Zantac Chili Challenge - Big Win

Posted by Big Dog at 1/31/2009 9:55 PM
Categories: Competitions


Big Dog takes 1st Place at the Zantac Chili Challenge 2009


Complements of Toronto StarIt seems that everybody that picks up a wooden spoon has made chili. For Canadians it's a staple comfort food which varies as much as our multicultural characters. I have dabbled in simple affairs such as Texas red to tofu vegetarian. I always seem to go back to my standard ground meat with beans. Through the years I have developed my recipe by adding coco powder, bourbon and some pretty serious heat. Now every body out there thinks that they have the best recipe worthy of competing in a chili contest, I did.

I entered the Zantac Chili Challenge, a national contest with almost 90,000 votes for the top ten recipes, three were chosen. Whoot Whoot, I'm was one of the three finalists and received a trip to wonderful Toronto Canada to compete for the bragging rights to the 1st Annual Chili Challenge, hosted by Anthony Sedlak from Food Network Canada's "The Main". To make a long story short, I took first place and won an all-inclusive trip for two (2) to the Mayan Riviera.

In November Barb saw an contest for a national chili challenge hosted by Zantac.  I used to live on this stuff when I went through a rough patch of heartburn. How fitting that this company sponsor such an event. It certainly speaks to the good humor of those in charge. I entered my Fire Roasted Hot Chili Recipe and received just over 4500 votes, an impressive 5th place finish in popular vote. However, popular vote was only going to get you so far, from there the contest judges would review  the recipes and select three to compete in Toronto. In December, I got the call and won an all expense paid trip,  to TORONTO. For those of you who know me, I hate traveling to Toronto, I hate the train, I hate the drive, I hate the traffic and I hate sleeping in hotels; why could we not be doing this in Vancouver, heck I would even rather have gone to Windsor.

So I had 5 weeks to hone my recipe, but what of my peppers and my sauce, and would I have the right amount of time to cook it? Yep that was all accommodated for, what a great group of people.  Barb and Susie insisted on tagging along, I think is was more of an excuse to go shopping. There is nobody I would have rather had there than my two girls. We got to the Calphalon Centre at King and Spadina, WOW what a joint. If I could dream a kitchen, it would have only been ½ of what they had there, I was in foodie heaven. As we only had 4 hours to cook our recipes, I needed a little extra time to prep some of my ingredients so I cooked off my meat and onions so I could hit the ground running the next morning. I handed over my hot peppers for the staff to measure out and transfer to our trays. Remember that little garage clearing incident from that ground habanero, it was repeated by the kitchen staff. There is no amount of warning that will prepare you for this bombshell. Barb and Susan got a full view of the show, the poor girl had to high tail it out of the kitchen to get some fresh air. So on Thursday morning, it was game on.

I go in around 8:15 got our briefing and assemble our recipes, mine was done in 10 minutes and then ready for a 4 hours simmer. The event was rather calm for the rest of the morning, press arrived, we gave interviews, did some photos and stirred the chili. My heat levels were bang on, I could not have been happier. About noon we started our second batch where it was more of a show for the media. We were not as careful with this batch due to time constraints, so it may have been a little rough around the edges. Time for judging, I was up third. As the judges tasted my impression of "stewed beans with sauce" their eyes rolled back in their heads gasping for a breath, what did you expect with a name like "Fire Roasted Hot Chili" but they went back for more and again more. I stepped back and allowed the judges to do their thing. I watched the media scoff down the samples that were provided, yes many boxes of Zantac was being opened. The announcement came for the winner and BINGO, I'm going to Mexico.

What a whirl wind of excitement, news interviews, photos and loads of congratulations. Standing in the back is Barb and Susan, I was not sure which of them was more proud. What a life event that I was able to share.

Where to from here, don't really know, but if you Google "Mike Callaghan" there I am at #1.


Cheers from the Big Dog
 

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  • 2/21/2009 7:52 AM Big Guy wrote:
    Congrats Dog when your in Mexico you can bring back some pepper seeds to grow your own secret varieties for your chili.
    Reply to this
  • 4/6/2010 7:03 PM B. Jackson wrote:
    Excellent! I'd love to get my hands on the recipe for your award winning chili (though I know, I know, you'd have to kill me lol!)

    I've been making a white chili for years that my friends and family really like, but just can't seem to perfect my red chili for some reason. I'm almost there...maybe I'll try and whip up a batch tonight!

    Thanks for the post and congrats!
    Cheers!
    -Booker
    Catering Indianapolis
    Reply to this
    1. 4/7/2010 6:11 PM BBQ Resources wrote:
      Recipes for the 2009 winner and the 2010 winner both available on the Zantac Chili Challenge Page


      chilichallenge.ca


      enjoy...


      Big Dog

      Reply to this
  • 7/5/2010 5:05 AM mh wrote:
    A fantastic presentation. Very open and informative.You have beautifully presented your thought in this blog post
    Reply to this
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