Chili champ earns
3rd cookoff win
Ron Montague's heavy-duty mix of fresh chile peppers and dried chile powders won him first place at the 13th annual Great Hawaiian Chili Cookoff held Monday.
It's the third win for Montague, plant manager for Hawaiian Isles Kona Coffee Co. He advances to the world cookoff in Las Vegas.
Divide meat into four batches. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Add one batch of meat; brown. When juices reduce by half, add 1/8 teaspoon black pepper, 1/4 tablespoon onion powder, 1 tablespoon chicken stock and 1 tablespoon garlic. When juices reduce by half again, transfer to a large pot. Repeat procedure with remaining batches of meat.Sponge Ron Chili Pants Chili
2 pounds ground pork
5 to 6 pounds beef chuck, in small cubes
6 tablespoons olive oil
6 tablespoons salted butter
1 teaspoon black pepper
2 tablespoons onion powder
3/4 cup chicken stock
6 tablespoons minced garlic
3 medium Ewa sweet onions, finely diced
3 large red bell peppers, finely diced
2 EACH red jalapeño, green jalapeño, yellow pepper and Serrano chile peppers, seeded and diced (use gloves)
1 EACH poblano and habañero chile pepper, seeded and diced (use gloves)
3 29-ounce cans tomato sauce
3 14-ounce cans diced tomatoes, drained
14 tablespoons assorted ground chile powders
7 tablespoons ground cumin
1 tablespoon brown sugar
1/2 teaspoon white pepper
1 tablespoon EACH ground cayenne pepper, jalapeño pepper and garlic powder
1 bunch cilantro, minced
1-1/2 tablespoon Tabasco
2 tablespoons salt, or to tasteFollow the same cooking procedure, using oil, butter, spices and stock, to sauté half the onions and bell peppers. Add to pot with meat. Repeat with remaining onions, bell peppers and all of the chile peppers.
Add to pot tomato sauce, diced tomato, all remaining spices and peppers, brown sugar, cilantro and Tabasco. Bring to a boil, stirring occasionally. Reduce heat, cover and simmer 3 to 4 hours, stirring occasionally. Add salt. Makes 2 to 2-1/2 gallons.
Approximate nutritional analysis, per 1 cup serving, with no added salt to taste: 370 calories, 28 g total fat, 10 g saturated fat, 80 mg cholesterol, greater than 1000 mg sodium, 13 g carbohydrate, 19 g protein.
Nutritional analyses by Joannie Dobbs, Ph.D., C.N.S.
Click for online
calendars and events.
