Winner of the 2010 Cooking Local Chili Cook-Off
By: Damian Browne 

3 qt water 4 qt pot
 

1 1/2 oz pkg New Mexico Chili de-seed and put into pot
2oz pkg Dried Passila chili de-seed and put into pot
2sticks cinnamon break into 1 inch pieces
1 heads garlic break into cloves peel and chop
1 1/2 oz knob ginger peel and chop fine
1 cans tomato diced pot into pot
 

simmer until peppers and cinnamon are tender then blend until smooth
 

20 oz Heinz kethcup add next 4 ingredients to pot and simmer
1/2 x 5 oz bottle tiger sauce until thickened
3 oz Thai sweet chili sauce
2 tsp liquid smoke

1Red Onions dice small
1 Red Bell Peppers de-seed and dice small
1 Green Bell Pepper de-seed and dice small
2 Yellow Bell Pepper de-seed and dice small
2 tablespoons olive oil saute onions and peppers place into large pot
3 Cans black beans
1 tsp black pepper

4 pounds chicken thighs remove skin and de-bone dice 1/2 inch
3 tsp Jamaican jerk seasoning marinate chicken with spices and cornstarch 2 hours in cooler
3 tsp cumin ground
3 tsp allspice
5 tsp chili powder
4 tsp corn starch
4 tablespoon olive oil Saute chicken in small batches and place in pot with peppers onions, black beans
chicken stock make stock from bones and skin

Add enough sauce to large pot of chicken and peppers and beans, add chicken stock if required and simmer
for 20 minutes

Before serving add the following and simmer for 1 minute
 

Chocolate 1/2 cup 61% available at Schocolat 4 limes zested
1 bunch cillantro chopped 6 roma
 

Bon appetit!

Pictures from The Event:

Tex Woolner inspects the Ghost Chili setup

Let the tasting begin

 Isaac and Clint can't wait to see who wins.