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George’s Mexican Chili
Chef’s Notebook Edition · Day of the Dead Food Products
Handwritten flavor logic · Competition-aware technique
Ingredients
- Guajillo chiles (4)
- Árbol chiles (2–3)
- Olive oil & butter
- Yellow onion, celery, carrots, jalapeño, garlic
- Whole Roma tomatoes with sauce (2 cans)
- Tomato paste (2 small cans)
- Mexican chorizo (½ lb), ground beef 80/20 (1½ lb)
- Pinto beans (2 cans)
- Cumin, black pepper
- McCormick Chili Powder
- Maggi seasoning, Worcestershire sauce
- Tobias Garlic Salt
- Day of the Dead Blackened Ghost seasoning
- Silk & Sizzle Garlic ButterDust
- Bay leaves (3–4)
- Nutella (1 tbsp — secret ingredient)
Instructions
- Toast dried chiles briefly until aromatic. Soak in hot water for 15–20 minutes, then blend smooth.
- Sauté the vegetables in olive oil and butter until tender and sweet.
- Bloom spices, including McCormick Chili Powder.
- Brown the chorizo, then the beef.
- Deglaze with Maggi and Worcestershire.
- Cook the tomato paste until brick-red.
- Add tomatoes, chile paste, beans, bay leaves, and water or stock. Simmer gently 75–90 minutes.
- During the final 30 minutes, melt in the Nutella.
- Remove bay leaves before service.
Notes — Secret Ingredient Logic
Nutella is not for sweetness. Cocoa rounds out acidity, softens heat, and adds viscosity without masking the chiles.
Chef George Technique — Thickening
Arrowroot slurry only.
- Light body: 1 tsp arrowroot + 1 tbsp cool water
- Competition body: 2 tsp arrowroot + 2 tbsp cool water
Add at a gentle simmer, during the final 5 minutes. Never boil. Never cornstarch.
Finish with tortillas, crema, lime, and a final dust of Silk & Sizzle.
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Crafted by Day of the Dead Food Products · PSI Legacy Food
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