Here are just some of the competitions we have won or placed in recent years.
3rd place in Charleston WV Chili Cookoff 1988
West Virginia
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
Top Ten Finalist at ICS World Chili Cookoff Championship, Reno NV 2003
1st place Maryland State Cookoff, Wisp
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, scrambled eggs and omelets, baked spicy potatoes, 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 different recipes below:
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:
remaining 1/2 can of tomato sauceThird batch:
1 tsp hot sauce or1 T ground cumin Tabasco
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.
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
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"2 -T of the BIG BUNNY MAIN SPICE MIXStep #3
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
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
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!
