Mad about chili

---

By Joannie Dobbs
Special to the Star-Bulletin

Mad Cow Chili -- not to be confused with the dreaded disease -- took the top prize at the 11th Annual Great Hawaiian Chili Cookoff.

The annual Memorial Day competition is an International Chili Society-sanctioned championship, which means the winning team advances to the World Cookoff in Nevada to compete for $25,000 in first-place prize money.

The top team was sponsored by Hawaiian Isles Kona Coffee Co. Ron Montague headed the team, joined by Paula Kelly, Terry Kellam, Kari Sanford and Yvonne Magallanes.

Their chili blends five types of meat (including wild pig), eight types of peppers and two types of sweet onions.

"It comes back to creating chili with the basics," Montague said when asked what made this year's chili a winner. Plus, the team adds "Whole Lotta Love" to the ingredient list.

Second place went to Steve McIntire of Fremont, Calif., for Double Barrel Shot Gun Chili, and third went to Tom Wilder of Aiea, for Red Hot Chili Maids #1.

Mad Cow Chili

3 pounds top sirloin
3 pounds tri-tip beef
3 pounds chopped steak
3 pounds chuck roast
2 pounds Makaha wild pork (or ground pork)
1/2 cup olive oil
8 (8-ounce) cans beef stock
1/2 cup diced garlic
4 tablespoons black pepper
3 red bell peppers
2 yellow bell peppers
2 green bell peppers
2 jalapeño peppers
3 Anaheim peppers
3 poblanos peppers
3 red chile peppers
4 habañero peppers
2 Maui onions
2 Ewa onions
5 shallots
5-1/2 tablespoons butter
6 medium tomatoes
1 bunch cilantro
6 tablespoons molasses
1 (2-ounce) can chilpotle chiles
6 tablespoons mustard powder
12 ounces chili powder
2 (32-ounce) cans diced tomatoes
8 (8-ounce) cans tomato sauce
Whole Lotta Love

Cut meat into 1/4-inch cubes, removing excess fat. Brown meats separately in a wok with olive oil, half of the beef stock, garlic and pepper. Place meat into a 10-gallon pot.

Dice bell peppers and onions; stir-fry in butter, remaining beef stock and more pepper. Add tomatoes, cilantro, molasses, spices, diced tomatoes and tomato sauce. Mix everything and cook over medium heat two hours. Serve plain or with white rice. Makes 3 gallons.

Approximate nutritional analysis, per cup serving: 400 calories, 27 g total fat, 10 g saturated fat, 100 mg cholesterol, 550 mg sodium, 12 g carbohydrate, 29 g protein.*

Click for online
calendars and events.