Cook Something Bold Day:
Dynadot's Chili Cook-Off

Robyn Norgan
Nov 8, 2012

Today is Cook Something Bold Day. Recently Team Dynadot hosted a chili cook-off, so today we felt it would be appropriate to share our "bold" chili recipes with you. One of the recipes is bold because it uses noodles to give it more of a pasta feel, another is bold because it is very, very spicy, and the last one is bold because...well, because it includes bacon!

So now that it's getting chilly outside, you can warm yourself up with these bold chili recipes courtesy of Team Dynadot:

Homemade Chili Mac
1 tablespoon olive oil
1 ¼ pounds ground beef (organic if possible)
Salt, pepper, onion powder, and garlic powder for seasoning beef
1 onion, diced
1 Tablespoons chili powder
1 Tablespoon cumin
1 teaspoon onion powder
1 teaspoon coriander
1 teaspoon salt
3 garlic cloves, minced
1 tablespoon brown sugar
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes with roasted garlic
1 (4.5 ounce) can chopped mild green chiles
8 ounces (2 cups) elbow macaroni
2 cups water
2 to 4 Tablespoons fresh chopped cilantro to taste
1 cup shredded pepper jack cheese
½ cup Tillamook Vintage White cheddar or other favorite cheddar
Freshly ground pepper
Sour cream & parsley for garnish (optional)

1. Heat oil in a 12-inch non-stick skillet over medium heat and add ground beef and diced onion. Season with a dash of salt, pepper, onion powder, and garlic powder. Once the meat is no longer pink, strain off the grease in a colander and place the meat mixture back in the pan.
2. Add chili powder, cumin, onion powder, coriander, 1 teaspoon salt, minced garlic and brown sugar and cook over medium heat for 1 to 2 minutes until fragrant.
3. Stir in tomato sauce, diced tomatoes with roasted garlic, can of green chiles, elbow macaroni, and 2 cups water. Stir to combine, cover and keep at a high simmer for about 14 minutes or until juices are absorbed and macaroni is tender.
4. Stir in pepper jack, vintage cheddar, and cilantro and season with freshly ground pepper. Taste for salt and add if needed. Garnish with sour cream and parsley if desired.

South of Heaven Chili
1 lb. of thick meaty delicious bacon
1 beer - Use an IPA or any highly hopped beer. Use a black IPA if you want a more malty/roasty flavor
1 Yellow Onion, diced
2-3 cloves garlic (depending on the size), minced
1 lb. ground beef
1 lb. stew beef
1 green bell pepper, diced
6 Jalapeno peppers, chopped and (mostly) seeded
6 Habanero peppers, chopped and (mostly) seeded
8 Anaheim peppers (or chili verde chilis), diced and seeded
3 tbsp chili powder
1 tbsp crushed chili flakes
1 ½ tbsp ground cumin
2 tbsps beef bouillon granules
1 can crushed tomatoes
2 cans diced tomatoes (drained)
1 can pinto beans (drained)
1 can kidney beans (drained)
3 oz. tomato paste
1 oz. chili paste
2 cups water

1. Place a few pieces of bacon in a large soup pot. Cook over medium high heat until evenly brown. Leave the bacon grease in the pot, remove bacon, drain on paper towels and chop.
2. Cook the rest of the bacon in a separate skillet.
3. Brown meat in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water.
4. Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.

Chili Molé
1/4 lb thick cut bacon (5 or so slices of thick cut bacon)
~3.5 lb bottom round (do not use ground beef)
1 Tbsp cumin
1/4 cup golden raisins
21 oz Malta (3 small bottles)
Molé spices: 1/4 cup almonds, 1/4 cup sesame seeds, 2 tsp black peppercorns, 1 Tbsp annato seeds, 1 cinnamon stick, 1 tsp cloves
2 shallots
6 cloves garlic
1 stalk celery
3 dried red chilis (Indian, not sure of the proper name)
1 red bell pepper
1 poblano pepper
3 jalapeño pepper
4 finger hot
2 habanero
4 serrano
3 anaheim
1/4 cup good bittersweet chocolate
28 oz can whole tomatoes
15 oz can tomato sauce
2 tsp oregano
2 tsp sweet Hungarian paprika
1 tsp ground thyme
1 tsp ground coriander
3 bay leaves
Optional: 1/3 cup masa harina
1 can of kidney beans
1 can black beans


1. Given all the fresh peppers, there’s a lot of chopping to do, so somewhat finely chop up all the vegetables. Also, soak the raisins in some of the Malta to soften them up.
2. Chop the beef up into 1/2-1 inch cubes. In a large Dutch oven, cook the bacon until done and set it aside, reserving the grease to cook with.
3. Season the beef chunks with salt, pepper, and cumin all over, browning it in the bacon grease for 3 minutes per side (in batches so as not to crowd/steam the beef). Set the beef aside.
4. Now, in a dry pan, toast the molé flavors (e.g. the almond, sesame, peppercorns, annato, cinnamon, cloves, etc) for just a few minutes until they begin to perfume, stirring to prevent burning.
5. Pour the spices and raisins into a food processor with some of the Malta, grinding into a fine paste.
6. With the spice paste made, now you can get to sautéing the shallots and celery for 5 minutes before adding the garlic for another minute. Finally, add all of the remaining fresh peppers, sweating them for 5-10 minutes.
7. With the veggies softened, deglaze the pan with the spice/Malta mixture (and any Malta that remains). Add in all of the remaining dry spices while you wait for everything to warm up. Once it is, stir in the chocolate to melt it. Follow this up with the crumbled bacon from earlier, tomatoes, and browned beef.
8. At this point, you should let things simmer (uncovered) for about 20-30 minutes. Then cover it up, drop the heat to low, and simmer for another hour. Take a taste and adjust the seasoning and spices as you see fit.
9. Re-cover and continue to simmer for at least another hour. The flavors should really start to develop and the chili should thicken up a bit.
10. Finally, when things are just about done, take a look at the texture. It ought to be fairly thick and now you have a judgement call. I wanted my chili to be really thick, so I added some masa harina now, beating it in well. If you like the texture as it is, don’t bother with the masa. Then, add in the beans, stirring gently to incorporate them into the chili without mushing them up. Continue to simmer for another 10 minutes.
11. At this point, the chili is done and your stomach is growling loudly, so grab yourself a bowl, and dig in! Enjoy!

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What's your favorite bold recipe? Share it in the comments!

Post by Robyn Norgan