Rich & Cinful Chili Team JEGS chef Nicky Morse -- brings his unique recipes to NHRA fans each race with a new installment of "Quarter-mile Cuisine." Morse takes readers step-by-step through many of his award-winning recipes, the same ones he's...
Rich & Cinful Chili
Team JEGS chef Nicky Morse -- brings his unique recipes to NHRA fans each race with a new installment of "Quarter-mile Cuisine." Morse takes readers step-by-step through many of his award-winning recipes, the same ones he's prepared for countless racers, movie stars, musicians, athletes, fellow celebrity chefs, and government dignitaries over his career. From the knee of his Italian grandmother, to exhaustive training at Ohio's top French restaurant, to stints as a culinary instructor at Ohio State University, Morse's knowledge of cooking is as varied as the recipes he offers.
Amateurs and Pros
Let's get ready to rumble!
I have been fortunate in my career to compete in a number of professional competitions. But, judging a competition is a little different because your decisions affect others, not only your own team. Racers are very serious when the battle begins, so are chefs! We take competition very serious. People practice months, sometimes years to perfect recipes.
I was asked to judge two competitions between the Pomona and Phoenix races. On Feb. 16, I judged an amateur Chili Cook-Off at the Fiery Foods Festival held at the North Market www.northmarket.com in Columbus, Ohio. On Feb. 17, I judged the North American Pizza Pizzazz Competition (a national pizza competition) at the North America Pizza & Ice Cream Show www.napics.com. I have to say that I had a great time judging these competitions. I met some wonderful people and ate some incredible food.
The National Pizza Competition had a gourmet category and a traditional category. I judged the gourmet pizzas. This was a dream come true. There were people from all over the country competing for the $7,500 first place cash prize and bragging rights for the year. Judging this competition was not an easy job. All the pizzas were great. But, I have to say that the undeniable winner was a step above the rest. Lisa Dodson of Dodson's Pizza in New Lexington, Ohio shined with a perfect BLT Pizza. At first, I did not know what to think of the idea of a BLT Pizza being the winner, but the smell and one taste won my heart. I asked Lisa to share her recipe, but she is taking her recipe international. She is competing internationally at the International Pizza Expo www.pizzaexpo.com held in Las Vegas in April. Hopefully after she wins this competition, she will pass her recipe on to me so that I can share it with all of you. Good Luck! We are cheering for you Lisa!
The Chili Cook-Off was really fun. Every chili tasted different. Some were thick and some were thin. People used all kids of meats including beef, pork, lamb, and a variety of wild game. The spice blends were interesting too. By mistake, one contestant seasoned his chili with Garam Masala (a blend of ground spices commonly used in Indian and Pakistani foods). I thought that his mistake was a great touch to his chili. Rich and Cindy were the champs in this competition. Besides being great cooks, they were both very nice people. They are getting married this year. Congratulations! Rich and Cindy decided to share the $100.00 award winning recipe with me so that I could share it all with you.
Rich & Cinful Chili
(Serves 8-12 people)
Bu: Rich Terapak & Cindy Harshman (soon to be Terapak) (Bexley, Ohio)
3/4 lb. Ground Chuck
3.4 lb. Ground Pork
6 medium size Tomatoes, Diced
2 each White Onions, Diced
5 each Garlic Cloves, Diced
5 each Thai Red Chilies, Crushed
1- 14 oz. can Black Beans
1- 14 oz. can Spicy Chili Beans
1- 14 oz. can Kidney Beans
2- 14 oz. cans Beef Broth
1 small can Tomato Paste
1 cup Spaghetti Sauce
2 tablespoons Chili Powder
2 Tablespoons Cumin
1 teaspoon Cayenne Pepper
1 teaspoon Paprika
1 tablespoon Oregano
To Taste Salt
To Taste Black pepper, Crushed
1 cup Flour
1 cup Butter
1 cup Whole Milk
-Brown the beef and pork in a large pot
-Add the onions and garlic, saut0x09afr 3 minutes
-Add the chili powder, crushed Thai Chiles, cumin, cayenne, paprika and oregano
-Stir frequently for 5 minutes
-Add the diced tomatoes, beans, tomato paste, spaghetti sauce and beef broth
-Bring to a boil for ten minutes
-Simmer on very low heat for an hour
-In a separate non-stick saut0x0c21n, make a roux with the whole milk, butter and flour
-Slowly add about a cup of the liquid only from the chili into the roux and whisk until blended
-Add the roux to the Chili
-Bring back to a boil for 3 minutes, stir and let cool
-credit: team jegs