Dave's Competition Chili - Fire in the hole #7

By captlaneypants

Note from Dave: I jiggered it just a bit, adding a heavy dash of vanilla powder to the last seasoning Batch, that softens the head a bit and rounds the flavors. Don't use vanilla extract, it works very differently.

Ingredients

• 3 large tomatoes
• 2 package gelatin
• 2 lb beef chuck; trimmed and minced
• 3 tablespoon canola oil
• 1 large onion; minced
• 2 tablespoon black pepper; divided
• 1 teaspoon kosher salt
• 2 tablespoon Tomato paste
• 1 can beef broth; or 2 cups stock
• 8 oz chicken stock
• 1 tablespoon onion powder
• 1 tablespoon achiote powder
• 1 tablespoon cayenne powder; divided into 2 portions
• 6 dashes Crystal Louisiana hot sauce; divided
• 1 tablespoon ancho chili powder; divided into 2 portions
• 2 tablespoon garlic powder
• 1 tablespoon ground cumin; divided into 2 portions
• 3 medium ancho chili's; minced
• 3 medium jalapeno peppers; minced
• 2 medium chipotle chili; minced
• 1 small orange habanero; minced
• 1 tablespoon paprika
• 1/2 teaspoon brown sugar
• 1 pinch Cinnamon
• 1 pinch allspice
• 2 dash Tabasco; or more to taste

Preparation

Step 1

Set up four containers for the seasoning batches.

Batch 1: The onion powder, achiote and 1/3 of the cayenne and 1/2 of the ancho chili powder

Batch 2: The garlic powder and half of the cumin

Batch 3: The paprika, the second 1/3 of the cayenne, the rest of the black pepper, ancho chili powder and cumin, the brown sugar, allspice, and cinnamon.

Batch 4: The last of the cayenne.

Blanch, skin and seed the tomatoes. Puree in a food processor to yield about 1-1/2 cups. Reserve 1/2 cup for later use.

Soften the gelatin in 1/2 cup of warm water.

Brown the beef in oil. Add the onion, cook until translucent and tender.

Add salt, black pepper and the tomato paste. Cook for 15 minutes or so until the tomato paste has turned color.

Add the beef and chicken broth/stocks. Cook on high for 10 to 15 minutes, or until the liquid is reduced by 1/2.

Add the tomato puree, Louisiana Hot Sauce, and Seasoning Batch 1, mix well. Stir in the softened gelatin/water. Simmer for 30 - 45 minutes. Taste and adjust salt and black pepper if needed.

Add Seasoning Batch 2. Cook for 1 hour.

Add the chili's. Cook for 15 minutes. Add balance of the tomato puree and the second dash of the Crystal Louisiana Hot Sauce , cook for 1 hour.

Adjust salt and black pepper if needed, add more cayenne if more heat is desired.

The mixture can be stopped at this point and refrigerated overnight.

FINAL STEPS

Re-heat the mixture until simmering. Add seasoning batch 3. Add water if needed to maintain the proper consistency. Add the Tabasco, more if desired, stir well, and simmer for 20 minutes.

Just prior to serving - add the last batch of the cayenne