Texas cook wins chili competition
A CHILI DEVOTEE from Texas won the chili cookoff held annually at Jack Scaff's Round Top home on Memorial Day.
As winner of the regional competition, Miles Joplin wins the right to compete for a $25,000 top prize in the World Championship Chili Cookoff in Omaha, Neb.
Here's the winning recipe, which was in the category of red chili, plus winners in the contest's other categories.
Chilisaurus Red Chili
Miles Joplin, Palacios, Texas
2 pounds beef chuck, cubed or ground
Vegetable oil for browning
1 can beef broth
1 small can tomato sauce
» First spice mix:
3 tablespoons chili powder
2 teaspoons cumin
1 tablespoon powdered or granulated onion
1-1/2 teaspoons garlic powder
1 teaspoon paprika
2 teaspoons beef bouillon powder
» Second spice mix:
3 tablespoons chili powder
2 teaspoons cumin
1 teaspoon garlic powder
Salt to taste
Cayenne pepper to taste
1/2 teaspoon powdered or granulated onion
Brown meat in oil in large pot. Add beef broth, then add enough water or chicken broth to keep meat covered; bring to boil.
Add tomato sauce and first spice mix. Simmer 1 hour.
Stir in second spice mix. Cook until meat is tender. Taste and add additional spices as needed.
Note: Do not use cast-iron cookware.
Approximate nutritional analysis, per serving: 350 calories, 15 g total fat, 3 g saturated fat, 65 mg cholesterol, 1,000 mg sodium, 12 g carbohydrate, 5 g fiber, 4 g sugar, 43 g protein.
GREEN CHILI CATEGORY
Chili Verde
David Sinclair, Newark, Ohio
1-1/2 pounds pork tenderloin, in 1/2-inch cubes
Vegetable oil
1/2 onion, chopped
1 can salsa verde sauce (Herdez brand preferred)
1 can enchilada sauce (Old El Paso brand preferred)
1-1/4 teaspoon dried coriander
1 teaspoon celery salt
1 tablespoon cumin
1 pound mild fresh chilies
1/2 pound hot fresh chilies
1/2 can chicken broth
Brown tenderloin in frying pan with oil. Add remaining ingredients and simmer 2 hours. Add salt, garlic and cumin to taste.
Approximate nutritional analysis, per serving (not including salt to taste): 200 calories, 8 g total fat, 1.5 g saturated fat, 55 mg cholesterol, 600 mg sodium, 12 g carbohydrate, 2 g fiber, 6 g sugar, 20 g protein.
SALSA CATEGORY
A Touch of Paradise Salsa
Bill Forsyth, Kapolei
1/2 EACH green, yellow, red and orange bell peppers, diced
1 green jalapeño pepper, diced
1/2 red jalapeño pepper, minced
1 serrano pepper, diced
1 Anaheim chili pepper, diced
3/4 cup fresh or canned pineapple, diced (Maui Gold preferred)
1 Maui onion, diced
1 firm mango, diced
1/2 red onion
2 vine-ripened tomatoes, skinned and diced
1/4 cup cilantro, diced
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1 tablespoon red wine vinegar
2 teaspoons salt
1 can tomato sauce
1 lime, juiced
1/2 teaspoon jalapeño sauce
1 teaspoon sugar
Combine ingredients.
Approximate nutritional analysis, per 1/4 cup serving: 25 calories, no fat or cholesterol, 200 mg sodium, 5 g carbohydrate, 1 g fiber, 3 g sugar, 1 g protein.
Nutritional analyses by Joannie Dobbs, Ph.D., C.N.S.