Chili Cook-Off in Richmond Hill December 5
Have a favorite chili recipe? You will want to get involved with the Richmond Hill Chili Cook-off on December 5 from 6:00 PM until 8:00 PM at the JF Gregory Park.Fire Roasted Steak Chili with Beans
Judges will decide who has the best chili in town. This 13th annual Richmond Hill event will offer grand prizes for the best chili and the winner will receive a trophy as well as $350. The first runner-up will also receive a trophy with $200 and second runner-up, a trophy and $100. There’s even a third runner up who will also receive a trophy and 50 bucks. There will also be specific trophies given for People’s choice awards and best booth design. The contest deadline is December 3 and there are also many other craft and food booths available. This will be a really fun and festive time and if you love chili or are a “hothead” you won’t want to miss this fun event. I might be there to taste some of the fantastic chilies but here’s one of my favorite recipes for fire roasted steak chili.
Fire Roasted Steak Chili:
Ingredients:
2 to 3 pounds of stew meat
1/2 cup sherry wine
2/3 cup fresh breadcrumbs
1 can fire roasted tomatoes
1 small onion chopped
3 tablespoons of minced garlic
2 to 3 tablespoons of chili powder or blend
1 tablespoon brown sugar
1 tablespoon red wine vinegar
1 tablespoon fresh or dried oregano
1 teaspoon of salt
Pepper to taste
1 can tomato paste
1 can tomato sauce
3 cans of beans of your choice, black, Pinto, red, or kidney,
Directions
Prepare your slow cooker either with a liner or set it on low and begin cooking. Brown the stew meat on the stove until it is nicely crusted all over. Sear the meat in batches and add to the slow cooker. Deglaze the pan with the sherry wine, scraping up all the bits stuck to the bottom of the pan and add to the slow cooker. Add all of the remaining ingredients except the beans and the breadcrumbs to the stew meat and cook on high 6 hours or low 8 to 10. During the last 30 to 60 min. of cooking add the breadcrumbs and the beans to the slow cooker. If your chili is too thick for your taste you may add the liquid from the can of beans. Stir to combine and serve when ready. This chili is best topped with shredded cheese, onions, avocados, and sour cream but any of your favorite chili toppings will work.
