The annual Honors Program Chili Cook-off was a huge success, with over 100 people attending, $224.17 raised, and 33 pounds of food collected. Congratulations to Emilio Alvarez and campus ministry, who had this year’s champion entry (number 12) out of a field of 15 competitors. Following in second place was education (Lynda Fernholz, entry number 1); third place was Tri Beta (Leah Bicking, entry number 10), and in fourth place was natural sciences (Dorothy Lenard, entry number 2.) Click for more photos of the event.
The recipe for Emilio’s championship chili:
- 1 lb lean chuck, ground
- 1 lb lean pork, ground
- 1 lb pepperoni chopped into small pieces
- 1 lb stew meat (diced into cubes)
- 1 cup onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 (12 ounce) can of beer
- 8 ounces Hunts tomato sauce
- 1.5 cup chicken stock
- 1 can kidney beans
- 2 tablespoons chili powder
- 1 tablespoon hot chili powder
- 2 tablespoons cumin, ground
- 2 tablespoons bouillon
- 2 teaspoons oregano leaves
- 2 teaspoons paprika
- 2 teaspoons sugar
- 1 teaspoon unsweetened cocoa
- 1⁄2 teaspoon coriander, ground
- 1⁄2 teaspoon Louisiana hot sauce
- 1 teaspoon flour
- 1 teaspoon cornmeal
- 1 tablespoon water
- In large saucepan or Dutch oven, brown the meat (except pepperoni); pour off all fat except 3 Tbsps.
- Add onion, garlic; cook and stir until tender.
- Add pepperoni meat and remaining ingredients except flour, cornmeal and warm water. Mix well.
- Bring to boil; reduce heat and simmer covered 2 hours.
- Stir together flour and cornmeal; add warm water. Mix well.
- Stir into chili mixture. Cook covered 20 minutes longer.
- Serve hot or let chill. Chilling allows flavors to intermingle.
- Add any additional favorite toppings.