On Sunday, May 30, chili chefs gathered at the Pickled Parrot Restaurant in Plancencia for the 2010 Chili Cook-Off, sponsored by Old Masters Rum (L&R Liquors) and Wende Bryan owner of the Pickled Parrot Restaurant. The entries were hot, the beer was cold and the Old Master Extra Mature Rum was flowing!

1st Prize, the Golden Ladle and $50 gift certificate, was won by Judy Mitchell. Judy is originally from Alabama in the United States and has lived in Belize for approximately 12 years. When Judy lived in Alabama, she used pecans in her chili recipe but since she has been living in Belize, she has replaced the pecans with cashews. Obviously, this substitution works very well as it won Judy first prize!

Second Prize, $30 gift certificate, was won by the 2009 champion of chili, Jerry Winters. Jerry does a beanless chili which is common to Texas where he hails from, with lots of flavor and lots and lots of heat! So much tasty heat, in fact, he won the Pickled Parrot’s “Marie Sharp Award” which was awarded by popular vote to the chef who used Marie Sharp’s Hot Sauce in their recipe. A quote by one of the judges was “that last one (Jerry’s) made the back of my knees sweat!”. What a great slogan for Marie Sharps! Jerry won first prize in last year’s Chili Cook-off.

Third Prize, $20 gift certificate, was awarded to a previous winner from last year, Jack Linker. Congratulations Jack, two years running for the prize!

Jim Menzies placed fourth with his chili by the judges and then his recipe placed first in the popular vote. Mary Toy came in fifth winning a coveted red cap. 3 honourable mentions went to Cheryl Hanks, Russell Cyzernicki and Denise Williams. Thanks to everyone for participating.

All participants received an Old Master/Pickled Parrot t-shirt. This included the judges of the contest; Allyson Smith, Jodie Karr and Lisa Hendershot-Harding. Thanks so much to you, what a great job! We made sure they had lots of water between tastings. Erin Park and Bagel Bob were the “Price Waterhouse” people of the festivities…counted them twice to make sure the results were correct and one more time for luck!

The chilies were available to everyone after the judging for $5 per bowl with accompanying toppers, French bread from John the Bakerman and corn bread. Of course, the Parrot still had lots of cold water and beer to combat the hot chili bowls!
Pickled Parrot 2010 Chili Cook-off Marie Sharp Award Winning Chili by Jerry Winters

“Rojo Grande” (beans optional)
1 bottle Belikin Beer
2lbs Beefmasters Ground Beef
1 small tin red enchilada sauce
2 tbsp chili powder
1 medium onion chopped
2 cloves of garlic chopped
1 pkg chili seasoning mix
1 small tin sliced jalapeno peppers
2 – 5 oz Marie Sharps Fiery Hot Habanaro Sauce
Salt to taste

In a slow cooker, add meat, beer, enchilada sauce and chili powder. Cook on high for 2 and ½ hours.
Add remaining ingredients and continue cooking for 45 minutes.
Let stand overnight for flavours to blend. Bring to heat next day and add more habanero sauce if needed!