On Saturday, February 3rd, Market District partnered with Indiana Grown and Red Gold to host their inaugural chili cook-off. Eight semi-finalists were chosen from more than 30 entries and competed for the grand prize of a $100 Market District gift card, an Instant-pot Duo80 8-quart pressure cooker, and a ticket to compete in the World Food Championships – the largest competition in food sport.
Part of the requirements were to have at least one quality product from Red Gold incorporated into the submitted recipe. A distinguished panel of judges made their selection based off aroma, texture, color, taste, overall complexity and creativity. Samples of the eight semi-finalists were also available to the public from 11 a.m. to noon.
The grand prize was awarded to Matt Burnett after the judges chose his chili as champion. Below is his award-winning recipe.
MRB Championship Chili
- 5 Tbs. oil (can use infused olive oil)
- 1.5 lb. Cubed beef
- 1.5 lb. beef chuck ground for chili
- 1 package thick bacon, diced
- 1 large yellow onion, finely chopped
- 2 red/yellow peppers, diced
- 3 tsp. Minced garlic
- 2 Tbs. chili powder (use Gebhardt Chili Powder)
- ½ Tbs. ground cumin
- 2 tsp. crushed Mexican oregano
- 1 tsp smoked paprika
- 1 tsp Guajillo Powder
- ½ Tbs. cocoa
- 1 tsp. cayenne
- 1 tsp. ground coriander
- ¼ cup brown sugar
- 1 warm flat Budweiser
- 1 can beef stock
- ¾ cup coffee
- 2 cans (14.5 oz.) diced tomatoes (Red Gold petite diced w/green chilies)
- 1 can (12 oz.) tomato paste (Red Gold)
- 2 cans (15 oz.) black beans, rinsed and drained
- 1 cup whole kernel corn
- Salt throughout (bourbon smoked sea salt, ghost pepper sea salt, kosher salt
Cut bacon with kitchen scissors in small pieces. Sauté bacon in a large skillet until cracklings are golden brown then chop up crispy bacon. In a large nonstick fry pan over medium heat, warm 1 Tbs. of the oil or use oil from bacon. Add the beef and cook, stirring occasionally, until browned, 5 to 7 minutes. Set aside. In a large pot over medium heat, warm the remaining 3 Tbs. oil. Add the onion, then garlic, and sauté, stirring occasionally, until softened, 5 to 7 minutes. Add the reserved beef, beer, coffee, tomatoes, beef broth, and tomato paste. Add the chili powder, cumin, oregano, coriander, brown sugar, cocoa, cayenne, salt, and Tabasco stir until well combined. Stir in beans. Reduce heat and simmer 2-8 hours. Let cool then put in refrigerator 1 or 2 days. Re-heat 1 hour before serving and add salt and hot sauce to taste before serving.