On Wednesday, Nov. 10, the chef’s course competed in the second-annual Commercial Foods Chili Cook-Off outside the cafeteria. After the votes were tallied, seniors Liam Ryan and Dashka Battulga and sophomore Griffin Linehan‘s chili was claimed the winner.

The chili was unique, and that had a key role in the win, the team said.

“The fact that is was sweeter than most chili is. It caught them off-guard,” said Ryan.

The winners were surprised that they won because this was their first year in the chef’s course.

Chef’s course teacher Mary Kate McCarte said she wasn’t surprised that Ryan, Battulga, and Linehan won.

“Their chili reminded some people of their parents’ cooking, ” she said.

The Winning Recipe

(serves 5)

-1 lb lean chuck ground
-1/2 lb sirloin (cubed)
-2 garlic gloves finely chopped
-1/2 cup finely chopped onion
-4 oz tomato sauce
-1 cup pinto beans
-1/2 cup water
-6 oz Ginger ale
-1.5 tablespoons of chili powder
-1.5 tablespoons of instant beef bouillon (6 Cubes)
-1.5 tablespoons cumin ground
-1.5 teaspoons paprika
-1 teaspoons oregano
-2 tomatoes diced
-1 teaspoon sugar
-1/4 teaspoon coriander ground
-1/2 teaspoons unsweetened cocoa
-1/4 teaspoon Louisiana hot sauce
-Half green bell pepper diced.
-1/2 teaspoon cornmeal
-1/2 teaspoon warm water.
-2 1/2 teaspoons brown sugar

1. Brown sirloin and ground meat. (Drain fat)
2. Add fat to a separate pot and saute onion and garlic.
3. Add tomato sauce, pinto beans, water, ginger ale, chili powder, cumin, bouillon, paprika, oregano, sugar, coriander, cocoa, hot sauce, diced tomatoes, diced green peppers and brown sugar mix well so dose not burn.
4. Bring to boil, reduce heat and cover.
5. Let simmer for 2 hours.
6. Mix flour cornmeal and warm water in small bowl.
7. Stir into chili uncovered for cook for another 20 minutes.