2009 Chili Cook Off

This guest post was written by Mack, an Edmonton-based geek who fancies himself a part-time foodie. You can find him online at his blog, and on Twitter.

Scotia Place hosted the 19th Annual Chili Cook Off yesterday during lunch time. Eighteen teams competed for the title of “Ultimate Chili”. Anyone could buy a “bowl” of chili for $2, with all proceeds going to the Alberta Council of Women’s Shelters. Yes, bowl in quotations. I realize the event is for charity, but the bowls were more like Dixie cups. You could barely fit a plastic spoon inside to scoop out the chili!

Chili Cook Off
Scotia Place packed with chili lovers

I decided to buy two. The first chili I tried was from Tantus Solutions Group. Theirs consisted of ground beef, kidney beans, tomatoes, brown beans, pepperoni, garlic, chili peppers, mushrooms, green peppers, onions, chili powder, parsley, and salt/pepper. They served it with grated cheese and few small tortilla chips. It was tasty, but it didn’t blow me away or anything.

Chili Cook Off
Chili from Tantus

Chili Cook Off
The Mexican-themed Tantus cooks

The second bowl I bought was from the Delta Edmonton Centre Suite Hotel. Their chili was made of bison sirloin, black beans, kernel corn, onions, red peppers, crushed tomatoes, chili powder, fresh chopped jalapenos, paprika, cayenne, crushed chilis, garlic, honey, and apple wood smoked cheddar. They served it with a cheese biscuit on top. I’m so glad they had printed copies of the recipe to take, because the chili was absolutely delicious! Definitely worth the $2.

Chili Cook Off
“Ultimate Chili” from Delta

I didn’t stick around long enough to find out who won the title of “Ultimate Chili” but Jerry told me today that it was Delta! Well-deserved, in my opinion.

I had never been to the Chili Cook Off before, but I’ll be back next year.

4 thoughts on “2009 Chili Cook Off

  1. For those who were unfortunately unable to attend, is there any way you can reprint said winning recipe here? 😀

  2. Bison and black bean chili with roasted corn

    3lbs of bison sirloin
    1cup of black beans
    1-cup kernel corn
    1 onion
    1red pepper
    1 green pepper
    1 liter of crushed tomatoes
    8 tbsp. of chili powder
    1 tbsp. of cayenne
    3 fresh Jalapeno (chopped)
    1 tbsp. of paprika
    1 tbsp. of crushed chilies
    2 tbsp. of garlic (minced)
    3 tbsp honey
    250ml Apple wood smoked cheddar, shredded

    Divide bison in half.
    Grind one half and small dice the other.
    In a 325* C oven, roast corn kernels until lightly brown.

    Soak black beans overnight, then boil in salted water until tender.

    Divide the onion, and peppers in half. Bruniose half and small dice the other half.

    Sauté bruniose peppers and onion, and jalapeno, for 5 minutes.
    Add chili powder, cayenne, paprika and chilies.

    Combine both meats and add to pot with the minced garlic. Saute for 10 minutes.

    Add your honey and tomatoes. Simmer over low heat for 3 hours. Season with salt and pepper.
    Garnish with apple wood smoked cheddar

    Yields 2 liters of chili.

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