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 "Few dishes bring out as much pride, originality and enthusiasm from amateur chefs than an original, homemade chili recipe," said Sedlak. (Ernest Doroszuk/Sun Media) |
It's the one dish embraced across the nation -- chili!
And when calls went out recently for the best chili recipe in Canada, literally thousands of recipes pored in to the zantac chilichallenge.ca hotline.
No two recipes were alike, with many recipes featuring seasonal ingredients from their respective regions. Heat being the main equalizer among them all.
Recipes were then presented for online voting and the three semi-finalists -- Jennifer Zuk from Vancouver (for her Stout Yam Chili), Mike Callaghan from London, Ont. (for his Fire Roasted Hot Chili) and Jag Singh from Vaughan, Ont. (for her Straight Red Chili 1801) -- were voted as the best of show by more than 40,000 voters.
The three recently gathered in Toronto in a searing event hosted by author and Food Network Canada TV personality Anthony Sedlak -- all for a chance at winning a first-prize trip to the Mayan Riviera.
"Few dishes bring out as much pride, originality and enthusiasm from amateur chefs than an original, homemade chili recipe," said Sedlak.
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A host of celebrity judges (including yours truly), judged the semi-finalists. And they all brought their own unique signatures to their dishes -- chili recipes with hints of honey, cinnamon, whiskey, yams and even chocolate.
Recipes were judged for taste, originality and presentation.
The judges settled on Callaghan, whose dish had us going back for seconds -- even as it tore the roof off our mouths. Still -- we went back for seconds. Which may explain why he won!
His secret? Home smoking his habaneros and chipotle chilies, as well as hand grinding them (he recommends a coffee grinder). "It seems that everybody that has picked up a wooden spoon has made chili," says Callaghan, who goes by the name Big Dog on his blog blog.lesnoiracochon.com. "For Canadians, it's a staple comfort food which varies as much as our multicultural characters."
Here's Callaghan's recipe.
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FIRE ROASTED HOT CHILI
Look for chilies in specialty food shops, Hispanic stores or ask your local supermarket for them.
1 lb. (500 g) EACH ground beef, ground pork, ground turkey
o cup (50 ml) cumin seed
2 Tbsp. (30 ml) olive oil
2 cups (500 ml) EACH diced onion and diced green pepper
Large bunch fresh Italian parsley (chopped), divided
2 cups (500 ml) beef stock
19 oz (540 ml) can EACH red kidney beans, pinto beans, rinsed, drained
1/2 cup (125 ml) roasted red peppers
2 cup (500 ml) tomato sauce
1 Tbsp. (15 ml) kosher salt
2 Tbsp. (30 ml) EACH sweet Hungarian paprika, ancho chili pepper, coarse ground chipotle
1 Tbsp. (15 ml) smoked habanero chili (or to taste)
2 Tbsp. (30 ml) granulated garlic
1 Tbsp. (15 ml) fresh ground pepper (or to taste)
1 Tbsp. (15 ml) coco powder
2 oz. (50 ml) whiskey
In a large pot or dutch oven over medium heat, brown meat, about 8 to 10 minutes. Drain meat, reserving drippings. Set meat aside.
Toast cumin seed in separate pan and allow to cool. Grind in coffee mill.
Add olive oil to original pan, sweat onions until translucent, add green peppers until soften; add 1/2 of parsley add 1/2 of cumin. Remove fat from drippings and discard. Add drippings to pan. Add browned meat, stock and remaining ingredients, reserving rest of ground cumin, parsley and whiskey.
Simmer low for about four hours. Add remaining cumin, parsley and whiskey; continue to simmer for another 1/2 hour.
Great reheated next day. NOTE: Adjust for heat with the addition or removal of black pepper and smoked habanero.
Serves 8-10.
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CHILLIN' WITH CHILI
You may have developed a chili recipe that sets mouths on fire, but how much do you know about the dish? Here are some quick facts about our favourite spicy fare.
- There are several chili variations; however the traditional main ingredients of chili con carne are chili peppers, meat, onions, garlic and cumin.
- While some think of tomatoes as a necessary chili ingredient, there are those who consider it a chili faux pas.
- Every great chili chef has a secret ingredient. Chefs have chosen to make their chili unique by including ingredients such as chocolate, peanut butter, bananas, brown sugar, cola and coffee.
- Debate surrounds the true origin of chili. Mexico, Texas, New Mexico and Baja California are all rumored to be the birthplace of chili.
- The chili pepper has been a mainstay of the Mexican kitchen for centuries. Chilies were introduced to Asia by European explorers and became a part of Korean, Indian and Thai cuisines, to name a few.
- Why do chilies make you sweat? Capsaicinoids, capsaicin and a mix of several related chemicals, is what is responsible for their heat. The brain responds to the burning sensation caused by the compound by raising the heart rate, increasing perspiration and releasing endorphins.
- The hottest chili peppers are from the Capsicum chinence species which includes the naga, habanero and Scotch bonnet.
--www.chilichallenge.ca