Their Mad Dog Chili features venison, Maui onions and 11 forms of peppers. The team, fielded by Hawaiian Isles Kona Coffee Co., will compete this October in Reno, Nev.
Runners-up in the Memorial Day contest on Round Top were Ragnar Schousboe with Ragnar's Paniolo Chili, and chief cook Donald Miller with Kachi Kachi Makawao chili.
The Great Hawaiian Chili Cookoff championship recipe follows.
3 pounds beef chuck roastCut meats into 1/4-inch cubes. Brown meats separately in a wok with olive oil, beef stock, garlic and black pepper. After each meat is done, pour into a large 5-gallon pot.
2 pounds ground pork
2 pounds venison
1/4 cup olive oil
1/2 cup diced garlic
4 Maui onions
3 red bell peppers
2 green bell peppers
2 yellow bell peppers
5 shallots
4 habanero peppers
3 Anaheim peppers
3 red chile peppers
3 poblano peppers
2 jalapeno peppers
1 (2 ounce) can chipotle peppers
5-1/2 tablespoons butter
1 (8 ounce) can beef stock
1 tablespoon black pepper
1 (32 ounce) can diced tomatoes
6 (8 ounces each) cans tomato sauce
6 red tomatoes, diced
2 yellow tomatoes
2 bunches cilantro
3 tablespoons cumin
2 ounces chili powder
2 tablespoons molasses
5 tablespoons corn flour
Dice all vegetables. Stir-fry onions, bell peppers, shallots and chile peppers in butter, beef stock and black pepper.
Add canned tomatoes, tomato sauce, diced tomatoes, cilantro, spices and molasses. Stir in corn flour to thicken, and cook over medium heat for 2 hours.
Makes about 35 cups.