Gourmet chili enjoyed by everyone

Teen Space Chili Cook-off heats up Interlakes Hall

Katelynn Duits

Katelynn Duits

Without doubt, Interlakers are avid chili fans, as dozens turned out for Interlakes youth group Teen Space’s first annual Chili Cook-off at Interlakes Hall on Sept. 22.

Chili recipes ranged from Blue Ribbon by Cameron Caldwell and Nick Rottluff; Vegetarian by Careen Caldwell and Rene Lafavor; White Chicken from Brent Ehlers and Shade Kure; Chicken Sausage from Dawn Caldwell, Katelynn Duits and Fessica Fauchier; and Pumpkin created by Elaine Adams and Sergei DeVries.

On arrival, guests were given five shiny small spoons with which to sample each chili, before voting for their favourite. Only then were they allowed to fill their bowls with the gourmet chili they chose. This was followed by a scrumptious berry crumble with ice-cream.

When the results were finally tallied, the inaugural Golden Spoon award went to the three girls who created the Chicken Sausage recipe.

It was so popular that its creators were coerced into publicizing the recipe for 20 people, as follows:

7 1/2 14-oz cans of stewed tomatoes

1 1/4 cups beer

1/2 tsp. hot sauce

5 beef bouillon cubes

2 1/2 Tbsp. brown sugar

1 1/4 tsp chili powder

1 1/4 tsp paprika

1/2 tsp dried oregano

1/2 tsp garlic power

1/4 tsp cayenne pepper

2 1/2 tsp olive oil

1 1/4 red onions, chopped

2 1/2 lbs ground chicken

2 lbs Italian sausage

5 6-oz cans tomato paste

2 1/2 15-oz cans kidney beans, drained and rinsed.

All the chefs were later treated to ice-cream at The Country Pedlar.

Admission was by donation and Teen Space is most grateful the public donated $340.