For more than 25 years, Jack and Donna Scaff have hosted the Hawaii State Chili Cook-off, a contest sanctioned by the International Chili Society. This Memorial Day marked the end of their long run as 18 teams, including three that previously vied in world chili cook-offs, entered their best recipes for rojo chili, chili verde and salsa.
Top honors for rojo chili went to Jim Stoddard of the Alien Chili team that hails from Coppell, Texas. Wayne Ronsman of Snoopy’s Group won in the chili verde category.
In the salsa competition, Bill Forsyth, from The Promise, won with a recipe that includes four kinds of peppers, pineapple, mango and Sriracha hot sauce.
RED (ROJO) CHILI
Jim Stoddard, Alien Chili
3 pounds tri-tip beef
1 tablespoon Wesson oil
1/2 tablespoon Morton’s Season-All salt
7 ounces beef broth
8 ounces tomato sauce
2 tablespoons paprika
1 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon beef bouillon crystals
1 teaspoon chicken bouillon crystals
1/4 teaspoon finely ground black pepper
1/2 teaspoon salt
1 teaspoon cayenne pepper
6 tablespoons chili powder
1 teaspoon garlic powder
4 teaspoons cumin
1/2 teaspoon brown sugar
Cayenne, to taste
Cut tri-tip into 1/4-inch cubes and brown in Wesson oil. Sprinkle with Morton’s season salt.
When browned, add beef broth and tomato sauce and simmer.
After 45 minutes, add in paprika, onion powder, garlic powder and beef and chicken bouillon crystals.
Cook another 45 minutes, then add remaining ingredients, with cayenne to taste, and additional salt if necessary. Makes 8 cups.
Approximate nutritional information, per cup (not including salt to taste): 340 calories, 18 g fat, 6 g saturated fat, 110 mg cholesterol, greater than 1,100 mg sodium, 8 g carbohydrate, 4 g fiber, 3 g sugar, 37 g protein
CHILI VERDE
Wayne Ronsman, Snoopy’s Group
2 pounds pork, any kind
3/4 pound chopped mild green chilies, divided (Anaheim preferred)
1/2 pound cubed hot green chilies, divided
1/4 green bell pepper, chopped
6 medium green onions, white end only, finely chopped
5 medium tomatillos, chopped
7 large Serrano peppers, seeded and finely chopped
4 tablespoons finely chopped garlic
7 ounces green chili sauce
14 ounces chicken broth
3 teaspoons salt, divided
1 teaspoon cumin, or to taste
1 tablespoon chopped cilantro (optional)
Touch cigar ash (optional)
Brown meat and drain fat. Add all ingredients except a third of the green chilies, 1 teaspoon salt and cumin.
After 30 minutes, add cumin. Simmer on medium for 1-1/2 hours.
Add rest of green chilies and salt if needed. Cook on low simmer for 1/2 hour.
Add cilantro if using. After 5 minutes, add cigar ash if using. Makes 10 cups.
Approximate nutritional information, per cup serving (including 3 teaspoons salt to taste): 325 calories, 23 g fat, 8 g saturated fat, 65 mg cholesterol, greater than 1,000 mg sodium, 12 g carbohydrate, 3 g fiber, 5 g sugar, 17 g protein
A TOUCH OF PARADISE SALSA
Bill Forsyth from Kapolei, The Promise team
1/2 each green, yellow, red, and orange bell peppers, finely diced
2 green jalapeno peppers, finely diced
2 red jalapeno peppers, finely diced
1 serrano pepper, finely diced
1 Anaheim pepper, finely diced
3/4 cup fresh pineapple, coarsely chopped, substitute with canned
1 mango, peeled and coarsely chopped
1 Maui onion or other sweet onion, diced
1 medium red onion, diced
2 vine-ripened tomatoes, skinned, seeded and coarsely diced
1 bunch cilantro, coarsely diced (about 1/2 cup)
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1 tablespoon red wine vinegar
2 teaspoons salt, or to taste
15 ounces tomato sauce
Juice of 1 lime
2 tablespoons Sriracha hot sauce
Combine all ingredients and let sit a few hours or overnight. Makes about 9-10 cups.
Approximate nutritional information, per 1/4 cup serving (not including salt to taste): 20 calories, no fat, no saturated fat, no cholesterol, 200 mg sodium, 5 g carbohydrate, 1 g fiber, 3 g sugar, 1 g protein