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The top two winners of Wegman's annual chili cook-off -- Julie Interpido-Kmetz and Mark Reid -- prepared their recipes in the 69 News kitchen on Friday, February 15.
Mark's chili - Pinch of Thyme Chili (2nd place)
Ingredients: olive oil 1.5 lbs round steak - cubed 1.5 lbs ground sirloin 2 habanero peppers and 1 jalapeno pepper (blend with some water - about 2 tbsps - to make a paste) 6 cloves garlic - minced 1 can tomatoes crushed (1 lb or 12 oz) 1 tbspn tomato paste 1 cup dark beer pinch dry thyme 1/4 cup passila chili powder 1 tpspn toasted cumin seeds pinch staranise 1 tpspn cholula (hot sauce) 2 medium onions - diced 2 cans black beans (15.5 oz) fresh oregano 3 squares dark bittersweet cooking chocolate
Directions: Add some olive oil to a large stock pan and sweat diced onions. Add the meats and brown. Add the 1 cup beer and a pinch of thyme. Cook at a simmer for 30 minutes. Next, add crushed tomatoes and cholula hot sauce. Stir well. Next, make a paste with the habanero and jalapeno peppers. Add some water to the peppers in the blender and blend well. Add paste to pot. Cook for one hour. Last, add the 2 cans black beans, fresh oregano and squares of chocolate. Cook another 30 minutes. This chili should sit one day after it's made.
Julie's Kansas City Style Chili (1st place)
Phase 1: 1. Make the all-purpose seasoning mix (1/4 cup paprika, 1/4 cup onion powder, 1/4 cup garlic powder, 1/4 cup finely ground sea salt, 1/4 cup black pepper -- mix altogether) 2. Mix together and marinate overnight 2.5 lbs chuck roast cut in small chunky pieces, 2 lbs Italian sausage cut in small chunks, 4 cloves of crushed garlic, 1/2 cup olive oil, and all-purpose seasoning mix. (Marinating the meats overnight is the secret to the chili!)
Phase 2: 1. Brown and reserve bacon fat from one package of Applewood smoked bacon. Cut in pieces and drain cooked bacon on a paper towel. 2. Large dice 2 large onions (Spanish or Vidalia), one red pepper, one orange pepper, and one yellow pepper. Saute onions and peppers in saute pan in some bacon fat. Add this mixture to a large stock pot. Add the cooked bacon to the stock pot. 3. Saute your meats in bacon fat and add to the pot. 4. Add to stock pot: 2 cans lager beer, 16 oz beef broth, 2 cans diced tomatoes (14.5 oz), 1 one lb 8 oz jar Wegman's Garlic Pasta sauce, 1 one lb 4 oz bottle Wegman's Kansas City barbecue sauce, 1 (2.5 oz bottle) McCormick chili powder, 1 tbsp McCormick Anchochile pepper, 3 tbsp ground cumin, 3 tbsp oregano, 2 bay leaves, 1 fresh lime (cut and squeeze juice, then throw in pot), 3 jalapeno peppers diced into small pieces. Simmer for one hour or until meat is tender (chuck roast). 5. Then add all the beans (drain them first). One can (15.5 oz) each: black beans, dark red kidney beans, light red kidney beans, cannellini beans, pinto beans, garbanzo beans, black-eyed peas. Stir and simmer for 1/2 hour more.
To serve: Top chili with jalapeno, shredded cheddar cheese, and sour cream. For full flavor, chili should sit one day after cooked.
Phase 3 (to make a Chili Pie Polenta Crust - optional) Ingredients: 1 cup yellow cornmeal 3/4 cup milk 3.25 cups boiling water 1/2 tsp salt 1/2 tsp all-purpose spice 2 tbsp canned chopped green chilis 2 tbsp onion (sauteed) 1 garlic clove, crushed and sauteed in some olive oil
Mix cornmeal and milk in saucepan. Stir in boiling water, salt and all-purpose spice. Cook, stirring constantly until mixture thickens and boils. Reduce heat. Simmer uncovered 10 minutes, stirring occasionally. Remove from heat. Stir in green chilis and sauteed onion garlic mixture. Cool about 30 minutes until set.
To make pie: Spread and press polenta mixture on bottom and up sides of casserole to form crust. Spoon in chili (cooled). Bake uncovered 30-35 minutes. Remove from oven and sprinkle with cheddar cheese to cover top and minced jalapeno. Bake 2-3 minutes more.
3. Black Forrest Cake Sundae
Ingredients: 1 package chocolate chunk quick bread (Wegmans) 1/2 gallon vanilla ice cream Container whip creme 1 16 oz jar marachino cherries with stems (reserve some for garnish) 1/2 cup Kirschwasser (cherry brandy) (optional) Heart cookie cutter
Marinate the cherries in Kirschwasser for a couple days. Diece the cherries after marination.
Cut 1 thick slice of chocolate chunk bread. Take your cookie cutter and cut out a heart from the middle of the slice. Pop out the heart. Place a large scoop of vanilla ice cream over the chunk bread. Next, place about 2 tablespoons of diced marinated cherries on top. Next the whip creme. Lastly place a stemmed cherry on top of whip creme and place chocolate heart on side of sundae. |
