The First Loss...

This year I was pumped to make chili for our Annual SuperBowl Chili Cook-Off. The last few contests have proven to me that I am not always good at cooking for the palates of a crowd. I decided that this February I would cater my chili to the masses and make one that would please others instead of myself (novel concept). My husband and I slaved over a hot stove on both Saturday and Sunday - adding spices and reducing the chili to the perfect consistency. After carting the pot to my friend's place, we placed it on the stove to re-heat it. We left it there for a short time and then I started to smell something burning. I ran into the kitchen to find that instead of turning the knob to low, I had put it on high and burned the crap out of my chili! I was hugely bummed out and decided to remove our concoction from the contest. Damn!

Scott and Imogen were this year's winners with a score of 80.5 out of 100. They received comments like" nice sweet peppers", "bbq'y", "too mild, too bbq'y", "too many peppers", and my favourite "smokey dirt". We're a kind bunch.

Next year I am going to do my recipe again but I will re-heat in a crock pot so there is no chance of burning.

Danielle's BurnOut Chili

3 lb. ground chuck
2 T olive oil
28 oz. beef broth
1 large can of crushed tomatoes
8 dashes of hot sauce
2 small onions, finely chopped
2 t Cayenne pepper
2 t beef bouillon granules
1 t chicken bouillon granules
2 t garlic powder
3T chopped fresh basil
5T brown sugar
1 t coriander seed, crushed
1 T oregano
2 T cumin
1 t pepper
6 T chili powder
salt to taste
1 can kidney beans


Brown meat in olive oil. Once cooked add onions and saute until onions have softened. Drain off half of the beef fat. Add beef broth and simmer for 10 minutes. Add tomatoes, hot sauce, cayenne and bouillon. Simmer for 20 minutes. Add the remaining ingredients and continue to simmer on low until the chili has reached desired consistency.