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Eat up and have fun at the American Cancer Society Chili Cook-Off

Meat and Bean Chili
Meat and Bean Chili

This Saturday is the 21st Annual Chili Cook-Off in Bienville Square, downtown Mobile. The charity event features a fun-filled day of food and entertainment where chili teams will cook up the best chili in town and compete for bragging rights for 2010. There are four categories – all meat, vegetarian, wild game and meat with beans.

Tickets are $15 at the gate or $10 in advance from the American Cancer Society Mobile or from any of the cooking teams. For more information, call ACSM at 251-344-9858. The event is from 11 am to 3 pm.

Last year, over 20,000 chili testers attended the event sampling from 126 cooking teams and raised over $250.000 for local patient support programs and for fighting the disease. The defending champs, Team Press-Register, is among more that 125 teams already signed up and they will once again go for a win in the meat and bean category. Their Entirely Adequate Chili now has a longer title and featured below is their recipe.

The recipe makes about 15 gallons, more than enough for home use. The recipe is also broken down for about 10 servings as shown in brackets, measurements are approximate.

Award Winning Entirely Adequate Chile

35 pounds ground chuck [1 1/2 pounds]

5 or 6 large onions, chopped [1 medium]

5 or 6 large bell peppers, chopped [1 medium]

5 heads of garlic, minced [3 or 4 cloves]

2 bunches celery, chopped [2 or 3 ribs]

5 or 5 jalapeno peppers, seeded and chopped [1 small]

3/4 cup of sugar [1/2 tablespoon]

3 #10 cans chopped tomatoes [1-14.5 oz can]

2 #10 cans tomato sauce [1-8oz can]

2 to 3 beers (Dixie, Pabst, any cheap beer) [about 1/4 cup]

2 to 3 cups chili powder [3 to 4 tablespoons]

1 to 2 cups ground cumin [1 to 2 tablespoons]

1 #10 can navy beans [about 4 oz]

1 #10 can black beans [about 4 oz]

1 #10 can light red kidney beans [about 4 oz]

Cayenne pepper to taste

Salt and black pepper to taste
Brown beef in a cast-iron skilled or Dutch oven. Heat a little oil in another iron skillet or pot and sauté vegetables (except garlic) until the onions are clear, 3 to 5 minutes. Add the garlic and cook another minute or so being careful not to burn it.

After the meat is brown (drain) and dump it into a large pot. They use a 100-quart seafood boiling pot. Add remaining ingredients except for the beans. Bring to a low boil and cook uncovered for as long as possible. The longer the better and 3 hours is fine. Stir frequently throughout the cooking time using a long-handled paddle.

About an hour before serving, add the beans and continue to cook, stirring more frequently. Check seasonings and adjust if needed.



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