Buckeye State Chili Recipes

BLAZIN' BUCKEYE CHILI

Steps:

• 1. Cook your meats up in a pan then drain off the grease. Chop up your peppers and pour them into a large pot. Add your beef broth, water, cooked meats and place on stove over a medium heat. Add your first set of seasonings and then in about 1/2 hour add your chicken bouillon cube. Also add your arbol peppers in the herb infuser right down inside the pot of cooking chili. (This is my suitcase of seasonings I used in the World Food Championships. Each morning packing up all my spices & goodies for the chili cook-off.)
• 2. HERB INFUSER: This is what I used to put my arbol chile peppers in and then placed down inside the chili. Brings a nice heat but not too much.
• 3. After an hour or so, add your 2nd set of seasonings to your chili and stir well. Continue to cook on a medium heat. (You want your chili to always be at least 130 degrees. Mine was cooking at 160-180 degrees for most of the time.) ---This is my table getting set up for the cook-off in Las Vegas, Nevada at the World Food Championship 2013.
• 4. About 2 1/2 hours into cooking your chili add your 3rd batch of seasonings to your pot and stir well. (If chili is too thick for your liking add a little water at this time.) Cook for an hour or two longer and your chili is ready to eat.
• 5. It was a must for me to bring along my beautiful friend Marie to help and that she did. She was amazing and worked hard keeping our "kitchen" area clean, washing dishes,(she had to go down the block & around the corner) along with helping with prep work too. We worked hard but had the best time at our very first competition. I am so thankful that she was able to go with me on such short notice.
• 6. This is the finished batch of chili that is ready to serve up in a container for the judges.
• 7. This is "Fireman Bob" Cooney cookin' up his famous https://www.justapinch.com/recipes/main-course/beef/fireman-bobs-fire-house-chili.html at the WFC and yes it is "FIREHOUSE HOT". -- Bob was an incredible blessing to me because he offered to bring items for me(he drove to Vegas from Utah). So, my big pot that I cooked my chili in and the pan I fried my meat in both were items that Bob brought me; among other items. I thank God for Bob and his generosity, kindness and many words of encouragement!
• 8. Here is another Just a Pinch cook & chili competitor Ashley Burnam cookin' up her https://www.justapinch.com/recipes/main-course/pork/pork-chili-verde-crock-pot.html which is incredibly delicious! She is not only beautiful & sweet as can be but also a very talented cook! We had a lot of fun getting to know her. It was a pleasure meeting Ashley as well as her lovely family & gorgeous son!
• 9. I'm sure some of you will recognize these lovely ladies that we had dinner with one night. Left and to the back we have Ronna Farley, Jane McMillan, Dee Stillwell, (my friend)Marie Culver, me and in front on the right is Susan Simons. We enjoyed having some good eats but especially sitting and having good conversation with such wonderful "foodie" friends.
• 10. Now after all the excitement of cooking at the WFC we were sure to plan some fun too. So, off we went to eat at Bobby Flay's Mesa Grill in Caesar's Palace. Bob Cooney, my friend Marie and myself really savored every bite we took. From the bread that was brought to the table, to the appetizer and entrees everything was scrumptious!! Bob was snapping pics of us while eating. LOL
• 11. After eating at the Mesa Grill we walked over to the Colosseum (also in Caesar's Palace) and got to see Rod Stewart's show where he performed 19 of his greatest hits! His daughter also came out and sung a few songs too. It was a fabulous show and Rod's suits were so bright & shiny that my phone camera couldn't get a good pic of him. LOL
• 12. November 2013 -- Posting link for the World Food Championships. https://www.justapinch.com/contest/world-food-championships-2013
• 13. 1/5/2014 --- My husband asked me to make him a batch of this chili. It ended up being a perfect meal for Sunday and the beginning of the week when we had temperatures as low as -38 at nigh with the wind chill. Brrr cold...perfect for spicy/hot bowl of Blazin' Buckeye Chili.

BUCKEYES I

Steps:

• In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
• Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
• Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
• Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

BUCKEYES

Steps:

• Sift sugar into a large bowl; set aside. Combine butter, cream, peanut butter, vanilla, and a pinch of salt in a saucepan over medium heat. Cook, stirring, until butter and peanut butter are just melted. Pour over sugar in bowl and whisk until smooth. Transfer to an 8-inch square baking dish and smooth surface. Place parchment or plastic wrap directly on surface of mixture and refrigerate until set, about 2 hours.
• Roll scant tablespoons of peanut-butter mixture into 1-inch balls. Refrigerate for 30 minutes. In a bowl set over a saucepan of simmering water, melt chocolate, stirring until smooth; remove from heat. Working with 1 ball at a time, insert a toothpick into the center of the ball and dip into the chocolate 3/4 of the way up the ball, letting excess chocolate drip off. Transfer to parchment-lined baking sheets. Refrigerate until set, about 30 minutes. Gently press holes left by the toothpick to smooth. Buckeyes can be made 1 week ahead and stored in a single layer, covered, in refrigerator.

CINCINNATI-STYLE CHILI

Steps:

• For the chili: In a stockpot or Dutch oven, combine the tomato sauce, tomato paste, onions, chili powder, cocoa powder, sugar, kosher salt, cinnamon, cumin, garlic salt, allspice, pepper, cayenne, cloves, bay leaves, beef (do not brown first) and 2 cups water. Mix until combined. Cover and simmer over medium-low heat for approximately 2 hours. Stir in the vinegar and simmer for another 30 minutes.
• To serve: Serve on a bed of spaghetti and top with the beans, onions and a mound of cheese (or any preferred combination). Add hot sauce, if desired, and eat with oyster crackers.