National Champion Chili Recipe (2018)

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08:06   |   Feb 02, 2018


National Champion Chili Recipe (2018)
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  • Hi.
  • Jason Ganahl-- GQue BBQ.
  • It's the middle of winter and it's cold outside.
  • You looking for something to warm you up?
  • Today, I'm going to show you a Chile recipe.
  • But just not any Chile recipe, a champion Chile recipe.
  • If you want to see how we do that, it's coming up right now.
  • Here at GQue BBQ, we are all about the grilling and chilling
  • lifestyle.
  • If that something interests you, smash down that subscription
  • button, hit that bell notification and you
  • won't miss any of our videos.
  • So the inspiration for today's video
  • comes from the Chili Appreciation Society web
  • site, CASI.
  • I'll put a link to it down below.
  • On their web site, they list the recipes to all the Terlingua
  • Chili cook off champions.
  • It's an absolute awesome website with a lot of great information
  • and how to cook championship Chile recipes.
  • We did a video in the past where we
  • featured two-time champion, Margaret Nadeau's red Saharan
  • Chile recipe.
  • If you'd like to see that, go ahead
  • and click that link above.
  • But support these guys.
  • I love people that get behind competitive cooks.
  • And CASI does that for the Chile world.
  • The first thing every pit master out here in Colorado
  • needs to learn how to do, is how to knock the ice off their pit.
  • I'm going to keep both vents open and allow
  • the heat to come up.
  • Once we get a good fire going, I'm going to put the lid on it,
  • clamp down the vents, and we're going to hit about a 275 target
  • temperature.
  • That's going to allow us to cook at a medium, medium-low heat.
  • I'm going to follow Brent's recipe pretty closely.
  • I'm not going to be doing everything exactly the same.
  • But where I don't do it the same,
  • I will let you know how he does it.
  • One of the things to keep in mind
  • is that this is a competition Chile recipe,
  • so you can't use big old chunks of onions
  • or big old chunks of peppers or anything like that.
  • That will disqualify you.
  • However, if you like to use those kind of things
  • in your Chile, go ahead and use them.
  • This is a competition Chile recipe,
  • so you can only use competition approved type ingredients.
  • Brent uses 80/20 ground chuck.
  • He cooks it in bacon grease.
  • I don't have bacon grease, but I have ghee.
  • So I'm going to put about a tablespoon
  • and a half of the ghee into the pot, get that going.
  • And when that melts down, I'm going to add the 80/20 ground
  • chuck to it.
  • So we got our ghee melted down.
  • Again, that would be bacon grease,
  • if you're following the recipe.
  • I'm going to go ahead and add the 80/20 ground beef.
  • This is 2 pounds.
  • One of the things that's going to be different about this
  • than the way Brent does that, is we're doing this on the smoker,
  • so I expect to impart some good smoke flavor into the ground
  • beef.
  • I'm going to let this cook until it's browns
  • and then we'll be on to the next step.
  • One thing Brent adds is as this cooks,
  • you break it up into no smaller than golf ball sized chunks.
  • After it gets to cook for a little while,
  • Brent seasons it with seasons salt and onion powder.
  • Like most recipes, it's extremely scientific.
  • So Brent likes to add 10 shakes of Louisiana hot sauce.
  • [DING] [DING]
  • We're going to add one can of beef broth.
  • Brent likes the Swansons brand.
  • The a half can of chicken broth.
  • This is not the low sodium.
  • This is full sodium chicken broth and beef broth.
  • To that, we're going to add two ounces of water
  • and a Wyler's beef cube.
  • Brent cooks the meat separately, then when
  • he puts all these ingredients in.
  • I don't have the space for that, so I'm putting it all into one.
  • If you cook it all into one, the only thing you need to remember
  • is to drain off the grease from the meat
  • before you put the meat into the stock pot.
  • So we're now going to bring this up to a boil
  • before we put in what is called dump number one.
  • So our broths have come to a boil.
  • So we are now ready to do what is called dump number one.
  • Remember, if you're cooking your meat separate,
  • it's going to be everything except for the meat
  • and we would add the meat after this first dump.
  • However, we're doing it all together.
  • So the very first thing we're going to add
  • is what we call the chili spice mixture.
  • And a chili spice mixture is one tablespoon of the San Antonio
  • original, one tablespoon of the Mexene chili powder,
  • two tablespoons of the San Antonio red,
  • two tablespoons of the Cowtown Light,
  • and one tablespoon of RT.
  • And I have no idea RT is, so there's no RT in this.
  • Next, we will add 3/4 teaspoon of chicken granules,
  • one teaspoon of cumin, one tablespoon of granulated onion,
  • a pinch of red jalapeno powder.
  • I have green jalapeno powder.
  • A pinch of salt, a pinch of cayenne pepper, and one package
  • of Cezanne Goya.
  • We're going to let this simmer for a few minutes
  • to allow all of those wonderful spices to dissolve.
  • Now that those spices are dissolved,
  • eight ounces of Hunt's tomato sauce.
  • We're now going to let this cook covered for 30 minutes.
  • So this has been cooking for 30 minutes.
  • I'm going to remove it from the heat
  • and let it rest for one hour off the heat, covered.
  • And then we're going to bring it back up to a boil
  • and put in our second dump.
  • So the Chile has been resting for one hour.
  • I'm going to return it back to the pit,
  • bring it up to our boil and we'll add our second dump.
  • So the Chile's been cooking for a little while.
  • Let's see if we got that boil going.
  • We got that boil going, so we're ready for dump number two.
  • First thing we're going to add is our chili spice mixture.
  • We've got three tablespoons of that.
  • Next we're going to add one teaspoon
  • of the granulated garlic.
  • And one package of Cezanne Goya.
  • Then we're going to add one tablespoon of cumin.
  • Then we have a half teaspoon of brown sugar.
  • And then one more pinch of salt. So this
  • is the point where Brent likes to breakup all of his meat.
  • He recommends using a potato smasher
  • to breaking up those golf ball sized chunks of ground beef.
  • If you're at home and you're watching this on your computer
  • screen, or if you're watching this on your cell phone,
  • you are not getting the benefits of what
  • I am smelling right now.
  • The Chile powders, the garlic, the onion, the smoke
  • coming off the coals below--
  • this is an absolute treat of all these delicious aromas coming
  • together.
  • So our Chile is done.
  • What I recommend doing is taste it and adjust if needed.
  • Add some more heat.
  • Add some more sweet.
  • Add some more savory salt. Whatever you like--
  • make it the way that you're going to enjoy it.
  • I've got this nice bowl championship Chile right here.
  • Well, not exactly championship, but pretty darn close.
  • We've got that good smoky flavor into the meat.
  • We have no idea what RT is, but other than
  • that it's pretty darn accurate, other than us cooking it
  • all in one pot.
  • If these live-fire instruction videos are helpful to you,
  • go and click on my face and subscribe to my channel.
  • Also check out Margaret Nadeau's 2005,
  • 2009 Championship Chile recipe.
  • Thank you so much for watching.
  • Jason Ganahl GQue BBQ.
  • We'll see you on the next one.

Download subtitle


This chili recipe is a World Champion Chili Recipe from the 2017 Terlingua Chili Cook-Off. This is the championship-winning recipe from Brent Allen. In the video, we show you how to make a competition style chili (which doesn't allow for fresh ingredients) but we do not follow the recipe to a T, so please check out Brent Allen's competition-winning chili recipe here: https://www.casichili.net/2017-brent-allen.html

All of the world champion recipes are also posted on the Chili Appreciation Society Appreciation website.

There are several different ways to make a red chili recipe and this is a competition championship chili recipe so it does not include many of those raw ingredients found in a home version of the traditional comfort food chili recipe such as onions or peppers. In competition, you can't add raw ingredients so you must use powders. If you want to try this at home -- which I recommend because it is DELICIOUS -- you can buy all of the chili powders I named online.

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