Hottest chili in town is at Harbour Pointe Retirement

Jun 04, 2014
Courtesy of: Judith Strand Officer Brenda Greenmun, Capt. Mike Yoakum and Executive Chef Bryce Bosket receive their “Hottest Chili Chef in Town” awards from Harbour Pointe Retirement Community Relations Director Judith Strand.

It was a proud battle, fraught with intrigue and skill.

Armed with recipes personally created to please the palate of any chili-tasting adventurer, three brave Mukilteo chefs roasted, chopped, measured and mixed their gourmet best.

The Mukilteo Police Department, Mukilteo Fire Department and Harbour Pointe Retirement battled in the first-ever Great Chili Cook Off held at the retirement center on Wednesday, May 28 to find out who is the “Hottest Chili Chef in Town.”

Police Chief Rex Caldwell made his Beef & Dark Beer Chili, Fire Capt. Mike Yoakum served his ‘Fireball” Chili and Harbour Pointe Retirement Executive Chef Bryce Bosket made Thor’s Equinox Rib Eye Chili.

More than 88 taste-testers cast their ballots to award the “Hottest Chili Chef in Town” to Harbour Pointe’s Bryce Bosket.

The gauntlet was thrown down by the second- (Rex Caldwell) and third- (Mike Yoakum) placed chefs that this will become an annual event and the field will (perhaps) include a fourth contender, to be named at next year’s chili contest.

Here are the chef's chili recipes, if you'd like to give them a try:

Beef & Dark Beer Chili

By Rex Caldwell

1 1/4 T ground cumin

2 T ground coriander

11 lbs ground chuck

4 T canola oil

5 lbs white onions, coarsely chopped

3 lbs red bell peppers, seeded and cut in 1/2 inch chunks

3 lbs yellow bell peppers, seeded and cut in 1/2 inch chunks

5 large jalapeno peppers, with seeds, chopped (about 1/4 cup)

12 T of quality chili powder

5 t packed, minced, canned chipotle chilies in adobo

4 (28 oz) cans crushed tomatoes in puree

5 (16 oz) cans kidney beans, drained

2 (12 oz) bottles of dark beer (Stout works best)

Salt and pepper to taste

Toast cumin and coriander in skillet over medium heat until a bit darker and beginning to smoke (about 3 minutes) and then let cool. Saute beef in large pot over medium-high heat until no longer pink, breaking up with spoon (about 8 minutes).

Heat oil in large skillet over medium heat. Add onions, jalapenos and bell peppers. Saute until vegetables begin to soften (about 10 minutes). Add peppers and onions mix to the large pot with meat. Add toasted spices, chili powder and chipotle peppers. Add tomatoes, beans and beer.

Slowly heat to a boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring occasionally. Salt and pepper to taste.

When serving, have sour cream, chopped green onions and sharp cheddar for toppings. Serve hot and let guests apply their own toppings.

Mike's Fireball Chili

By Mike Yoakum

Seasoning, to taste:

Chili powder

Ground cumin

Ground coriander

Garlic powder

Oregano

Cayenne Pepper

Chili:

Ground beef

Onion

Diced tomatoes with jalapeno pepper

Tomato sauce

Kidney beans

Thor's Equinox Rib Eye Chili

By Bryce Bosket

(Warning: This chili is spicy)

10 lbs rib eye roast, grilled, diced

4 yellow onions, diced

10 cloves of garlic, minced

21 (2 qt) canned diced tomatoes

2 qt tomato puree

1 qt beef stock

1 pt Thor's Equinox Belgian-Style Dark Ale

10 jalapenos, roasted, diced

6 oz chili powder

3 T ground cumin

1 oz salt

1 T black pepper

6 oz sugar

9 lbs canned kidney beans, drained

Grill the rib eyes to medium rare and rest. Cook onion and garlic. Dice steaks and add to onion and garlic mixture. Mix in tomatoes, stock, beer, jalapenos and seasonings.

Cook until well blended. Add beans to mixture. Cover and simmer up to at least an hour – 4 or more, even better. Enjoy!

-Edited by Beacon staff

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