Todd’s Chili earns cook trip to Maui
Todd Rasmussen won the Kakaako Kitchen Chili Cook-Off, claiming a trip for two to Maui as his prize.
The event, held on Aug. 12, was a fund-raiser for the Ronald McDonald House.
3 tablespoons olive oil
3 medium onions, chopped
12 cloves garlic, chopped
3 serrano peppers, chopped
2 jalapeño peppers, chopped
1 pound lean ground beef
3 tablespoons chili powder
1 pound Louisiana Red Hot Links sausage
1 tablespoon cumin
1 12-ounce can beer
1 pound prime rib meat, diced
6 Roma tomatoes, diced
1 can tomato paste (6 ounce)
1/2 cup snipped cilantro (Chinese parsley)
1 teaspoon crush red pepper
1 15-ounce can EACH kidney beans, black beans and pinto beans (15 ounce)
1 teaspoon EACH cayenne pepper, white pepper, black pepper and salt
3 beef bouillon cubes dissolved in 2 cups boiling water
3 tablespoons masa harina corn flour
3 tablespoons paprika, optional
Rather than chop all ingredients before starting, prep them as you go along, allowing each ingredient to simmer and incorporate with the other flavors before adding the next.
In a large pot heat olive oil on high heat. Add onions, garlic and peppers and stir until tender. Reduce heat to medium.
Add remaining ingredients in order listed. Thicken with masa harina 1 tablespoon at a time. Add paprika if desired, strictly for color. Serves 10.
Approximate nutritional analysis, per serving (not including salt to taste): 470 calories, 24 g total fat, 8 g saturated fat, 70 mg cholesterol, greater than 1,200 mg sodium, 34 g carbohydrate, 11 g fiber, 7 g sugar, 29 g protein.
Nutritional analyses by Joannie Dobbs, Ph.D., C.N.S.