Emus, goats and chili

By Steve Otto/Tampa Tribune Columnist

It was pretty obvious this was going to be a wide-open affair when Cowboy Chuck pulled out. But who would have thought emus? Who would have known what an emu is? Who would have grilled one? All was not completely lost. The winner of the 12th Annual Steve Otto Chili Cook-Off on a blistering Saturday afternoon in downtown Tampa was the real thing. It had no alligator or possum. They didn't put in anything resembling a flightless Australian bird. There was real chili. And they had the right name - the Bottom Burners. Now that's a chili team name. When you hear those words you know something is about to happen to your system. Anyhow there was a feeling of anticipation all day when it became known that two-time and heavy favorite Cowboy Chuckie Langston wasn't in this year's competition, victimized by a mother-in-law's birthday celebration. We even had a special judge, 11- year-old Sara Buschkamp, who came down from Harlan, Iowa, with her mom and school teacher to join the likes of Sand Snake Paterno and Mojo Harpe in deciding which of the 65 entries would take home the coveted prize that says you are the best chili- head east of the Mississippi.

Australian chili?

Among the entries was the team from WQYK radio. I went on the air with them a couple of weeks ago and pretty much figured they were going to show up with a few cans of Hormel and some bumper stickers. Instead, they brought in this rather strange looking guy who said he raised emus. He had a table full of products all made out of emu. I didn't bother looking too closely, especially when they said they were using emu steak in their chili. I should have paid more attention. The emu chili finished a solid second, just ahead of Billy Goat's team. ( No, I don't think that was in it, but after the emu thing I'd rather not know.

The winners were Eric-John and Melissa Claessens and their son, Alexandre. Have to mention Alexandre because the Claessens drive up every year from Englewood just south of Venice and have been doing so for eight years. Poor Alexandre had to show up at the first contest when he was 6 weeks old and hasn't missed since. Eric-John (He says the name is a European family thing.) is a dentist, but somehow the couple keeps finding more chili contests to enter so pretty soon he may be able to get rid of the spitsink. This is their 23rd contest and their first win. " We just kept changing the recipe,'' says Melissa. " We kept coming close, and we figured we had to get it right someday.

and they did and here is this year's winner:

Bottom Burner Chili

Ingredients:

  • one red onion diced
  • one stick butter
  • one lb. ground beef
  • one lb. ground pork
  • one import beer
  • one can crushed tomatoes
  • one cup cooked ancho pepper paste,
  • one cup ground jalapenos
  • one and a half lb. cubed chuck roast
  • one and half lb. top sirloin
  • juice of three limes
  • five garlic cloves
  • three teaspoons ground cumin seed
  • three teaspoons chopped cilantro
  • three teaspoons coriander
  • salt and pepper


Marinate sirloin in lime juice, add coriander, cumin, garlic - set aside. Brown onion in butter and add to chili pot. Brown ground beef and pork and add to pot. Brown chuck roast and add. Add beer, peppers, tomatoes, garlic etc. Simmer for three hours. Brown marinated sirloin, dice and add to chili a half hour before serving. Season to taste.

©2006 Pepperville