Chili Cook-Off Tops Summer's Heat
ST. GEORGE, Utah -- Even with the temperature at 110 degrees, chili was still the dish du jour.
Lots of cooks, judges and fans showed up anyway Sunday for the Utah State Chili Cook-off in St. George, Utah.
Despite the scorching conditions, participants came from at least five states to check out varying combinations of meat, beans, peppers and herbs.
Besides bowls and spoons, some also carried spray bottles and even squirt guns to help beat the heat.
Chili, long a traditional dish in the Southwest, is a favorite winter or summer, and the ingredients are easily had at any good grocer.
The recipe below, for Blowtorch Chili, calls for the bell peppers to be roasted with a hand propane torch. If you lack one, you can just blanch the peppers to remove the skins.
Ingredients:2 lbs. coarse ground chuck or sirloin
4 green bell peppers, blowtorched, peeled, seeded and chopped
2 large yellow onions, chopped
8 cloves garlic, minced
4 jalapeños, blowtorched, peeled, seeded and chopped (may omit or increase, to taste)
2 16-ounce cans whole tomatoes, undrained
2 c. beef stock (NOT bouillion)
4 tbsp. chili powder
1 tbsp. Hungarian paprika
2 tsp. ground cumin
2 tsp. kosher salt
2 15-ounce cans kidney beans, drained and rinsed (VERY optional)
In large skillet, brown beef, onions and garlic over medium-high heat until beef is lightly browned. Do not cook all the way through.
Add meat mixture to large soup pot, reserving some of the beef fat. Saute the bell and jalapeño peppers over medium heat for 3-4 minutes, just until very tender. Add to soup pot.
Add remaining ingredients, except beans, and bring to a boil. Cover and simmer for one hour, stirring occasionally.
At this point, the best thing to do is cool the pot in an ice bath and refrigerate the chili overnight, to allow the flavors to mellow and meld. If you must consume it immediately, however, add beans (if desired) and simmer for an additional 30 minutes.
In my humble opinion, this chili is best served over hot cooked rice and topped with a generous handful of shredded sharp cheddar cheese. You may wish to add chopped onions, salsa, pickle relish (yes, I've seen it done), sour cream or any topping your mind can invent.
Copyright 2003 by Lifewhile.com. The Associated Press contributed to this report. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
