Ken's Voyages Around the Sun

Thai'd and True
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My department's first annual SuperBowl weekend chili making contest has ended. I'm stuffed!

My entry (recipe below):

Thai'd and True

An original dish reminiscent of Thai cuisine, blending traditional chili ingredients with coconut milk, basil, coriander, baby corns, and peanuts.

It's sure to Thai'd you over until dinner.

I entered it in the category "original" rather than "traditional" or "thermonuclear" because it was just something I threw together last week while taking a break from remodelling and watching a bit of football on the telly.

Mine did not win the category, but the one it lost to was an original (and yummy!) Cajun-style, alligator-based concoction that also won the People's Choice award out of all the entries.

The whole shebang was good fun. One of the judges was the university president. The one that won the President's Award and also the best "traditional" didn't seem remarkable to me at all. I found one that won best "thermonuclear" quite tasty -- dark and bar-be-quey -- but not all that hot.

In fact, none of the so-called thermonuclear ones seemed so, and other people commented in the same vein. No one had tears from eating them, which ought to be the case for a true thermonuclear dish. Perhaps next year I find zee habaneros and let it brew for two days.

Much good chili overall, however, and I got lucky in the single door-prize drawing and won a gorgeous ceramic matching oven-spoon rest and huge serving bowl, colored shiny black with painted-on peppers.

Thai'd and True Chili:
1 1/2 lb. ground beef (browned)
2 cups onion, chopped
8 cloves garlic, chopped
2 x 14.5 oz. cans diced tomatoes
13.5 oz. coconut milk
15 oz. can baby corn, drained
15 oz. can garbanzo beans, drained
2 x 6 oz. cans tomato paste
2 tsp. salt
4 T chili pepper powder
4 fresh Thai chili peppers diced (with seeds)
1 cup dry unsalted peanuts
large handful of fresh basil, chopped
large handful of fresh coriander, chopped
1/2 T fresh ground black pepper

Throw it all in a pot and let it cook for a while. Use additional Thai chili peppers to add heat (only four don't make it very spicy). Peanuts are optional. Cutting the baby corns in half prior to adding to pot is probably a good idea.

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