Find out who won "Chili Challenge Morning Showdown"
By
WKTV News
Story Created:
Feb 8, 2012 at 8:09 AM EDT
Story Updated:
Feb 9, 2012 at 5:18 AM EDT
UTICA, N.Y.(WKTV) - The morning crew hosted a Chili Challenge LIVE in the studio Wednesday morning to preview the upcoming Chili Challenge Sunday, February 12th.
We invited producer, Shaun Kaleta to taste test chili made by anchors Don Shipman and Megan Koskovich, and Meteorologist Bill Kardas.
He says all three make a pretty mean chili, but in the end, it was Megan's chili that topped the other two.
"Megan's" Chili
By Cat Macera
Ingredients:
1 lb Sunnybrook ground beef
1 lb Sweetgrass hot italian sausage, bulk
2 c dried Adzuki beans
1/2 c dried red kidney beans
1/2 c black turtle beans
2 large onions, diced
2 garlic cloves, minced
1 pkg Winter sun peppers
2 qt whole tomato
4 tbsp tomato paste
olive oil
1 1/2 tsp gr. cumin
1 tbsp gr. coriander
1 tbsp chili powder
1 tbsp Hungarian paprika
1/4 - 1/2 tsp cayenne pepper (to taste)
s/p
Directions:
Sort and rinse beans. Place in a large pot and cover by 2" water. Let stand overnight. In the morning drain and set aside. (can use any combo of beans to get 3 c. Adzuki bean is a Japanese bean that adds a meaty/nutty sweetness).
Slow cooker:
Place beans in bottom of slow cooker.
In a large skillet heat about 2 tbsp oil over med. heat. Add in onion, garlic and peppers. (No need to defrost the peppers). Saute until just taking on color. Pour over top of beans. In the same skillet brown off beef, breaking into pieces as it cooks, when this just about done, add in the cumin, coriander, chili powder, paprika and cayenne. Cook for a minute or two. Pour this on top of onion/beans. Next brown off the sausage in the same manner as the beef. Place that in crock, top off with tomatoes, tomato paste. Give a stir and let cook for 6 hours. About half way through taste for seasoning add in salt and pepper, go easy on the salt, can add more near the end.
Serve with a dollop of Maple Hill Creamery Greek yogurt.
Here's a look at the recipe Don used:
*20 minutes prep time
*40 minutes cook time
Ingredients:
• 1 tablespoon canola oil
• 4 carrots, peeled and sliced into ½ inch pieces
• 2 medium yellow onions, finely chopped
• 6 garlic cloves, minced
• 1 (15-ounce) can kidney beans
• 1 (15-ounce) can black beans
• 1 (15-ounce) can pinto beans
• 1 (15-ounce) can chick peas
• 1 (28-ounce) can diced tomatoes
• 1 red bell pepper, coarsely chopped
• 2 poblano peppers, coarsely chopped
• 2 serrano peppers, coarsely chopped
• 1 habanero pepper, coarsely chopped
• 1 teaspoon dried oregano
• 2 teaspoons chili powder
• 4 teaspoons unsweetened cocoa powder
• ½ teaspoon ground cumin
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 2 tablespoons fresh cilantro, coarsely chopped, plus more for serving
• 1 ¾ cups (10-ounce bag) frozen corn kernels, thawed
• Sour cream, for serving
• Shredded Cheddar cheese, for serving
Steps:
1) In a heavy large stock pot or Dutch oven, warm the oil over medium heat. When the oil is hot but not smoking, add the chopped carrots and onions and cook for about 5 minutes, until the onions begin to sweat and turn translucent. Add the garlic and stir for another minute, or until the garlic is fragrant.
2) Pour in 6 cups of water and increase the heat to medium-high to bring the water to a boil. While the water is heating up, drain and rinse the kidney beans, black beans, pinto beans, and chick peas and place them in a large mixing bowl. Set aside.
3) Once the water is boiling, add the drained beans, tomatoes and all peppers and bring the chili back to a boil for 1 minute. Then, reduce the heat to medium-low so that the mixture is at a low simmer.
4) Stir in the oregano, chili powder, cocoa powder, cumin, salt, pepper, cilantro, and corn and allow the mixture to simmer for 30 minutes uncovered, stirring occasionally.
5) Remove the chili from the heat and ladle it into individual bowls. Dollop each bowl with a heaping teaspoon of sour cream, a garnish of shredded Cheddar cheese, and a sprinkle of fresh cilantro.
Here's a link to the cookbook. It's expected to hit the shelves in March.
Http://www.thenaptimechef.com/
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