2012 Rochester Electronics Chili Cook-off

What do tortilla chips and semiconductor chips have in common? Well, really, nothing at all, but they both go great with CHILI!

Not only is Rochester Electronics the world’s most comprehensive solution for mature and end-of-life semiconductors, they also hold great food events. On March 15, they held their 3rd Annual Chili Cook-off at its corporate headquarters in Newburyport, Massachusetts. This year, 17 different entries, a record number, came to Rochester Electronics, all with the same desire to brew the best pot of chili in the Seacoast and bring home the coveted Presidents trophy.

The entries ranged from the sweet “Suga Mama’s Sweet N’ Spicy Chili”, which was sweetened with what seemed to be sweet pickle relish, to the high-octane heat of habenero chili in the “Kickin’ It Up A Notch Chili”. The event was also catered by American Barbeque, of Beverly, Massachusetts, with pulled pork, mashed potatoes and cornbread, but this was all about the chili! The judging was by secret ballot, with each person who attended the event voting for their favorite chili. I personally tried every entry with a separate bowl and spoon for each one. I can truly say that there was not a bad chili to be had at the cook-off!

My entry featured fresh handmade Mexican Chorizo, Pancetta, Tri-tip, Pozole, and my own special blend chili powder; you can find the recipe below. In the end, the guests choose first timer Nick Rabbit as the overall best, his chili featured hot Italian sausage, hamburger, and a touch of barbeque sauce.

2012 Rochester Electronics Chili Cook-Off Official Results

1. That Jane From Maine Chili – Nick Rabbit – 2012 Champion!

2. Dago Reds Old #77 – Chris DelGrosso

3. Sweet Joppa Heat, A Clipper City Favorite – Keith Maguire & Chris Mele

4. Suga Mama’s Sweet N’ Spicy Chili – Erik Corkern

5T. Barnyard Chili – Karen Quarantiello 

5T. Chilly Chili – Pablo Lora 

5T. Kickin’ It Up A Notch Chili – Mike Smith of Boston Carnival Village

6T. Screamin’ Banshee Chili – Jamie Vatcher

6T. Kickin’ Chili – Crystal Vitale

7. 4 Watt Chili – Brian Thibeau

8T. Meaghan’s Fabulous Chili – Meaghan Meredith

8T. Authentic Mexican Chili – Heather Brogna

8T. Burning Saddle Chili – Jay Chapin

8T. No Name Chicken Chili – Bob “Wiles Thing” Wiles

8T. Sweet Cajun Chili – Loren Krott

9T. Turkey Chili – Jason Lemieux

9T. Kate’s Pot of Gold – Kate Mageary

Now for the winning recipes, we have the top two finishers recipes for you…

The Top 2 Chili Cooks

That Jane from Maine Chili

(Recipe Courtesy of Nick Rabbit)

• 1 28 oz can whole tomatoes with their juice (chopped)
• 2 14 oz cans Dark red kidney beans
• 1 Medium onion (chopped)
• ½ cup of green pepper (chopped)
• 3 tablespoons barbeque sauce
• 1 1/2 tsp chili powder
• 1 1/2 tsp cumin powder
• 2 garlic cloves
• 1 bay leaf
• 6 Hot or Sweet Italian Sausages
• 1 lb of Hamburger

1. Brown 6 links of hot Italian sausage and cut into coin shapes prick sausage while they cook to drain fat (Add to le creuset pot)
2. In one tablespoon of the fat, sauté 1 medium onion dice, 1/2 cup or more diced green pepper remove and add to le creuset pot
3. Brown ¾ to 1 lb ground beef drain off all fat add to chili pot
4. Add all ingredients and bring to a boil reduce to simmer and cook 1 hour

Dago Red Old #77 Chili

• 7-8 ounces of Pancetta or Guanciale, finely diced
• 1.5 lbs. Fresh Mexican Chorizo
• 2 lbs. Tri-Tip or Sirloin Tips, cubed
• 1 large Vidalia Onion, chopped
• 2 cloves of garlic, finely diced
• 1 28 oz. Can of San Maranzano Plum Tomatoes
• 3 Chili Poblanos, roasted, peeled, seeded, and deveined
• 15 oz. Frijoles de Olla
• 15 oz. Pozole (Corn Hominy)
• 3 tblsp Fresh Chili Powder (see recipe below)
• 1 tblsp. Brown Sugar
• 3 tblsp. Tequila (Anejo or Reposado) – I used Don Julio
• Cracked Black Pepper
• Salt

1. In a separate skillet, cook the chorizo off until done, about 10-15 minutes.
2. In a large stockpot over medium-high heat, render down the Pancetta until it is somewhat crisp, about 10-15 minutes.
3. Add the onion and the garlic and cook until the onion is translucent and the garlic is aromatic, about 5 minutes.
4. Add the cubed sirloin tips and then add the chili powder, cook until the meat is not pink anymore on the outside, about 5-6 minutes.
5. Deglaze with the tequila and continue to cook until the liquid reduces by half.
6. Now add the chorizo and mix well to incorporate.
7. In a large mixing bowl, crush the tomatoes with a potato masher or by hand (I use my hands!)
8. Add the tomatoes to the pot and mix well, reduce the heat to medium and bring to a nice boil. Add some salt and cracked black pepper to taste.
9. Reduce the heat to a gentle simmer and then add the chopped chili poblano.
10. Continue to simmer on low heat for about 2 more hours. I recommend putting the chili in a crock-pot or slow cooker for about 8 hours on low. In the last 30-45 minutes, add the pozole and the beans.
11. Serve with some fresh Chipotle-Cheddar Scones!

The Dago Red Old #77 on display

DelGrosso’s Fresh Chili Powder 

• 2 Dried Chile Guajillos
• 2 Dried Chile Anchos
• 2 Dried Chile Pasilla
• 2 Dried Chile Chipotles
• 3 Dried Chile de Arbol
• 1 tblsp. Dried Mexican Oregano
• 1 tsp. Cumin Seed
• 1 tsp. Smoked Paprika
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder
• 1 tsp. Whole Black Peppercorns
• 1 tsp. Kosher Salt

1. Take the dried chiles and remove the stems, empty the seeds and break them apart into small pieces, I sliced them and separated the seeds.
2. Place all the chile pieces, cumin, and peppercorns in a skillet over medium high heat and toast them until they become aromatic, DO NOT BURN THEM OR THEY WILL TASTE BITTER!
3. Let them cool and place the oregano, salt, paprika, garlic powder, onion powder, and half of the toasted chiles in a spice grinder and grind until fine. Wait about a minute for the dust to settle, then add the rest of the chiles, grind once again until a nice fine powder.
4. Store in a airtight container.
   

   Me & the "Secret Weapon"

Tags: Chili, Chili Cook-off, Events, Food, recipes, Rochester Electronics