The Chili's Ready and Taste Buds Anxious

The 8^th Annual Chili Cook Off held by Community Care in St. Catharines, Ontario had come and gone. As one of the seventeen participants I had brought my chili for tasting by a panel of judges and the hundreds of individuals who came through the doors at Market Square. Although I had not won the bragging rights and was not chosen by the panel as the best, I know I had the best chili in the house. Well heck, what did you expect, I am a chef and an Academy Award kind of speech with it being an honour to be nominated simply won't suffice. 

Chili simmering on-site

Cooks from all over the St. Catharines area brought with them their secrets to a great chili. In the end the greatest secret in culinary history was once again rediscovered, that taste is a personal decision and no one was really better than the other. I assure you that last statement pains me horribly. Each one of us prepared a chili with distinct flavour, and together we gathered to help support an organisation that started in 1919 with one goal in mind, to extend a helping hand to those in need in our community. For that reason alone each of the participants was a winner, and every member of the public who came and tasted helped this event to be as successful as the last.

Nancy McIntosh & Shannon May, Community Care of St. Catharines & Thorold

Community Care began as one individual's desire to help her fellow members of the community she lived in, back in 1919. Today it has grown into an organisation that helps thousands and sadly those numbers grow daily not yearly. Without organisations like Community Care, without people like Nancy McIntosh, Shannon May and their staff, our community would face a painful empty void and those desperate for help would be lost.

As cooks we brought our chili not for a prize, but for a smile from those who tasted it. For me personally my chili was a combination and a melding of aroma and taste. Some will lay claim to a secret ingredient, I am about to blow that as the recipe for my chili is made available here and now. Go for it folks, several hundred already have when I prepared it at my chef's station at Sobeys - Scott and Niagara Street. At this point I wish to thank my manager David Camilleri and Sobeys for sponsoring my entry into the Cook Off, and to my wonderful team with my daughter Alexandra, co-worker Julia Clairmont, and Lori Marsh, our engagement champion.

Now it is up to you to try this chili, which I still think is the best. As you prepare and combine the ingredients the aroma will come at you. Each of the fresh herbs and spices add layers for the eventual nirvana for the taste buds. Stout beer is added to help meld all the flavours and their individual layers as a sort of referee, calming and persuasive with its dark malt. After simmering for a couple of hours you should find the patience to let this wondrous collection of meat and flavour sit and rest for 24 hours. This rest period will help all of the immense body of the chili to settle into a more subtle blending. On the other hand if you don't have the patience, then dig in and enjoy.

2 tbsp olive oil

1 1/2 cups chopped sweet onion

6 garlic cloves minced

3 lbs ground beef

1/2 lb hot Italian sausage

5 tbsp chili powder

1 tsp cumin

1 tbsp fresh basil

3 bay leaves

1 tbsp of fresh oregano, cilantro, thyme

2 small red chili peppers, or 1 large

28 oz can of tomato puree

2 cups chicken broth

6 oz can tomato paste

2 cans fire roasted tomatoes

1/2 cup BBQ sauce

15 oz 2 cans chili beans

2 tbsp grainy mustard

stout beer (optional)

Heat oil, saute onions and garlic then add beef and sausage meat, saute until brown.

Add chili powder, cumin, basil, bay leaves, oregano, thyme, cilantro and mix well.

Add red chili peppers, tomatoes, tomato puree, broth, beer, tomato paste and BBQ sauce, mix well.

Bring to a boil and reduce to simmer until thickened, (1 1/2 hours).

Garnish with sour cream, Italian parsley.



Event Highlights
(click to enlarge)