Heating up the Tri-State with chili
HUNTINGTON — Amidst the predicted deluge perhaps dampening spirits of cooks and attendees, Pullman Square will smoke this weekend while taste buds are set ablaze with the smell and taste of chili as the 35th annual ChiliFest, West Virginia State Chili Championship sanctioned by the International Chili Society, takes place.
ChiliFest, the charity cook-off event, is from 8 a.m. to 5:30 p.m. Saturday, Sept. 15. Registration is from 8 to 9:30 a.m. Cooking teams from all the East Coast and as far as Ontario, Canada, bring pots, spices, secret ingredients and recipes to Huntington over the years to compete in the “much heated” and spirited competition to see who is voted for the best samples.
Judges include Bob McClain, head judge; Eileen McClain, head scorekeeper; and Ron Smith, ChiliFest chairman.
Besides the categories of ICS Red Chili, Chili Verde and Salsa, an additional category for competition has been made, which is Home-Style Chili, no-holds-barred category made the way many would make at home with beans used as an ingredient.
The chili can be spicy, sweet, tomato-based and any meat, but must have beans to compete.
First-place prizes for the red chili category are $1,500; WV Grand Champion Blenko Glass trophy, representation of West Virginia at 2018 ICS World’s Chili Championship Sept. 28-30 in St. Louis, Missouri; chili verde, $700 and Blenko glass trophy, representation at championship; salsa, $100, trophy and championship representation; and home-style chili, $250, trophy and championship representation. Second- and third-place prizes are also awarded.
A Best Booth/Showmanship Award is given the team best displaying the event’s spirit, as well as a People’s Choice/“Hardest Working Chili Team” going to team selling most People’s Choice chili and collecting greatest number of sample tickets.
Admission is free. However, chili sample tickets are $1 each or six for $5.
Other activities featured at the annual event are Marshall Health Kids Corner from 11 a.m. to 4 p.m. Idletymes and Adam Calvert Band is set to perform along with a hot pepper eating contest, beer drinking and a shot n’ holler contests.
These recipes are from “The State Hometown Cookbook Series: Texas Hometown Cookbook:”
CHUNKY TEXAS RED CHILI
3 pounds beef stew meat
3 tablespoons olive oil
2 tablespoons butter or margarine
1 large green bell pepper, chopped
1 large onion, chopped
1 can tomato sauce
4 tablespoons chili powder
1 tablespoon cumin powder
2 tablespoons minced fresh garlic
1 tablespoon chopped jalapeno pepper
1 tablespoon salt
1 tablespoon black pepper
6 cups water
1/2 cup all-purpose flour
Cut stew meat into small pieces about 1/4-inch in size; brown in skillet with olive oil and butter. Combine browned beef and remaining ingredients in large pot; cook over medium heat about 2 hours. Add water as necessary to thin or additional flour to thicken.
TEXAS RED-HOT BURNING CHILI
1 1/2 pounds lean ground beef
1 pound hot country sausage
1 small onion, minced
6 cups water
2 tablespoons vegetable oil
4 garlic cloves, minced
2 teaspoons salt
2 teaspoons black pepper
2 tablespoons crushed red pepper
2 tablespoons red hot sauce
2 tablespoons minced jalapeno pepper
7 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon apple cider vinegar
1 teaspoon horseradish
4 tablespoons cornmeal
Brown ground beef and sausage with onion; drain fat. Place meat into large pot with water and remaining ingredients, except cornmeal. Cover; simmer 3 to 4 hours, adding water or beer as needed. About 30 minutes before serving, stir in cornmeal. Chili is done when thick enough to hold spoonful of sour cream on top when serving in bowl.
REFRIED BEAN CHILI WITH CORN & ONION TOPPING
2 pounds hamburger, browned and drained
2 cups water
1 large onion, chopped (reserve 2 tablespoons for topping)
2 cans diced tomatoes with juice
2 cans refried beans
2 cans green chiles with juice
1/2 tablespoon minced garlic
2 tablespoons chili powder
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons cumin powder
2 tablespoons chopped onion
1 small can whole-kernel corn, drained
Hot sauce, to taste
Cilantro, to taste
Combine chili ingredients in pot; simmer 1-2 hours adding water to thin or cornmeal to thicken, if desired. While chili is cooking, combine chopped onion and corn with hot sauce and cilantro to taste; chill. Serve chili in bowl with few chips on top to create platform when spoon topping over top. Serve immediately.
This recipe, submitted by Roy Copelan, South Carolina Beef Board, Columbia, is from “The State Hometown Cookbook Series: South Carolina Hometown Cookbook”:
SOUTH CAROLINA CHILI DAY BEEF CHILI
2 1/2 pounds boneless beef chuck or round, cut into 1/2-inch pieces
2 (15-ounce) cans black beans, drained and rinsed
1 (15-ounce) can chili-style tomato sauce with diced tomatoes
1 medium onion, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1 cup prepared thick-and-chunky salsa
Combine ingredients, except salsa, in 4 1/2- to 5 1/2-quart slow cooker; mix well. Cover and cook on high 5 1/2 to 6 hours, or on low 8-9 hours, or until beef is tender. (No stirring is necessary during cooking.) Just before serving, stir in salsa; cook 2-3 minutes or until heated through.
Shredded cheddar cheese (reduced fat, if desired), optional
Diced onion, optional
Sour cream, optional
Sliced avocado, optional
Sliced green onions, optional
Kraft Foods provides this recipe:
DOUBLE CHEESE CHILI WITH GROUND BEEF
1 pound ground beef
1 small onion, chopped
1/2 cup chopped green peppers
1 (15-ounce) can kidney beans, rinsed
1 (14 1/2-ounce) can diced tomatoes, undrained
1 (8-ounce) can tomato sauce
1 tablespoon chili powder
1 1/2 cups shredded sharp cheddar cheese, divided
Brown meat in large skillet on medium heat; drain. Add onions and peppers; cook and stir 5 minutes or until crisp-tender. Add remaining ingredients except cheese; mix well. Cover; simmer on low heat 30 minutes, stirring occasionally. Sprinkle 3 tablespoons cheese into each of six soup bowls; top with chili and remaining cheese.
This recipe is from Better Homes and Gardens:
1 1/2 pounds boneless pork shoulder roast
1 tablespoon olive oil
1 (15-ounce) can Great Northern or navy beans, rinsed and drained
12 ounces fresh tomatillos, husked and chopped, or two (11-ounce) cans tomatillos, rinsed, drained and coarsely chopped
1/2 cup chopped onion
1 (4-ounce) can diced green chile peppers, undrained
2 cloves garlic, minced
3/4 teaspoon ground cumin
1/2 teaspoon salt
1 (14-ounce) can chicken broth
1 cup chopped fresh spinach leaves
2 teaspoons lime juice
Dairy sour cream, optional
Snipped fresh cilantro, optional
Trim fat from meat. Cut meat into 3/4-inch pieces. In large skillet, heat oil over medium-high heat. Cook half of meat in hot oil until brown; remove meat from skillet. Repeat with remaining meat. Drain off fat. Transfer meat to 3 1/2- or 4-quart slow cooker. Stir in drained beans, tomatillos, onion, undrained chile peppers, garlic, cumin, and salt. Pour broth over mixture in cooker. Cover and cook on low-heat setting for 6-7 hours or on high-heat setting 3 1/2 to 4 hours. Stir in spinach and lime juice. If desired, top each serving with sour cream and/or cilantro.