“Britalian” Chili with Cumberland Sausage at the Amateur Chili Cook-off

Recently, Big City Little Kitchen attended the Amateur Chili Cook-off at Jimmy 43. We were invited to the event by a friend of ours at Bright Lights, My City, and jumped at the chance to show of our culinary skills.

 

Amateur Chili Cook Off

 

About a week prior to the cook-off, the event coordinator emailed us asking for the name and description of our chili when we realized… we had never made chili before. Hence, no name and no description. So, we brainstormed, did some research, and came up with what we believed to be a solid recipe for chili: Britalian.

Bri·tal·ian [brih-tal-yuhn] adjective:
1. Of or pertaining to Great Britain and Italy, with regards to regional ingredients and aspects of said cultures’ culinary brilliances.

Ex. This Britalian Chili is the best freakin’ dinnah I’ve evah had. It’s bloody fantastic!

Ex. Marone a mi! I can’t believe Big City Little Kitchen didn’t win the Cook-off at Jimmy’s 43. Pure poppy-cock!

So what does a Britalian chili consist of? A) British flavors: cumberland sausage and marmite. B) Italian flavors: cannellini beans, oregano, basil, and San Marzanno tomatoes.

A cup of chili con carne

 

We woke up on a brisk Saturday morning- bright eyed and bushy tailed- to serve or delicious creation to the masses. While we received positive feedback, we regret to inform you that we did not win the big prize. Our chili proved to be more refined than the hearty chili that you’re probably used to. The flavors were undeniable outstanding, and overall, we were very pleased with the outcome.

For more information on the event, check out this video from the resident Foodie MC, Bobby DoTube:

[youtube=http://www.youtube.com/watch?v=J6TQEOKJ16k]

…and for the Britalian Chili  recipe:

What you need (2 1/2 gallons):

  • 1lb of chuck beef
  • 1 lb of cumberland sausage (Myers of Keswick has the best)
  • 1 red pepper
  • 1 green pepper
  • 1 yellow pepper
  • 1 orange pepper
  • 2 jalapeno peppers
  • 2 red onions
  • 8 cloves of garlic
  • 1 bay leaf
  • 2 28 ounce cans of San Marzano crushed tomatoes
  • 1 14 ounce can of San Marzano diced tomatoes
  • 6 ounces of tomato paste
  • 1 15 ounce can of red kidney beans
  • 1 15 ounce can of black beans
  • 1 15 ounce can of white cannellini beans
  • 3 tbsp of chili powder
  • 1 tbsp paprika
  • 1 tbsp oregano
  • 1/4 cup chopped basil
  • 3 tbsp of marmite (or substitute 3 beef cubes)
  • 2 cans of beef broth
  • 1 yeungling lager
  • salt and pepper
  • olive oil
  • 1-2 very large pots
  • 1 potato masher
  • 1 wooden spoon

Step 1: 

Hint:  Chili is hard to mess up! Don’t get stuck on measurements and knife skills- just throw it all together, letter the ingredients marry, and enjoy!

Start by chopping up all the vegetables and set aside. Finely chop the garlic, oregano, and basil, and set aside.

Rinse the beans in a colander.

Step 2:

 

Then drizzle a little oil in a large sauce pan and set the heat to med, med-high.

Brown both meats, using a potatoe masher to break everything up and ensure even cooking. Remove meat when it’s about 3/4 of the way cooked.

Add all veggies to the same sauce pan and cook till translucent. Use a wooden spoon to get all those brown bits off the bottom of the pan. That’s where all the flavor is!

Add the garlic and the tomato paste and incorporate everything. Then add the meat and stir again. Add all the seasoning, and stir.

Step 3:

De-glaze with the beer, and add all the canned tomatoes, stock and beans. Add a healthy dollop of marmite (or beef cubes) for seasoning, bring to a boil and let simmer for a few hours.

Fish out the bay leaf and serve with sour cream, cheese and/or chives. Enjoy!

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