STAR-BULLETIN / 2004
Ron Montague, with teammates Paula Kelly, center, and Yvonne Magallanes, is a double winner at this year's Great Hawaiian Chili Cookoff. He won in 2004 as well.
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Montague's hot in chili event
PERPETUAL chili champion Ron Montague won the 16th Annual Great Hawaiian Chili Cookoff -- his fifth win in six years.
Team Montague -- also including Terry Kellam, Lisa Kellam, Yvonne Magallanes and Paula Kelly -- took both the rojo and verde (red and green) chili divisions at the Memorial Day event held at the Roundtop Drive home of Jack and Donna Scaff.
The win advances the team to the International Chili Society finals.
The winning recipes:
Montague's Revenge Chili Rojo
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, minced
3 large red bell peppers, minced
3 29-ounce cans tomato sauce
3 14-ounce cans diced tomatoes, drained
14 tablespoons assorted ground chili powders
7 tablespoons ground cumin
1/2 teaspoon white pepper
1 tablespoon EACH ground cayenne pepper, jalapeno pepper and garlic powder
2 EACH red jalapeno, green jalapeno, yellow pepper and Serrano chili peppers, seeded, diced (use gloves when handling)
1 EACH poblano and habanero chili pepper, seeded, diced (use gloves)
1 bunch cilantro, minced
1 tablespoon brown sugar
1-1/2 tablespoon Tabasco
2 tablespoons salt, or to taste
Divide meat into four batches. In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter. Add 1 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.
Follow same 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 the chili 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 nutrient analysis per cup serving based on 2-gallon yield: 400 calories, 30 g total fat, 10 g saturated fat, 85 mg cholesterol, greater than 1,000 mg sodium, 13 g carbohydrate, 2 g fiber, 7 g sugar, 21 g protein.
Montague's Revenge Chili Verde
4 pounds cubed pork sirloin
1 tablespoon olive oil
1 tablespoon butter 1 large onion, diced
4 jalapeño peppers diced
4 cloves garlic, diced
1/2 cup chopped cilantro
1 28-ounce can green chili enchilada sauce
1/2 cup chicken broth
1 teaspoon EACH jalapeño powder, onion powder and garlic powder
2 tablespoons ground cumin
1 teaspoon jalapeño hot sauce
Salt to taste
Sauté pork in half the butter and olive oil; place in 1 gallon stock pot. Using the rest of the butter and olive oil, sauté onion and add to pork. Add remaining ingredients, mix well and simmer over medium-low heat 2 hours, stirring occasionally.
Add salt to taste. Serves 12.
Approximate nutrient analysis per serving (not including salt to taste): 300 calories, 15 g total fat, 6 g saturated fat, 105 mg cholesterol, greater than 250 mg sodium, 9 g carbohydrate, 3 g dietary fiber, 3 g sugar, 34 g protein.
Nutritional analyses by Joannie Dobbs, Ph.D., C.N.S.
