Tag Archives: Chili

2012 Rochester Electronics Chili Cook-off

20 Mar Rochester Electronics Chili-Cookooff

What do tortilla chips and semiconductor chips have in common? Well, really, nothing at all, but they both go great with CHILI!Rochester Electronics Chili-Cookooff

Not only is Rochester Electronics the world’s most comprehensive solution for mature and end-of-life semiconductors, they also hold great food events. On March 15, they held their 3rd Annual Chili Cook-off at its corporate headquarters in Newburyport, Massachusetts. This year, 17 different entries, a record number, came to Rochester Electronics, all with the same desire to brew the best pot of chili in the Seacoast and bring home the coveted Presidents trophy.

The entries ranged from the sweet “Suga Mama’s Sweet N’ Spicy Chili”, which was sweetened with what seemed to be sweet pickle relish, to the high-octane heat of habenero chili in the “Kickin’ It Up A Notch Chili”. The event was also catered by American Barbeque, of Beverly, Massachusetts, with pulled pork, mashed potatoes and cornbread, but this was all about the chili! The judging was by secret ballot, with each person who attended the event voting for their favorite chili. I personally tried every entry with a separate bowl and spoon for each one. I can truly say that there was not a bad chili to be had at the cook-off!

The Chili Cooks

My entry featured fresh handmade Mexican Chorizo, Pancetta, Tri-tip, Pozole, and my own special blend chili powder; you can find the recipe below. In the end, the guests choose first timer Nick Rabbit as the overall best, his chili featured hot Italian sausage, hamburger, and a touch of barbeque sauce.

 
 
2012 Rochester Electronics Chili Cook-Off Official Results
1. That Jane From Maine Chili – Nick Rabbit – 2012 Champion!
2. Dago Reds Old #77 – Chris DelGrosso
3. Sweet Joppa Heat, A Clipper City Favorite – Keith Maguire & Chris Mele
4. Suga Mama’s Sweet N’ Spicy Chili – Erik Corkern
5T. Barnyard Chili – Karen Quarantiello 
5T. Chilly Chili – Pablo Lora 
5T. Kickin’ It Up A Notch Chili – Mike Smith of Boston Carnival Village
6T. Screamin’ Banshee Chili – Jamie Vatcher
6T. Kickin’ Chili – Crystal Vitale
7. 4 Watt Chili – Brian Thibeau
8T. Meaghan’s Fabulous Chili – Meaghan Meredith
8T. Authentic Mexican Chili – Heather Brogna
8T. Burning Saddle Chili – Jay Chapin
8T. No Name Chicken Chili – Bob “Wiles Thing” Wiles
8T. Sweet Cajun Chili – Loren Krott
9T. Turkey Chili – Jason Lemieux
9T. Kate’s Pot of Gold – Kate Mageary

Now for the winning recipes, we have the top two finishers recipes for you…

Top 2 Chili Cooks

The Top 2 Chili Cooks

 

That Jane from Maine Chili

(Recipe Courtesy of Nick Rabbit)

  • 1 28 oz can whole tomatoes with their juice (chopped)
  • 2 14 oz cans Dark red kidney beans
  • 1 Medium onion (chopped)
  • ½ cup of green pepper (chopped)
  • 3 tablespoons barbeque sauce
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp cumin powder
  • 2 garlic cloves
  • 1 bay leaf
  • 6 Hot or Sweet Italian Sausages
  • 1 lb of Hamburger
  1. Brown 6 links of hot Italian sausage and cut into coin shapes prick sausage while they cook to drain fat (Add to le creuset pot)
  2. In one tablespoon of the fat, sauté 1 medium onion dice, 1/2 cup or more diced green pepper remove and add to le creuset pot
  3. Brown ¾ to 1 lb ground beef drain off all fat add to chili pot
  4. Add all ingredients and bring to a boil reduce to simmer and cook 1 hour

 

Dago Red Old #77 Chili

  • 7-8 ounces of Pancetta or Guanciale, finely diced
  • 1.5 lbs. Fresh Mexican Chorizo
  • 2 lbs. Tri-Tip or Sirloin Tips, cubed
  • 1 large Vidalia Onion, chopped
  • 2 cloves of garlic, finely diced
  • 1 28 oz. Can of San Maranzano Plum Tomatoes
  • 3 Chili Poblanos, roasted, peeled, seeded, and deveined
  • 15 oz. Frijoles de Olla
  • 15 oz. Pozole (Corn Hominy)
  • 3 tblsp Fresh Chili Powder (see recipe below)
  • 1 tblsp. Brown Sugar
  • 3 tblsp. Tequila (Anejo or Reposado) – I used Don Julio
  • Cracked Black Pepper
  • Salt
  1. In a separate skillet, cook the chorizo off until done, about 10-15 minutes.
  2. In a large stockpot over medium-high heat, render down the Pancetta until it is somewhat crisp, about 10-15 minutes.
  3. Add the onion and the garlic and cook until the onion is translucent and the garlic is aromatic, about 5 minutes.
  4. Add the cubed sirloin tips and then add the chili powder, cook until the meat is not pink anymore on the outside, about 5-6 minutes.
  5. Deglaze with the tequila and continue to cook until the liquid reduces by half.
  6. Now add the chorizo and mix well to incorporate.
  7. In a large mixing bowl, crush the tomatoes with a potato masher or by hand (I use my hands!)
  8. Add the tomatoes to the pot and mix well, reduce the heat to medium and bring to a nice boil. Add some salt and cracked black pepper to taste.
  9. Reduce the heat to a gentle simmer and then add the chopped chili poblano.
  10. Continue to simmer on low heat for about 2 more hours. I recommend putting the chili in a crock-pot or slow cooker for about 8 hours on low. In the last 30-45 minutes, add the pozole and the beans.
  11. Serve with some fresh Chipotle-Cheddar Scones!

  

Dago Red Old #77

The Dago Red Old #77 on display

DelGrosso’s Fresh Chili Powder 

  • 2 Dried Chile Guajillos
  • 2 Dried Chile Anchos
  • 2 Dried Chile Pasilla
  • 2 Dried Chile Chipotles
  • 3 Dried Chile de Arbol
  • 1 tblsp. Dried Mexican Oregano
  • 1 tsp. Cumin Seed
  • 1 tsp. Smoked Paprika
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1 tsp. Whole Black Peppercorns
  • 1 tsp. Kosher Salt
  1. Take the dried chiles and remove the stems, empty the seeds and break them apart into small pieces, I sliced them and separated the seeds.
  2. Place all the chile pieces, cumin, and peppercorns in a skillet over medium high heat and toast them until they become aromatic, DO NOT BURN THEM OR THEY WILL TASTE BITTER!
  3. Let them cool and place the oregano, salt, paprika, garlic powder, onion powder, and half of the toasted chiles in a spice grinder and grind until fine. Wait about a minute for the dust to settle, then add the rest of the chiles, grind once again until a nice fine powder.
  4. Store in a airtight container.

    Me with the "Secret Weapon"

    Me & the "Secret Weapon"

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Turkey Chili and Savory Chipotle-Jack Scones

6 Mar Spicy Turkey Chili

This week we had the first snowstorm of the year in New England! Yes, you read that correctly, here it is the beginning of March and we have only had ONE real snowstorm this year. In fact, my little town of Berwick, received about 14 inches of the white stuff. It snowed continuously for almost 2 days. We then had cold rain and sleet to follow it up. I can tell you that I did not miss it one little bit. If global warming means that New England will have warmer winter weather and less snow, then I am all for it!

All that cold and wet weather made for a perfect time to cook up a batch of some energy packed Turkey Chili. My turkey chili is made with lean ground turkey breast. The other thing that I love from my recipe is that once you prep all the ingredients, you can be sitting down to eat in 40 minutes. This chili requires none of the long stewing that some meat based recipes require.

Turkey Chili

Turkey Chili

When I usually make this chili, I setup a mise en place and then commence with the cooking. I found that this gives me complete focus on the cooking, rather than having to worry about cooking AND prepping at the same time. This recipe also has an added bonus of using beer, so feel free to consume while you are cooking!

I accompanied the chili with a savory scone recipe that I wanted to test out. I absolutely cannot eat chili without bread, or cornbread, or some other type of chili-sopping food item. This time I wanted to do something a bit different, so what could be more different than a savory scone? The first flavor combination that popped into my head was chipotle and cheese. So I went about researching recipes for various types of scones, I settled upon a lighter version from Cooking Light. The only variation that I made was that I added bit more chipotle and used monterry jack cheese instead of cheddar.

Chipotle Jack Scones

Chipotle Jack Scones

Grab a Corona, serve yourself up a bowl of turkey chili, grab a chipotle-jack scone, and enjoy!

So what are your traditional recipes for Chili? What would you suggest to make this recipe even better?

 

Turkey Chili

  • 1 pkg (1.3 lbs)  Ground Turkey Breast
  • 2 ½  tblsp Chili Powder
  • 1 tsp oregano
  • ½ tsp thyme
  • 1 tsp salt
  • 1 tsp black pepper
  • ¼ tsp cayenne pepper
  • ½ tsp smoked paprika
  • ½ tsp dried epazote
  • 1 28oz. can of whole peeled tomatoes
  • 3 chiles poblano
  • 1 can of black beans
  • 1 can of pinto beans
  • 1 can white hominy (pozole)
  • 1 yellow onion (for this recipe I used a vidalia)
  • 2 cloves garlic
  • 2 chipotles in adodo
  • 1 tblsp. sauce from the adobo can
  • 2 tblsp olive oil
  • About 1 cup of beer
  • About 1 cup of water

Mise en place all the ingredients:

  • Chop the onions and mince the garlic and place in a small bowl.
  • Combine the chili powder, oregano, thyme, salt, pepper, cayenne pepper, and paprika in another bowl.
  • Roast, peel, seed, and devine the chili poblanos, chop and place in another small bowl.
  • Remove the seeds from the chipotles and place with the adobo sauce in another small bowl.
  • Rinse the beans well and place together in a small bowl together with the epazote.
  • Rinse the hominy, then remove the seeds from each kernel, place in a small bowl.
  • In a large bowl, take the tomatoes and crush through your fingers to make a nice pulp.

Now that you have all the ingredients ready, we can start to cook!

  1. Heat the olive oil in a stockpot over medium-high heat
  2. When the oil is hot, but not smoking, add the onion and garlic with a pinch of salt and cook until the onion is translucent, about 5 minutes.
  3. Add the ground turkey and with your mixing spoon, break the ground turkey up really well.
  4. Once you have broken it up, add the bowl with the spices. Mix well to combine and cook for about 2-3 minutes.
  5. Add the beer and continue to cook until the ground turkey mixture is reduced to more than half, about 8 minutes
  6. Now add the chili poblano and mix well to combine.
  7. Next add the tomatoes. Once it comes back to a boil, reduce heat to medium and cook for about 20 minutes, stirring regularly.
  8. After 20 minutes, add the beans with the epazote and mix well to combine.
  9. Add the hominy, again, mix well to combine.
  10. At this point you can add the 1 cup of water if you desire a more soupy consistency.
  11. Simmer for another 20 minutes on medium-low heat.
  12. Serve with those delicious chipotle-jack scones and some more beer!

    Spicy Turkey Chili

    Spicy Turkey Chili

Chipotle-Jack Scones

  • 2 cups all-purpose flour
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 3 tbsp cold butter, cut into chunks
  • 3/4 cup low-fat sour cream
  • 1/2 cup shredded monterry jack cheese
  • 1 tbsp. water
  • 2 tbsp. chopped chipotles in adobo (about 3 large chipotles)
  • 1 egg, lightly beaten
  1. Preheat your oven to 350F.
  2. Combine the flour, baking powder, salt and butter in a large mixing bowl and mix with a pastry blender until well combined and crumbly.
  3. Add the rest of the ingredients and mix well with a wooden spoon (I used some damp hands!) until the dough is well formed and just a tad sticky.
  4. Lightly grease a cookie sheet with some cooking spray and divide the dough in two halves and place on the baking sheet.
  5. Form each ball of dough into a circle just about 1/2 inch to 3/4 inch thick.
  6. Then with a sharp knife or a pastry knife, divide into 6 triangles by cutting each circle in half, then making an “X”.
  7. Place some parchment paper a spread the triangles out on the tray about 1 inch or more apart as they will rise during baking.
  8. Bake in the oven for about 20 minutes, halfway through I rotated the sheets in the oven to ensure even baking.

    Chipotle Jack Scones

    Chipotle Jack Scones

Braised Goat with Squash and Red Wine – From Chica Andaluza

9 Feb

This recipe is for those of you who love cabrito (goat). I for one, will definitely add this to my recipe book!

Chica Andaluza

Finally we have had a small drop in temperatures and it looks as though rain may well be a real possibility in the next few days.  Me, a Chica who hates the cold and damp, breathing a sigh of relief at the thought of rain which is so badly needed for the olives, the fruit trees, the rivers.  What a long way I have come on my Andalucían journey!

Winter weather means warming winter food.  After having friends over recently, I was left with half a kilo of chopped goat which had not been cooked so I froze it for a rainy day. That rainy day came round and to make a change from the simple local way of cooking it with garlic, chilli, bay leaves, peppercorns and white wine I decided to make a stove top casserole.

We are still being supplied with squash by Big Man´s cousin…

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