Wisconsin Blue Ribbon Chili: A Championship-Winning Recipe You Can Make at Home
Chili. The word alone conjures images of warm, hearty bowls, perfect for a chilly evening or a lively gathering. But chili isn’t just a dish; it’s a canvas for creativity, a battleground for culinary bragging rights, and, in some cases, a path to blue ribbon glory. Today, we’re diving into the world of championship chili with a recipe inspired by the best of Wisconsin’s chili cook-offs – a Wisconsin Blue Ribbon Chili that’s sure to impress.
This recipe isn’t just about throwing ingredients into a pot; it’s about layering flavors, building complexity, and achieving that perfect balance of spice, richness, and texture. We’ll explore the key ingredients, the techniques that elevate this chili, and the variations that allow you to customize it to your own taste.
## What Makes a Blue Ribbon Chili?
Before we jump into the recipe, let’s consider what separates a good chili from a *great* chili. Blue ribbon chili typically boasts the following characteristics:
* **Depth of Flavor:** This isn’t just about heat; it’s about a complex interplay of savory, smoky, sweet, and spicy notes. This comes from using a variety of chilies, spices, and techniques like blooming spices in oil.
* **Perfect Texture:** The ideal chili isn’t too watery, too thick, or too mushy. It should have a hearty, substantial texture with a good balance of meat, beans (if using), and sauce.
* **Balanced Heat:** Heat is subjective, but a blue ribbon chili should have a noticeable kick without being overwhelmingly spicy. The heat should complement the other flavors, not mask them.
* **High-Quality Ingredients:** Using fresh, high-quality ingredients is crucial. This includes using good quality meat, fresh vegetables, and flavorful spices.
* **A Secret Weapon (or Two):** Many champion chili recipes have a secret ingredient or technique that sets them apart. This could be anything from a unique spice blend to a surprising addition like dark chocolate or coffee.
## The Wisconsin Blue Ribbon Chili Recipe
This recipe is inspired by the classic flavors of Wisconsin, with a focus on hearty ingredients and bold flavors. It’s a starting point, feel free to experiment and adjust it to your liking.
**Yields:** 8-10 servings
**Prep time:** 30 minutes
**Cook time:** 2-3 hours
**Ingredients:**
* **Meat:**
* 2 lbs Ground Beef (80/20 blend recommended for flavor)
* 1 lb Beef Chuck, cut into 1/2-inch cubes
* **Vegetables:**
* 1 large Yellow Onion, diced
* 2 Green Bell Peppers, diced
* 1 Red Bell Pepper, diced
* 4 cloves Garlic, minced
* 2 Jalapeño Peppers, seeded and minced (optional, for extra heat)
* **Chilies & Spices:**
* 3 tbsp Chili Powder (a blend of ancho, New Mexico, and cayenne)
* 2 tbsp Smoked Paprika
* 1 tbsp Ground Cumin
* 1 tbsp Dried Oregano
* 1 tsp Cayenne Pepper (optional, for extra heat)
* 1/2 tsp Ground Cinnamon
* 1/4 tsp Ground Cloves
* 2 dried Ancho Chilies, stemmed and seeded
* 2 dried Guajillo Chilies, stemmed and seeded
* **Tomatoes & Liquids:**
* 2 (28 oz) cans Crushed Tomatoes
* 1 (15 oz) can Tomato Sauce
* 1 (15 oz) can Diced Tomatoes, undrained
* 1 cup Beef Broth
* 1/2 cup Dark Beer (stout or porter recommended)
* **Beans (optional):**
* 1 (15 oz) can Kidney Beans, drained and rinsed
* 1 (15 oz) can Black Beans, drained and rinsed
* **Other:**
* 2 tbsp Olive Oil
* 1 tbsp Brown Sugar
* 1 tbsp Apple Cider Vinegar
* 1 oz Unsweetened Dark Chocolate (optional, for added richness)
* Salt and Black Pepper to taste
* **Garnish (optional):**
* Shredded Cheddar Cheese
* Sour Cream
* Chopped Green Onions
* Diced Red Onion
* Jalapeño Slices
* Cilantro
* Lime Wedges
**Instructions:**
**1. Prepare the Chilies:**
* Place the dried ancho and guajillo chilies in a heatproof bowl. Pour boiling water over them until submerged. Let them soak for 20-30 minutes until softened. This will rehydrate them and allow you to easily remove the flesh.
* Once softened, drain the chilies, reserving about 1/2 cup of the soaking liquid. Remove the stems and seeds (if you haven’t already). Place the chilies in a blender or food processor with the reserved soaking liquid. Blend until smooth, creating a chili paste. Set aside.
**2. Brown the Meats:**
* In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease and set the beef aside in a bowl.
* Add the remaining 1 tablespoon of olive oil to the pot. Season the beef chuck cubes with salt and pepper. Brown the beef chuck in batches, ensuring not to overcrowd the pot. This will allow the beef to sear properly and develop a rich, flavorful crust. Set the browned beef chuck aside with the ground beef.
**3. Sauté the Vegetables:**
* Add the diced onion, green bell pepper, and red bell pepper to the pot. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
* Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant. Be careful not to burn the garlic.
**4. Bloom the Spices:**
* This step is crucial for developing the full flavor of the spices. Push the vegetables to the side of the pot and add the chili powder, smoked paprika, cumin, oregano, cayenne pepper (if using), cinnamon, and cloves to the center of the pot. Cook for about 1 minute, stirring constantly, until fragrant. This will toast the spices and release their essential oils, enhancing their flavor.
* Stir the spices into the vegetables, ensuring they are evenly coated.
**5. Add the Tomatoes and Chili Paste:**
* Stir in the crushed tomatoes, tomato sauce, diced tomatoes (undrained), and the prepared chili paste. Bring the mixture to a simmer.
**6. Combine the Meats and Liquids:**
* Add the browned ground beef and beef chuck back to the pot. Pour in the beef broth and dark beer. Stir well to combine all the ingredients.
**7. Simmer and Develop Flavor:**
* Bring the chili to a gentle simmer, then reduce the heat to low, cover the pot, and let it simmer for at least 2 hours, or up to 3 hours. The longer it simmers, the more the flavors will meld and deepen. Stir occasionally to prevent sticking. During the last 30 minutes of cooking, remove the lid to allow the chili to thicken slightly.
**8. Add Beans (Optional):**
* If using beans, stir in the kidney beans and black beans during the last 30 minutes of cooking. This will allow them to heat through without becoming mushy.
**9. Finish with Sweetness and Acidity:**
* Stir in the brown sugar and apple cider vinegar. Taste and adjust the seasoning with salt and black pepper as needed. The brown sugar will add a touch of sweetness to balance the spice, while the apple cider vinegar will add a brightness that cuts through the richness of the chili.
**10. Add Dark Chocolate (Optional):**
* If using, stir in the unsweetened dark chocolate during the last 15 minutes of cooking. The dark chocolate will add a subtle depth of flavor and richness to the chili. It won’t make the chili taste like chocolate, but it will enhance the other flavors.
**11. Serve and Garnish:**
* Serve the Wisconsin Blue Ribbon Chili hot, garnished with your favorite toppings. Some popular options include shredded cheddar cheese, sour cream, chopped green onions, diced red onion, jalapeño slices, cilantro, and lime wedges.
## Tips for Chili Champion Status
* **Don’t Rush the Browning:** Properly browning the meat is essential for developing a rich, savory flavor. Don’t overcrowd the pot and make sure the meat has enough space to sear. Brown the beef chuck in batches if necessary.
* **Bloom Your Spices:** Toasting the spices in oil before adding the other ingredients will unlock their full potential and create a more complex flavor profile.
* **Simmer Low and Slow:** The longer the chili simmers, the better the flavors will meld and deepen. Be patient and let the chili cook low and slow for the best results.
* **Adjust the Heat:** The amount of heat in this chili can be easily adjusted by controlling the amount of cayenne pepper and jalapeño peppers used. If you prefer a milder chili, omit the cayenne pepper and remove the seeds and membranes from the jalapeño peppers. If you like a spicier chili, add more cayenne pepper or use hotter chilies.
* **Use a Good Quality Chili Powder:** Chili powder is a blend of ground chilies and spices, and the quality can vary greatly. Look for a chili powder that is made with a blend of ancho, New Mexico, and cayenne chilies for the best flavor.
* **Consider a Secret Ingredient:** Experiment with different ingredients to find your own secret weapon. Some popular options include coffee, cocoa powder, fish sauce, or even a splash of bourbon.
* **Make it Ahead:** Chili is often even better the next day, as the flavors have had time to meld and deepen. Make the chili a day ahead of time and refrigerate it overnight. Reheat it gently before serving.
## Variations and Customizations
* **Vegetarian Chili:** Substitute the beef with plant-based ground meat alternatives or a combination of vegetables like butternut squash, sweet potatoes, and mushrooms. Use vegetable broth instead of beef broth.
* **White Chicken Chili:** Substitute the beef with shredded chicken and use white beans instead of kidney beans and black beans. Use chicken broth instead of beef broth. Omit the dark beer and add a can of green chilies for a Southwestern twist.
* **Spicy Chorizo Chili:** Substitute half of the ground beef with spicy chorizo sausage for a smoky and spicy flavor.
* **Smoked Chili:** Use smoked paprika and smoked sausage to add a smoky flavor to the chili. You can also smoke the beef chuck before adding it to the chili.
* **Beanless Chili (Texas Chili):** Omit the beans entirely for a more traditional Texas-style chili. In Texas, chili is often served without beans, focusing on the flavor of the meat and chilies.
* **Sweet and Spicy Chili:** Add a touch more brown sugar and a pinch of cinnamon for a sweeter flavor. You can also add a small amount of maple syrup or molasses.
## Serving Suggestions
Wisconsin Blue Ribbon Chili is a versatile dish that can be served in a variety of ways:
* **Classic Bowl:** Serve it in a bowl with your favorite toppings.
* **Chili Cheese Fries:** Top a bed of crispy french fries with chili and shredded cheese.
* **Chili Dogs:** Use it as a topping for hot dogs.
* **Chili Mac:** Mix it with cooked macaroni and cheese for a hearty and comforting meal.
* **Walking Tacos:** Serve it in a bag of Fritos corn chips with your favorite toppings.
## Storage Instructions
* **Refrigerating:** Allow the chili to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
* **Freezing:** Allow the chili to cool completely before transferring it to a freezer-safe container. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
## Wisconsin Pride in Every Bowl
This Wisconsin Blue Ribbon Chili is more than just a recipe; it’s a celebration of flavor, tradition, and the spirit of culinary competition. It’s a dish that’s sure to warm you from the inside out, whether you’re enjoying it on a cold winter’s night or sharing it with friends and family at a tailgate party. So gather your ingredients, fire up your stove, and get ready to create a championship-worthy chili that will have everyone asking for seconds. With a little patience and attention to detail, you can achieve blue ribbon status in your own kitchen.
Enjoy!