TOUCHMARK
TOUCHMARK - ALONG WITH OTHER LOCAL BUSINESSES - WILL BE
COMPETING
COMPETING IN A COMPETITION ON SATURDAY, WITH
PROCEEDS BENEFITTING
THE MERIDIAN FIRE
BENEVOLENT FUND:
JOINING US IN THE
KITCHEN IS CHEF CHARLIE
CURTIS FROM
TOUCHMARK.
HE'S GOING TO SHOW US
HOW TO MAKE HIS
SPECIAL CHILI!
CAPTAIN KIRK SMITH
FROM MERIDIAN PIPES
AND DRUMS
DAN COLE FROM THE
MERIDIAN FIRE HONOR
GUARD
MERIDIAN FIREFIGHTER'S
11TH ANNUAL CHILI
COOK-OFF
SATURDAY, MARCH 2, 2018
FROM 11 AM TO 3 PM
MERIDIAN SPEEDWAY IN
THE DAIRY BARN
ATTACHED IS THE RECIPE
CHEF CHARLIE WILL BE
PREPARING FOR
TOMORROW, AND THIS
RECIPE CAN BE SHARED
ONLINE. THE RECIPE THAT
WILL BE USED ON
SATURDAY FOR THE CHILI
COOK-OFF WAS A
WINNING RECIPE FROM
AN INTERNAL
TOUCHMARK
COMPETITION THAT TOOK
PLACE ON FRIDAY. THE
WINING RECIPE WAS THAT
OF TOUCHMARK CHEF
DAVID KOFFMAN.
CHEF CHARLIE'S CHILI
INGREDIENTS
1 TABLESPOON OLIVE OIL
1 MEDIUM YELLOW
ONION-DICED
1/2 POUND LEAN
GROUND BEEF
1/2 POUND GROUND
CHORIZO
2 1/2 TABLESPOONS CHILI
POWDER
1 TABLESPOONS GROUND
CUMIN
2 OZ. SWEET CHOCOLATE
2 TABLESPOONS TOMATO
PASTE
1 TABLESPOON GARLIC
POWDER
1 1/2 TEASPOONS SALT
1/2
1/2 TEASPOON GROUND BLACK PEPPER 1/4 TEASPOON GROUND
CAYENNE PEPPER-
OPTIONAL
1 1/2 CUPS BEEF BROTH
1
CAN PETITE DICED
TOMATOES
1
TOMATOES 1 CAN RED KIDNEY BEANS,
DRAINED AND RINSED
1
CAN RED BLACK BEANS,
DRAINED AND RINSED
16 OZ. CAN OF GUINNESS
BEER
1
BEER 1
BEER 1 CAN TOMATO SAUCE
INSTRUCTIONS:
HEAT OLIVE IN A LARGE
SOUP POT
ADD CHOPPED ONION
AND COOK FOR 5
MINUTES
ADD GROUND BEEF AND
CHORIZO. USING A SPOON
OR SPATULA, BREAK INTO
PIECES WITHIN THE PAN.
COOK FOR 6-7 MINUTES.
ADD CHILI POWDER,
CUMIN, TOMATO PASTE,
GARLIC POWDER, SALT,
PEPPER, AND OPTIONAL
CAYENNE.
STIR TO COMBINE.
ADD DICED TOMATOES,
KIDNEY BEANS, BLACK
BEANS, BEEF BROTH,
GUINNESS AND TOMATO
SAUCE.
STIR AGAIN AND SIMMER
FOR 20-25 MINUTES.
LET THE CHILI REST FOR
5-10 MINUTES BEFORE
SERVING.
CHARLES
SERVING. CHARLES CURTIS IS A CHEF AND
THE DINING SERVICES
MANAGER AT
TOUCHMARK AT MEADOW
LAKE VILLAGE, A FULL-
SERVICE RETIREMENT
COMMUNITY. CHARLIE IS
A GRADUATE OF THE
SCOTTSDALE CULINARY
INSTITUTE AND THE
UNIVERSITY OF MONTANA.
HIS 17 YEARS OF
EXPERIENCE SPANS
RESTAURANTS, HOTELS,
AND NONPROFIT
ORGANIZATIONS
THROUGHOUT THE WEST
COAST.
COAST.