Bad girls win
chili competition

Sherry Vann and her team of "bad girls" -- Las Chicas Malas -- won the 15th-annual Great Hawaiian Chili Cookoff held Monday.

The chili competition has taken place on Memorial Day for 14 years at the Roundtop Drive home of Jack and Donna Scaff. The winner goes on to the International Chili Society finals to compete for a $25,000 top prize.

Vann and her team -- Karen Fensel, Crispin Lippincott, Lori Johannessen and Marsha Lewis -- took second place last year.

Las Chicas Malas Chili

4 pounds beef sirloin steak
1 pounds New York steak
1 cup plus 2 tablespoons extra virgin olive oil
1 stick (1/4 pound) butter
1/8 teaspoon finely ground pepper, to taste
1-1/2 teaspoon onion powder
1 to 1-1/4 pound ground pork
1 (15-ounce) can chicken stock
6 tablespoons minced garlic
1 (15-ounce) can beef stock
3 medium onions, diced
2 large roasted red bell peppers (see note)
3 EACH poblano, jalape–o and serrano peppers, roasted, peeled, seeded and finely chopped (see note)
1 large bunch cilantro, finely chopped
8 (8-ounce) cans tomato sauce
4 (14-ounce) cans diced tomatoes, peeled, drained and seeded
1 cup plus 2 tablespoons assorted chili powders
Ground cayenne or haba–ero powder, to taste
5 to 10 tablespoons ground cumin (1 tablespoon for every 3 tablespoons chili powders)
1 tablespoon molasses or dark brown sugar
1 tablespoon haba–ero sauce
Salt, to taste

Cut beef into small cubes, removing excess fat. Divide into batches, about 1 pound each. Put into separate plastic bags.

In large skillet, heat 1 tablespoon olive oil and 1/2 tablespoon butter; stir in 1/8 teaspoon pepper and 1/4 teaspoon onion powder.

Add 1 batch of meat cubes and ground pork. Brown over medium-high heat. When meat juices are reduced by half, add 1 tablespoon chicken stock and 1 tablespoon garlic. Continue to cook until juices reduce by half again. Transfer meat into pot.

Repeat with remaining batches of meat, beginning with each time with oil, butter and spices -- alternating chicken and beef stock with each batch.

In same skillet, follow the same procedure with oil, butter, spices and stock to sautŽ half the onions and bell peppers. Add to pot with meat.

Repeat with remaining onions and bell peppers, and all the roasted chili peppers.

Add cilantro, tomato sauce, finely diced tomatoes, chili powders, cayenne, cumin, molasses and hot sauce. Add spices only a little at a time until you get the right flavor.

Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer 3 to 4 hours. Do not scorch bottom. If necessary, remove cover to thicken. Add salt to taste near the end of the cooking time.

Approximate nutritional analysis per 1 cup serving: 320 calories, 18 g total fat, 6 g saturated fat, 80 mg cholesterol, greater than 700 mg sodium, 13 g carbohydrates, 4 g fiber, 6 g sugar, 28 g protein.

Note: To roast peppers, bake 400 to 450 until slightly blistered. Let cool, then peel. Use gloves when handling the hot chilies.