Cooking Local 2013 Chili Cookoff Winning Recipe

January 25, 2013

Chef Ryan Fry of Mike's Meat & Farmers

Market shares his winning chili recipe, and some great general cooking tips.




For one gallon of chili:

(Cans=12oz cans)

2 cans kidney beans

liquid included

2 cans pinto beans liquid included

1 can "Cento" brand diced


2 medium size Mayan,(sweet) onion

1/3 cup chili powder

1Tbsp cumin powder

1/3 cup

minced garlic

1 Tbsp toasted black pepper

1 to 2 Tbsp Kosher salt

2 seeded and roasted


1 pound ground beef or small diced tenderloin(if you want to win a competition)...


Saute pepper, salt, beef, and onions together.

All other ingredients are slow cooked in a

large pot... Stir very often on medium heat until the bean texture is past "al dente".


texture is achieved, add the beef and onion mixture and continue cooking to a slow boil. Remove from heat after 30

minutes, and then refrigerate over night.


Bring it back to a boil the following day and serve

with shredded smoked gouda and pepper salsa "salpicon".

Pepper salsa Salpicon:


fine diced(brunoise) yellow pepper

1small sweet onion (brunoise)

The juice and zest of 1 lime


ripe tomato, fine diced

Dash of kosher salt

1 fine chopped bunch of cilantro

1 Tbsp