Photo courtesy of Penzeys Spices
Tommy Vrabel has been competing in amateur chili cook-offs for 25 years, and he plays to his audience.
“I’m not trying to feed a family of eight,” Vrabel says. “I’m going for the ‘wow’ factor.”
Like Vrabel, each chili cook-off champion has his or her own method for cooking up a competitive bowl. Some might be subject to a bit of tinkering.
On The Table: Grow Your Own Way
While Vrabel’s chili recipe has changed three times in the last 25 years, he’s won cook-offs with each version. His first recipe, which he called “Atomic Tom’s,” boasted 13 different kinds of peppers. The latest iteration is a traditional chili with no beans – just meat, spices, tomato base, water and some secret ingredients Vrabel prefers not to divulge.
Vrabel’s cook time, not including prep, is about two hours and 20 minutes. His system has to do with building layers. First, he’ll brown the meat, add spices and the first round of water. After letting that cook, he’ll add more spices, and a final round of spices comes at the end. His system seems to work for him.
“I win about 90 percent of the contests that I enter,” Vrabel says.
Vrabel, who lives in Mansfield and works in the Columbus area, wants to someday qualify for the chili world championship. This past year, he won the North Market Chili Cook-off, where he heard about the ICS Buckeye Regional & Ohio State Chili Cookoff, hosted by CaJohns Fiery Foods in Westerville. It was his first competitive event, and he took home the people’s choice award.
There’s a big difference between amateur and competitive cook-offs. For starters, Vrabel says, amateur chili contestants can cook their dishes ahead of time, while competitive contestants make their batches on-site. It’s a long day. Vrabel says his girlfriend helps him prep.
“It’s a team thing,” he says. “You need that support.”
Vrabel also finds that competitive cook-offs are more social than amateur cook-offs.
“We’re all there for the same reason: the love of chili,” he says.
While Vrabel cooks for fun, some cook-off contestants also cook for a living.
Josh Cook, executive corporate chef for Taste Hospitality Group, took first place in the Historic Dublin Chili Cook-off this past year with his smoked brisket chili.
Cook, who was representing Dublin Italian restaurant Mezzo, says he wanted to give his chili some Italian flair.
To that end, he used smoked pancetta, veal pork and beef. For that Italian flavor, he used chopped tomatoes, ricotta salata cheese, extra virgin olive oil, basil and oregano. He also decided to use cannellini beans instead of kidney beans. He used a little cayenne, chili powder and fresh poblano, but like Vrabel, Cook says he played it safe with the spice.
“I have a very high tolerance, but a lot of people don’t,” Cook says.
The whole thing took about 20 hours to cook.
“I just wanted to make it hearty,” Cook says.
Recipe: Tommy’s Texas Red
From Tommy Vrabel
Ingredients:
4 lbs. cubed beef chuck or shoulder arm (1/2 in size)
2 Tbsp. vegetable oil
2 cans diced tomato w/chili (rotelle) puréed
2 beef bouillon cubes (ground)
4 jalapeños, skin slit (divided use)
6 Tbsp. chili powder
2 Tbsp. Mexene chili powder
2 Tbsp. ancho chili powder
1 Tbsp. chipotle chili powder
2 Tbsp. ground cumin
2 Tbsp. onion powder
2 tsp. garlic powder
1 tsp. salt
1 tsp. black pepper
½ tsp. oregano
¼ tsp. crushed bay leaf
15-oz. can dark red kidney beans (optional)
15-oz. can pinto beans (optional)
Directions
Cook meat over medium heat in oil until meat is gray. Add hot sauce, tomato, bouillon, two jalapeños and water to cover.
Simmer, covered, 40 to 60 minutes, stirring occasionally. Add water if needed. When jalapeño is soft, squeeze in the juice and discard pulp and seeds.
Mix together the chili powder, cumin, onion powder, garlic powder, salt, pepper, cayenne, oregano and bay leaf. Divide into three portions.
Add one portion spice mixture and remaining jalapeño to chili. Continue to cook, covered, for 1 hour, adding water as needed. Remove jalapeños, squeeze juice into chili and discard pulp and seeds.
Add second portion of spice mixture and continue cooking for another 30 minutes, adding water if needed.
Add the remaining spice mixture, as well as beans if desired, and cook 15 minutes more. Chili should be kept thick during cooking. Adding too much water keeps the spices from permeating the meat.
Makes eight large servings.
Recipe: Turkey Black Bean Chili
1 medium onion, chopped
1 garlic clove, diced (or 1/4 tsp. minced garlic)
1 lb. ground turkey
4 tb. chili powder
1 tsp. ground cumin
1/2 tsp. Penzeys freshly ground pepper
1/4 tsp. salt (optional)
14 oz. chicken broth (or 14 oz. water mixed with 1 tsp. chicken soup base)
2 16 oz. cans black beans, 1 drained
1 16 oz. can kidney beans
2 14.5 oz. cans diced tomatoes
1 16 oz. bag frozen corn or the kernels from 4 large ears sweet corn
Put the onion, garlic and turkey in a large stock pot. Heat over medium-high heat, stirring often, until the turkey is cooked through. Add the spices and cook, stirring, about 5 minutes. Add the chicken broth and stir well to get the browned bits up from the pan. Add the beans, tomatoes, and frozen corn or corn kernels. If using fresh corn it can be raw or leftover cooked. Cook for 10-15 minutes. Serve with tortilla chips, cheddar cheese, and/or sour cream. For the vegetarian version, you can substitute the turkey with tofu or meatless crumbles and use all of the bean liquid instead of the chicken broth.
Prep. time: 10 minutes
Cooking time: 30 minutes
Serves: 6-8
Courtesy of Penzeys Spices.
2015 Ohio Chili Cook-Offs
Camp Frederick Winter Festival Chili Cook-Off
Camp Frederick, Rogers; Jan. 18
North Market Fiery Foods Festival Amateur Chili Cook-Off
North Market, Columbus; Feb. 15
Mobile Meals Great Chili Cook-Off
Stranahan Great Hall, Toledo; March 28
Greater Cleveland Chili Cook Off for Autism
Holiday Inn, Independence; April 22
ICS Buckeye Regional & Ohio State Chili Cookoff
CaJohns Fiery Foods, Westerville; Aug. 22-24
Annual Rib Burn Off & Chili Cook Off
Lakeview Park, Conneaut; date TBD (2014 event held Sept. 5-7)
Simon Kenton Chili Cook Off Festival and Hoopla Parade
One Monument Square, Urbana; date TBD (2014 event held Sept. 27)
Historic Dublin Chili Cook Off
Historic Dublin; date TBD (2014 event held Oct. 11)
Sarah Sole is an assistant editor. Feedback welcome at gbishop@cityscenemediagroup.com.
