The Sunday Supper team isn’t adverse to a little competition so today we are excited to share a chili contest. We have all been challenged to share our best chilli recipe and it is up to you to vote on which one you think is the best. After reading through everyone’s titles I am so excited to say that competition seems to bring out the best in us because we have come up with some incredible sounding chilies.
And just to make things interesting, there will be prizes involved. The dish with the most votes at the end of the voting period will get one ticket to the 2014 Food and Wine Conference, being held once again in sunny Orlando, Florida this July + a $25 gift card. If the person with the most votes is unable to attend, then they will still get to keep the gift card, but the ticket will be passed on to the person with the next highest votes.
How do you vote? We will be holding votes through Thursday February 27th on the Sunday Supper website. Choose a tried and true one that you have attempted or let your taste bud imagination make the choice. This is such an incredible list I know it won’t be an easy choice to make.
What I have decided to try and tempt you with today was an attempt to step a little outside my box of regular chili thinking. I have actually already shared some of my favourite chili recipes so I wanted to challenge myself by creating something completely new that I had never tried before. Seeing as how my natural instincts is to go more towards Asian flavours I decided to play around with Hoisin sauce. The result was incredible but definitely a 9 out of 10 on the heat scale. So make sure you serve it with a nice big scoop of sour cream for those nervous about heat.
Hoisin Beef Chili
65g (1/4 c.) tomato paste
1-2 Tbsp Sriracha sauce
80g (1/4 c) Hoisin sauce
1 Tbsp chili powder
2 tsp salt
2 tsp ground cumin
2 tsp oregano
1 tsp cocoa powder
Freshly cracked pepper to taste
1 Kilo (2 lbs) top round or beef chuck, cubed
2 bell peppers, chopped
1 large onion , chopped
8 garlic cloves, minced
2 4oog (14.5 oz) tins kidney beans, drained and rinsed
2 Tbsp fresh chopped cilantro
*Optional: Sour cream.