I’ve been entering cooking contests now for about 18 months, so it’s a really big honor to be featured on CookingContestCentral.com, the premiere website for cooking contesters, for winning the Member’s Only Chili Cooking Contest this month.
The win qualified me for a Golden Ticket to the World Food Championships-you can only get in by winning a qualifying contest.
Cooking Contest Central is run by Kristina Vanni who is a third generation cooking competitor. Her site offers up to date lists of all the cooking contests being held, recipes, Q & A’s, and forums for fellow contesters to chat and ask questions. It’s been a very helpful resource for me in my competitive cooking endeavors.
You can read the article about me and my chili on CCC here.
I’ve noticed that breaking into the world of chili cook-offs is another realm altogether from contests featuring other foods. There’s a true cult of die-hard chili contesters and it has proven to be difficult to rank amongst those that have been doing it for years. I feel confident with my Mexican Street Corn Chicken Chili though, because is creative and delicious. I really worked hard to develop the flavors by using whole roasted chilies, aromatics, and fresh, authentic street corn ingredients. It isn’t your run-of-the-mill chili!
If you haven’t yet indulged in Mexican Street Corn, please don’t wait until next grilling season to do so. You have been missin’ out! This chili is a perfect, seasonal way to experience the bright, exciting flavors of the traditional street corn delicacy.
In this chili we have freshly roasted Anaheim peppers, a rich, full-bodied broth, charred fresh corn, red onions, tender poached chicken, and plentiful spices. I puree part of the ingredients for a velvety mouth feel. There’s a little heat, but it’s not overbearing. The use of fresh chilies, lend a nice smoothness to the liquid, and there’s no gritty texture from too many bottled spices. It’s got everything a great chili has and so much more. My favorite thing about it is, it’s not one note. Red chili has it’s merit’s but by the end of the long winter, it can get a bit old. This recipe changes it up a bit.
This recipe will be getting a full page spread in my cookbook, “Have Yourself a Time in the Kitchen”, which will be ready at Christmastime! For now, here’s the recipe for ya!