The 10 judges were lined up on stools at the bar. Unfortunately the bar, like the Channelside restaurant where it was located, had closed its doors a few weeks back. We were using it as the secret chambers for judging this the 21st annual Steve Otto Chili Cookoff.
We were into our 20th or maybe it was the 21st sample cup and things were getting hostile. Chili is an iconic American dish. If you want a true bowl of red, you have to come to this country to get it.
The problem was, we weren’t getting it. Team after team, after sweating for hours outdoors in the Channelside courtyard, had turned in concoctions that sort of resembled chili, but tasted more like grout cleaner mixed with beans.
It had happened before in earlier contests, where the teams, maybe with too much time on their hands, saw other competitors dumping peppers and unknowns in the chili pot and figured they had to do the same. By judging time many of them were practically inedible. I think it was the 21st first cup that one of the judges suggested might make a good putty for bricks. Not only would it hold the bricks together, the aroma would kill any termites that dared come close.
Despite the pain, the judges pressed on and finally came up with a credible winner. I’ll probably give you some more on the contest in Wednesday’s column, but it did raise $13,000 for the Judeo Christian Health Clinic and that’s a good thing.

The winner

The winning team was The Krewe of Zingaro, which placed second last year. Here’s their recipe:

INGREDIENTS: 6 POUNDS LEAN BEEF, SIRLOIN TIP ROAST, CUT INTO HALF-INCH CUBES
4 POUNDS PORK TENDERLOIN , TRIMMED OF ALL FAT AND CUT INTO HALF-INCH CUBES
1 AND A HALF POUNDS PANCETTA, OR OTHER SMOKED BACON, CUT INTO STRIPS
2 LARGE VIDALIA ONIONS, CHOPPED
12 LARGE CLOVES OF GARLIC, MASHED INTO TWO TABLESPOONS OLIVE OIL , DIVIDED
6 TABLESPOONS GROUND CUMIN, DIVIDED
7 TABLESPOONS REGULAR CHILI POWDER
8 TABLESPOONS HOT CHILI POWDER
4 TABLESPPONS SMOKED PAPRIKA, DIVIDED
1 TEASPOON MEXICAN OREGANO
1 SEVEN OUNCE CAN CHIPOLTES IN ADOBE SAUCE, STEMS REMOVED, CHOPPED, SEEDED
2-3 TABLESPOONS OF MASA (OPTIONAL)
3 28-OUNCE CANS CRUSHED iTALIAN TOMATOES
16 OUNCES BEEF STOCK
1 12-OUNCE BEER, WARM
2 TABLESPOONS FLAVOR ENHANCER
4 TEASPOONS SEA SALT
1 TEASPOON CAYENNE PEPPER
OLIVE OIL


PROCESS:

Put the chopped bacon into a heavy-bottomed skillet and cook over medium high heat until the fat is rendered.
With a slotted spoon, transfer the bacon into a 15-quart heavy bottomed stock pot.
Saute the chopped Vidalia onions in the heated iron skillet with the bacon drippings until soft, about five minutes over medium high heat, then transfer the onions to the stock pot. 
Put one tablespoon of olive oil in the skillet and brown the meat in batches, alternating between the beef and pork. adding a little oil each time. When each batch is browned, add to the stock pot. When about halfway through the browning process, add half of the garlic, half of the cumin, one tablespoon smoked paprika, the regular chili powder, Mexican oregano, tomatoes, beer, beef stock, flavor enhancer, and two teaspoons of the sea salt to the stock pot and begin to cook over medium heat.
Continue to brown the remaining meat and add to the simmering pot.
Cook over medium heat, covered, stirring occasionally, to maintain a good simmer, about one and a half hours.
When the meat is tender, add the reamaining cumin and garlic, hot chili powder, remaining three tablespoons smoked paprika, the chipoltes in adobe sauce, and remaining two teaspoons of sea salt and the cayenne pepper.
If using masa, mix with some of the liquid, and re-introduce into the pot. Continue cooking for at least thity minutes to combine spices.
Invite the fire department over and eat.