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Chili Glazed Donuts Have Touched Down and You Need to Try Them

Chili is no stranger to versatility. Hot dogs, fries, nachos, burgers, all are trusted companions of chili that formed unions with it that resulted in some of America’s favorite foods. But never has the humble donut entered the ring. Until now.

With bright eyes, empty stomachs, and a can of Hormel’s chili in tow, we recently fried up our newest delicacy, the Chili Billy Donut, in honor of the release of Hormel’s new Chili Creations cookbook.

Taking inspiration from a Texas staple, the corn chip pie, the Chili Billy Donut comes with all the fixings. It starts with an easily made donut made from canned biscuits. A savory combination of Hormel Chili frosting and queso icing lie on top of the plush dough, which is then topped with salty corn chips. The result is undeniably as good as it sounds. 

Just check the video above to see for yourself. The proof is in the puddingー er, chili. 

The full recipe for the Chili Billy Doughnut can be found in Hormel’s yet-to-be-released Chili Creations cookbook, which you can be a part of as well! 

Up until August 29th, Hormel will be accepting recipe submissions, the most creative and tastiest of which will be featured in the upcoming book, right next to our donut and Hormel’s own inventive dishes. These can be anything from something you’d bring to the cookout to a midnight snack, so get wild and get cookin’!

Details for the competition can be found here, and be sure to share your chili creations with @foodbeast and @hormelchili on social media once you’ve submitted your entry.

Created in partnership with Hormel Chili

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Smoked Brisket Is The Star Of This Year’s Best Firehouse Chili Recipe

This year’s round of the HORMEL® Chili’s America’s Best Firehouse Chili Contest is all said and done, and we have a new firehouse chili king.

Eddy Dumire, a firefighter from Woodbridge, Virginia, has taken this year’s chili crown with his “Smoke Showin’” recipe. His firehouse, Station 13 of the Dale City Volunteer Fire Department, took home the grand prize of $10,000 and a year’s supply of HORMEL®️ chili for their firehouse. The Makers of HORMEL® Chili also honored the National Fallen Firefighter Foundation (NFFF) with a $20,000 donation.

Dumire’s firehouse plans to use the winnings to fund the Dale City Volunteer Fire Department program , which provides visits from Santa for terminally ill children in their local community.

Dumire’s recipe is named after a firefighter term that means smoke can be seen upon arrival of a site. For his chili, it means an innovative combination of smoky-flavored ingredients, including corn and brisket, that add a unique depth to the stew.

Lovers of both barbecue and chili will be huge fans of this recipe. If you want to make America’s Best Firehouse Chili of 2018 for yourself, peep the ingredients and instructions below.

Ingredients:
1 lb.  HORMEL® BLACK LABEL®
3 medium onions, diced
1 head garlic, pressed
2 pounds ground beef
3 (28 ounce) cans tomato sauce
3 (40.5 ounce) cans light red kidney beans
2 1lb. 13oz cans black beans
2-3 pounds smoked beef brisket (smoked for at least 6 hours, cherry wood)
1 tablespoons dry mustard
1/3 cup chili powder
2 tablespoons cumin
2 tablespoons ground black pepper (more to taste)
1 tablespoons seasoned salt (more to taste)
1 (6 ounce) can tomato paste
1 (7 ounce) can chipotle peppers in adobo sauce, pureed
3 ears smoked fresh corn (smoked for 30 min)
Red onion, cilantro and sour cream (garnish)

Directions:

Step 1
Smoke brisket and corn the night before.  

Step 2
Fry bacon in a Dutch oven or large saucepan until crispy, then remove, leaving the fat inside.  Sauté garlic and onion in bacon fat, add ground beef and brown. Drain fat, leaving just a few tablespoons.

Step 3
Add tomato sauce beans, brisket and bacon. Add spices, tomato puree, chipotle pepper puree, corn (cut from cob), and simmer for at least one hour.

Step 4
Garnish with chopped red onion, cilantro and a dollop of sour cream.


Created in partnership with Hormel Chili

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Everything You Need To Know About This Year’s Best Firehouse Chili

In the quest to find the next Best Firehouse Chili in America, The makers of Hormel® Chili hosted a live cook-off in New York as the finale event of their competition. The finale brought together the top five chili recipes from this year’s submissions from around the country.

Each of them was competing for the grand prize: $10,000 and a year’s supply of Hormel®️ Chili for their firehouse. The Makers of Hormel® Chili also honored the National Fallen Firefighter Foundation (NFFF) with a $20,000 donation.

This year’s five finalists were as follows:

Garrett Doucette from Upsala, Minnesota, with his Creamy Turkey Chili,

Dan Rinaldi from Providence, Rhode Island, with his Blazin’ Blue Crab Chili,

Eddy Dumire from Woodbridge, Virginia, with his Smoke Showin’ Chili,

Milton Williams from Dallas, TX, with his Texas Cyclone Chili,

and Alex Callegari from Miami, Florida, with his Miami-style Chili.

Each of the finalists had to prepare a batch of chili and serve it up to three judges, who evaluated each for originality and creativity, flavor, and the story behind the recipe. One of the judges included celebrity judge, Jason George of ABC’s hit show Station 19.

The judges’ final decision granted the win to Eddy Dumire, earning him and his team at the Dale City Volunteer Fire Department the grand prize.

Dumire’s Smoke Showin’ Chili, named after a term firefighters use when smoke can be seen upon arrival at a site, delivered on smoky flavor. A combo of brisket, chipotle peppers in adobo sauce, bacon, and smoked corn ears were key in handing him the win.

Dumire’s department plans to use the winnings to fund the Dale City Volunteer Fire Department program that puts together visits from Santa on a firetruck for terminally ill children in their local community.


Created in partnership with Hormel Chili

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A Deep Dive Into The 5 Best Firehouse Chili Recipes Across The USA

One of the quintessential firehouse staple meals is the chili. It may be a common dish, but the actual recipe can greatly vary based on the fire department’s location and who’s in charge of cooking. As a result, there’s a ton of unique chili recipes out there, the vast breadth of which was captured in the most recent rendition of Hormel® Chili’s America’s Best Firehouse Chili Contest.

This year’s finalists have all produced completely different chili recipes from one another. From blue crab and scallops to guava and plantains, the five chili maestros competing for the crown of “Best Firehouse Chili” have gotten pretty creative this year.

It’s not just the ingredients that are diverse, though, as the backstories behind each of these chili recipes are just as distinct. Whether they be heartwarming, funny, or inspirational, the passion behind each offering is clear when you add the history behind it.

Below is each of the finalists’ chilis and their backstories, showcasing just how unique a classic dish can be around the country.

Dan Rinaldi – Blazin’ Blue Crab Chili

Rinaldi, a firefighter from Cranston, Rhode Island, made this recipe back when he started 30 years ago as a way of incorporating seafood into the food his firehouse was eating. “I was told that if I wanted seafood I better figure out a way to do it in a chili,” he said, and so spent weeks developing the recipe until he got the details perfected. The chili incorporates blue crab, scallops, and pork belly as the primary proteins. From there, the flavors are those that both pair well with seafood and are essential to a chili, like cumin, ancho chiles, and sherry.

Milton Williams – Texas Cyclone Chili

Williams’s first rendition of this chili 30 years ago didn’t do too well with his fellow Dallas firefighters. They felt that his original take was lacking in heat, and jokingly called it a “tasty tomato sauce.” He’s upgraded it significantly since then, and it’s now recognized by the entire Dallas Fire Department as a “flavor-packed tradition,” as he puts it.

The Texas Cyclone is called that because it joins together varying styles of Texas chili in a single bowl. It brings in chili peppers and powders from around the Southwest, and the addition of toasted cumin, coriander, and Dos Equis adds an aromatic punch.

Eddy Dumire – Smoke Showin’

Dumire coined his chili after a firefighting term that means that smoke can be seen upon arrival at a site. In this case, it’s meant to convey the amount of smokiness inside his recipe, which uses bacon, brisket, chipotle peppers in adobo sauce, and smoked ears of corn to add multiple levels of that aroma.

The “Smoke Showin’” has been a winner for Dumire and his fellow firefighters in Woodbridge, Virginia, who have won multiple local friendly competitions with a rival fire department with that recipe. Their firehouse hopes to win the overall competition and use the winnings to help fund a local foundation that puts together visits from Santa for terminally ill children in the local community.

Garrett Doucette – Creamy Turkey Chili

Doucette’s recipe is the only white chili variant to make it to the semi-finals. It’s got plenty of heat behind it, with cayenne and green chilies adding to the flavors of cumin and turkey breast for a unique spin on the classic stew.

The recipe is one from the family for Doucette, who hails from Upsala, Minnesota. His uncle helped develop it as a way to incorporate the turkeys they raise into creative new dishes. This one turned out to be a big hit, and has won a local chili cook-off for three straight years. That’s a lot of cred to bring against the heavy hitters that he’ll be up against for the national title of America’s Best Firehouse Chili.

Alex Callegari – Miami-Style Chili

Callegari’s recipe comes with the backing of a John Wilson, professional chef and longtime friend who he served with in Miami for many years. The chili is made in Wilson’s name to commemorate him and his family after they were lost in a tragic accident. Callegari decided to incorporate the local flavors around him to create his “Miami-style” chili. Inside are some pretty unique ingredients that capture the tastes of Miami, like chorizo, adobo paste, sour oranges, and guava. It’s served with plantains to give a unique balance of sweet and spicy that Callegari hopes can take him all the way to the championship.

Each of these entrants will be competing in the Hormel® Chili’s America’s Best Firehouse Chili Contest finals, which consists of a live cook-off in New York next month. The winner of that competition will own the title of America’s Best Firehouse Chili Recipe, winning a grand prize of $10,000 for their firehouse, a year’s supply of Hormel® chili, and $20,000 donated to the National Fallen Firefighter Foundation (NFFF) in their name.


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The Heartwarming Story Behind America’s ‘Best Firehouse Chili’

With the upcoming 4th of July holiday, a lot of families will be celebrating with classic American dishes, like chili. If you’re looking for an award-winning recipe to share with everyone coming over, this firehouse recipe is that and so much more – the current “Best Firehouse Chili in America” has a pretty heartwarming story behind it.

Louisiana firefighter Jeremy Chauvin dedicated the recipe to his brother, Spencer. According to NOLA.com, Spencer was a local fire chief who died after being struck by a vehicle while tending to an accident back in 2016. Chauvin competed in last year’s Hormel Chili’s American’s Best Firehouse Chili Contest in memory of his brother, and ended up winning the cook-off.

Chauvin received $10,000 for his firehouse and a year’s supply of chili for winning the competition, and Hormel Foods also donated $20,000 in his name to the National Fallen Firefighter Foundation (NFFF), who honored his brother earlier that year.

It was a moving tribute, and Chauvin said it was a “great way” to honor his late brother. “I could not think of a better way to share my brother’s story and continue his legacy,” he added.

The actual chili recipe comes from Chauvin’s mom, and adds a New Orleans twist to a classic red chili. The ground beef, spices, and tomatoes are combined with a dark roux, made from butter and flour cooked until the mixture goes a deep shade of brown. The roux is mixed with “trinity,” a mix of bell peppers, onions, and celery native to Louisiana, then added into the chili.

Basically, the recipe adds a classic New Orleans gumbo base to chili to accomplish a rich flavor and consistency that’ll take your stew to the next level. It’s great on its own, with cheese and chips, or loaded onto a chili cheeseburger as part of your 4th of July cookout.

Hormel Foods is giving firefighters across the country the opportunity to do what Chauvin did last year, as their America’s Best Chili Cookoff returns for a second year.

Firefighters from around the country can submit their recipes at this link for a chance to compete for the prize. One finalist will be chosen from the North, South, East, West, and Midwest to fly to New York for a live cook-off. The winner will be crowned America’s Best Firehouse Chili Recipe and will get the grand prize of $10,000 for their firehouse, a year’s supply of Hormel®️ chili, and $20,000 donated to the NFFF in their name.  

Those looking to recreate Chauvin’s award-winning chili can peep the full recipe below:

Recipe serves 8 people.

Ingredients:
For the chili mixture
2 tablespoons cooking oil
3 pounds ground beef
1 ½ teaspoons salt
½ teaspoon black pepper
½ teaspoon white pepper
½ teaspoon turmeric
½ teaspoon curry powder
1 tablespoon chili powder
3 tablespoons steak sauce
2 tablespoons Worcestershire sauce
3 ½ cups diced tomatoes
1 cup ketchup
2 cups tomato sauce
1 ½ cups tomato paste
1 tablespoon apple cider vinegar

For the roux mixture
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons flour
3 stalks celery, diced
2 bell peppers, diced
1 white onion, diced
2 shallots, diced
3 cloves garlic, finely diced

Cooking Instructions:

1. In Dutch oven over medium-high heat, add 2 tablespoons of oil. Brown ground beef.

2. Drain beef; return to Dutch oven. Add salt, white pepper, black pepper, curry powder, turmeric, chili powder, steak sauce, and Worcestershire sauce. Add diced tomatoes, cover, and cook 15 minutes.

3. In large skillet, melt 2 tablespoons butter. Add 1 tablespoon olive oil. When the butter is foamy, whisk in 2 tablespoons flour until fully incorporated. Continue to whisk until the mixture reaches a dark brown color.

4. Add diced celery, bell peppers, onion, shallots, and garlic. Stir to fully combine.

5. Uncover the chili mixture, and add roux with vegetables. Add ketchup, tomato sauce, tomato paste, and apple cider vinegar. Bring up to a simmer and serve hot.

6. Enjoy with cheese, chips, on a burger, or any other way you want!


Created in partnership with Hormel Foods