1st Annual SweetinBleeke Chili Cook-off

1st Annual SweetinBleeke Chili Cook-off
10/28/2010

October 27, 2010, marked the first annual SweetinBleeke cook-off. We had six entries into the contest and all were very different, but very delicious.

Everyone was encouraged to try every entry and to give each a score ranging from 1 to 5. In the end these scores were totaled and a winner was announced.

And the winner is….. Barb Meyer.

White Chili
2 Cups chicken broth 1 1/2 lbs chicken breast
1 tablespoon salad oil 2 large onions, sliced
1 clove garlic/minced 2 (15 oz) cans white beans, rinsed and drained
1 cup lime juice 1 (4oz) can diced green chilies
1/4 cup minced fresh cilantro 1 teaspoon dried oregano leaves
1/2 teaspoon ground cumin 1/4 teaspoon ground cinnamon
1 cup shredded jack cheese

1. Bring broth and 2 quarts water to a boil in a 5 to 6 quart pan. Add chicken, and simmer until the thickest part in no longer pink. Remove chicken and cool; cut into chunks. Boil broth in pan about 30 minutes to reduce: set aside in a bowl.

2. Wipe pan clean. Pour in oil, and place over medium heat. Add onions and garlic. Saute, stirring often, until onions are golden and taste sweet, about 20 minutes.

3. Add 2 to 3 cups of the reduced broth, beans, lime juice, green chilies, cilantro, oregano, cumin and cinnamon. Bring to a boil over high heat; cover and simmer 15 minutes.

4. Stir in chicken and cheese; heat until hot. Ladle into bowls and garnish with shredded jack cheese.

Second place was…. Paula Peters.

Steakhouse Chili
1 tablespoon olive oil 4 slices bacon, chopped fine
2 lbs coarsely ground sirloin beef 1 large onion, chopped fine
3 garlic cloves, minced 4 tablespoon chili powder
salt & freshly ground black pepper 15 ounces tomato sauce
1/3 cup worcestershire sauce 1/4 cup dark brown sugar
2 tablespoon hot red pepper sauce 2 cups beef stock or broth
sour cream, for topping 1/2 cup fresh parsley, chopped fine

1. In a large pot or Dutch oven, heat the oil over medium high heat; add the bacon and cook until the fat renders, about 2 minutes.

2. Add the beef and brown, stirring occasionally, about 8 to 10 minutes.

3. Add the onions, cook until softened, about 5 minutes; stir in garlic, a little salt, lots of pepper, tomato sauce, worcestershire sauce, brown sugar, hot sauce, and beef stock.

4. Heat to boiling, then lower heat and cook until thickened, 6 to 7 minutes.

5. Divide chili into individual serving bowls, top with a dollop of sour cream, and garnich with parsley.

Hats off to all of our participants and tasters.

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