Over 100 people gathered at CBI Sunday, January 10^th to eat chili and judge chili at the first Chili Cook Off and Bonfire. With the temperatures outside hovering just above freezing the competition was hot as five teams watched anxiously as people tasted and judged the distinctively different pots of chili. A few brave souls huddled close to the bonfire, which was blazing in the courtyard. After enjoying chili, cornbread and salad “judges” enjoyed smores bars and a hot drink while the votes were being counted. Team “Chili Chaverim” with proud members, Cary Reich and Sheryl Sutton took the prize with the most votes.

 The  teams were:

                                                                              

 

Team 2 Chili Chavarim: Cary Reich and Sheryl Sutton

 

2 cans petite diced tomatoes

2 cans light red kidney beans

2 cans dark kidney beans

1 pk fz. Tofu crumbles

Chili powder

Bay leaves

Onions

Pepper

Mushrooms

 

Dice veggies and sauté in oil, add spices, add beans, tofu and tomatoes and simmer one hour. This team feels their secret is to let the chili sit overnight and then reheat slowly.

 

 

Team 1 Spicy Siblings: Bill Marger and Susan LeVine

 

¼ cup olive oil

1 green pepper

1 red pepper

1 sweet onion

4 carrots

4 cloves garlic

3 tsp oregano

4 tsp chili powder

3 tsp cumin or Israeli Yemenite spice, chuugi

4 cans dark kidney beans

4 28 oz cans diced tomatoes

2 cans fire roasted diced green chilies

 

Dice veggies and sauté in oil, until tender, add spices and green chilies and cook 2 minutes. Add beans, tomatoes, and 2 ½ cups water 1 ½ teaspoon salt ¼ teaspoon black pepper. Cover and simmer 1 hour. Team’s secret ingredient was Israeli spice which was used instead of the cumin.

 

TEAM 5 The Three Holy Frijoles: Michael Barth, Jeff Litt and Phil Redisch

            4  cups dried lentils

4 cups dried beans (1/2 kidney, ½ black

8 cups water

6 beets chopped

3 stalks lemon grass

28 oz chopped tomatoes

2 jalapenos

10 cloves garlic

3 onions, chopped

2 leaves oregano

Crushed cumin seeds

1 tsp salt

 

Put lentils, beans, bee4ts, and water in large pot and bring to a boil then lower heat to a simmer. Crush bottom of lemon grass and add. Add tomatoes, peppers, garlic, onion, oregano and cumin

Cover and simmer about 1 hour until beans are tender add salt and pepper and simmer 30 more minutes. The secret ingredient is beets, which sweetens the chili and balances the jalapenos

TEAM 4 Red Hot Chili Shleppers: Susan and Brian Kagan, Viki Greenfield and Herb Brasch

 

olive oil

3 onions

chili powder

ground cumin

cayenne pepper

2 red or yellow peppers

3 garlic cloves

3 tablespoons unsweetened cocoa powder

1 large can chopped tomatoes (Muir Glen fire-roasted tomatoes, if kosher)

1 can dark red kidney beans

1 can black beans

2 cups frozen corn

1/2 cup bulgur

fresh cilantro

salt and pepper

 

Sauté veggies then add ingredients, simmer 1 hour. Coco powder is this team’s secret ingredient

 

TEAM 3 SPUSY BOARD: Keeping it KOSH: Yael and Ariel Reich, Harvey and Julia Halprin, Matt Smalbach, Elissa Reiskind and Liz Nordlinger

 

1 cup each chopped onion, green pepper, red pepper, carrot, mushrooms

3 cloves minced garlic

1 T chili powder

1 28 oz can crushed tomatoes

1 cans each, kidney beans, black beans, cannellini bean and garbanzo beans, corn

1 Tablespoon cumin

1 ½ teaspoon oregano and basil

2 cups cooked brown rice

 

Sauté veggies in oil add all other ingredients and simmer covered for 1 hour. This team’s secret ingredient was love!

 

                 Here are the recipes for the other goodies we served that night

 

Corn Bread

• 2 cups yellow cornmeal
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 2 eggs
• 1 cup creamed corn
• 2 tablespoons canola oil

Directions

Preheat oven to 425 degrees.

Place a 10-inch cast iron skillet into the oven.

In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.

In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.

Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes

 

S’More Cookie Bars

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs*
1 tsp baking powder
1/4 tsp salt
2 king-sized milk chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Preheat oven to 350°F. Grease an 8-inch square baking pan.
In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.
In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.
Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. I used dark chocolate chips instead of candy bar.
Spread chocolate with marshmallow creme or fluff.
Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
Bake for 30 to 35 minutes, until lightly browned.
Cool completely before cutting into bars

Makes 16 cookie bars.

*Note: 3/4 cup crumbs is approx 7 full-sized graham cracker sheets, whizzed in the food processor until fine.

 

 

We hope you will join us Friday, January 29 at 8:00 pm for Friday evening services followed by a  Tu B’Shevat Seder and stay tuned for more information about the new CBI Dinner Series

"What's on Your Plate for 2010?"