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1st Place National Chili Challenge


Yesterday I was fortunate enough to be selected as a finalist at the 1st Annual Zantac National Chili Challenge. Three of the top voted recipes had a face to face throw down in Toronto. There was some tough competitors that I was up against rangeing from pure meat and another with vegetable packed offering of corn and yams. The event was hosted by Anthony Sedlak, of "The Main" who provide background information to our 5 celebrity and food critic judges. I was successful as the first place winner and won an all inclusive trip for two to the Mayan Riviera; nice, very nice.

You can catch some video @ CityNews

Also there is a inclusive article on the Toronto Star Star Report

There is also to be a few write-ups in the food magazines over the next three days�.

We will do a write up on the blog in the next few weeks....

Cheers



Mike

Sorry , how could I forget...

FIRE ROASTED HOT CHILI

Ingredients
1 lb ground beef
1 lb ground pork
1 lb ground turkey
1 can red kidney beans (drained)
1 can pinto beans (drained)
2 cups diced onion
2 cups diced green pepper
1/2 cup roasted red peppers
2 cups tomato sauce
2 tbsp olive oil
1 tbsp kosher salt
2 tbsp sweet Hungarian paprika
2 tbsp ancho chili pepper
2 tbsp coarse ground chipotle
1 tbsp smoked habanero (to taste)
2 tbsp granulated garlic
4 tbsp cumin seed
1 tbsp fresh ground pepper (to taste)
1 tbsp coco powder
2 cups beef stock
2 oz of whiskey
4 tbsp fresh Italian parsley (chopped)


Steps
On medium heat in large pan
Brown meat set a side, drain and reserve liquid
Toast cumin seed in separate pan and allow to cool (grind in coffee mill)
Add oil to original pan, sweat onions until translucent, add green peppers until soften, add 1/2 of parsley add 1/2 of the cumin.

Assemble ingredients in slow cooker (or large Dutch oven)
Remove fat from drippings and discard, add stock along with meat mixture, onion / peppers and remaining ingredients reserving the ground cumin, parsley and the whiskey.

Allow to come to heat and simmer low for 4 hours. Add the remaining ingredients; continue to simmer for another 1/2 hour.

Reheated next day is also an option

Congratulations, and thank you for sharing the recipe with us!!

Dave

Congrats, Big. However, down here we call chili with beans "Spicy Bean Stew with MMeat".

nice share and congrats

Congrats and thanks for the recipe

vinner wrote:Congrats, Big. However, down here we call chili with beans "Spicy Bean Stew with MMeat".

I was going to enter a bowl of texas red but it just does not fly up here.


hmmmm.... a bowl of red.....

Congratulations Big Dog

Congratulations on the big win!

Congrats

Thanks for the recipe! I have a friend in town who hosts a chile potluck/contest every year, so I should be in good shape for this year.

Zantac -- hmmm

I finally got around to the web site and posted the stories for the chili and the contest, it got serious too long so had to split it up

The chili recipe is here

Big Dog's Fire Roasted Chili

and the contest is here

Zantac Chili Challenge

As for now if I don't have to cook another batch of this for a few months, I need the healing time...

well done but why add turkey to it?

djrpowell wrote:well done but why add turkey to it?

rounds out the flavour, adds a different texture and I like turkey. I use chicken in a pinch