July 1, 2008 – After months of anticipation by myriad contestants, all hoping their chili recipe would be chosen as the best of the best, the grand prize winner was selected at the 26th Annual Food & Wine Classic in Aspen. At a table hosted by Chile’s Santa Rita winery, the two finalists’ chili recipes were served up to attendees and scrutinized by a discriminating panel of judges.
A buzz of excitement surrounded the expert judging panel that would ultimately pick the grand prize winner. Among the judges were Gail Simmons of Food & Wine magazine and – from Bravo’s Top
Chef, season three winner Hung Huynh and Lee Anne Wong, Culinary Producer for
Top Chef.
During the final grand tasting in the main tasting tent, the Santa Rita table was bustling with attendees coming to taste and vote for their favorite of the two: Corey’s Quick Chili or Tasty Turkey Chili paired with a full array Santa Rita wines.
Karen Clark of Erie, Pennsylvania won first place with “Corey’s Quick Chili”, an enticing and savory beef tenderloin-based recipe. The Grand Prize will take her and a guest to Aspen next year for an expense paid trip to the 2009 Food & Wine Classic.
In second place was Kim Russell, also of Pennsylvania, with her “Tasty Turkey Chili” recipe.
COREY’S QUICK CHILI - 1st PLACE WINNER
2 pounds beef tenderloin, fat removed cut into 1" pieces
28 oz can of San Marzano Tomatoes, chopped in can
1 each large green, red and yellow pepper, cut in 1' pieces
1 large onion, chopped
2 shallots chopped
2 cloves of garlic
1 1/2 cups of tomato sauce
1/2 cup of Santa Rita Cabernet Sauvignon
2 teaspoons chili powder
3 teaspoons Tabasco sauce
1 teaspoon dark chocolate powder
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon ground cumin
1 cup shredded cheddar cheese for topping
1/2 cup chopped fresh basil
In large saucepan cook tenderloin, onion, shallots, garlic and peppers. Drain fat. Stir in remaining ingredients except cheese and basil.
Bring to a boil, reduce heat. Cover and simmer for 20 minutes. Just before serving sprinkle top with cheese and basil. Serves 8 main dish servings.
TASTY TURKEY CHILI
2 Tbs. grape seed oil or canola oil
1 lb. ground turkey breast
1 green poblano chili pepper (cleaned, ribs discarded and minced finely,)
1 peeled, minced red onion
2 cloves peeled minced fresh garlic
1 28 ounce can fire roasted diced tomatoes
1 cup tomato sauce
2 tsp. chili powder
1/8 tsp. cayenne pepper
1/8 tsp. smoked paprika
Few dashes Tabasco hot sauce
1/2 tsp. cumin
1 15-ounce can of organic white kidney beans, rinsed and drained
1 15-ounce can of organic red kidney beans, rinsed and drained.
In large stock pot, heat oil over medium to high heat. Add turkey, onion, peppers and garlic, stirring often until meat is cooked and onion is translucent. Stir in tomato sauces, seasonings, beans and hot sauce. Bring to a boil, then lower heat and simmer for 1 hour, stirring occasionally. Serves 8 main dish servings.
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