Passing the Test

Some had beans, some had beef, some had neither. One had tofu, one had goat cheese, one had Gouda. And those were just the seven finalists.

Actually, 10 finalists were chosen from the 66 recipes submitted for the Review-Journal's Chili Cookoff; the creators of seven of them attended the final tasting at the newspaper office. The judges were Jose Aleman, executive chef at Boa Steakhouse and Sushi Roku at the Forum Shops at Caesars; Scott James, a native Texan; and Jaymie Morris, a veteran tailgater -- chili experts all.

They evaluated the chilies on flavor, texture, creativity, heat factor and appearance. And in the final analysis, they chose the version prepared by Doyle Wayman of Las Vegas for the $100 prize.

Wayman said his recipe came about in a rather offbeat manner. "To be honest, I fabricated it from another recipe of mine -- a gumbo recipe."

He wanted it to be without beef, so it would be more lean and heart-healthy. He didn't want to go purely vegetarian, because he thinks that has been overdone. And no beans, because of the carbs. (Not that Wayman, as a longtime Texan, would be likely to include beans anyway.)

A key ingredient, he said, is ground chipotle, which is smoked jalapeno peppers.

"I love that smoky flavor," Wayman said. "It's even got a sweet taste to it."

He said he goes to Hispanic grocery stores and buys dried chipotle peppers, then grinds them into powder in his coffee grinder.

"It makes a hell of a Bloody Mary, too," Wayman added. "I think it's kind of a fun thing."

The judges clearly agreed.

"A great use of different ingredients to tie it all together," James said.

Morris said she thought Wayman's chili had somewhat of an eastern India flavor, and she liked the "perfect" combination of pork and chicken.

Aleman liked the flavor and the use of goat cheese, which also was mentioned by the other judges but caused Wayman some trouble because it melted, stuck to the spoon and "almost turned into a sour-cream component," he said. He noted that one of the judges said blue cheese would be another good choice, for a note different from the customary cheddar.

While Wayman said his son, Dustin, is "the real chef of the family," he said he likes to entertain and does it probably once a week. An architect who lives alone, he said he does a lot of cooking at home.

"I love light stuff," he said. "I'm a grazer. At my favorite restaurants I hardly ever get to the main course. I do three, four, five appetizers. I think those are the most exciting components in a restaurant."

The others who attended the judging were Gary Botkin, Bob Clingensmith, Bob Leonard, Rich Marquiss, Donna Rodman and Tanya C. Thomas. The other finalists' recipes follow.

SHOWTIME CHILI 'N BEANS

2 cups dry pinto beans

1 medium onion, diced

1/2 pound lean ground beef

1/2 pound chorizo (Farmer John brand regular preferred)

1 10-ounce can Ro-Tel tomatoes and green chilies (mild)

1 15-ounce can tomato sauce

1 tablespoon prepared mustard

1/4 cup ketchup

2 tablespoons minced garlic

2 cups hot water

2 beef bullion cubes

1/2 teaspoon dried basil

1/2 tablespoon ground cumin

1 tablespoon soy sauce

1 tablespoon sugar

1/2 cup chunky salsa (Pace Picante preferred)

3 tablespoons nopalitos (cactus leaves in a jar)

2 tablespoons cornstarch, if needed

1 15-ounce can red kidney beans, drained

Shredded cheese (optional)

Chopped onion (optional)

Sour cream (optional)

Hot sauce (optional)

Rinse and soak dry beans for 24 hours. Drain; place in slow cooker. Add water to about 2 inches above beans. Cook until tender, about 4 to 5 hours.

Shortly before beans are done, begin cooking the chili base: In a 12-inch cast-iron skillet over medium heat, saute the onion until translucent. Add ground beef and cook until brown. Drain fat; add chorizo and then cook until well blended.

To the meat mixture, add the Ro-Tel tomatoes, tomato sauce, prepared mustard, ketchup, garlic and 2 cups of hot water with the beef boullion cubes. Bring mixture to a boil, reduce to low heat, cover and simmer for 25 minutes, stirring occasionally.

Add basil, cumin, soy sauce, sugar, salsa and nopalitos. Cover and simmer for another 25 minutes, stirring occasionally. For a thicker chili base, add 2 tablespoons cornstarch.

When beans are tender, drain canned kidney beans and add to cooker. Mix in chili base and reduce to low heat.

Top with cheese, onion or sour cream, and your favorite hot sauce, if you like a kick.

Serves 10 to 12.

-- Recipe from Gary Botkin

BUZZARD'S BREATH CHILI

8 pounds U.S. choice boneless beef chuck steak

Oil for browning

3 8-ounce cans tomato sauce

2 large onions, chopped

5 cloves of garlic, crushed and chopped

2 jalapeno peppers blanched and wrapped in cheesecloth, or seeded and thinly sliced

Chili powder, about 2 cups

2 teaspoons ground cumin

1/2 teaspoon oregano

Salt

1 teaspoon paprika

Cayenne pepper, to taste

1 quart homemade beef stock

Masa harina (as needed)

Chop meat into 1/2-inch cubes, removing all gristle and visible fat. Then brown beef in a dry iron skillet, about 2 pounds at a time, until light gray in color.

Place beef in a large cast-iron chili pot, adding tomato sauce and equal amounts of water. Add onions, garlic, jalapenos and chili powder.

Simmer for 20 minutes, then add cumin, oregano, salt, paprika and cayenne pepper to taste. As moisture is required, add homemade beef stock until used up, then add water, if required (usually not required).

Simmer, covered, until meat is tender (about 2 hours), stirring occasionally. Add masa harina to achieve desired thickness, if needed. Add paprika for color and cook 10 additional minutes while adjusting the seasoning to taste. Discard jalapenos (if left whole in cheese cloth).

Serves 10 to 12.

-- Recipe from Bob Clingensmith and Craig May

3 BEAN CHILI

2 medium white onions (divided use)

1 large green bell pepper

1 large red bell pepper

1-3 small habanero peppers, to taste (1 for medium, 2 for hot, 3 for very hot)

4 large cloves fresh garlic, peeled and smashed

3 tablespoons extra-virgin olive oil

2 pounds fresh ground sirloin (90 percent lean)

1 pound fresh ground sausage

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 teaspoon chili powder

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon Lawry's Seasoned Salt

4 large blanched, peeled and cored tomatoes

1 28-ounce can medium red chili sauce

1 28-ounce can tomato sauce

1 16-ounce can pinto beans

1 12-ounce can white beans

1 12-ounce can dark red kidney beans

Grated smoked Gouda, to taste

Oyster crackers for garnish

Cut onions and bell peppers into 1-by-1/4-inch chunks. Chop habanero peppers into very fine pieces.

In a large saucepan, saute smashed garlic in oil until it starts to turn golden brown. Add 1 cup onion (reserve 1 cup for garnish) and peppers. Saute over medium heat until onions are translucent. Set aside.

In a large stock pot, brown sirloin and sausage with salt, pepper, chili powder, cinnamon, ginger, nutmeg and seasoned salt. Do not drain.

When meat is brown, add onion-and-pepper mixture and tomatoes. Stir well.

Add chili sauce, tomato sauce and beans. Stir well.

Bring to a boil, stirring frequently.

Reduce heat and let simmer for 1 hour, stirring occasionally.

Serve with choice of finely chopped onion, fresh grated smoked Gouda cheese and oyster crackers.

Serves 10 to 15.

-- Recipe from Bob Leonard

VEGETARIAN CHILI WITH CASHEWS

1 tablespoon olive oil

1 clove garlic, minced

1 small onion, diced

1 zucchini, diced

1 celery stalk, diced

1 carrot, diced

1 red bell pepper, diced

1 tablespoon chili powder

1/4 teaspoon cayenne pepper

1 bay leaf

1/2 teaspoon ground cumin

1 tablespoon brown sugar

1/2 cup crushed dried basil

1 15-ounce can kidney beans, undrained

1 15-ounce can tomato puree

1/2 teaspoon salt

Ground black pepper

1/2 cup chopped cashews

Heat olive oil in large skillet. Add garlic, onion, zucchini, celery, carrot and pepper and saute. Add spices and cook over low heat for 2 minutes. Add rest of ingredients and simmer 20 minutes. Season to taste and cook until vegetables are tender, about 10 minutes. Add nuts before serving.

Serves 3.

-- Recipe from Rich Marquiss

CHILI CON CARNE DE LA DONA

1/4 cup New Mexico red chili powder

2 tablespoons ancho chili powder

1 tablespoon ground cumin

2 teaspoons oregano, crushed (Mexican preferred)

1 tablespoon paprika

1/3 cup olive oil, or more, if needed (divided use)

2 large Spanish onions, chopped

10 large garlic cloves, minced

21/2 pounds beef chuck, cut in 1-inch cubes

21/2 pounds pork shoulder, cut in 1-inch cubes

6 cups chicken broth (divided use)

1 tablespoon kosher salt, or to taste

Freshly ground pepper, to taste

1 cinnamon stick

1 teaspoon sugar

1 can Ro-Tel diced tomatoes with chilies

3 cans pinto beans, rinsed and drained

2 tablespoons masa harina, or as needed

11/2 ounces Mexican chocolate square (about 1/2 tablet)

In a small, dry skillet heat the chili powders, cumin, oregano and paprika on low heat for approximately 2 minutes, or until fragrant.

Place 2 tablespoons olive oil in a large stew pot over medium heat and saute onions for approximately 10 minutes, until they start to caramelize. Add garlic and cook for 2 minutes more. Remove to bowl.

Pat the meat dry with a paper towel and season with salt and pepper. Heat balance of oil in the stew pot over medium-high heat and add meat in small batches, cooking until browned. Remove to bowl and continue until all meat is browned. Discard all oil from pan.

Add 5 cups of broth and whisk in the seasonings until dissolved. Return the meat, onion and garlic to the pot. Add the cinnamon stick, sugar and canned tomatoes. Slowly simmer the meat with the lid slightly ajar for approximately 3 hours.

In a food processor or blender puree 1 can of beans with remaining cup of broth. Add to the chili along with the other two cans of beans.

Simmer uncovered for another hour. Stir in masa harina and chocolate and let cook for another 10 minutes to thicken, adding more masa harina, if needed. Adjust seasonings to taste.

Serve with sour cream, s hredded cheese and/or cilantro, if desired. (It is also good served over white rice.)

Note: This chili is best cooked the day before serving, then refrigerated and reheated. This gives the flavors time to meld.

Serves 8.

-- Recipe from Donna Rodman

TANYA'S CHILI

1 pound ground pork

1 14-ounce package tofu, cut in small cubes (optional)

Olive oil for sauteeing

1/2 green bell pepper, diced

1/2 yellow bell pepper, diced

1/2 red bell pepper, diced

1 large onion, diced