Chili Cook-Off

期待已久的第一屆Chili Cook-Off終於在公司拉開了帷幕。我的小夥伴們反複切磋，精心烹飪，很認真地為我們獻上了充滿愛心的一鍋鍋家庭風味的傳統小吃-Chili。要是比試包子餃子，我自然會當仁不讓，但對這道湯，不是內行，不敢獻醜。不過沒關係，我們可以當評委。

禮堂裏飄散著番茄味和豆子味相互交融的暖氣。大夥兒興致勃勃，沿著排成一行的十五個slow cooker，逐一盛上一碗， 然後坐下來慢慢品嚐， 每人麵前都堆著一疊小碗，有人還作著筆記，一臉嚴肅的樣子。

聽說Chili是德州的official dish, 不知那裏的Chili是否更名副其實， 它的主要成分少不了辣椒，肉和豆類這三樣。說起辣椒，我小試一圈後發現，雖然每一份Chili都標有1-4個小辣椒，但其spicy的程度隻能說是小意思。是不是經過川菜的熏陶，我的味蕾的閾值太高了呢？肉呢，Chili的全名是Chili con carne， 西語譯成“帶肉Chili”。平常在餐館點的多以牛肉餡為主，今天我有幸品嚐到了培根，香腸，海鮮和火雞肉等各式肉類，打破了往常Chili味道較為單一的印象。至於豆子，還有點曆史。早先，不富裕的人家也想吃Chili，於是， 他們急中生智，就以雜豆代替肉，久而久之，豆兒漸漸登上了大雅之堂。一碗完美的Chili應該是肉中含豆味，豆裏藏肉香， 彼此相得益彰。

有一份名為“Six Sin Chili”著實挑戰了眾人的味覺。請看這雷人組合吧：巧克力+威士忌+啤酒，很有想像力，對吧？ 味道嘛，不說了。從風格迥異的十五份作品中遴選出佼佼者還真不是舉手之勞的事。抱著負責任的嚴肅態度，我反複斟酌，選擇了一款“Fire & Ice Chili” （做法附後），因為從傳統的風味中，我嚐到了菠蘿的香甜。對於我們搞R&D的，最推崇的就是創新二字。我心想，來年我若參賽， 是不是下塊豆腐呢？

最終，“Carl's Chili”折桂。 這道Chili味道淳厚，中規中矩 ，眾望所歸，無可非議。有趣的是Carl是搞化學的, 這讓我們不得不對化學家的能力有了更深的理解， 同時他又是一位高高大大有點害羞的大男孩，這更讓一眾女士感到情何以堪。

一掃而光啊

Fire & Ice Chili

Ingredients

1 can @ 20 oz & 1 can @ 8 oz Pineapple chunks in juice

1 can @ 20 oz & 1 can @ 8 oz Pineapple chunks in juice

2 cans (14.5 oz. each) diced tomatoes, undrained

1 can (6 oz.) tomato paste

1 can (4 oz.) diced green chiles

~1/2 can red kidney beans spiced for chili

2 tablespoon finely chopped jalapeno chiles (canned)

1 medium Onion, chopped (about 1 cup)

1 Green Bell Pepper, seeded, chopped

3 cloves garlic, finely chopped & divided (3 portions)

3 tablespoons chilipowder

4 teaspoons ground cumin

1 teaspoons salt

1/2 teaspoon cayenne pepper

1/2 teaspoon hot red pepper flakes

1 tablespoon olive oil

~3 pounds lean boneless pork loin, cut into 1-inch cubes Serve with sliced green onions, shredded Cheddar cheese, sour cream and corn chips (all optional)

Operations

Drain pineapple chunks, reserve juice.

Whisk together reserved juice with tomato paste, rinse paste can out with a little water.

Add the chili powder, cumin, jalapeno chilis, cayenne pepper and pepper flakes.

Add the diced tomatoes, onions, bell pepper & kidney beans to the spice/paste/juice mix.

Heat oil in a large saucepan. Add garlic for a couple of minutes then add the meat. Brownmeat on all sides in batches. (Don't overcrowd pot. Add just enough meat to cover the bottom, recommend browning in 2 or 3 batches each with a little sautéd garlic)

Spoon browned pork into bottom of crockpot; pour vegie/spice mixture over pork.

Cover; cook on Low 6 to 8 hours or High 3 to 4 hours or until pork is tender.

Add water if too thick and salt to taste.

Add pineapple chunks during last 30 - 60 minutes of cooking. Serve with green onions, cheese, sour cream, fritos, etc etc etc