We, in PA, have had a taste of fall after a brisk cold front recently came to blanket our area. Although
National Chili Day isn’t until the 4th Thursday in February, the Rustic Red Door team was inspired to take advantage of the mercury dip to host a RRD First Annual Chili Cook-off in conjunction with our beautiful boss’s birthday. (Happy Birthday, Kerry!)
In preparation for this big event, I decided it would be a good idea to do a little investigating into the history of this ever-popular, cold weather dish in hopes of impressing my RRD team-mates with my newly acquired chili intellect.
O….M....Goodness! Just a couple of the facts I uncovered were (*ahem*) interesting. First up: In the 19th century, according to what’scookingamerica.net, Some Spanish priests were said to be wary of the passion inspired by chile peppers, assuming they were aphrodisiacs. A few preached sermons against indulgence in a food which they said was almost as “hot as hell’s brimstone” and “Soup of the Devil.” The priest’s warning probably contributed to the dish’s popularity. (Ooohhhkaaayyy.)
Also: Another unknown-by-me fact is that the second hottest chili pepper, the Trinidad Moruga Scorpion, has capsaicin (which is what gives peppers its hotness) levels so high that holes were burned through the harvester’s latex gloves onto their skin while it was being test-harvested. Yowza!
Chili competitions themselves are said to have begun in 1952 at the Texas State Fair in Dallas. Mrs. F. G. Ventura of the same city won the contest and held her title as World Champion Chili Cook for fifteen years! Although I was unable to discover whether Mrs. Ventura received a prize in addition to the World Champion Chili Cook title, this past year’s winnings at the Texas State Fair were $100 and a Big Tex trophy. But hold onto your (cowboy) hats! This year’s winner of the World Champion Chili Cook-off in Terlingua, TX received $25,000, a cast iron pot and a block of Cutco® knives!!!! Yee Haw!!! THAT’S WHAT I CALL A PRIZE!
Yesterday’s First Annual Rustic Red Door Chili Cook-off was a big success! There were 13 folks (employees/hubbies/kids/grandson) who joined in the fun; 5 brought homemade chili (recipes are below) while the remainder brought accompaniments (crackers, chips, cheese, sour cream, etc.).
Our overall goal was to have a good time together with minimal effort. Here are a few tips that helped us accomplish that goal:
Jen, Rustic Red Door's adorable graphics artist, was awarded 1st place for her yummy and rich Winter White Chili recipe, while Kim (our lovely photographer) took 2nd place for her Sweet Savory Chili. Congratulations, Ladies!
But, to be honest, ALL of the chilies were scrumptious!
That pretty much sums it up. For us, simplicity was key. But there is a plethora of resources to help give your chili cook-off a personality of its own with the help of articles that include pre-chili cook-off planning, tips for judging to free templates available for just about anything from invitations to the winner’s certificate. Whether you go for a simple or elaborate set up, this is probably the most important reminder: Allow for plenty of time to enjoy your guests, family and friends.
Happy Chili-ing from our Rustic Red Door to yours!
Chili is not so much food as a state of mind. Addictions to it are formed early in life and the victims never recover.
On blue days in October, I get this passionate yearning
for a bowl of chili, and I nearly lose my mind.
-- Margaret Cousins, author
RRD STAFF CHILI RECIPES
(1ST Place Winner)
WHITE WINTER CHILI
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped
1 ½ teaspoons garlic powder
1 T canola oil
2 cans great northern beans, rinsed and drained (15.5 oz. each)
1 can chicken broth (14-1/2 oz.)
2 cans chopped green chilies (4 oz. each)
1 t salt
1 t ground cumin
1 t dried oregano
½ t black pepper
¼ t cayenne pepper
1 c sour cream
½ c heavy whipping cream
Tortilla chips, optional
Shredded cheddar cheese, optional
Sliced and seeded jalapeno pepper, optional
In a large pot, heat oil then sauté the chicken, onion and garlic powder until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese and jalapenos.
SWEET SAVORY CHILI
2 lbs. lean ground beef
1 medium sweet onion, chopped
1 orange pepper, chopped
2 large cloves of garlic, minced
1 can light kidney beans, drained and rinsed (15 oz.)
1 can petite diced tomatoes (28 oz.)
1 ½ t Lowry® Season Salt
2 t chili powder
½ t thyme
½ t sea salt
1 t cumin, heaping
¾ t cinnamon
1/3 c honey
*For added heat, add in 1-2 diced jalapeños peppers
In large pot, add ground beef, onion, pepper and garlic and Lowry Season Salt and brown on medium heat. Drain off excess fat. While meat cooks, open beans; drain, rinse and set aside. Add diced tomatoes to ground beef. Next, add other seasonings and stir well; add kidney beans and stir again. Simmer on low for 25-30 minutes to cook down the liquid, stirring occasionally. Add honey. Stir well and serve. (Makes great leftovers!)
(My family loves to make mile high, piled nachos. We heat up our favorite tortilla chips smothered in cheddar cheese, and top them with chili, shredded lettuce, diced tomatoes, sliced jalapeños and chives.)
scott foster (sarah’s hubby)
1 pkg. bacon
1 1/2 lb. ground beef
2 small onions, chopped
2 bell peppers, chopped
1 hot pepper of your choice, chopped
2 cans of kidney beans (14.3 oz. each)
2 cans of tomato paste (12 oz.)
Tomato sauce (3-4 15 oz. cans depending on how thick you like your chili)
Cook bacon; when cool enough to handle, break into bite-size pieces and set aside. Pour most of the bacon grease into separate container. Cook onions and peppers in bacon grease left in pan; remove onions and peppers and set aside.
Season raw ground beef to your liking, then brown in some bacon fat. Place bacon pieces, onions, peppers, ground beef, kidney beans, tomato paste and tomato sauce in crock pot. (Add enough sauce to achieve your desired thickness.) Stir well. Cook in crock pot on low for 5-6 hours.
THE BEST CHILI YOU EVER ATE
rob naughton (leah’s hubby)
5 T olive oil
9 cloves garlic, minced
6 onions, chopped
3 ½ lbs. ground beef
2 ½ lbs. beef cubes
3 cans diced tomatoes (14.5 oz each)
36 oz. tomato paste
3 cans beef broth (14.5 oz each=total: 43.5 oz.)
3 bottles dark beer
3 cups strong coffee (8 oz. each)
½ cup chili sauce
1 ½ cups brown sugar
10 chili peppers, chopped
12 cans of beans (15 oz. each; a mix of dark/light kidney, black, pinto beans, etc.)
1 T salt
1 T oregano
1 T cayenne pepper
1 T coriander
3 T cumin
3 T cocoa
In a very large pot, heat oil then sauté garlic and onions; add beef cubes and ground beef then brown; add tomatoes, tomato paste, beer, coffee and beef broth. Add chili sauce and dry spices; add chilies and 8 cans of the beans; simmer for 1 ½ hours. Add the last 4 cans of beans and simmer for 30 more minutes. Serve with sour cream, cheese and corn bread. Serves 18-24.
CONEY ISLAND CHILI
2 lbs. of ground beef
2 packages of hot dogs, chopped
2 cans of tomato paste (6 ozs. each)
2 cups water
1 small onion, chopped
2 cups of cheese
Cook ground beef, tomato paste, seasoning and water on high for a few hours, stirring occasionally.
Add chopped hot dogs & half of the onions 30 minutes before eating; add cheese, the other half of the onions, and mustard on top of the chili just before serving.
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