Friday, November 18, 2016

Chili for 2016 Farmers Market fall chili cookoff

This is the recipe for the chili I made for the 2016 Wake Forest Farmers market chili cook-off event on Nov 19, 2016.   One of the requirements of this cook-off was to buy the majority if not all ingredients from the market.


  • 5lbs goat soup bones (Walk ahead farms)
  • 1lb goat stew meat (Walk ahead farms)
  • 1lb spicy pork sausage (Walk ahead farms_
  • 2lbs beef stew meat (not sure who I purchased from)
  • 5 chocolate Trinidad peppers (Gabbbies)
  • 7 lemon drop peppers (Gabbies)
  • 4 Red Jalapeno peppers (Gabbies)
  • Ghost Pepper Salt (Savory Spice Shop)
  • Roasted Garlic Powder (Savory Spice Shop)
  • 1 large red onion chopped roughly
  • Blackstrap Molasses (Grain Mill Wake Forest)
  • Honey ( one of the three honey vendors at market)
  • Blueberry Jam (Susan West)

To make the sauce:
  • 2 hours low and slow cook off soup bones
  • After two hours strain liquid to smaller pot.
  • Add in the peppers (De-veiened and seeded) as well as all dry spices as well as the onion.
  • Cook for another hour or two.
  • Using a immersion blendor, blend sauce.
  • Add in the blackstrap molasses, honey, and Jam and then on real low heat cook two hours.
To finish the chili:
  • Place all meat in slow cooker including the meat taken from the bones used to start the sauce.
  • Pour the blended and thickened chili sauce over the meat.
  • Cook approx 8 hours at really LOW setting.   Slow and low is key here.   
    • Two things get accomplished, the meat gets flavored and the sauce thickens even more.
  • Check spice level 2 hours in, after meat cooked to ensure that no further spces need to be added.   The sauce should taste complete as this point, just a little raw.   Add more of what is missing.   Looking for a deep smokey flavor with a kick.   Add spices if any mix well and then let cook slowly for rest of time.
  • Serve