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18 economist suntribune diversions saturday sept 14 2002 the great chili challenge competitor suggests texture of chili is vital to its success from page 11 staff photostevesomerville judge david teetzel editor of the richmond hill liberal and vaughan citizen takes a close look at one of the entries the bite off of it mr scanlon said edward allens moose chili caued for two pounds of ground moose meat browned and drained aurora resident adam daviduke a york region police officer with a penchant for cook ing has made chili for four years worth of superbowl parties he includes two tablespoons of honey and one cup of oven- roasted corn rubbed with olive oil and garlic in his recipe dukes fusion chili which he describes as a traditional recipe with a twist he also includes four dif ferent types of meat cube steak ground beef ground veal and ground pork and shiitake mushrooms they the mushrooms have a really nice bite he said armed with silver spoons judges sniffed the chili swished it around and sampled it reaching occasionally for water finally the scores were tallied the award for best chili went to michael burns of newmarket who said his recipe was the prod uct of years of experimentation after tobogganing his family loves coming home to warm chili his wife moira said sons trevor 12 and wesley 14 like the chili with nacho chips while moira likes it with garlic bread moira said she likes his chili because it is moist it is nice and juicy it has a nice sauce with it mrs burns said but mr burns insists it is his combination of flavours that makes it so good a lot of people tend to make one flavour predominant youre better off to pick a little bit of each to make a balanced flavour he does not use much chili powder but rather makes his own mix using jalepeno and ser- ano peppers newmarkets mike scanlon won second place for his chilia recipe he came up with the night before entries were due based on spices and ingredients he likes the secret to his chili is he runs spicy ingredients through a food processor to spread them evenly throughout the dish he said it is warm not hot and has no real taste surprises thornhill resident lesley golkin won third place for her pick me chili a vegetarian recipe she has been making since becoming a vegetarian as a teenager fifteen years later it has been enjoyed by the most pas sionate carnivores and the strictest of vegans my husband even enjoys eating the leftovers for breakfast mrs golkin wrote in her entry competitors had different reasons for enjoying chili mak ing stouffville resident karen regan started making chili to convince her husband a meal could be made in one pot instead of many she likes making the meal because it is a warm dish for her two sons and husband to eat after playing hockey in the yard mrs regan believes texture is vital i think chili should be thick i dont think it should be runny she never used to make chili because no one in the family liked kidney beans she finally found a solution however when she began using pork and beans instead of kidney beans first prize was a cast iron pot worth 400 filled with cooking- ware goodies from a welltooled kitchen second prize was a din ner for two at baton rouge restaurant in vaughan and third prize was two cooking lessons at the richmond hill culinary arts centre the judges were frederick oh program director at the cen tre lois gilbert owner of a well tooled kitchen david teetzel editor of the vaughan citizen and the richmond hill liberal and jim mason editor of the markham economist sun and the stouffville tribune and the stouffville sun mike scanlon s awardwinning chili includes a square of semisweet chocolate to even out the heat warm up chili ingredients 2 540ml red kidney beans onions and garlic 45 ml 3 tbsp franks red hot sauce 750 ml hot pepper rings 2 carrots shredded 15 ml 1 tbsp olive oil 4 finely diced cooking onions 45 ml 3 tbsp crushed garlic 1 kg ground veal 5 ml ltspsalt 250 mg whole kernel corn frozen 1 diced green pepper 1 diced yellow pepper 15 ml 1 tbsp chili powder 300 g shredded marble cheese stir frequently and cook till onions are translu cent at the same time in a large saucepan on low heat add the crushed tomatoes diced tomatoes franks red hot sauce chili powder hot pepper rings kernel corn shredded carrots green and yellow peppers when onions are cooked add mix to saucepan and cover 1 sq of semisweet chocolate 796 ml diced tomatoes method 796 ml crushed tomatoes in a hot frying pan warm up olive oil then add in a frying pan brown ground veal sprinkle the salt on te veal as it cooks when veal is browned drain veal well then add it to mixture in large saucepan add cheese and cook on low heat for at least one hour with most chilies it seems the longer you cook it the better it blends together smelling it through the house as it cooks all day does add to the anticipation of actually eating it staff photosteve somerville the nose knows judge frederick oh of the richmond hill culinary arts centre uses his olfactory senses with this entry mr oh hosted the event at his cooking centre- september 29 2002 cardinal golf club hwy 9 newmarket 10am4pm admission 500 l win an v ai r complimentary inclusive ttils c holiday at supo clrifc ijrec ftahninnc magazines while supplies courtesy of travel 3000 inc 18884953333 presented by onestop shopping for all your bridal needs su mil ivdmrtoy t f toll free 877 8032121 705 4365066 email showsarcaproductionscom cqzspqnsorgdjbyfbeerazbanner breast enlargement seminar return to normal activities in 24 hours sheraton parkway 600 highway 7 east richmond hill trek parking refreshments ill vi 1 v