made animal balloons and played with the children. Kinder-printing was also available. Drawings were held for various prizes, including a free income tax return and free second looks.
Bath's chili was delicious and hearty with a nice bit of kick; it was definitely the chunkiest of the three chili's entered. This chili had loads of bell peppers and something you don't often see in chili; big pieces of celery. I have to say the celery was a nice addition and just added to the textures and flavors. Bath's team also made mini corn muffins to accompany their chili and also offered a garnish of shredded cheese and sour cream.
I asked their team who was responsible for cooking the chili and they insisted it was a team collaberation along with the help of their spouses and children.
Savona's chili was quite different from the others; their chili was actually quite sweet. It mainly consisted of meat and beans and some of us thought we detected a hint of cinnamon or some other unusual spice. It was really quite good and we appreciated that they stepped outside the box a little in terms of flavors. Dawn Phenes, CSP for H&R Block Painted Post shopped for the ingredients while Joe Rotsell, Volunteer Firefighter did the cooking.
Even though we (the judges) loved each of the chili's that we tasted, we were quite unanimous when it came to the chili that we felt stood out as being the best.....And the winner was....Congratulations to the Bath Volunteer Fire Department.
Kicked Up Con Carne
This is not one of the recipes from the chili cook-off but I am sure it is one you will enjoy.
2 lb. ground beef
1 lb. ground pork
1 bunch celery, diced
2 lg. onions, diced
4 fresh jalapeno peppers, sliced
2 green peppers, diced
2 red peppers, diced
1 Yellow pepper, diced
Add tomato puree and ground tomatoes. Mix all together and simmer slowly for 1 1/2 hours. After 1 hour, add remaining chili powder and salt and pepper to taste. Also add drained beans and finish simmering for 30 minutes.