What do you get when you combine 2 meats, 4 peppers and 6 beans into a spicy tomato based sauce? Big D’s award winning chili, that’s what! Darrol took home top honors at the 2011 Vineland BBQ-n-Ribs Cookoff, beating out restaurants and other competitors to win best chili. Nor is this the first time he’s won the top spot, having won with a different chili recipe in Gainesville, Florida.
Darrol starts with 2 meats, sirloin (beef) and pork shoulder, not ground but simmered for hours in a red wine until the meat falls off the bone. This tender meat is combined with jalapeno, poblano, habanero and New Mexico peppers then topped off with 6 different beans: light red kidney, dark red kidney, black, white, garbanzo and roman. After a few hours you have a spicy, warm chili that goes great with our cold evenings.
Now you can get Big D’s 2-4-6 Chili in the freezer section of the market. Take some home, warm it up and snuggle down on the couch with a cup or bowl of spicy goodness.
UPDATE: Big D’s 2-4-6 Chili wins the Vineland Chili-n-Ribs Cookoff 2 years in a row! Darrol brought home the championship again in 2012…a delicious repeat performance!