World Class Chili

Recipe By Request


Looking back, I find it to be somewhat amazing the circumstances which have produced some of my best recipes and cooking experiences over the past fifteen years since I began cooking on something other than a charcoal grill and moved into my kitchen almost full time for good portions of the week each week.

After my ten year apprenticeship spent learning which end of the spoon and ladle to put in a boiler or pot, and the difference between the spices Nutmeg and Cumin, the past five years have found me cooking larger and larger quantities of food for ever increasing crowds of people in a variety of venues--most recently...

PUBLIC venues.

With the assistance of Pat and my good buddy Rusty I've done a killer Mexican menu for over thirty people at our 2006 celebration of "Sies de Mayo" (actually an unintended insult to the illegal immigrants' Cinco de Mayo national holiday because the fifth of May that year fell on Friday.)

I've almost single handedly done Christmas dinner for seventeen during a recent holiday season including main courses and appetizers like Oysters Rockefeller.

Then this past holiday season I handled the main Chef duties for my soon to be defunct former employer's company Christmas party including about 24 guests and featuring Chateau Brianne, pan seared Salmon, and my signature Chicken picatta over angle hair pasta.

Now, on April fools day, I find my head spinning as we continue to move forward into 2009 and, looking back across the month of March, I seem to vaguely recall figuring out how to cook Chili for something like what...a THOUSAND people?

In preparation I cooked half gallon quantities of Chili three times in February to fine tune the recipe, then on March 7th my team man -handled 10 gallons of beef stock, 5 gallons of chicken stock, 40 pounds of top round roast cut into 1/2" steaks, and THIRTY pounds of ground beef and when put it was all installed into a giant pot, embellished with a ton of spices, and well stirred with a boat paddle; the concoction yielded what ended up being about THIRTEEN GALLONS of "Peoples Choice" award winning chili.





I don't care if I ever see another bowl of Chili for about two more months now, but I want to publish the recipe before I forget it and as a warning if you don't care about how to make my Chili you can stop reading right now, because "Virgil's World Class Competition Chili" recipe ensues:

To do about a half gallon batch of my "World Class" Chili in your home kitchen...You'll need...

Meat:
1-1/4 pound top round steak (about 1/2" thick)
1-1/4 pound ground beef or ground chuck

Other Stuff:
1 cup white wine
1 cup water
2 (14) oz cans beef stock
1 (14) oz cans chicken stock
1 (12) oz can tomato paste
2 (12) oz cans red beans (pureed in blender and reserved on the side until needed later)

Spice Blast #1

1 tsp Cayenne pepper
2 tsp flaked onions
1 tsp garlic powder
3 tbsp chili powder
1 tsp cumin
2 tsp Wyler's Instant Beef Bouillon Granules
2 tsp Wyler's Instant Chicken Bouillon Granules

Spice Blast #2

3 tbsp dark brown sugar
1 tsp Garlic Powder
2 tbsp Chili Powder
1 tsp white pepper
3 tbsp Goya Reciato (look for the green Cilantro sauce in the "ethnic food" isle at your local grocer)

Now...as to the process of making the Chili...

Toss your top round steak in a big boiler pot or dutch oven with the cup of wine and the cup of water.

Cook it covered for 1-1/2 to 2 hours over medium heat until it falls apart when you poke it with a fork..checking it often after about 75 minutes so you don't boil it dry.

Dump the cooked round steak out into a colander to drain, then break up your ground beef and render it in the same boiler/pot/dutch oven until it's cooked through.

Now dump it in a colander to drain (removing your round steak so you don't get it all greasy again.

Go through the round steak pulling out any "chewy" bits and break it up into 1/2" to 3/4" chunks or smaller so it will assimilate into the pot with the ground beef when the time comes.

Is your drained/degreased meat now sitting back in your boiler/pot/dutch oven?

Well then...put it back in there and set your burner heat on medium and dump in your beef and chicken stock.

Stir, stir, stir, stir...

Add the Tomato Paste.

Stir...

Now...While you're standing around drinking some wine or a beer and bragging about your favorite NASCAR driver or the College basketball final four, dump your red beans into your blender or a food processor and grind those suckers up until they look like baby food.

Now hold them (the pureed beans) on the side until you see how things work out in the next couple of hours.

Once everything is starting to simmer nicely on the stove top, dump in what I call "Spice blast #1."

Smell that?

Don't get too close or you'll hurt yourself...

Stir, Stir, stir and turn the heat down a little and put the lid on the pot.

Now go watch Fox News or CNN while your eyes roll back in your head for fifteen minutes.

Smell that?

Stop by and check on your chili every fifteen minutes and make sure there isn't any unexpected flames coming out of your pot.

Got a fire extinguisher handy?

Back to reality, cook things slowly for somewhere between 45 minutes and an hour, then add "Spice Blast #2."

If things start to thicken too much you can always add some more beef stock or chicken stock or if you're really cheep..WATER.

Now I have to leave things up to you from here on out.

Cook my Chili recipe down as thick or thin as you like and you can dump any or all of the pureed red beans in at any time to thicken the whole pot out and to increase the volume of the mixture--I use the beans as a filler rather than a basic ingredient, but be prepared to stay on top of things for the last half hour of the cooking process lest you screw things up and have to start over again.

in the mean time...

Bon Appetite...!!!

Why "The Redneck Gourmet"

My Original Posting from November 2004...Slightly Revised & Republished As An Intro

OK...I've basically neglected this space on the internet on and off now for slightly over four years ...BUT

People keep stopping by reading, and every once in a while someone likes what I write, so I'm in the slow process of cleaning it up and making it presentable even if I don't have anything new to say or I'm cooking instead of writing.

That said...here's the words that started it all back on November 9, 2004:

I’m from southern Alabama. Some people like to call it “lower Alabama,” or LA for short. Call it what you will, it was home for me growing up. The older I get, the more attractive it becomes as a place to live, but it hasn’t always been that way.

You see, when you grow up living in LA, you tend to sort of take it for granted. The people, the lifestyle, the land, the food; by the time you are eighteen years old, you have had enough of the “simple life” and Atlanta, Georgia (or “anywhere else” in the USA) seems to beat the heck out of Ozark, Alabama.

The problem is, when you get to college in Atlanta and you’ve spent your first seventeen years in Ozark, you generally don’t have a clue about fine dining. There weren’t exactly a bunch of French, Italian, Greek, Japanese, or Thai restaurants in LA, and where I come from, Sushi is what we call fish bait. We could, however, fix you up with some deluxe fried chicken, country fried cube steak, fresh vegetables, biscuits & gravy, and we did a mean sirloin steak on the grill (charcoal, not gas…thank you very much.)

Fine dining just takes awhile to learn, and the one thing I learned very quickly was that throwing money at the problem definitely did not guarantee results. There was nothing more disappointing in 1979 than having the opportunity to dine with a member of the fairer sex, throwing $40 of hard earned summer job cash at food and wine, and going home hungry and disappointed (about the food, we’re not discussing women here, guys—get your minds out of the gutter.)

Fortunately, over the past twenty-five years I have learned a thing or two about fine dining and how to use raw fish as something other than fish bait. I’ve had the opportunity to dine in many of the well known restaurants in the major cities of the US. The Redneck Gourmet is not a restaurant review blog, however.

The Redneck Gourmet is about good home cooking, but not necessarily grits and cubed steak. Just like finding that throwing money at dining out doesn’t guarantee results, I have found that having just any old recipe for a given dish doesn’t ensure your home cooking efforts will yield the desired results—a perfect home cooked meal with authentic seasoning and flavors.

To this end, I’d like to share my interest and ability in cooking high quality food in my own kitchen, and telling you, my (soon to be) devoted reader, how to do the same. I realize that the internet is loaded with good cooking sites, places like Food Network, Epicurious, and others that I have to compete with, but competition is not my intention. I just love to cook and I love to write and The Redneck Gourmet allows me to combine both of these passions into one exercise…and on Blogger.com, it’s free.

I really hope that you enjoy my efforts.

Virgil R. Rogers, III

Collard Greens

I'm Happier Than A Pig In Mud


It's truely amazing the things that life will throw at you when you least expect it.

Take what happened to me at the theater last Friday as an example. Out of the blue, Rob, one of the Ritz Theater employees, walked up to me with two grocery bags full of fresh home grown collard and spinach greens and just GAVE them to me.

One of the other theater employees had grown them and everyone in the building was either crazy else they didn't cook so by default I inherited the sacks of green treasure.

I acted like Wyle E. Coyote, "Super Genius", and ran away with them as fast as I could, but Pat made me wait until tonight to cook them. After lovingly being hand washed in cold water to remove any bugs and most of the sand that was present, they're now sitting comfortably in some 212 degree F water simmering away with the Pork Ham Bone left over from Thanksgiving.

It's not rocket science...just water, salt, pepper, and a few hours of cooking slow.

Enjoy Y'all

The Redneck Gourmet