2016 Chomp and Stomp Competition Chili - "Maple Chop"

Here is the recipe for "Maple Chop" and some pictures.  

 

Ingredients

  • 10 lbs pork loin boneless chops
  • 2 (8 oz) packs of pre-sliced baby bella mushrooms
  • 4 large green bell peppers
  • 3 large yellow onions 
  • 1 head of garlic 
  • 28 oz of beef borth
  • 2 (15.5) oz cans of chili beans and sauce
  • 12.5 oz bottle of maple syrup
  • 2 (8 oz) cans of tomato sauce
  • 2 (16 oz) bags of vigo (family size) yellow rice
  • 2 (12 oz) round packages of queso fresco
  • Olive oil
  • Butter
  • Salt 
  • Black pepper
  • Chocolate sauce (see ingredients and recipe below)
  • Pork morsel spice mix (see ingredients and recipe below)
Pork Morsel Spice Mix
  • 2.5 tsp cumin (store bought cumin spice/powder)
  • 5 tsp ancho (dried ground, see recipe below)
  • 1 tsp puya
  • 1 tsp guajillo
  • 3 tsp morita
  • 1/4 tsp chocolate chili (teeny tiny spice company)
  • 1/4 tsp black pepper
  • 2 tsp garlic powder (store bought)
  • 4 tsp flour
  • 1.5 tsp seasoned salt (store bought mix)
Chocolate Sauce
  • 24 oz Sour Cream
  • Chocolate Syrup
  • Regular whipping cream
How to make:

Pork morsel spice mix
  • start with dried chilis (ancho, puya, guajillo, morita, etc)
  • cut into strips
  • heat in a pan, just before grinding / blending
  • put strips into blender
  • grind / blend until powdered (some larger flakes are generally ok, but in this recipe they could burn so best to make the powder as fine as possible in blender)
  • sequester each chili powder for later use
Chocolate sauce
  • combine to taste 
    • my recollection is 4 to 1 sour cream to chocolate and a splash of cream
  • Sequester and chill in a squirt bottle 
Yellow rice
  • Per package instructions
  • boil water
  • add olive oil
  • add rice and spice mix
  • bring back to boil
  • cover & simmer on low
  • stir occasionally 
  • remove from heat, save til later
Mushrooms
  • chop two packs of mushrooms
  • in pan, add 1 tbsp butter
  • heat on high til melted
  • add heavy pinch of salt
  • add 1/4 of mushrooms
  • add heavy pinch of black pepper
  • cook until mushrooms begin to lose their moisture
  • repeat for all mushrooms
Maple Chop Chili
Prep
  • Cube pork -> about 1/4" squares
  • cube onions -> about 1/4" squares
  • cube green peppers -> about 1/4" squares
  • peel garlic
  • store veggies and pork in fridge til needed
Cook Pork
  • create one pork morsel spice mix
  • in mixing bowl combine pork morsel spice mix with ~1 lb of pork cubes
  • stir til evenly coated
  • heat cast iron skillet on high (til oil smokes)
  • reduce heat to medium high
  • add 2tbsp butter
  • add cubed and coated pork
  • stir with metal tongs until cooked through (approximately 6 mins)
  • sequester cooked cubes
  • repeat for all pork
Chili
  • in large stock pot add green peppers and 2 tbsp olive oil
  • add heavy pinch of salt and pepper
  • cook on high 2 mins
  • add onions and 2 more tbsp of olive oil
  • cook on high until onions are just turning clear
  • add garlic smashed through press
  • cook until garlic is aromatic (approx 1 min)
  • add beef broth
  • add cooked / cubed (aka pork morsels)
  • add tomato sauce, chili beans & sauce, and mushrooms
  • place in over at 200°F for approximately 1 hour
While chili is in the oven
  • make chocolate sauce
  • make yellow rice
  • crumble queso fresco into a bowl for later use
  • Remove chili from oven
  • add maple syrup
Serve
  • base with rice
  • scoop on chili
  • crumble on queso fresco
  • add a squirt of chocolate sauce
  • enjoy!
Notes:
  • This recipe makes about 3 gallons of chili
  • The 16 servings of rice was enough for about 75% of the chili
  • The toppings were enough for this amount of chili, might need a little more to cover 5 gallons

 2016 Chili Champs - Team FRANK

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