Chilemeister Shares Winning Recipe

The delicious aroma of chili permeated through the air at Hitchcock Presbyterian Church on Greenacres Avenue on Sunday, March 3, as the Deacons held their 3rd Annual Chili Cook-Off. This year's event attracted 13 chilimeisters. Their impressive recipes and unique creations, ranging from meat to meatless, turkey, chicken, vegetarian, chipotle, Moroccan, spicy, sweet, white beans and black beans, to name just a few, gave the judges, Paul Lee, Gene McMurray and Jensina Olsen, quite a tough time in selecting the winners:

• 1st Place Tom Veres
• 2nd Place Lee Maiden
• 3rd Place Bob McFarlane
• Crowd favorite Joe D'Angelo (Boy Scouts)

The event was organized by Tom Veres and Janet Hyde, also Deacons, who said that the Chili Cook Off represents "food, family and fellowship" in a fun a festive way. The event started with 8 chilimeisters two years ago and has soared in popularity over the years with over 200 people attending this year's event. Especially noteworthy is how many children enjoy the event. Veres added that many of the chilimeisters who have children in Hitchcock's Youth Forum also donate several gallons of chili which are in turn sold by the youth as a fundraiser at their car wash in the church parking lot every September. Last year also attracted members of the Scarsdale Fire Department, whose representative Doug Mignone, won top honors.

Lee Maiden agreed to share her recipe, as follows:

Serves 8-10

5 T vegetable oil
3 lbs. ground beef
3 yellow onions
5 cloves garlic, chopped
1 jalapeno chili pepper, seeded & minced
1/2 cup chili powder
2 T ground cumin
1 T ground oregano
1 ½ Cups beer (I used Yuengling Traditional Lager)
2 ½ 2 Cups beef broth
1 can (28oz) crushed tomatoes

In a soup pot over medium-high heat, warm 1 T oil, add half the beef, cook stirring until browned (5-7 min).

Transfer to a colander (drain the fat) and repeat with 1 T oil and remaining beef (again drain beef).

Add remaining 3 T oil to pot along with onions, sauté and stir until softened (5-7 mins)

Stir in garlic, jalapenos, chili powder, cumin, oregano and coriander and cook for 1 min.
Add broth and beer, stir for 40-50 min. You are done!

You may also add 1 can (15oz) kidney beans at the last minute . . . heat

Plans are already underway for next year's event. For more information, contact Tom Veres at tomthefoodguy@yahoo.com.

Photos by Lawrence Tsuyuki