Statewide competition for best chili recipe


CHILI LOVERS FROM all over Maryland will gather Saturday at Oregon Ridge to judge their favorite food. The Maryland State Chili Competition, from 10 a.m. to 5 p.m., is sponsored by the Mason Dixon Chili Pod.

Procceeds will go to benefit the Baltimore Ronald McDonald house. Admission for adults is $3, senior citizens $2 and children under 12 get in free. The public can taste the competing chilis for 25 cents a cup.

For more information call 557-8549.

Here is last year's winning recipe from Tanya Galat. It is made in three separate steps.

Yahoo Chili


2 1/4 pounds beef chuck/mock tender or round steak, cut in 1/2 -inch cubes

1 teaspoon shortening

1 can 8-ounces no-salt added tomato sauce

1 can 14 1/2 -ounce beef broth

2 tablespoons Texas-style chili powder

1 tablespoon onion powder

1/2 teaspoon ground red pepper

2 teaspoons beef-flavored base or instant bouilon

1 teaspoon chicken-flavored base or instant bouillion

1/2 teaspoon salt

1 tablespoon chili powder

In a five-quart Dutch oven, brown beef in shortening. Do not drain. Add tomato sauce, bee broth and 2 1/2 cups water. (You may need to add additional water if chili gets too thick.) Combine seasonings above and add to beef mixture. Bring to a boil; reduce heat and simmer 1 3/4 hours.


1 tablespoon ground cumin

2 teaspoons garlic powder

3 tablespoons Texas-style chili powder

1/4 teaspoon ground black pepper

Combine spices and add to chili. Simmer 30 minutes.


1/2 teaspoon salt

1/8 teaspoon ground red pepper

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon onion powder

Combine spices and add to chili. Simmer 15 minutes and serve. Serves six.

Copyright © 2019, The Baltimore Sun, a Baltimore Sun Media Group publication | Place an Ad