With as much as Tim and I love chili, you would think we would have entered a chili cook off by now. We always seem to hear about them once the tasting part comes around, but not soon enough to actually enter. Which is quite tasty, don’t get me wrong, but it would be fun to enter the competition some time.
That means that today is our first ever entry into a chili cook off, and the exciting thing is you get to be the judge!
This week the Sunday Supper crew is facing off in a friendly competition of winter’s hearty fare. We are pulling out all the stops from beef to vegetarian, chicken to seafood. There is some serious creativity going on this week. (And, a lot of chili recipes that we really want to try!)
I couldn’t get the combo of apples and red ale out of my mind while we were brainstorming for today’s chili, so we decided to run with it. Apples and pork are a natural pair, and braising the pork in red ale before shredding it for the chili adds a layer of bright hops to the meat and the broth that becomes the base for this chili.
As we sat down to feast on our chili, we realized with some surprise that we hadn’t added any chili powder, which is typically our go-to flavoring for a spicy chili. Does that mean this isn’t a chili? We don’t think so.
Instead of chili powder, we used fresh chilis: a poblano and two serranos. While chili powder gives deep, earthy heat to a chili, using the fresh chilies gives a heat and a bright flavor that pairs so well here with the beer and mingles perfectly with the sweetness from the apples and sweet red pepper.
You can adjust the heat to your family’s preference by simmering the chili for longer to reduce the heat in the dish, or by adding more serranos to punch the heat up a notch or two. As is stands, we found it to have just enough heat to be a warming chili, but not one that left our mouths on fire.
- 1 lb pork loin
- 1 tsp oil
- 1 onion, diced
- ½ tsp garlic powder
- 1 (20 oz) bottles of red ale
- 1 bay leaf
- 1 (16 oz) cans kidney beans, drained and rinsed (or ¾ lb dry beans, cooked)
- 1 poblano pepper, diced
- 2 serrano (or jalapeno) peppers, diced
- 2 large apples, peeled and diced (roughly 2 c)
- 1 (6 oz) can tomato paste
- 1 red pepper, diced
- 1 Tbsp white vinegar
- Heat a large Dutch Oven or thick bottomed soup pot over high heat. Add pork and sear on all sides, roughly 1 minutes a side. Remove pork from pot to a plate and set aside.
- Reduce the heat to medium and oil to the pot. Once the oil is hot, add onion and sauté 5 minutes until golden. Add garlic powder and beer, scraping the bottom of the pan with a wooden spoon to loosen any stuck bits of meat or onions.
- Return meat to the pot, cover and simmer over low heat for 1 hour.
- Remove pork loin from the broth to a plate and shred with two forks. Return shredded meat to the pot.
- Add beans, hot peppers, apples, and tomato paste. Simmer, covered, over low heat for 1-2 hours.
- Fifteen minutes before serving, add red pepper and vinegar to the chili. Stir to mix and simmer for an additional 15 minutes.
Now on to the chili!
Thanks to Heather, writer at girlichef and editor of the Sunday Supper Movement Online Magazine, for hosting this week’s competition.
Will YOU be a part of the #SundaySupper Chili Cook-Off judges panel this week? Voting is live at the Sunday Supper Movement Online Community Magazine starting now and concluding (fittingly) on February 27 – National Chili Day! Browse the submissions and cast your vote by clicking HERE!
Beef and Bison Chili
- Bison & Black Bean Chili from It’s Yummi!
- Cincinnati Chili from Savvy Eats
- Easy Beef Bean Chili from The Not So Cheesy Kitchen
- Gesundheit Chili from Magnolia Days
- Hellfire Chili from Yours And Mine Are Ours
- Moroccan Harissa Spiked Chili from MarocMama
- Short Rib Chili from The Texan New Yorker
- Slow Cooker Cheeseburger Chili from Hip Foodie Mom
Chicken, Duck, and Turkey Chili
- Asian Five Spice Duck Chili from The Girl In The Little Red Kitchen
- Buffalo Turkey Chili from La Bella Vita Cucina
- Chicken and Bell Pepper Chili from That Skinny Chick Can Bake
- Chicken Meatball Chipotle Chili from Soni’s Food
- Gluten Free Turkey Chili from Gluten Free Crumbley
- Kickin’ Chicken Chili from Bobbi’s Kozy Kitchen
- Low Calorie Turkey Chili from Basic N Delicious
- Olé Mole Turkey Chili from Kudos Kitchen By Renee
- Quick & Easy Chipotle Turkey Chili from Cupcakes & Kale Chips
- Shockingly Delicious Chili Mole with Red Beans and Raisins from Shockingly Delicious
- Slow Cooker Buffalo Chicken Chili from Family Foodie
- Thai Chicken Chili from Jane’s Adventures in Dinner
- White Chicken Chili from The Foodie Army Wife
Mixed (meat combo) Chili
- Best Damn Chili Ever from Noshing With The Nolands
- Chili con Tres Carne from Hezzi-D’s Books and Cooks
- Daddy’s Favorite Chili from Momma’s Meals
- Harlem Meatloaf Chili from Neighborfood
- Leslie’s Best Chili from La Cocina de Leslie
Fish and Seafood Chili
- Scrumptious Seafood Chili from A Kitchen Hoor
- Easy Vegetarian Chili with Raisins and Cashews from Delaware Girl Eats
- New Orleans Style Vegetarian Chili from Take A Bite Out of Boca
- Vegan Slow Cooker Chili from Killer Bunnies, Inc
- Chicken Chili Cheese Fries from Cindy’s Recipes and Writings
- Chili Cornbread Cupcakes from In The Kitchen With KP
- Chili Topped Tater Tots from Ruffles & Truffles
- Spicy Chili Mac from girlichef
Best Wines To Pair with Chili #SundaySupper from ENOFYLZ Wine Blog
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.