Take edge off winter at Orland chili contest
By Donna Vickroy dvickroy@southtownstar.com January 18, 2012 2:20PM
John Ketchum and Tim Flynn, from the Windy City Chili Kings, cook some chili for the crowd during the annual Chili Cook Off at the 2008 Orland Park Civic Center in Orland Park. | Matt Marton/SouthtownStar
Winning
recipe
Gary Ray won the 2011 World’s Championship Chili Verde Cookoff, sponsored by the
International Chili Society.
OLD NO.7
CHILI VERDE
1 tablespoon minced garlic
2½ tablespoons chicken base or bouillon
1 teaspoon celery salt
1 tablespoon flour
2 teaspoons dried oregano
1 tablespoon cumin
1 tablespoon dried
cilantro or cup finely chopped fresh cilantro
3 tablespoons green chile powder
MEAT:
2 teaspoons canola oil
2 pounds pork
tenderloin, cut into small cubes
1 cup chopped onion
1¾ cups chicken broth
1¼ cups (10 ounces) canned green chili salsa
20 ounces canned chopped green chiles
Dash of Tabasco Green Pepper Sauce
Salt
In a small bowl,
combine spice mix ingredients. In a large pot over medium heat, gently brown pork in oil. Drain. Add onion and chicken broth to pot and simmer over medium heat for 1 hour, stirring often. Add spice mix and salsa and simmer for 1 hour. Add green chiles, Tabasco and salt to taste. Continue simmering for 1 more hour.
Garnish with Kraft Natural PepperJack Cheese.
Article Extras
Updated: February 20, 2012 8:11AM
No beans about it, the competition will heat up when chili cooks from across the country converge on Orland Park
Saturday for the annual “Chilly Willie Chili Challenge.”
Thirty to 40 cooks are expected to compete. Some 80 judges are expected to sample and score the dishes. And more than 250 people are expected to participate in the public taste test.
“It’s a fun way to spend a winter day,” said Patty Vlazny, the village’s special events manager. A disc jockey and a Glee group will entertain.
Contestants will compete in four traditional categories: red chili, verde (green) chili, salsa and People’s Choice. This year an optional homestyle category is also being judged.
The competition is a regional event organized by the International Chili Society (ICS) and the Chili Appreciation Society International (CASI).
The winner of the ICS competition will qualify for the nationals in Omaha, Neb., while the CASI top 10 winners receive points to add to their total which can qualify cooks for CASIS national competition held in Terlingua, Texas.
Vickie Marnick, administrator for the International Chili Society, said for most competitors, bragging rights is the biggest prize.
To earn them, judges must be impressed by a chili’s flavor, texture, aroma and color. It can’t be too thick and it should taste like chili, not a spaghetti sauce or soup, she said.
“It has to have some heat but if it’s too hot, it’s too hard to judge,” she said. “Judges are really looking for that chili pepper taste. They want a good flavoring.”
One thing that sometimes surprises the public: competition chili does not have beans.
“Beans provide a flavor that is too powerful. It tends to overpower the taste of the meat and the sauce,” Marnick said.
Any kind of meat, or combination of, can be used, she added.
The event will be held at the Orland Park Civic Center, 14750 S. Ravinia Ave.
The public tasting will be from 2 to 4 p.m., or until the chili runs out, All-you-can-eat tasting cups will be available for $5. Proceeds from the event will go toward the village’s Open Lands Program and its theater troupe.
For more information, call the village’s recreation and parks department at (708) 403-7275.
For more information on the International Chili Society, visit www.chilicookoff.com.
For more information on the Chili Appreciation Society International, visit chili.org.
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