Fall chili competition includes 14 cooking contenders

From The Farm

Ever since it launched six years ago, the Munster Chamber of Commerce always has asked me to be one of its judges at the annual chili cook-off contest it hosts every October.

It’s always held on a Monday night, and I’ve had to decline the invite in the past because of my commitments teaching college night courses. For fall semester 2018, my Monday night schedule is free and open, so for the first time, I’m ready with my apron and appetite to help select this year’s winner for the sixth annual competition.

The event is from 6 to 8 p.m. Oct. 1 in the dining room at the Center for Visual and Performing Arts, 1040 Ridge Road, Munster. This year there are 14 contestants, including notable area chef names, vying for the title and awards. Admission is $10 at the door for the delicious sampling of the chili recipe specialties on parade, and there also are various raffles, silent auction items and other prizes that await.

I’ll be joined on the judging panel by Tom Porter of Three Floyds Brewery and Brent Brashier of Doc’s BBQ. Guests also get their vote in the awards to select a tasting favorite by submitting votes for the crowning of a People’s Choice Award. For more information, call 219-836-5549 or go to www.munsterchamber.org.

While I’ve not judged this particular chili competition, I have lent my taste buds to many chili competitions in the past. I’ve accepted spicy challenges, from the village of Homewood’s annual fall festival chili contest to my 11 consecutive years as the lead judge for the Lupus Foundation of America’s Northwest Indiana Chapter’s annual chili cook-off and tasting, which ended in

March 2013.

I’ve discovered highlighted spices and the pepper selection are always key to contestants’ signature chili recipes. One of the most common and interesting questions I’ve gotten from readers recently is about a new landscaping trend that includes miniature colorful pepper plants incorporated for everything from patios and restaurant flower boxes and urns to public garden beds at businesses. Readers always marvel at the tiny and inviting miniature peppers that grow so abundantly and the common question is if they are useful as edible ingredients.

A wonderful local landscaping example of these “ornamental peppers” intended to be decorative rather than devoured, is the beautiful garden designs on the Purdue University Northwest campus, especially along the paths that I walk at the Westville location where I teach. As for whether these peppers are edible, experts answer with: “Depends on your definition of edible.”

They certainly are not poisonous, and yes, they can be eaten. But since these pepper plants are grown only to appeal to the eye rather than offer a flavor fascination, their taste is rather bland and not recommended for culinary opportunities.

My own three published “From the Farm” cookbooks are filled with winning chili recipes, as well as my mom Peggy’s prized recipe (which involves using an electric blender) from throughout my years since I began writing this column.

One of my favorite and famous chili recipes is from the mom of the “Man in Black,” Johnny Cash. I was given the recipe from Cash and his wife, June Carter, when I was with my parents to meet them at their Christmas concert in 1993 at Lake Michigan College Mendel Center for Performing Arts in Benton Harbor, Mich.

Cash’s mom, Carrie, loved to cook, and when she died at age 86 in 1991, Cash said she died in the kitchen. Cash and Carter both died a decade after our interview in 2003.

Cash was devoted to his mother, who raised her seven children on home cooking, first in Arkansas and in later years at the Cash family home in Nashville. Cash emphasized his mom and father both encouraged his interest in music, as evidenced in his song “Daddy Sang Bass,” which continues with the lyrics “Mama sang tenor.”

Cash said his mother often made her recipe for chili because “it could feed our big family.” In later years, Cash persuaded his mom to compile her recipes into a cookbook he helped her publish in 1985, “Recipes and Memories from Mama Cash’s Kitchen.” It was so popular it was republished with a second edition in 1989. A variation of her chili recipe appears in her cookbook, but not quite the same as the one given to me by Cash and Carter. “Mama always said this chili is always better tomorrow than today,” Cash said.

Philip Potempa has published three cookbooks. Mail questions to: From the Farm, P.O. Box 68, San Pierre, IN 46374.

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PHILIP POTEMPA/POST-TRIBUNE The campus fall gardens at Purdue University Northwest in Westville include colorful ornamental peppers, which are edible but not flavorful.Makes 12 family servingspounds chopped or ground sirloin steakVegetable shortening, as needed envelopes of chili seasoning mix cans (16-ounce size) red kidney beans cans (14.5-ounce size) whole tomatoesChili powder to taste Sprinkle of cumin or to tasteSprinkle of dried thyme or to tasteSprinkle of dried sage leaves or to taste large onion, chopped small chili peppers, seeds removed and chopped Sprinkle of garlic powder or to tasteSprinkle of onion powder or to taste tablespoons white sugar can (6 ounces) tomato pasteSalt to tasteBrown steak in a small amount of shortening in a large soup pot. Drain excess fat.Add chili seasonings and mix, simmering for 5 minutes.Add beans, tomatoes, chili powder, cumin, thyme, sage, chopped onion, chili peppers, garlic and onion powders, sugar and salt.Adjust seasonings as needed after tasting. If too spicy, add an additional can of tomatoes.Add tomato paste and if chili is too thick, add water to thin it.Simmer for 20 minutes.

Philip Potempa