Event Recap On Foctoberfest 2019 - Fortego | Fortego Event Recap on Foctoberfest 2019 - Fortego
Chili

Event Recap on Foctoberfest 2019

November 1, 2019
Science & Home Ec

Inspired by many a request, we’ve compiled the recipes from our six Foctoberfest 2019 chili chefs so you can relive every delicious bite again and again. Enjoy!

Chili Recipe #1: Winning Chili by Fortego Analyst Tim

INGREDIENTS

 

DIRECTIONS

Prepare the anaheim and poblano chiles in advance.

 

  1. Dice red bell peppers, jalapenos, and onion. Put in large bowl together, mix.
  2. Mince garlic head. Set aside.
  3. Cube the chuck steak, then brown on medium-high temp in grapeseed/avocado oil.
  4. Mix all spices together.
  5. Add bacon fat to large pot, heat over medium-high heat.
  6. Add chopped chiles, onion, red bell peppers, and jalapeños. Cook, stirring occasionally for about 5 minutes.
  7. Move veggies to bowl. Add minced garlic. Stir for about 2 minutes.
  8. Add browned chuck steak, ground beef, sweet Italian sausage to pot. Cook for about 10 minutes until meat is all browned. DRAIN THE FAT – there’s too much!
  9. Add spice mixture to the meat mixture. Cook for about 2 minutes.
  10. Add the veggie mixture back into the pot. Add the tomato sauce and tomato paste. Stir to incorporate the tomato paste for about 2 minutes.
  11. Add Yuengling, chicken stock and beans. Bring the chili to a boil at this point.
  12. Once the chili boils, lower heat to low-medium and simmer for about 2 hours.
  13. Eat. 

 

Chili Recipe #2: Venison Chili by Fortego Analyst Brady

INGREDIENTS

 

DIRECTIONS

  1. Heat the oil in a large frying pan over medium-high heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.
  2. Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute.
  3. Add the ground venison, ground beef and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the meat is no longer pink, 7-10 minutes.
  4. Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, beans, liquid smoke and stir to combine. Cover and cook until the chili thickens and the flavors meld, at least 8 hours on low. Cooking Longer than 12 hours on low can cause burnt flavors to develop on the sides, depending on the crock-pot. Mine does this sometimes after 14 hours. Stir in the chipotles about 1 hour before finish.
  5. Thicken chili with cornstarch to desired consistency.  Taste chili, season with salt as needed, and serve with the cheese, scallions and sour cream.

 

Chili Recipe #3: Beer Chili by Fortego Engineer Thomas

INGREDIENTS

 

DIRECTIONS

 

Chili Recipe #4: Turkey Chili by Fortego Engineer Mike J.

INGREDIENTS

 

Chili Recipe #5: Traditional Chili by Fortego Engineer Ryan

INGREDIENTS

 

DIRECTIONS

  1. Kind of just wing it.

 

Chili Recipe #6: Corn Chili by Fortego Engineer Chad

INGREDIENTS

 

DIRECTIONS

  1. Trust your instincts.