Culinary Team Takes Second Place in Chili Cook-Off

In Logan, West Virginia, the HHS Culinary team recently participated in the Third Annual West Virginia Fire and Ice Chili Cook-Off event held at the Logan County Airport. The event brought together more than 300 members of the local community to taste more than 20 types of chili, sip on 50 varieties of local craft beers, and enjoy live entertainment and music from blues legend Johnny Rawls. The HHS team, supported by Chef Josh Groomes and Chef Sarah Crawford, prepared two dishes for the evening: Great Bowls and Fire and Kristin’s Hillbilly Chili, with the latter earning the team a second place prize.

Below is the recipe for the award-winning chili.

Kristen's Hillbilly Chili

• 1 15-oz can kidney beans
• 3 15-oz cans hot chili beans
• 3 pounds ground beef
• 1 large onion, diced
• 1/4 cup chili powder
• 1 tablespoon cumin
• 3 15-oz cans diced tomatoes
• 1/4 cup ketchup
• 1 teaspoon sea salt
• 1 teaspoon pepper
• 1 teaspoon red pepper flakes
• 1 teaspoon white sugar
• 1 large green bell pepper, diced
• 1 tablespoon garlic, minced
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 2 teaspoons hot sauce (Tabasco)
• 3/4 cup tomato paste
• 1 tablespoon Worcestershire sauce
• Shredded cheddar cheese, for garnish
• Sour cream, for garnish 
   
   
  Directions:
  Heat a large stock pot over medium-high heat. Crumble the ground beef into the hot pan, and cook until evenly browned. Drain off excess liquid. Add the kidney beans, chili beans, diced tomatoes, tomato paste, and ketchup to the beef and stir well to combine. Add the onion and green bell peppers and stir again. Season with chili powder, Worcestershire sauce, garlic, cumin, hot  sauce, cayenne, salt, pepper, red pepper flakes, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 3 hours. After 3 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Top with cheddar cheese and sour cream to serve.