After weeks of competition and thousands of votes from Canadians across the country, the winner of Zantac’s second annual “Chili Challenge” was announced on Feb. 4, just in time for Super Bowl Sunday.
Hosted by TV personality, author, and restaurateur Anthony Sedlak, the challenge culminated in a live cook-off competition in Toronto. The winner, Mike Callaghan from London, Ontario, won a trip for two to the Mayan Riviera for his Wiri Wiri Hot Chili recipe.
The final three contestants prepared their chili recipes live before a judging panel of Toronto food and sports personalities. The recipes were judged for taste, originality and presentation, and after much deliberation, Callahan’s recipe, with unique ingredients like bourbon and chocolate, received the top score.
1 L (4 cups) onions chopped fine
25 ml (2 tbsp) olive oil
25 ml (2-3 tbsp) kosher salt (to taste)
1 L (4 cups) low sodium beef broth
500 ml (2 cups) Hunt’s tomato sauce
1 can plum tomatoes, seeded and drained
2 cans mushrooms
1 can kidney beans
1 can pinto beans
1 can black beans
1 can corn
500 ml (2 cups) diced sweet potato
50 ml (4 tbsp) masa harina
2 jalapeno peppers cut in half and float
2 serrano peppers cut in half and float
16 wiri wiri peppers
2 pkg of Sazon Goya
25 ml (2 tbsp) turbinado sugar
15 ml (1 tbsp) Worcestershire sauce
2 fingers of dark chocolate
1 shot bourbon
50 ml (4 tbsp) chorizo chili powder
50 ml (4 tbsp) ancho chili powder
25 ml (2 tbsp) chipotle chili powder
25 ml (2 tbsp) cayenne chili powder
25 ml (2 tbsp) cumin
50 ml (4 tbsp) garlic, granulated
25 ml (2 tbsp) onion, granulated
Mix together the spice bomb ingredients for a total of 300 ml (24 tbsp). Add spice bombs at increments to allow layers of flavours to mature.
Spice bomb #1: add 150 ml (12 tbsp) and simmer an additional 45 minutes
Spice bomb #2: add 75 ml (6 tbsp) and simmer an additional 30 minutes
Remove jalapeno and serrano peppers. Squeeze pulp back into pot and discard skins
Spice bomb #3: add 75 ml (6 tbsp) and simmer another 15 minutes
Remove wiri wiri peppers and reserve.
Garnish with chopped cilantro, Tex-Mex shredded cheese, sour cream, and corn chips.
Place two wiri wiri peppers on top of each individual bowl and instruct each person (if desired) to crush between two spoons to intensify flavour and heat.
Hosted by TV personality, author, and restaurateur Anthony Sedlak, the challenge culminated in a live cook-off competition in Toronto. The winner, Mike Callaghan from London, Ontario, won a trip for two to the Mayan Riviera for his Wiri Wiri Hot Chili recipe.
The final three contestants prepared their chili recipes live before a judging panel of Toronto food and sports personalities. The recipes were judged for taste, originality and presentation, and after much deliberation, Callahan’s recipe, with unique ingredients like bourbon and chocolate, received the top score.
Wiri Wiri Hot Chili
Ingredients:
500 g (1 lb) each ground beef, pork, turkey, lamb1 L (4 cups) onions chopped fine
25 ml (2 tbsp) olive oil
25 ml (2-3 tbsp) kosher salt (to taste)
1 L (4 cups) low sodium beef broth
500 ml (2 cups) Hunt’s tomato sauce
1 can plum tomatoes, seeded and drained
2 cans mushrooms
1 can kidney beans
1 can pinto beans
1 can black beans
1 can corn
500 ml (2 cups) diced sweet potato
50 ml (4 tbsp) masa harina
2 jalapeno peppers cut in half and float
2 serrano peppers cut in half and float
16 wiri wiri peppers
2 pkg of Sazon Goya
25 ml (2 tbsp) turbinado sugar
15 ml (1 tbsp) Worcestershire sauce
2 fingers of dark chocolate
1 shot bourbon
Mixture for spice bombs:
50 ml (4 tbsp) smoked paprika50 ml (4 tbsp) chorizo chili powder
50 ml (4 tbsp) ancho chili powder
25 ml (2 tbsp) chipotle chili powder
25 ml (2 tbsp) cayenne chili powder
25 ml (2 tbsp) cumin
50 ml (4 tbsp) garlic, granulated
25 ml (2 tbsp) onion, granulated
Method
Brown meat individually, leaving in large chunks. Transfer meat to large 6 litre (6 qt) pot, preferably a Dutch oven. Sauté onions in a skillet with salt and olive oil until transparent; transfer to pot. Add beef broth, tomato sauce, and remaining ingredients. Bring to boil and reduce heat to a heavy simmer for 10 minutes.Mix together the spice bomb ingredients for a total of 300 ml (24 tbsp). Add spice bombs at increments to allow layers of flavours to mature.
Spice bomb #1: add 150 ml (12 tbsp) and simmer an additional 45 minutes
Spice bomb #2: add 75 ml (6 tbsp) and simmer an additional 30 minutes
Remove jalapeno and serrano peppers. Squeeze pulp back into pot and discard skins
Spice bomb #3: add 75 ml (6 tbsp) and simmer another 15 minutes
Remove wiri wiri peppers and reserve.
Garnish with chopped cilantro, Tex-Mex shredded cheese, sour cream, and corn chips.
Place two wiri wiri peppers on top of each individual bowl and instruct each person (if desired) to crush between two spoons to intensify flavour and heat.
