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October 31, 1997     Cape Gazette
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October 31, 1997

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54 - CAPE GAZETTE, Friday, October 3I - November 6, 1997 Southern Delaware Cook-off chefs share their top chili recipes Saturday's "Showdown at the Rock" chili cooking competition showcased a variety of cooking styles. Here are a few of the many recipes that tempted the palate on Saturday during the cookoff at Pot Nets sponsored by radio station WGMD-FM and the Kiwanis. Ki- wanis International, Division 11, which includes clubs in Delaware and Eastern Maryland, benefited with the money raised being do- nated to several children's chaff- ties. The "Butt Kicken" Convict Chili, a favorite of state police who attended the event, was whipped up by a local contestant. The winner is one of three Delawareans who will get to com- pete in the international chili fi- nals in Texas, the proverbial Holy Grail of chili lovers. Prepared with tender loving care, it took five years to develop this recipe and claims to use only the "freshest convicts." Edward Lingo of Dagsboro was the top CASI (Chili Appreciation Society International) Delaware winner and the overall number two CASI winner on Saturday. Here is Lingo's recipe. Like many of the recipes, it calls for special chili powders and peppers which may not be available in lo- cal stores. If you can't find the special spice, then Lingo said standard chili powders and sea- sonings will still make a fine chili. "Butt Kickin'" Convict Chili 6 lbs. rump roast in small cubes 1 1/2 cup white onions diced fine 6 tsp. crushed garlic 2 14 1/2 ounce cans clear beef broth 2 15 ounce cans Contadina tomato sauce Spices--mix these together and divide into three containers. 5 Tb. of California mild 2 Tb. of tres ochios 1 Tb. of chimogo 2 Tb. of ancho Cook-off Continued from page 53 wife, Pat, takes a somewhat less serious approach to chili and floats a pork chop in her concoc- tion known as Christmas Tree Chili. Both taste wonderful and both joke with each other about cook- ing. "He sends to New Mexico for spices. Iuse McCormick's and I beat him," she laughed. She also encouraged him to begin cooking chili, only to see him best her on Saturday. "I said 'Bob, you could cook chili - bite my tongue.'" El G0rdo placed fourth while Christmas Tree chili was twelfth. But both are quick to say that for- tunes can be reversed and a win- ning chili can become an also-ran with a different set of judges. On Saturday, there was judging 1 Tb. of paco's red 2 Tb. of E! Rey 2 Tb. of pasilla 1 Tb. plus or minus New Mex- ico hot 2 Tb. of ground cumin 1 tsp. coriander 2 Tb. white pepper 1 Tb. msg 1/2 tsp. red pepper 1 1/2 tsp.salt 4 jalapeno peppers diced fine 2 Tb. Mexican oregano brewed like tea 12 Tb.water Brew oregano with the water, but do not boil. Divide into two parts and strain out any oregano leaves. Braise meat until it turns gray. Cook onions in a half cup of water for five minutes. Combine liquids and garlic in a pot along with jalapenos. Bring to a boil over an open flame. Cover, reduce heat and simmer for 30 minutes. Add one third of the spices (which were previously divided), all of the meat and half of the oregano tea. After 40 minutes, add another third of the chili spice. After an- other 20 minutes, add the remain- ing oregano tea and taste the recipe for salt. If it needs salt, salt to taste. If it is too hot, then add 1 tablespoon of brown sugar to cool it. After 20 minutes, add the last one third of the spice. After anoth- er 20 minutes, add cumin if re- quired. If it is not thick enough, add paprika to help thicken. Total cooking time--two hours. If not hot enough, then add a 1/8 tea- spoon red pepper at a time until "you get the fight fire you want," Lingo said. El Gordo Chili Step One: 3 lbs. Chili grind Bacon grease, as needed 1 Tb. onion powder 1 Tb. New Mexico Light 1 Tb. Fort Worth Light 1 tsp. garlic powder 1 tsp. instant chicken bouillon in several categories. Judges picked chili based on aroma, col- or, initial taste, aftertaste and con- sistency. Picking the perfect chili pepper is close to art, according to some. "You have to have a lot of sensi- tivity to what is going on in your pot," Dean said. For some of the chefs, chili cooking is a regular, weekly af- fair. Dean was in Reno two weeks ago and will be in West Texas next week. He said the camaraderie of the cooks, many of whom knew each other, is one of the best parts of the chili circuit. Cooks will lend each other ingredients, help each other and share all but their best secrets, he said. "You meet a lot of good friends and have a good time," said Wal- strom, who joked that his Boomerang Chili earned its name because "it always comes back." 2 tsp. instant beef bouillon 1/2 tsp. cayenne pepper 1 (8 oz) can tomato sauce 1 (14 1/2 oz)can chicken broth 1 (14 1/2 oz) beef broth Brown Chili grind in bacon grease, chicken broth and chili powder. Drain and rinse with wa- ter. Bring beef and chicken broth and tomato sauce to a boil. Com- bine seasonings and add to liquid. Bring to a boil. Add beef to liquid, reduce heat and simmer for ap- proximately one hour or until meat is almost ready. Add addi- tional broth if needed. Do not overcook. Step Two: 1 Tb. cumin (ground) 1/2 tsp. black pepper 1/2 tsp. white pepper 1 Tb. garlic powder 3 Tb.Colleen Wallace Chili Powder Increase heat and add spices to chili. Simmer 30 minutes. Step Three: 1 tsp. cumin (ground) 1 Tb. Tres Oches 1 Tb. Sonora Sun Combine spices and add to chili. Simmer 15 minutes. Add salt, brown sugar, cayenne pepper, and kicker if needed. E1 Gordo finished fourth in the CASI competition after three cooks tied for second and a com- puter randomly selected the tie- breaking order, dropping E1 Gor- do to fourth. El Gordo, which literally mans The Fat Man in Spanish, was cooked by Bob Massarelli. Christmas Tree Chili is a tad simpler to make at home because it uses ingredients that are more likely to be found in most pantries. The chef, Pat Massarelli of Fallston, Md., is married to Bob Massarelli and the two carried on a very good-natured competition. Pat said she introduced Bob to chili cooking, only to find herself in competition with her husband. "We went to a party and on the way home, I said 'Bob, you could cook chili. Bite my tongue."' Even if you don't like chili, the pork chop makes a heck of a good sandwich for lunch. Christmas Tree Chili 3 Ibs. chili grind beef bacon dripping 1 can beef broth I can tomato sauce 2 pepper sauce 1 tsp. chicken base 2 tsp. beef base I tsp.garlic powder 4 Tb. onion flakes Brown beef in bacon fat, add liquids and remaining ingredients. Add 1 whole pork chop. Cover and simmer one hour. Add 1/2 teaspoon black pepper, white pepper, onion powder, gar- lic powder, 1 teaspoon cumin, pa- prika and 4 tablespoons chili pow- der. Float jalapeno pepper. Sim- mer 45 minutes to an hour. Re- move jalapeno pepper and pork chop. Add 3 tablespoons chili powder, Continued on page 55 LEWES FISHHOUSE & PRODUCE Open All Year! GOURMET BY THE SEA A SPECIALTY GOURMET & GIFT SHOP Over 3,000 food items from around the world Vietri & Mariposi serving pieces Gift Baskets made up to order & sent anywhere Fresh pate, mousses & cheeses during the summer 37 BALTIMORE AVENUE REHOBOTH BEACH 302-226-2344 (NEXT DOOR TO THE BLUE MOON)