Recipes: How to become a grand chili champion.

Weekly food critic Daniel DeCamp was a intern when he brought his chili to a potluck at my place.

It was decided right there.

We were going to win the Carmel Valley Chamber's Great Bowls of Fire Chili Cook-off.

And sure enough we did. It just took us a half decade longer than we planned.

Not those interceding years weren't without their victories, including a runner's up where we bested chili master Cowboy Sausage and several Best Table awards.

We also developed the memorable recipe for Oh My Goat: Chili From God (and published the extensive backstory). 

Here appears the winning recipe, as promised in the "Just Chili Out: Two standout recipes from the Great Bowls of Fire Chili Cook-off 2015."

It's followed by the winner from the professional category, Chili Bloody Mary by Martin Rodriquez of Los Laureles Lodge.

(Note: click the above link for the simple avocado cream sauce instructions. It's as simple as a few spoonfuls of sour cream—I used Mexican-style crema—and then avocado, lime juice, cilantro and hot sauce to taste. I did four avocados, the juice from five limes, a touch of cilantro and some hot sauce.)

Overall Amazing Chili • Chili Con Carne Texas Style • Golden Ladle, Amateur

INGREDIENTS

3 tablespoons ancho chili powder (3 medium pods), toasted and ground

3 tablespoons New Mexico chili powder (3 medium pods), toasted and ground

2 tablespoons cumin seeds, toasted in dry skillet and ground

2 teaspoons dried Mexican oregano

7.5 cups water

1 4-pound beef chuck roast, trimmed and cut into 1-inch cubes

2 teaspoons salt

8 slices of bacon, fried then torn or cut into small pieces

1 medium onion, minced

5 medium cloves garlic, minced

5 medium jalapeños, cored, seeded and minced

1 cup plain tomato sauce

3 tablespoons cornstarch

Ground black pepper

INSTRUCTIONS

Mix chili powders, cumin and oregano in small bowl. Stir in ½ cup water to form thick paste; set aside. Salt beef cubes; set aside.

Fry bacon in Dutch oven over medium-low heat until fat renders and bacon crisps. Remove bacon and set aside on a paper towel-lined plate. Pour all but 2 teaspoons fat into small bowl; set aside. Increase heat to medium-high; sauté meat in several batches until well browned, adding additional bacon fat to pan as necessary. Reduce heat to medium and add 3 tablespoons bacon fat to empty pan. Add onion; sauté until softened. Add garlic and jalapeño; sauté until fragrant, about one minute. Add chili paste; sauté until fragrant, 2 to 3 minutes. Add reserved bacon and browned beef, tomato sauce, lime juice and 7 cups water; bring to simmer. Cook at a steady simmer until meat is tender and juices are dark, rich and thickened, about 2 hours.

Mix cornstarch with 3 tablespoons water in a small bowl to form smooth paste. Increase heat to medium; stir in paste and simmer until thickened, 5 to 10 minutes. Season with salt and ground black pepper. Add cayenne pepper if more heat desired.

Serving suggestion: Serve in a bowl topped with minced onion, mild cheddar cheese and a dollop of avocado crème.

Bloody Mary Chili •  By Martin Rodriquez, head chef at Los Laureles Lodge, Carmel Valley • Golden Ladle Award First Place Professional

INGREDIENTS

2 Tbsp. vegetable oil

1 medium onion, chopped

5 fresh tomatoes chopped

1 Tbsp. tomato paste

2 pounds flank steak beef, diced

2 cups beef stock made from beef bones

12 ounces of Bloody Mary mix

1 Tbsp. mild New Mexico chili powder 

1 Tbsp. hot chili powder

1 Tbsp. ancho chili powder

2 tsp. ground cumin

2 tsp. dried oregano

1-2 roasted garlic heads

about 2 Tbsp. cracker crumbs

2 Serrano chili peppers (thin)

INSTRUCTIONS

Saute 3 chopped tomatoes, onion, serrano pepper and fresh garlic.

Add chili powders, cumin, oregano, cracker crumbs, black pepper, and salt.

Blend cooked sauce in food processor or blender. Set aside.

Cut flat piece of beef (flank?) into cubes and saute. Set Aside.

Cook beef bones to make beef demi-glace.

Roast whole garlic.

To cooked sauce, add 2 chopped fresh red tomatoes, 1 bunch of coarsely chopped fresh cilantro and roasted garlic. Add beef and beef demi-glace.

Add bottle of Bloody Mary mix. Heat all together until warm but do not cook further.

Serve with a decorative topping of chopped red tomatoes and onions.

•••

Bonus: The Laureles Lodge House Chili

INGREDIENTS

2 Tbsp. vegetable oil

1 medium onion, chopped

2 pounds beef, diced

2 cups beef stock

12 ounces of Bloody Mary mix

1 Tbsp. mild New Mexico chili powder

1 Tbsp. hot chili powder

1 Tbsp. ancho chili powder

2 tsp. ground cumin

2 tsp. dried oregano

1 tsp. garlic powder

2 Tbsp. cracker crumbs

2 Serrano chilies (thin)

INSTRUCTIONS

Saute chopped tomatillos, onion, serrano pepper and fresh garlic.

Add cumin, oregano, black pepper, and salt

Blend cooked sauce in food processor or blender. Set aside.

Cut flat piece of beef (flank?) into cubes and saute. Set Aside.

Cook beef bones to make beef demi-glace.

Roast whole garlic.

To cooked sauce, add chopped fresh red tomatoes, 1 bunch of coarsely

chopped fresh cilantro and roasted garlic. Add beef and beef demi-glace.

Add bottle of Bloody Mary mix. Heat all together until warm but do

not cook further.

Serve with a decorative topping of chopped red tomatoes and chopped

onions.