This is Jesse’s chili competition recipe that won over many chefs at the Shanghai 2011 Chili Cook-Off. There are two different types of chilies. One is the competition type and the other is the homestyle. The competition type doesn’t have any fresh ingredients other than the beef itself. And no beans. The reason why they do this is because there could be fluctuation with the taste of onions, the sweetness of the tomatoes and etc. So the competition chili is directly made from dry ingredients to keep it as consistent as possible. Jesse has scaled down his recipe for you to make it at home. What are dumps you ask? Dumps are chili powder mixture going in at different times within the cooking cycle. The longer it cooks, the better it tastes. Enjoy!
4 pounds ground tri-tip
2 tablespoons canola oil
4 cups beef stock
1 1/2 cups tomato paste
3 dried pablanos
2 dried chipotles
2 tablespoons mild chili powder
2 tablespoons medium spicy chili powder
1 tablespoon paprika
1/2 tablespoon smoked paprika
2 tablespoons cumin powder
1 tablespoon onion powder
1 tablespoon garlic powder
3 tablespoons white vinegar
Cut the tri-tip into 3/8″ cubes.
In a spice grinder, grind the pablanos and chipotle peppers to fine powders.
In a medium stock pot, heat the canola oil on medium-high heat. Pour dump one in and stir around to open up the flavors of the dry ingredients. Throw in the cubed beef, brown then deglaze with the beef stock.
Turn the heat down low, add the tomato paste and simmer the chili for 2 hours.
Add dump two. Cover and simmer for two hours. Reduce the chili if you like a thicker consistency. Total of 4 hours cooking time.