Pat’s Homestyle Chili takes the prize

After a week of preparing the many versions of chili submitted to the first IGA Quest for the Best recipe contest, and staff taste trials, Marketplace IGA owner/managers Bob Hoy (Gibsons, Wilson Creek) and Troy Callewaert (Madeira Park) awarded first place to Pat Rice of Madeira Park.

“Pat’s Homestyle Chili recipe offered a perfect balance of spicy and sweet,” said Hoy, explaining the chili was also noteworthy for  its “complexity in using both sausage meat and beef, and had nice colour appeal. We will be making a big ol’ batch of this and it will be available soon in our Deli Department.”

Second runner-up was Melva Bradshaw of Roberts Creek for a complex chili with chocolate and spices including allspice and cinnamon, while Jan DeGrass of Gibsons took third place for Chili in the Buff(alo) which featured buffalo complimented by a great assortment of veggies and beans. Hoy added his thanks to everyone who submitted vegetarian recipes, noting that “we had a few strong contenders.”

During February the Quest continues, seeking out the best recipe for ribs. Recipes may be submitted at the IGA Customer Service desk at the Gibsons, Wilson Creek or Madeira Park stores, or online to sales@thelocalweekly.ca

Get cookin’!

Submitted

Pat’s Homestyle Chili recipe

• 1 ½ lb. (680g) lean ground beef

• 1 lb. (454g) hot or mild  Italian sausage

• 3 tbsp. (45mL) olive oil

• 1 large onion, chopped

• 4 large cloves garlic, minced

• 2 large green peppers, chopped

• 4 celery stalks, diced

• 1 can corn, drained  (or 1 cup frozen kernels)

• 2 – 3 cans (540mL) white beans, drained and rinsed

• 3 – 4 cans (540 mL) chili-styled or regular stewed tomatoes

• 1 can (156 mL) tomato paste

• 1 cup beef broth

• 2 tsp. (10mL) salt

• 4 tbsp. (60mL) chili powder (depending on taste & strength)

• 2 tbsp. (30mL) ground cumin

• 2 tsp. (10mL) garlic powder

• 1 – 2 tsp. (5 – 10mL) chili garlic sauce or sambal (Rooster Brand)

• 1 bay leaf

In large, heavy skillet or saucepan, sauté onion, garlic, green peppers and celery in olive oil until just softened. Remove to plate. In same pan, brown beef and sausage until pink disappears. Drain off any fat. Return vegetable mixture to pan and add corn. Stir in remaining ingredients and simmer, partially covered, for 1 ½ – 2 hours, stirring occasionally (the longer the better). Adjust seasonings. Top with grated cheddar and/or chopped green onions, serve with crusty bread and enjoy!