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Rootin’ Tootin’ Chili Cook-off

Saturday, February 21, 2009 | 11:31 p.m. CST; updated 11:42 p.m. CST, Saturday, February 21, 2009
Deronne Wilson, Unit Director of the Boys and Girls Club, tells about the fourth annual Rootin’ Tootin’ Chili Cook-off on Saturday.

Homemade chili and beverages were available for people to enjoy at the fourth annual Rootin' Tootin' Chili Cook-off held at the Holiday Inn Expo Center. The cook-off served as a fundraiser for the Boys and Girls Club of Columbia.
The club is an after school program serving about 80 children on a daily basis. Children spend time on homework, playing games and arts and participate in drug and gang prevention activities. The program focuses on teaching children a healthy lifestyle and developing valuable life skills needed to succeed.   
Each table serving chili kept a money jar to collect donations for the Boys and Girls Club. As the cook-off came to a close, final fundraising totals reached above $12,000. The "Best Booth" title was awarded to Alpha Kappa Psi. 
The Kansas City Street Band provided entertainment, playing a mix of contemporary classics.  
Some chefs wanted to share their favorite recipes. While a few of these cooks were not willing to spill all their secrets, others did not mind sharing exact measurements.

See a photo gallery of the Chili Cook-off at Mymissourian.com.

Forum Christian Church
Chef: Katelyn Morris
Autumn Harvest Chili
4 Tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1 medium onion, chopped
2 cloves garlic, finely chopped
1 medium red bell pepper, seeded and chopped
1/2 lb. button mushrooms
2 small zucchini, diced
1 tablespoon smoked paprika
3 tablespoons chili powder
1 box frozen corn (10 oz.)
1 can black beans (14 oz.)
1/4 cup tomato paste
1 cup of apple cider
2 cups shredded yellow cheddar cheese

Colorado Style Chili
Chef: Jon Boucher
JB Red Stout Chili
1 lb. pork loin diced into small cubes
2 lb. beef tri-tip died into small cubes
2 links of Italian sausage finely chopped
2 cloves garlic super fine minced-mashed with little salt to form paste
1 medium white onion super fine minced
6 oz. tomato paste
1 14 oz. can beef stock
1 12 oz. Guinness Stout Beer
2 roasted green chiles-skins and seeds removed, mash with salt to make a paste (1/2 teaspoon salt)
2 teaspoon Masa Harbina (or ground corn meal)
Chile Powder Mix consisting of: 1 tablespoon New Mexico Hot Chile powder, 1 tablespoon New Mexico Chile powder
3 Tablespoons Paprika, 1 teaspoon Cayenne pepper, 2 tablespoons cumin ground, 1/4 teaspoon cinnamon

Coloradoan Chili
Chef: Jon Boucher
JB Green Chile
2-2 1/2 lb. pork medium cubed
1 medium white onion diced
3 cloves garlic chopped
1 tablespoon cornstarch
1 (28 oz.) can green chili strips or equivalent fresh roasted, seeded and chopped
1 (14. oz.) can petite-diced tomatoes
1 jalapenos, seeded and minced
32 oz. chicken stock
1 beef bouillon cube
salt to taste

Columbia College
Kim Craig shares her mother's (Donna Craig) recipe
2 lb. ground hamburger
1 large onion
1 can of pinto beans
1 can of kidney beans
5 tablespoons of chili powder
salt and pepper
season to taste
hot sauce
2 cans of crushed tomatoes
chili flavoring

MU Marketing Forum
Chef: Lance Stark
12 oz. tomato paste
6 oz. tomato sauce
3 24 oz. cans red kidney beans
6 tablespoons garlic powder
3 tablespoons onion powder
2 tablespoons ground cumin
2 tablespoons parsley
2 teaspoons oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon chipotle powder
1 teaspoon haberno chile
4 whole red habernos
6 jalapenos
2 New Mexico chiles
1/2 pound steak
1 pound ground beef
1 pound pork
6 oz. beans (1/2 can)

College of Business Student Council

Chef: Blake Gooding
red beans
pinto beans
stewed tomatoes
tomato paste
beef
peppers
onions
garlic
bud light
*And a secret blend of spices

Kilgore’s Medical Pharmacy
Chef: Ann Bromstedt
Eyeball everything... for some nice thick chili
Italian sausage
ground chuck
spicy V-8
tomato paste
diced tomatoes
cumin (lots)
chili powder
salt and pepper
Frank's Red Hot Sauce
green chiles
Brooks Chili hot bean


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