Jeremy Loc: America

Yes please chief. Recipe.

Jeremy Loc: America

Sounds like a blast. I was a defending champion for several years when my kids were in a band club at school. We had auctions car shows with chili cook offs etc for fund raising.

I would kick everyone’s beep in mild medium hot and extra HOT categories.

Chocolate red wine high quality beer ( Montana beer) are a few of my secrets.

I made chili so hot I wouldn’t taste it until everyone kept coming to lick the pots.

The people ( judges) paid $5 and they got a cup and a spoon. They could taste any of the Chili a d they were who voted.

I have another thing that helped my score and it had to do with Cornbread … three different types of cheeses and 3 types of onions to add to their chili

bozokarl Loc: south central Pa

I've never entered a chili cook-off but all my friends tell me I should.

Doug Lemmon Loc: Rochester Mills, PA

Sounds pretty good Ben.. we're all waiting on the results!!

Robert J Samples Loc: Round Rock, Texas

Ben: Let me refer you to the History of Chili Cancarne on Google. I would copy and print it, but the history is too long. It seems that it wasn't widely known by Gringos until around the 1880s. but was a long-standing poor man's meal a lot longer than that.

Your choice to add some chocolate is interesting and historic since chocolate was first consumed by Aztec and Mayans, so it is fitting for a marriage between these two.

There is a movie, I think may have been made in Mexico, "(Hot) Water, like for Chocolate!" that many might find interesting, in that in Mexico, chocolate was presumed to have an aphrodisiac effect! Just Sayin...RJS

Jeremy Loc: America

Yeah chocolate covered oysters is quite the valentines dinner

DCGravity Loc: Fairfax, VA (by way of Cleveland OH)

Bam! That's my chili secret ingredient as well, specifically mole, which has chocolate in it. I also add a bit of agave syrup which takes the bitter edge off the peppers but not so much that any sweet can be detected. Good stuff!

Jeremy Loc: America

Sugar ( sweet ) will neutralize acid from many things.

Spiritof27 Loc: Lincoln, CA

Ingredients
8 or 10 dried chiles. I use a mix of New Mexico and a few Chiles Arbol.
The first are pretty mild, the latter have a pretty good bite.

1 quart (32 ounces) homemade or store-bought low-sodium chicken stock
1/2 cup raisins
1 cup frozen orange juice concentrate
3 whole chipotle chiles canned in adobo (more or less depending on how hot you like it
2 tablespoons white vinegar
2 tablespoons Asian fish sauce
3 pounds boneless pork shoulder, trimmed and cut into 2-inch thick cubes
2 tablespoons vegetable oil
2 medium onions, thinly sliced (about 2 cups)
6 medium cloves garlic, minced (about 2 tablespoons)
2 teaspoons dried oregano
1 tablespoon ground cumin
3 bay leaves
Kosher salt
Corn tortillas, cilantro, diced onions, lime wedges, and queso fresco for serving (optional)

Add dried chiles to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Add chicken stock, raisins, orange juice concentrate, chipotles in adobo, white vinegar, and fish sauce. Bring to a boil over high heat, reduce to a bare simmer, and let cook until chilies are totally softened, about 15 minutes. Blend into a smooth puree using an immersion blender or by transferring to a countertop blender. Set aside.
Carefully pat pork dry with paper towels or a clean kitchen towel. Cut into 2 inch cubes. Heat vegetable oil in a large heavy-bottomed Dutch oven over high heat until smoking. Add pork all at once and spread evenly over bottom surface (it's ok if not all the pork is touching the bottom or if the pan is crowded. Cook without moving until bottom surface is well browned, about 8 minutes. Transfer pork to a cutting board and set aside. Add onions and garlic to Dutch oven and cook, stirring frequently, until softened and beginning to brown, about 10 minutes. Add oregano and cumin and cook, stirring constantly, until fragrant, about 30 seconds.
Add chile mixture to Dutch oven and stir to scrape up any browned bits from the bottom. Add bay leaves. Bring to a boil then reduce to a bare simmer. Cover, leaving lid slightly ajar, and cook, stirring occasionally until pork chunks break apart when you apply pressure with a spoon, about 2 hours.
Sauce should be thick, with an almost ketchup-like consistency. If too thin, increase heat to a light simmer and cook, stirring frequently, until reduced to the desired consistency. Season to taste with salt.
Serve pork with corn tortillas, cilantro, diced onions, lime wedges, and queso fresco.

Jeremy Loc: America

Yummmmy thanks chief

Jarheadfishnfool Loc: Woodlake/Tulare ,Ca.

Mr. Samples, the movie was "Like water for Choclate" excellent Flic.

Jarheadfishnfool Loc: Woodlake/Tulare ,Ca.

Please Ben the recipe, before I leave the stage,m

Jeremy Loc: America

I sure hope you didn’t leave. More importantly for the reason ( who ) caused the frustration buddy. It’s obvious by posts his heart is not a good one.

nutz4fish Loc: Colchester, CT

[quote=HenryG]Heres to you getting 1st instead of second maybe two candy bars and tomatoes paste this time I also like icing steak🍺🍺🍻[/quote

........
icing steak. To make it easier to slice ?
.......

Jer Loc: N. Illinois 🇺🇸

Good luck, Ben.