Chili Cook Off
Posted by Senior Volunteer Program (+8) 17 years ago
Annual Montana State Chili Cook Off to be held June 4,2005 at Riverside Park downtown Miles City. Community Breakfast from 8:00am to 10:00am put on by the First Baptist Church. Cooks meeting at 9:00am. More Cooks Wanted! Cooking begins at 10:00am and judging begins at 12:00pm. We'll have music and other activities throughout the day 12:00 - 4:00pm. Come join us for the FUN!Want to cook or judge please call RSVP at 406-234-0505 or 1-800-431-3975.
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Posted by J. Dyba (+1347) 17 years ago
What do you think the chances of winning are if you just heat up a can of Hormel?


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Posted by Chris (+12) 17 years ago
how many cooks are there usually? just new to montana and was just wondering. I make some HOT chile.
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Posted by Cori Schock (+55) 17 years ago
First Baptist Church (aka "the Food Church") will be cooking breakfast during the Chili cookoff in Riverside Park. From 8-10 Saturday morning, you can enjoy: scrambled eggs, hashbrowns, sausage, bacon, biscuits and gravy. It's all you can eat for $5.00. They will also be serving hotdogs and hamburgers, chips and baked beans throughout the day as a fund raiser for RSVP.

Come on out and have a great breakfast and/or lunch, and taste a little chili while you're at it!!
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Posted by Amorette Allison (+12204) 17 years ago
I see from the paper they have loosened the rules. It was very strict, only "Texas Red beanless chili" counted and around here, there are folks who don't cook that. I noticed there are now several categories. Bravo. Not entering, mind you, since I don't cook and Steve will be too busy this weekend but nice to see the program expanding.

Amorette
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Posted by Gunnar Emilsson (+17935) 17 years ago
If you make hot chili, you will lose this contest. I'd guess 96% of Miles City hates hot spicy food (considering what's available in town).
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Posted by Bob L. (+5104) 17 years ago
Gunnar:

Believe it or not, the year I was a judge, the spiciest chile did indeed win the contest. The judges sampled all 20 or so entries, and got free Bud Light (ugh!), bottled water, and soda crackers to cleanse the palate between entries.

As a somewhat functioning alcoholic, it was somewhat disconcerting to sit with all of the policemen who were also judging. They all seemed nice, though.
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Posted by Gunnar Emilsson (+17935) 17 years ago
Okay, Bob, I will grant you that the year you were judge, the spiciest chili won. But my thesis is that it was only because you were a judge, the bud light drinking law enforcement judges would have voted for the Hormel or (my vote) Nalleys.

It occurs to me that I haven't posted anything on this site worthwhile in some time, thus potentially risking the wrath of Mr. Petro. Therefore, I am going to post a killer chili recipe (not mine, that's a secret) that is guarenteed to win someone a ribbon in the contest. Enjoy.

Crazy Ed's Holiday Chili

white onions - chopped 4 lg.
extra virgin olive oil 1 Tbsp.
venison or beef ground round 4 1/2 lb.
garlic cloves - pressed 5
tomato paste - Italian - 8 oz.

water - boiling 2 c.
chipolte peppers 3 lg.
ancho chilies 2 oz. (dried)
habanero peppers (hot) to taste

tomato soup 10 3/4 oz.
tomato sauce 8 oz.
Boulevard Bully! Porter 24 oz. (dark beer)
diced tomatoes - Italian - 2 - 16 oz.
beef consume 10 3/4 oz.
crushed tomatoes 2 - 16 oz.
fresh baby portabella mushrooms - sliced 12 oz.
dark red kidney beans 4 - 16 oz.
celery rib/head - chopped 4
green pepper - chopped 2 lg.
black olives - chopped 4 1/4 oz.

Worcestershire sauce 1 Tbsp.
balsamic vinegar 2 Tbsp.
honey 3 Tbsp.
liquid smoke 1/4 tsp.

ground cinnamon 1/4 tsp.
ground red pepper 1/8 tsp.
ground cloves 1/8 tsp.
ground allspice 1/8 tsp.
corn flour (masa) 3 Tbsp. (fine cornmeal)
cocoa - Dutch processed 1 Tbsp.
black pepper (coarse) 1 tsp.
bay leaves - whole 3
paprika 1 tsp.
sea salt 1 Tbsp.
Mexican oregano 1 tsp.
ground cumin 2 tsp.
dry parsley 1 tsp.
dry cilantro 1 tsp.
dry mustard 1 tsp.

1. Using a large skillet cook the onions in half of the olive oil until nearly translucent. Add the garlic to the skillet and cook for 1 more minute. Place the onions in a large stock pot (12 quart). Brown the meat in the remaining oil. Add the tomato paste to the meat during the last few minutes of browning. Add this to the stock pot without draining.

2. Remove the seeds, veins, and stems from the chipoltes, habaneros, and anchos. Tear the chilies into small pieces and soak them in the hot water for 30 minutes. Puree the chilies and water in a blender until a paste forms. Add this paste to the stock pot and mix well.

3. Add all of the liquid ingredients and vegetables, except for the spices, to the stock pot and bring them to a simmer. Do not drain any of the canned items.

4. Mix the Worcestershire sauce, vinegar, honey, and liquid smoke in a small dish until the honey is dissolved. Add this mixture to the stock pot and stir well.

5. Add all of the dry spices together in a small bowl and mix well. Add this spice mixture to the stock pot slowly, a little at a time. Once all the ingredients are mixed together, return the chili to a simmer. Simmer the chili for 2-3 hours uncovered. Remember to stir the chili occasionally and add water or beer if necessary. Makes about 10 quarts (leftovers freeze well). The chili should be allowed to age 1-2 days in the refrigerator. Serve the chili over rice or pasta Midwest-style and add your favorite condiments. Serve the chili with a salad and your favorite beer and you will have a feast. Cheese biscuits and jalapeno cornbread are also wonderful with this recipe.

The ingredients in steps 4 and 5 can be prepared the day ahead to save time and to avoid any last second measuring mistakes. Just place them in sealed containers or Ziploc bags and place in the refrigerator until the next day.
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