2023 Soup, Stew & Chili Cookbook - Bray & Company

THE OFFICIAL 2023

cookbook

OCTOBER 31 2023

How it Started...

Judges: (left to right) JR Davis, Trevor Rene, Ken Richards, Lynn Thompson, Nathan Rhodes

How it Ended...

Lots of happy tasters on a Happy Halloween, with our WINNERS! Ally Back, winner of Best Overall, Stewart Cruickshank winner of Best Chili, Tyler Harris winner of Best Chili runner-up and Lauren Jobe winner of Best Soup

ALLY’S MEAN GREEN CHILI Let me start off with there is NO exact measurements, as I was taught by an ol’ school Mexican Grandma. We don’t measure. We taste. (clean spoon each time, of course.)

Start off with oil - I prefer veggie oil - add in diced onions, saute until soft. Add in boneless pork - cut in about 1/4 in cubes - season with a small amount of salt, pepper, cumin and garlic. Cook until pork is done.

In a separate bowl, add flour, season the flour, small amounts of same seasonings. Have a bowl of hot water (2-3 cups) with chicken bouillon ready. Add flour to pork and onion make sure to soak up all the oil and make sure all the pork is coated. Add in the water mix. Stir to incorporate the water and rue.

BIG SECRET INGREDIENT: I only use Hatch FROZEN green chilis - I prefer a bag of hot and mild - but choose to taste. My family loves lots of chilis, you can add what you like.

Add both in, plus a can of chili ready diced tomatoes with chili and 2 cans of El Pato tomato sauce. If you need more liquid, I just add in a little water. Now taste. At this point I add in the same seasonings to taste. Except, last 30 minutes, add in Tony Chachere’s Creole Seasoning. It has a kick, so use with caution! Cook on medium high heat, stor to your desired consistency.

Voted Best Overall

STEWART CRUICKSHANK'S WTF CHILI Take 1 large onion , chop it up, add to Dutch oven with olive oil.

Add 2 tablespoons of Worshyoursister sauce (spelled correctly) Add 2 lbs of ground beef, 1lb of breakfast sausage and brown Add 1 tablespoon of Ancho Chili powder 1 teaspoon of cumin 2 Tablespoons of garlic powder 2 tablespoons of black pepper 1 16 oz can of fire roasted tomatoes,( I added a little more) 16oz of fire roasted hatch green chilis,( I added a little more) 1 1oz package of Hidden valley Ranch seasoning packet If you want add, 1lb of 15 bean mix and 32oz of chicken broth, I used a can of pinto beans rinsed and a can of Kidney beans rinsed and no chicken broth Add 2 tablespoons of chopped garlic 1 tablespoon of Knoors Chicken tomato based bouillon or GOYA Tomato base Hot sauce to your likening 1 bottle of your favorite beer, I used Modelo Sit back and let it simmer for 1 and ½ hours

Voted Best Chili

TYLER HARRIS’ CHILI INGREDIENTS: Take 1 large onion Add 2 tablespoons

1. Add 1 tablespoon of Ancho Chili powder 2. 1 teaspoon of cumin 3. 2 Tablespoons of garlic powder 4. 2 tablespoons of black pepper 5. 1 16 oz can of fire roasted tomatoes,( I added a little more) 6. 16oz of fire roasted hatch green chilis,( I added a little more) 7. 1 1oz package of Hidden valley Ranch seasoning packet

An official statement from Bray & Company: This recipe has been redacted to protect the sanctity of a family recipe. While we do not agree with his decision, we support his right to do so. Should you find yourself wanting the recipe, I suggest you ask the source, not sure it will help.

Voted Best Chili RUNNER-UP

SAUSAGE & TORTELLINI BY LAUREN JOBE INGREDIENTS 1 tablespoon extra-virgin olive oil 1 1/2 pounds sweet Italian sausage 2 cups sweet onion, half inch dice 1 1/2 cups carrots, half inch dice 1/2 cup celery, quarter inch dice 1 tablespoon fresh garlic, minced 1 1/2 quarts chicken or vegetable stock or broth 3 cups heavy cream 4 ounces cream cheese 3/4 pound dry cheese tortellini (or fresh if you can’t find dried cheese) 4 ounces baby spinach 1 teaspoon kosher salt 1/2 teaspoon white pepper 1/2 teaspoon dried basil 1/2 teaspoon dry oregano 1/2 teaspoon cumin 1/2 teaspoon spanish or hungarian paprika 1/2 teaspoon de arbol 1. Add olive oil to pan, saute carrots and celery over medium-high heat, then add the onions - add salt and pepper, make sure no to over salt as it will get absorbed in the cooking process. Add the sausage, cook and crumble. Add in the garlic. Saute for 15-20 minutes until carrots and celery begin to soften. Drain grease. Add all seasonings, stir to combine.

2. Add to crockpot. If you need to deglaze the pan, add a small amount of broth and use a silicone spatula to “clean” the bottom of the pot then add to crockpot.

3. Slowly stir in the heavy cream, broth and room temperature cream cheese to crockpot. Let sit for 4 hour, stirring as needed to help break up the cream cheese.

4. If you you are using dried cheese tortellini add at hour and half mark - if fresh add half hour before serving. Then the spinach during the last 5 minutes.

5. Taste the soup and add salt if desired. Start with ¼ tsp and add more after that if needed.

Voted Best Soup

BRAYDEN URLACHER’S CHILI INGREDIENTS 5 strips uncooked bacon chopped¹ 1 large yellow onion diced (about 1 cup) 1 red pepper diced 3 cloves garlic minced (about 1 Tablespoon) 1 lb ground beef (455g) (I use 90% but any will work) 1 Tablespoon brown sugar 1 Tablespoon chili powder² 1 Tablespoon ancho chili powder² 1 ½ teaspoons smoked paprika 1 teaspoon cumin 1 teaspoon onion powder ¾ teaspoons ground black pepper ½ teaspoon salt ⅛ teaspoon cayenne pepper³ 1 ¼ cup beef broth (295ml) 15 oz can dark red kidney beans lightly rinsed and drained (425g) 15 oz can black beans lightly rinsed and drained (425) 14.5 oz can diced fire roasted tomatoes undrained (411g) 7- oz can fire roasted green chilis (198g) ¼ cup tomato paste (66g) 1 Tablespoon Worcestershire sauce Preferred toppings particularly sour cream, shredded cheddar cheese, and corn chips INSTRUCTIONS 1. Place chopped (uncooked) bacon in a large pot or Dutch oven and cook over medium heat until crisp and cooked through. Remove bacon to a paper towel lined plate and drain all but 1 ½ Tablespoons of grease.

2. Add onion and pepper and cook until softened, about 3-5 minutes.

3. Add garlic and cook until fragrant (about 30 seconds).

4. Add beef, breaking apart with a spatula as you cook. Once meat is partially (about 50%) browned, add sugar and all spices (chili powders, paprika, cumin, onion powder, black pepper, salt, cayenne pepper) and stir well.

5. Add all remaining ingredients — beef broth, beans, tomatoes, tomato paste, chilis, and Worcestershire sauce — and your cooked bacon and stir well.

6. Bring to a boil and cook 1-2 minutes, stirring frequently.

7. Reduce heat and simmer, uncovered, stirring occasionally. Simmer for 30 minutes to allow flavor to really develop.

8. Serve with preferred toppings (sour cream, shredded cheddar cheese, and corn chips are a must!)

MINESTRONE SOUP BY DARA HARRINGTON INGREDIENTS • 2 tablespoons extra-virgin olive oil • 1 medium yellow onion, diced • 2 medium carrots, chopped • 2 celery ribs, thinly sliced • 1 teaspoon sea salt, plus more to taste • Freshly ground black pepper • 3 garlic cloves, grated • 1 (28-ounce) can diced tomatoes • 1 1/2 cups white beans or kidney beans, cooked, drained, and rinsed.

• 1 cup chopped green beans.

• 4 cups vegetable broth • 2 bay leaves • 1 teaspoon dried oregano • 1 teaspoon dried thyme • 3/4 cup small pasta, elbows, shells, orecchiette • ½ cup chopped fresh parsley • Pinches of red pepper flakes • Grated Parmesan cheese, optional, for serving INSTRUCTIONS 1. Heat the oil in a large pot over medium heat. Caramelize the onions, then add carrots, celery, salt, garlic and several grinds of black pepper, and cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften.

2. Add the tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.

3. Stir in the pasta and cook, uncovered, for 10 more minutes, until the pasta is cooked through.

4. Season to taste and serve with parsley, red pepper flakes, and parmesan, if desired.

Enjoy!

DESIGNED WITH

BY BRAY