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Dateline:
Cardiff by the Sea
May 12, 2007
San Elijo Chili Cook-Off 2007
3rd Annual
From
time to time we do some crazy things!
The RED HEAD's
gather, again! Here we are again, only just a bit later in the
spring. The move to early May, allows use the opportunity to take
advantage of some sunny weather, like a mild 72-75 degrees. And also
to enjoy the week-end at the beach. The San Elijo Chili
Cook-Off must go on. Crowds along the beach and Pacific Coast
Highway this week-end consisted of
joggers, bike riders, beach goers, RVers and an array of CHILI
AFFICIONADO’S.
A little
history.
There’s some
uncertainty as to where the original recipe or chili its self
originated, but it was not from Mexico. It’s been said
that a nun in the 17th century from Spain gave a recipe to the Indians of
the southwestern U.S., however there is no
proof of that. Then it was said that a Spanish group from the Canary
Islands immigrated to Texas
(San
Antonio) and the women there made a spicy
“Spanish” stew. Around 1850, Texas cowboys were said to have
came up with a “Hot Stew”. There have been many tales and numerous
contests for the man or woman or men and women who could put
together a pot of the best or original zestful Red. Several states
and cities have even laid claim to being the Chili Capital of the
World and as it being a state food for others. Well, no matter where
it came from Spain or San Antonio and it matters not what
ingredients are in it (Rattlesnake, Buffalo, Venison or Beef steak)
as long as it’s taste resembles chili, it is red and it’s hot from
peppers its going to be called CHILI..
Now for
the 3rd Annual San Elijo Chili Cook-Off, the show must go on!
Let’s Get It On!!!
It’s nearly 4 PM
on Saturday, and the stage is set, the judges are milling around the
tables where the final 8 chili concoctions have made their
place to the main judging table in tasting dishes. Just
waiting to be sampled!
This
year’s judges.
Slyvia David,
makes her first trip to the San Elijo judges arena,
she resides in the San Marco area and and has
been on the cooking end of many pots of RED. Slyvia says
she enjoys the flavors and the multitude of spices that Chili brings
out. Besides it’s a lot of fun.
Leonard Patton,
hails from Upland and it’s his first time as a chili judge at the
San Elijo Chili Cook-Off. However, Leonard’s not new to the chili
arena as he has made a few pots of the flame-throwing concoction
himself and most of them has been a crowd pleaser.
Michael Ankrom,
who hails from the “O.C.” and is a former food and wine pairing
expert and has returned for his 3nd tour as judge in this
prestigious event. When not judging, Mike spends his time
surfing.
Robert Daniel,
returning judge is from the Inland Empire and is a long time chili
aficionado having prepared numerous recipes for Chili Cook-Off in
the past. And by the way he has this killer Texas
“Rattlesnake Chili” recipe that is said to be better than dessert,
most people don't even know it's snake!.
After
several elimination rounds.
The
judges get down to the introduction of the "Great
Eight" finalist for this year Cook- Off;
1. Sherry Patton, a
"FirstFive" teacher who dazzled the judges with her own recipe,
which had a Mexican flair, however it was a "Albino Chili". We
were surprised that the judges had a shift in their
taste buds, and her recipe was chosen by the judges to be a top
finalist.
2. Rob Daniel,
again is in the top 8 finalist with a recipe he calls,
“Fire In The Hole”. This chili was just as the label stated,
some red that could be tasted all the way down. It had a easy,
sweet streak that lingered in the palette, then the
flames erupted as made its way past the tongue
and headed down toward the other sensitive parts
of the body. You wanted to scream its name, "Fire in
the Hole" ! Hose please..... @#!@#! that's some hot
tasty, RED!
3. Lori Struempf
returns this year as a top ten contestant after several
years of judging . She resides in the Inland Empire and is a teacher. Lori
says her homegrown recipe has been in the family for centuries.
It was passed down by her aunt Flo from New Mexico and is called
"Gas-X" chili.
4. Marlynne
Pavalella, stroked the judges (palette) with a blazin’ bowl of
“Burkes-Tried n'True" and made the finals. She like most award
winners, is reluctant to reveal any of her secret
ingredients. Marlynne said, “ This recipe has been in
the family over a 100 years, if I tell ya, I'll have to kill
ya!
5. Carrie Pavalella, a
previous finalist has prepared a mild white mixture and has
garnered herself a position at the top. This home-made chili,
called "Liz's Chili" was quite GOOOOD for a white.
6. Joan Tanner,
smoked by the judges into the top finalist with her “Thumpin'
Chili”. Joan stated she obtained all her spices while across the
pond. (In England at "ASDA" or as we know it here in the Colonies
"Wal-Mart" ). She says, “This chili is heart stopping - you'll need
a good chest pounding after this RED.
7. Sharon Daniel, a
“Chili Cook-Off Virgin, with her 1886 Tex-Mex Chili called "Alamo
Red", managed to impress the judges with her first time entry this
year. Another chili using the “Slow Cook” concept and she insisted
that tasters would fight over it.
8. Kate
Patton’s "Amigo Chili” is a cross-over chili. She stated it
represented both sides of the border. Some of her chili ingredients
are red, white and pinto beans, Tequila and hot sauce and some more
Tequila!
From here we will bid
all the finalist good luck and move right over to the serving table
where all the judges are prepared to begin the tasting. The
announcement is made and the tasting begins; after hours of tasting
the judges decide.
It's
Done!
Rob Daniel blasted his way to
the “Top Position” by capturing a majority of the judge’s votes with
his "Fire in the Hole" chili!
Congratulation, Rob!
Well another San
Elijo Cook-Off has come and gone; and each judge probably has
tucked away an industrial grade heartburn tablet for some
relief after this cook-off. A good Chili Cook-Off is sure to upset a
few of the toughest cast iron tummies after a long day of tasting
all those sometimes crazy concoctions. Burp!!
Oh, by the
way here is a another great recipe you visitors might want to add to
your collection.
Oh, My Lord It's Good Chili
2 lbs. GROUND BEEF
1 ONION ( chopped)
1
clove GARLIC (crushed)
1/2 cup GREEN PEPPER (finely chopped)
1/2 cup CELERY (finely chopped)
1 can (28 oz.) DICED TOMATOES
2 cups TOMATO JUICE
2
Tbsp. CHILI POWDER
1 Tbsp. BROWN SUGAR
1 Tsp. SALT
2 cans (16 oz.) Red KIDNEY BEANS (drained)
Brown ground beef in skillet; add the
onion, garlic, green pepper and celery. Saute until beef and
vegetables are done, transfer to large pot or kettle then add all of
the remaining ingredients. Simmer for about 45
minutes over a medium heat. Serves 4 to 6
Chili Hounds. Optional: Serve with a bottled pepper sauce
for those that like it
HOT!
Till Next
time!
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