Recipe by Catherine L. Blackwood, Columbus, Ohio
First place, Chili (Mild/Medium), 2018
Baking temperature: n/a
Baking time: 40 minutes
Yield: 6 servings
- 5 canola oil, divided
- 2 chuck roast cut into ¾ “ cubes
- Kosher salt and freshly ground black pepper
- 4 cloves garlic, finely chopped
- 3 freshly chopped basil leaves
- 1 large onion, finely chopped
- 2 tbsp. chili powder
- 2 tsp. ground cumin
- 1 tbsp. tomato paste
- 2, 5 oz. cans diced tomatoes
- 3 cups low sodium beef broth
- 2, 15 cans kidney beans
- 1 cup of pineapple juice
- 1 ½ cups pineapple tid-bits
- ¾ cup shredded coconut
- 1 cup coarsely chopped pecans
- Heat 2 tbsp. canola oil in a large pot over high heat.
- Season the beef with salt and pepper, add half of the beef to the pot and cook, turning occasionally until browned.
- Remove the beef with a slotted spoon to a bowl.
- Add one more tbsp. of canola oil to the pot.
- Add remaining beef and cook until brown.
- Reduce heat to medium and add the remaining 2 tbsp. of oil to pot.
- Add onions and cook, stirring occasionally until softened and browned, about 2 minutes.
- Add the garlic and stir occasionally until browned, about 2 minutes.
- Add the chili powder, cumin and ½ tsp. salt, and the tomato paste.
- Cook until deep red, about 2 minutes.
- Add beef, beef broth and pineapple juice; simmer together, about 2 minutes.
- Stir in two cans of kidney beans (undrained), pineapple tid-bits, coconut and pecans.
- Simmer until chili is thickened, about 20 - 30 minutes.
- Season with salt and freshly ground black pepper.