BIG BUNNY CHILI - CHILI SPICES and MORE!
 Recipes and Reviews

Here are just some of the competitions we have won or placed in recent years.

5th place ICS Red Chili at the 2011 "DC-101" Kidney Foundation Cookoff in Washington, DC. on Saturday, May 21st, 2011.

2nd place in the 2011 Key West Food & Wine Festival Seafood Challenge with "Kicked-up Key West Pinks and Spicy Aoli"

3rd place in Charleston WV Chili Cookoff 1988

West Virginia State Chili Champion, 1989
Contestant in the ICS World’s Chili Championship, 1989

3rd place Snowshoe WV, 1990

2nd place Charleston Sternwheel Regatta Chili Cookoff, 1991
5th place “Chilifest” WV State Championship, 1991

1st place Charleston Sternwheel Regatta Chili Cookoff, 1992

3rd place Charleston Sternwheel Regatta Chili Cookoff, 1993

Finalist in “Chilifest” WV State Championship, 1995

9th place Washington, DC Chili Championship, 1998

Third place at “Fire on the Mountain” Chili Cookoff, Snowshoe WV 2001

Top Ten Finalist at ICS World Chili Cookoff Championship, Reno NV 2003

1st place Maryland State Cookoff, Wisp Maryland, 2006



                    

2006 - 1st place Red Wisp Md. Chili Cookoff and 3rd place Red.

West Virginia State Chili Cookoff - 1st place Red

1st place Green Chili Maryland State Chili Cookoff

2007 - Top of West Virginia, 1st place Red and 2nd place Red

Maryland State Chili Cookoff, 1st place Green Chili

2008 Top of West Virginia 1st and 3rd place Red

Wisp Maryland Cookoff 2nd place Verde (Green) and 1st place Salsa.

Thistledown Chili Cookoff, OH, 2nd place Green

2008 WV State - 2nd place Red

At the 2008 ICS World Last Chance Cookoff, Big Bunny was used to qualify a contestant!

2008 ICS World Cookoff finished in top 12 contestants!

2009 State of West Virginia ICS Cookoff -
1st place Red Chili

2009 ICS World Cookoff contestant - Charleston, WV

2012 Charleston Smoke on the Water - Finals Red

2012 Nemacolin Woodlands - Rosemary, 2nd place Verde & Brian Finals Red chili

2012 Wisp Regional - Finals Red and 3rd place salsa

2012 Cincinnati All Ohio Regional 1st place Red and 3rd place Red (Rosemary=first; Brian=3rd). Rosemary 1st place Verde

2012 West Virginia State Chilifest - 2nd place Red

2012 Brian, Finals Table at ICS World Chili - Last Chance Cookoff

2012 World Food Championships- Rosemary top-ten finish in the Chili Category.

Contact us at:

bigbunny@bigbunnychili.com

                                      RECIPES - RECIPES - AND MORE RECIPES!

Introduction:

We really enjoy all areas of competitive cooking. Rose has won honors in several national cooking contests, local, and state - other than our chili wins.


Here are some other recipes that Brian uses with our BIG BUNNY SPICES. Remember anytime you might use a form of chili spice - use "the BUNNY." It's great for using when making spiced up sloppy joes, crab cakes, Shrimp, scrambled eggs and omelets, baked spicy potatoes, fudge and brownies, the list goes on and on!  We also use left over "Hot and Smokey" mix on pizza for a bit of extra kick!


Check out all these many different recipes below- all using our unique BIG BUNNY SPICES:


 In the 2011 Key West Food & Wine Festival we entered a different type of chili spice recipe in the Seafood Challenge and it earned a second-place victory!

Kicked-Up Key West Pinks (Shrimp) with Spicy Aoli

Ingredients:

2-3 lbs of Fresh Shrimp (21-25 counts are what we used)

Juice of 2 lemons

1 cup of light olive oil

1 cup of Big Bunny Main Spice Mix (the "larger" bag in the spice mix)

1-1/2 T of Big Bunny Hot & Smokey Stuff (the "small" bag in the mix)

1/2 t of sea-salt

In a large stock pot bring about a gallon or two of water to a boil, drop in shrimp and boil gently for 3-5 minutes. Remove shrimp at once, allow to cool. Peel and de-vein shrimp.

While you are waiting for the water to boil- mix the shrimp marinade by whisking the lemon juice, oil, chili spices, and sea salt together in a large deep bowl. (Hint: we recommend you run the chili spices through a spice grinder to turn them to powder consistency.)


Place clean shrimp in the marinade and mix gently with a spoon to coat all shrimp. Marinate refrigerated for at least one hour.

Aoli:

You can make a fresh aoli with egg yolks and oil or use a quick and easy way for a semi-homemade version. Here's our semi-homemade version:

2-1/2 cups of Real Mayonnaise

1/2 cup dijon mustard

1 Jalapeno pepper chopped fine

1 cup red onion chopped fine

2 cloves of crushed fresh garlic

Juice of 2 limes

3 T of Big Bunny Main Spice Mix

1 T of Big Bunny Hot & Smokey Stuff

1/4 t of sea salt

Chop veg and place into a medium bowl, add all other ingredients and mix well to incorporate spices and other ingredients. Chill until use. This can be made in advance if preferred.

To Serve:

Take marinated shrimp and serve with the Aoli as a dipping sauce. Top each portion (5-6 shrimp for the appetizer portion) with a splash of finely chopped cilantro, and serve with a few crispy rice crackers or toasts on the side. This should make 6-8 appetizer portions or 4 main course portions.


Kicked-Up Key West Fudge

We came up with a recipe for the Key West Food and Wine Fest in 2011. Big Bunny Chili Spices and Hot Sauces were a sponsor at the Festival and are available here on our website, at Peppers of Key West, and at the Kitchen Store (in Key West, FL).  So here's the recipe you chocolate lovers have been waiting for. There is a real affinity between chocolate and chili spices. Heat it up for your party! This one also earned BBC a second place!

Ingredients:


3 cups granulated sugar
2/3 cup evaporated milk
3/4 cup (1-1/2) sticks of butter
1-1/2 rounded Tablespoon of Big Bunny Main Spice Mix
1-1/2 rounded teaspoon of Big Bunny Hot and Smokey Stuff
1/2 teaspoon ground cinnamon
1 package (12oz.) semi-sweet chocolate pieces
1-1/2 cups of Marshmallow Creme
1/2 teaspoon vanilla extract
1/2 cup of pecan pieces (optional)
powdered sugar for sprinkling

Directions:

Combine sugar, milk, butter in a large heavy saucepan; heat to boiling. Stir constantly for about 5 minutes over medium heat or until mixture reaches softball stage (238 degrees); Remove from heat.
Add remaining ingredients; stir vigorously until well blended. Pour into greased 13 X 9 X 2 inch pan or dish. Cool and then dust with powdered sugar. Cut into small squares. Makes about 3 pounds of Kicked-Up Fudge! 

Here's a Pretty Good Starter Recipe for those who want to try Chili Competition!

Brian’s “Starter” Texas-Style Chili Recipe

 
Ingredients:      First  batch:


About 2 to 3 lbs of 1/4" cubed lean beef (chuck/bottom round, tri-tip, etc.) alternatively, use about 2 lbs of cubed and 1 to 2 lbs of course ground beef or any mixture thereof to make-up 3 lbs total meat.
 
3 T canola oil or vegetable oil

 
3/4 cup finely chopped onion

 
3 or 4 fresh garlic cloves – minced or mashed (use more if you like)

½ - 15 oz. can chicken broth (no or low-salt)

1 - 15 oz. can beef broth (no or low-salt)

 
4 oz  can tomato paste and,
1/2 can of tomato sauce

 
Second  batch:
remaining 1/2 can of  tomato sauce
1 tsp hot sauce or Tabasco 1 T  ground cumin
1 tsp of cider vinegar
2 tsp of the BIG BUNNY “Hot and Smokey” mix
½ bag of the BIG BUNNY CHILI “Main spice bag” mix  about 1 tsp sea salt (beer – optional) If too thin at this point, thicken with a mixture of a tablespoon or two of cornstarch and cold water.
  Third  batch:

                        ½ bag of the BIG BUNNY CHILI “Main spice bag” mix

                        1 tsp BIG BUNNY “Hot and Smokey” mix

                        1 T ground cumin

                        1 garlic clove mashed to a paste

                        2 tsp brown sugar or to taste

                        additional sea salt to taste

                        1 t hot sauce or Tabasco

                        juice of 1/2 small lime
    

Instructions:

1.)                Rinse beef in cold water and drain. Lightly brown beef, onion and garlic in oil just enough to take out the color.  Add remaining batch one ingredients and simmer covered about an hour. Stir to keep from sticking. Skim any fat from top of liquid with a spoon. If you need to add additional beef broth to bring level to top of meat.

2.)                Then add second batch group. Simmer covered about one more hour, only adding broth, water or beer as, or if needed. Don’t get the chili too thin. Keep pot covered and at a low simmer.

3.)                After about 2 hours total of cooking time, add the third batch group.

4.)                Adjust final consistency with water, broth/beer and/or cornstarch thickening mixture and adjust the salt and sweet to your taste.

 NOTE:  This is a good starting point for an “ICS” compliant chili (no beans!). Feel free to experiment and add or subtract ingredients as you like. Some of the best chili is made from simple recipes-simpler than this one! Remember to try for a good balance in the final chili: flavors, not too sweet, salty, bitter, acid or sour; not too runny or thick, meat not too tough or mushy, not too much tomato or veggie, get a good red color, and aroma! Above all else, cook for the fun of it and for the friendships you will make. Chili cookin allows you to forget about everyday worries and to get involved with a great, fun hobby. BIG BUNNY CHILI mix are a good place to start. We use them exclusively in our chili.

BRIAN'S TENDER & SPICY BEEF or "CHA-CHA BEEF"

This is really really good!

Step #1
2 lbs of tender beef roast cut into four equal sized chunks ( example: Chuck, Tri-tip, etc.)
Step #2
Mix together the following items in a small bowl.
2 -T of the BIG BUNNY MAIN SPICE MIX
Juice of 1/2 large or 1 whole small lime
1 - tea. BIG BUNNY HOT & SMOKY STUFF MIX
1/4 Cup of Worchestire Sauce
1/2 Cup of Beef Broth (canned is O.K.)
1- T of Brown Sugar
Step #3
Place beef chunks and marinade mixture in a leak-proof plastic food storage bag, allow to marinate at least 2 hours, more if you can.

Step #4
Remove meat from marinade, keep the marinade.
Sear the beef chunks in a large skillet on high heat with 2 -T of Vegetable Oil, Sear all sides.

Step #5
In a preheated oven - low 275 to 300 degrees, place seared beef chunks in a covered casserole dish with all remaining marinade liquid. Add 1/4 Cup additional beef broth to the skillet to deglaze and add the resulting liquid to the casserole dish.
Cook on low for  about 3 to 4 hours. Turn once or twice during cooking. Great tender spicy beef.

Now if you have more time, leave the beef as a whole Roast at Step #1 and cook for 6 - 8 hours.

BIG BUNNY SPICY CHICKEN

Step #1
1- 1/2 lbs skinless and boneless chicken breasts cut into chicken strip style portions.

Step #2
Marinade - Juice of 1/2 large or 1 whole lemon
1/4 cup of Chicken broth
1- T BIG BUNNY MAIN SPICE MIX
1/4 to 1/2 tea. of BIG BUNNY HOT & SMOKY STUFF
1- T apple cider vinegar

Step #3
Place chicken strips and marinade mixture into a leak-proof plastic storage bag for several hours.

Step #4
Bake low in a covered dish for approximately 2 hours at 300 degrees - OR you can Grill or Broil till just done.

Great Addition:
Use leftovers (if any!) to make a SPICY CHICKEN SALAD - roughly cut cooked chicken strips and add chopped celery, onion, mayo, a dash of mustard, and 1/2 tea of lime juice. Add another 1/4 to 1/2 tea more of the BB HOT & SMOKY MIX. Stir well, refrigerate and enjoy!

HOPP'IN GOOD DIP (or Celebration Cheese Ball)

1 pkg of softened Cream Cheese
1 container of Sour Cream
1- 1/2 T of the BIG BUNNY MAIN SPICE MIX
1- tea of the HOT & SMOKY SPICE MIX
1/4 Cup of finely chopped onions and/or Chives (may substitute 1/2 T of onion powder)
Optional: - 1/4 cup of shredded cheddar cheese or mozzarella cheese - fold cheese into mixture. Mixture can be chilled and rolled into a ball and rolled into chopped nuts or parsley or used as a spread.


BIG BUNNY'S FANCY CHILI

This recipe is adapted from several recipies that I have used over the years which were originally created by world-class chefs. BIG BUNNY CHILI SPICES work EXCELLENTLY in this fantastic blend of CHILI flavors!  Yum YUM!

INGREDIENTS:

2 tablespoons vegetable oil
3 pounds beef  chuck, cut into 1/2-inch cubes
1 bag of the BIG BUNNY MAIN SPICE MIX
1 -1/2 tablespoons ground cumin
2 teaspoons  of BIG BUNNY "HOT & SMOKY" MIX (this is included when you buy the "BB Original and Authentic Chili Spice Mix on our web site")
1/2 teaspoon ground cinnamon

1/4 teaspoon ground black pepper

1/4 teaspoon crushed red pepper flakes
1 bay leaf
3 cups chopped yellow onions
2 tablespoons minced garlic
2 (12-ounce) bottles dark beer
1 (28-ounce) can crushed tomatoes, with juices
1 (14.5-ounce) can diced tomatoes

1/2 teaspoon of cider vinegar

2 tablespoons tomato paste
1 cup beef broth (low salt is O.K.)

2 teaspoons salt or salt substitute
1-ounce semisweet chocolate, coarsely chopped (optional)
2 tablespoons masa-harina (finely ground corn meal/flour -Optional for thickening)
Grated Cheddar, for garnish
Finely chopped green onions, for garnish
Chopped fresh cilantro leaves, for garnish

Heat the oil in a large heavy pot over high heat. Add the beef, 1/2 of the BB Main chili mix, 1/2 of the cumin, Hot & Smoky mix, cayenne, cinnamon, crushed red pepper and bay leaf and cook until meat is well-browned. Add the onions and cook, stirring often, until the onions soften, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beers and cook until the foam subsides, a few minutes. Add the tomatoes, tomato paste, beef broth, salt, and chocolate to the pot. Stir well and bring to a boil. Reduce to a low simmer,  cover, and stir occasionally. Remove the Bay leaf and discard. After about one hour add the second half of the BB Main Chili Spice Mix and  remaining cumin spice and cider vinegar, stir well to blend.  Continue to cook on a low simmer, stiring occasionally.  Cook an additional 1 hour to 1 hour 30 minutes on low simmer, until meat is very tender, again stirring occasionally to prevent the chili from sticking to the bottom of the pot. Skim off any fat that rises to the top of the chili. Sprinkle chili with masa harina if needed to thicken and stir to combine. Bring to a simmer.

Taste and adjust the seasoning, if necessary. Serve with the cheese, green onions, and cilantro alongside as garnish. YUM YUM!


PLEASE CHECK BACK WITH US FOR MORE CREATIVE RECIPES USING BIG BUNNY CHILI SPICE MIXES. IF YOU HAVE A RECIPE THAT YOU'VE CREATED AND WOULD LIKE TO SEE HERE - PLEASE SEND IT TO US TO TRY OUT AND MAYBE WE'LL POST IT HERE WITH YOUR NAME ATTACHED FOR OTHER "BUNNIES" TO TRY OUT.

SPICE IT UP MY BUNNY BUDDIES!   

THANKS from Brian and Rosemary from the BIG BUNNY and may GOD BLESS you each and every day!





    

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