Hook SEO wanted to support the community in a tasty way. Seeing a poster for the 2nd annual Cinco de Mayo Chili Cook-Off with Meals on Wheels, we decided it was time to compete for the cause!
After many hours of food acquisition, preparation, and excruciating heat-exposure in the Hillsboro Meals on Wheels kitchen, we were ready to present Matt’s chili recipe to the world.
We were up against some great competition, including the first year’s winners, the Hillsboro Christian Church. The event was a success, and Meals on Wheels benefited greatly!
From an article on the Oregonian’s website:
“This year we tripled in sponsorship and doubled in contestants,” (Manager Elly) Ritchie said. Sponsors included VW Credit and Aloha Tattoo… The organization raised approximately $7,000.
We helped raise funds for homebound seniors, and had a good time! The chili was pretty tasty, too; it won first place!Get the recipe for Matt's award winning Adobo Heat #Chili from the #MealsOnWheels #Charity #cookoff. Click To Tweet
Matt Rouse and Ashley Wirthlin of Hook SEO took first place, Ritchie said. Hillsboro Christian Church came in second, and Aloha Tattoo placed third.
Didn’t make it to this year’s Chili Cook-Off and want to try the chili for yourself? Well, Matt is sharing his secret recipe! Here are the his ingredients, instructions, and notes:
Matt’s Winning Adobo Heat Chili Recipe
Vegetarian and Chili Base
Dice and sauté the following:
- 2 yellow onions
- 1 red pepper
- 1 green pepper
- 1 orange/yellow pepper
- 2 Ancho Chiles
- 2 Red Chili Peppers
- 2 Anaheim Peppers
Add all of the following, bring to a boil, and simmer on low for 2-4 hours. Stir constantly! Beans will stick to the bottom and may burn. Where possible, I used “low sodium” varieties, no sugar added. Add soy/salt to taste after.
- 2 cans Black Beans
- 2 cans red Kidney Beans
- 2 cans “chili” Kidney Beans
- 1 can white navy beans
- 1 can corn (we used organic)
- Small can pickled Jalapenos – diced
- Small can diced green chilis
- Small sample-size bottle of Shauce hot sauce
- 3 large cans of diced tomatoes(~ 28 oz – we used organic)
- 1 6 oz can tomato paste
- 1 7 oz can Chipotle Peppers in Adobo Sauce – peppers diced with all sauce. (Embasa)
- 1.5 oz lime juice
- 1 teaspoon of chipotle chili spice or smoked paprika (can substitute a few drops of liquid smoke)
- roughly 3 tbsp Soy (we used Liquid Amino) – instead of salt (to taste)
- roughly 3 oz prepared Ketchup – instead of sugar (to taste)
Meat Portion: Cook in separate pot – mix at the end with vegetarian mixture.
- 2 pounds 80/20 ground beef
- 2 pounds spicy Italian sausage
- about 3 tablespoons of soy sauce (I used liquid amino)
- 1 teaspoon black pepper
- 1 oz lime juice
Brown all ingredients above, skim excess fat and then add the following:
- 6oz tomato paste
- 2 tablespoons Worcestershire
- 1 can Baked Beans (drained)
- 1 7oz can Chipotle Peppers in Adobo Sauce – peppers diced with all sauce
- 1 can beef stock – use to thin if the mixture gets too thick. I used about 1/3 of a can
- 5-10 sliced fresh jalapenos
- Diced cilantro
- Shredded cheese (Mexican blend, or cheddar)
- Sour cream (we used Tillamook Premium sour cream)
- Sprinkle of Smoked Paprika or Chiptole Spice
You can also download the handy dandy 3×5 recipe card to print here. Let us know how it turns out, and come to the Chili Cook-Off next year!