This past Saturday, March 29 from 1-5 pm, American Legion and Navy League of Vallarta held the 2nd Annual Charity Chili Cook-Off at El Rio Bar and Grill alongside the Cuale River in Paso Ancho. The family-friendly Cook-Off featured more than 15 recipes from a broad range of sponsors, including local restaurants, pubs and individual cooks.
The popular culinary event offered its guests All-You-Can-Eat Chili plus one order of riblets and agua fresca for a total price of $200 pesos per person. The variety of the food allowed people to get a taste of the many cooking styles and flavors, as well as the quality of the food preparation of the meals from the restaurants, pubs and individual cooks.
The proceedings of the raffle were in benefit of organizations such as:
-Proyecto Pitillal Busca un Amigo A. C.
-Banderas Bay Women’s Shelter
-Community Relations Projects
-American Legion and Navy League
The Chili Cook-Off proved to be a fun and delicious event to spend Saturday amongst friends, all while helping out the community, not to mention tasting the traditional flavors that have been in families and passed down through the generations.
After everyone enjoyed the delicious chili, agua fresca and riblets, it was time to vote, and once all votes were in, the 2nd Annual Charity Chili Cook-Off winners were announced:
There were two competition areas in the Cook-Off: Audience Popularity and Professional Judging. The winners are…
| Audience Popularity | Professional Judging |
| 1. Murphy's | 1. Que Pasa |
| 2. American Legion | 2. Nacho Daddy's |
| 3. Nacho Daddy's | 3. Murphy's |
Congratulations to the winners!
Missed the competition but still want a taste?
Emeril's Chili Recipe
Total Time:
2 hr 15 min
Prep:
15 min
Cook:
2 hr
Yield: 6 to 8 servings
Level: Easy
Ingredients
2 tablespoons vegetable oil
2 cups chopped onions
Salt
Cayenne
2 pounds stew meat
1 tablespoon chili powder
2 teaspoons ground cumin
Crushed red pepper
2 teaspoons dried oregano
2 tablespoons chopped garlic
3 cups crushed tomatoes
1/4 cup tomato paste
2 cups beef stock
1 cup canned dark red kidney beans
2 tablespoons masa flour
4 tablespoons water
1 bag Tortilla Chips
1 1/2 cups grated Monterey Jack cheese
6 tablespoons sour cream
1 small jar of jalapenos
Directions:
In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, beef stock, and beans. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the beef is tender. Skim off the fat occasionally. Mix the masa and water together. Slowly stir in the masa slurry and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.
