stage).
Pork U, owned by Scott and Donna Farmer, was voted fan-favorite, while Sean Phoenix’s Slider Provider Chili came in as judges’ pick. We’re letting you decide which recipe reigns by sharing both.
The Pork U truck (Courtesy)
Pork U’s Save the Pork, Eat More Beef Chili
Serves 12
3 pounds ground Angus beef 3 teaspoons Cholula Hot Sauce
2 (28-ounce) cans diced tomatoes 3 teaspoons cumin
1 (6-ounce) can tomato paste 2 tablespoons dried oregano
2 (15-ounce) cans chili beans in spicy sauce 2 tablespoons minced garlic
2 (15-ounce) cans chili beans 2 teaspoons black pepper
1 large red bell pepper diced 2 teaspoons cayenne pepper
1 large green pepper diced 1 teaspoon dried basil
5 stalks of celery diced 1 teaspoon paprika
1 large yellow onion 2 teaspoon salt
3 (7-ounce) cans diced green chilies 4 cubes beef bouillon
1 cup beer (The Farmers used Santo)
1/4 cup chili powder
1 1/2 tablespoons Worcestershire sauce
Heat a large stock pot over medium high heat and cook Angus beef until browned. Drain off excess grease. Add all other ingredients. Stir and cover and simmer for minimum of 2 hours stirring occasionally. After 2 hours, taste and adjust chili powder, salt and pepper if necessary.
The Slider Provider truck (Courtesy)
Slider Provider Chili
Serves 15
5 pounds angus chuck
1 pound smoked/chopped brisket
1 small jalapeño, diced (w/ seeds and ribs)
1/2 Serrano pepper, diced (w/ seeds and ribs)
1 softball-sized 10/15 onion, diced
1 (12-ounce) can of dark sweet beer (We used Karbach’s Yule Shoot Your Eye Out)
2.5 cups generic chili powder
10 tablespoons ancho chili powder, or to taste
3 3/4 tablespoons granulated garlic
3 3/4 tablespoons Mexican oregano
2 1/2 tablespoons paprika
2 1/2 tablespoons cumin
Kosher Salt, to taste
Black Pepper, to taste
2 1/2 tablespoons Worcestershire sauce
2 1/2 tablespoons soy sauce
1 1/4 tablespoons onion powder
1 (10.75-ounce) can hot Rotel
1 (10.75-ounce) can original Rotel
1 (8-ounce) can tomato sauce
1 tablespoon apple cider vinegar
4 ounces water
Brown and season ground beef, all peppers & onions together. Add it to a stock pot along with all other ingredients except salt and black pepper. Simmer as long as you possibly can. We suggest at least 4 hours. Add salt & pepper towards the end as flavors will intensify as it cooks down. We like to serve it with sharp cheddar cheese, sour cream, diced onion and garlic bread.
This article appears in Jan 15-21, 2014.