When the weather takes on the crisp mantle of autumn, our taste buds turn to fall’s favorite foods. Chili often tops the list. (There’s a reason October is National Chili Month.) Knowing that marriage of sweet and spicy flavors is the perfect complement to a weekend of Mississippi State homecoming festivities, Junior Auxiliary of Starkville will host the first annual Chilifest Friday, Oct. 19, from 5 to 8 p.m.
The fundraiser takes place under tents on Starkville’s Main Street, between Lafayette and Jackson Streets, immediately following the MSU homecoming parade and pep rally in the Junction.
Chili teams from various businesses, civic groups and tailgating crews will prepare their A-game recipe, and the public reaps the rewards. For $5, anyone can enjoy the chili tasting and vote for their favorite. Prizes go to the top three vote-getters. Voting ends at 7:30 p.m., with winners announced before 8 p.m.
All proceeds benefit JA projects including Stuff the Sleigh, a toy drive for the needy; Safety Town, which increases children’s safety awareness; and JA Pals, a one-on-one tutoring program.
New South celebration
Chilifest is part of Starkville’s New South Weekend lineup for October. New South Weekends, spearheaded by the Greater Starkville Development Partnership, begin the Friday night before MSU home football games.
Event coordinator and JA member Mamie Kosko describes Chilifest as a “fun night geared towards families, foodies or anyone who wants to experience the local culture in downtown Starkville.”
Organizers promise plenty of entertainment to add to the evening’s excitement.
“Local musicians Bill Davis, Kallie North, and Honey Boy and Boots [Drew and Courtney Blackwell] will perform, and there will be a children’s village with face-painting, games and a bounce house,” Kosko said. The event is designed to provide something for everyone. Downtown businesses will even be open for after-hours shopping.
Starkville Alderman Jeremiah Dumas noted that “the city’s largest holding of land is in our street rights of ways. Streets are great for moving people, but when you can diversify their use by using them for festival space on top of the benefit of encouraging people to come to our downtown, it is a win-win for all. I love chili, and I look forward to eating it, but I am more excited about the continued emphasis of growing our downtown and showcasing Starkville as part of the New South Weekend Program.”
Chili tasting tickets are available for purchase from any Starkville JA member, at the Greater Starkville Development Partnership, Thyme, and Occasions in Starkville, or at the entrance to Chilifest. Chilifest T-shirts and other food such as hot dogs and snacks will be for sale. For additional information, email [email protected] or [email protected].
Even if you’re not entering a chili contest this week, most home cooks will want to make a few pots of this hearty, satisfying comfort food in the months ahead. Two recipes from celebrity chefs today may give you a new idea or two. Paula Deen’s chili in a biscuit bowl offers a fresh twist. And southwestern specialist Bobby Flay elevates chili to gourmet status with his “expert” beef chili recipe. They may inspire your own adaptations. After all, there’s plenty of time to perfect your own version for next October’s Chilifest.
PAULA DEEN’S CHILI IN BISCUIT BOWLS
Makes 6 servings
Prep time: 20 minutes
Total time: 1 hour, 20 minutes
Vegetable oil cooking spray
2 cups biscuit baking mix (recommended: Bisquick)
2/3 cup whole milk
1/2 teaspoon cayenne pepper
Flour, for dusting the work surface
1 pound ground chuck
1 medium onion, chopped
1 medium green bell pepper, chopped
2 (14-ounce) cans Mexican-style stewed tomatoes
1 (15-ounce) can kidney beans, drained and rinsed
2 tablespoons chili powder
1 teaspoon salt
Toppings:
Shredded sharp Cheddar
Sour cream
Sliced green onions (white and green parts)
Corn chips
(Source: foodnetwork.com)
BOBBY FLAY’S EXPERT BEEF AND BLACK BEAN CHILI
Makes 6 servings
1/4 cup olive oil
2 pounds beef, cut into 1/2-inch cubes
Salt and freshly ground black pepper
1 large red onion, finely diced
4 cloves garlic, finely chopped
3 tablespoons ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon ground cumin
1 bottle dark beer
5 cups homemade chicken stock, or canned low-sodium or water
1 (16-ounce) can chopped tomatoes, drained and pureed
1 tablespoon chipotle pepper puree
1 tablespoon honey
2 cups cooked or canned black beans, rinsed and drained
2 tablespoons fresh lime juice
Toasted Cumin Crema
1 tablespoon cumin seed
1 cup Mexican crema or creme fraiche
Salt and freshly ground black pepper
Avocado Relish
2 ripe Hass avocados, peeled, pitted and diced
1/2 small red onion, finely diced
1 jalapeno or serrano chile, finely diced
Lime juice
Chopped cilantro leaves
Salt and pepper
(Source: yumsugar.com)
Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.
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