Mitch Bober the Chili Cook Off Winner YPRCC Chili Chicks
YPRCC Holds Chilly Chili Cook-Off
Homemade chili in crock pots of all shapes and sizes vied for the top spot in Yankee Point Racing and Cruising Club’s Chilly Chili Cook-Off competition held recently at the organization’s clubhouse in Lancaster. Eight different kinds of chili, from venison to vegetarian and beef to turkey, competed for the coveted “Best in Bowl” or first prize, with new member Mitch Bober’s chili judged the winner. “It must be the molasses,” Bober quipped.
After sampling each chili as it was served in small plastic cups by the club’s “Chili Chicks” wait staff, members and guests voted on their favorite by placing dollar bills in jars opposite the crock pots and then filling their bowl with the chili they liked best. “I’m putting my money where my mouth is,” said one YPRCC member who voted for the winning entry. Another observed that each chili was so good that he would have to vote for all eight.
Rear Commodore Nancy Hamm noted that the fun event was a chance for team-member husbands and wives to work together and pointed out that five of the entries, including the winner, had come from men. She also noted that an all-male team was already planning the club’s next event, the annual Boys Service Spaghetti Dinner in February. “It’s nice not to have to do anything and be waited on,” Hamm said.
The mid-winter chili event was coordinated by team leader Dee Whichard assisted by chili chicks, Melise Graham, Barbara Pulling, Carol Charbeneau, and Elizabeth Berube. YPRCC chili cooks were Marlene Bott, Kip Caudle, Brent Sparks, Elizabeth Berube, Bill Arnold, Daphne Kasteel, Mitch Bober and Russ Armstrong. Sixty-five members and guests participated. Bober’s winning recipe can be found at yprcc.org.
Good Enough to Lie About!
2 pounds of Ground Beef (1lb. of Chuck & 1 lb. of Round is best)
2 cans (15.5 ounces each) Dark Kidney Beans
2 cans (15.5 ounces each) Light Kidney Beans
1 large onion—chopped
1 or 2 chili peppers—chopped
3 Tablespoons molasses
¾ cup dark brown sugar
Dry mustard powder
16 ounces of Catsup
¼ teaspoon vinegar
¼ teaspoon fresh grated nutmeg (optional)
Tomato sauce (optional)
All great chili makers lie about their product. It’s hard to make really bad chili although most Texans don’t know it. Usually when folks hear this recipe they nod until I mention the catsup. I don’t have the time to plant, grow, harvest and cook fresh tomatoes. Catsup works fine. If your guests are offended by the thought of using catsup, lie to them.
This is two pan chili. I use a large cast iron frying pan for browning the onion, chili peppers and beef. Then I simmer all of the ingredients in a large stock pot.
To begin: Chop the onion and chili peppers (El Torrido brand is fine). Saute (I use a few drops of oil) until the onions pieces are transparent. Turn up the heat and slowly add in the beef. When all of the beef as been browned, add the Tabasco sauce, a dash of chili powder, the dry mustard, the Worchestershire sauce, and the nutmeg. Cook together for a few minutes.
Move the beef/onion/pepper to the stock pot. I use a slotted spoon to help drain the fat. Add in the remaining ingredients and simmer, and simmer, and simmer….
Thoughts on perfect chili: 1) Most people want to enjoy the flavor of the dish as opposed to enduring a “trial by fire”. A few misguided folks—usually teenage boys and other macho types will complain that real chili should be “hotter”. You should not associate with this type of person. If you must serve them, put the Tabasco sauce on the table and allow them to “hot up” their own portion. 2) The optional tomato sauce is for those who enjoy a “redder” chili. These are OK folks with a need for chili like Mom used to make although hers came out of a can, and they never knew. 3) Sometimes this chili comes out a tad too sweet. Sad but true. A few drops of vinegar will cut the sweetness. Be careful, or you will be serving Sweet and Sour Browned Beef with Chili Flavor (Hunan style).