COOKING LOCAL Chili Cookoff Champion 2011

January 21, 2011

(NOTE: Listen to audio above for Damian's suggestions and variations, including the addition

of 61% cocoa dark chocolate)


The Lone Ranger and Bindi's Delight

by Damian

Browne, 2011 KOHO Chili Cookoff Champion              



3 tablespoons butter           

3 cups

chopped onions                   

1 large garlic clove, chopped   


1 teaspoon minced peeled fresh ginger       


3 teaspoons chili powder               

1 teaspoon ground


1/2 teaspoon paprika   


1/4 teaspoon ground cinnamon           

1/4 teaspoon

ground cardamom                   

1/4 teaspoon (or more) cayenne


3 tablespoons bordeaux cherry


1 teaspoon tomato paste   


1 1/2 cups chopped seeded tomatoes (about 3 medium)       



2 tablespoons vegetable oil   


6 skinless boneless chicken thighs, cut into 1/4 inch to 1/2-inch


1 red bell pepper diced into 1/4 inch


1 yellow bell pepper cut into 1/4 inch


3 cups low-salt chicken broth or


1 can white navy beans,    

            most ingredients available at Dan's

1 can red pinto

beans                Cherry balsamic vinegar "The

Oil and Vinegar store"               

cup 61% dark chocolate               

   Eat a piece of


1/4 cup cut cillantro   


1/2 lime juiced           



melt butter in 4 qt pot, brown diced onions until

golden brown, add garlic and ginger and            

cook until

they begin to brown. Add all the spices and stir over medium heat for 1 minute   


add vinegar and stir until absorbed. Add tomato paste and chopped tomatoes and bring to a


simmer. Remove from heat and cover.   


In a fry pan with a fitting lid saute diced chicken and peppers in oil   


Add the chicken stock, bring to a simmer, cover with lid and turn heat low, cook for 15


Add the beans and chicken and liquid to the spice

mixture in the 4qt pot               

Simmer for 25 minutes on a low

heat, add chocolate melt.               

   add a little liquid

if necessary, add cillantro and lime before serving