Have you Hurd... Sometimes you have to kick your game up a notch to hang onto the trophy...

It may come as somewhat of a surprise, but your Dining Scout and Shade Tree Chef is not much of one for drama.  Even the televised, overwrought supposedly unscripted variety that seems to be dominating the lineup these days.  Consequently, I don't watch any of the competitive cooking shows on TV.  I have never entered any creation of mine for judging in any major competition either for much the same reason.  Just.. Can't... Handle... The... Drama...

I will occasionally stray from that when the competition is friendly and the outcome benefits a worthy cause.  The last time I entered our church chili cook-off, I managed to bring home first prize amidst fierce competition.  I skipped it the next year, and the competition took a hiatus of its own the year after that.  When I heard it was back for 2015, I pondered a good long while before finally agreeing.  I received a personal plea from our church youth leader.  He was concerned about the small field of competitors.  Since the proceeds from the event would benefit the youth mission trip and he was coordinating all the details he felt compelled to work the proverbial phones.  Given the length of time I pondered the decision, I had little time left for planning and execution once I decided to officially enter and I was squarely on the horns of a dilemma.  Should I stick with my tried and true recipe or offer something new in an attempt to WOW the crowd and outflank my competitors?  Maybe do both?  Hmmmm....  -grimace-

Isn't it funny how we think we are always putting our best on the field at every turn.  We don't ever let up, even when we are just practicing... Right?  Then we face serious competition and we are motivated to an even higher level of performance?  I am sure it sounds silly to most folks.  It is JUST a church chili cook-off after all and the competition is certainly more friendly than I might encounter anywhere else.  Yet I still find myself digging deep to come up with some way to gain a competitive edge.  I like to think the rest of the field was similarly motivated.  Perhaps even inspired.  The best thing about that is everyone improves as a result.  And the youth group gets a big boost for their mission trip.  Is that what folks like to call a "win, win?"

I decided I would put both my original recipe in the contest and a new chicken and white bean recipe that I had tested on a few folks before with some success.  Made a few tweaks to the second recipe to kick it up a notch for game day and I was ready to rock.  Well, almost ready to rock.  As is usually the case with my cooking projects, I needed to recruit someone with mad skills in the kitchen to help bring both creations to life.  Since it was incredibly short notice, I figured a family member is the most likely candidate.  Thankfully, I have a nephew who is a rising star in the kitchen.  He can cook some of my Mom's recipes better than me.  Texted first, then called, and GOOD NEWS!!!  HE WAS WILLING AND ABLE TO ASSIST!  In the inimitable words of the "A-Team's" John "Hannibal" Smith...  I love it when a plan comes together.  -big smile-

Can somebody please go
to the basement and bring
up the canned tomatoes?

Evan chopping away.  He
chopped more than he cares
to remember that day.

Evan and I spent the rest of that Saturday shopping for ingredients, slicing, dicing, browning, draining, seasoning, opening, and pouring to fill two large roasters with chili.  He was willing to sacrifice a late night online computer gaming session to drive the last batch over the finish line.  After tasting, he pronounced the chicken and white bean recipe to be his favorite.  Not surprisingly, the folks at church agreed with him.  Our chicken and white bean chili brought home the first place trophy.






I let Evan keep the hardware and the leftovers, since he did most of the work.  I largely directed his efforts.  How is it that I always end up "holding the clipboard" as my family likes to say?  I will call it my good fortune more than anything else. -wry smile-  Even if we didn't bring home the trophy, I enjoyed spending time in the kitchen with Evan.  I think he loves to cook almost as much as I do.  Hopefully, he won't ever figure out I am just an untrained hack.  Until then, I look forward to more opportunities to bring along my best Sous Chef.  -big smile-

A mere 12 hours later... It's
ready to serve.

Who would have thought
that would lurks beneath
this lake of goodness is the
heart of a champion?

Evan and his brothers with
the trophy.

Here is one recipe for your use and improvement:

Big Mike's "Faith on Eighth" Chili
5 Pounds Ground Sirloin, Browned and Drained
5 Pounds New York Strip Steak, Cubed, Browned, and Drained
7 Quarts Canned (Seasoned) Garden Tomatoes (three chunky, four smooth)
1 Four Ounce Bag Penzey's Regular Chili Powder
2 Tsp Penzey's Garlic Powder
2 Yellow Bell Peppers, coarsely chopped
2 Large Onions, coarsely chopped
2 Cans each: Great Northern Beans, Black Beans, Dark Red Kidney Beans, Light Red Kidney Beans,
     Mild Chili Beans (in sauce), Medium Chili Beans (in sauce)
2 Small Cans Diced Green Chiles
1 Cup Sugar

Combine all ingredients in a large (22 quart) roaster and simmer for 8 - 12 hours for best flavor.


I will gauge the level of interest before revealing any details about our contest winner.  May be a secret worth keeping.  -sly grin-

Your Dining Scout and Shade Tree Chef,
Michael Hurd, aka Big Mike

www.penzeys.com