Winona Restaurant Wins Chili Cook-Off with Watkins Spices
Watkins and Betty Jo...a winning combination!
Betty Jo Byoloski's Chili, made with Watkins spices, and featured on page 5 of Watkins March Highlights catalog (on sale now) won 1st place out of 17 entries in the Winona-area 12th Annual Chili Cook-off. Besides providing a variety of chili samples to judges and participants, the event raised over $7,000 for the "Ready Set School" program, an organization created to ensure that children from families with limited financial resources have the basic and necessary school supplies to better succeed in school.
Way to go, Betty Jo! (with a little help from Watkins).
Here's Watkins adaption of the winning recipe:
Betty Jo Byoloski’s Chili
The staff at Betty Jo’s told us that they will only use Watkins Chili Powder in this customer favorite. They ran out one day and used a different brand, and the chef said the customers didn’t like it. (We always knew their clientele had good taste.)
The original version of this used 10 pounds of ground beef and made enough to feed an army. We scaled it down, but made no other changes. Be warned that this chili has some fairly substantial heat. You may wish to start with a fraction of the cayenne.
2.5 lbs/1.1 kg ground beef
1 tbsp/15 mL salt1 tbsp/15 mL Watkins Black Pepper
1 large yellow onion, diced
2 tbsp/30 mL minced garlic
1-1/2 green bell peppers, diced
1/4 cup/60 mL Watkins Chili Powder
2 tbsp/30 mL Watkins Paprika
1 tbsp/15 mL Watkins Cayenne Pepper*
1 tbsp/15 mL sugar
1/2 tbsp/7.5 mL Watkins Cumin
1/2 tbsp/7.5 mL Watkins Parsley
2 tbsp/30 mL Worcestershire sauce
1 (28 oz/800 g) can diced tomatoes
1 (32 oz/950 mL) container tomato juice
2 (14 oz/400 g) cans chili beans
Brown ground beef in large kettle with salt and pepper. Add onions, garlic and green pepper; simmer until onions are translucent. Add rest of spices and Worcestershire sauce; stir well. Add tomatoes, beans and tomato juice; simmer for 30 minutes.
*(or less to taste)
Betty Jo Byoloski's Chili, made with Watkins spices, and featured on page 5 of Watkins March Highlights catalog (on sale now) won 1st place out of 17 entries in the Winona-area 12th Annual Chili Cook-off. Besides providing a variety of chili samples to judges and participants, the event raised over $7,000 for the "Ready Set School" program, an organization created to ensure that children from families with limited financial resources have the basic and necessary school supplies to better succeed in school.
Way to go, Betty Jo! (with a little help from Watkins).
Here's Watkins adaption of the winning recipe:
Betty Jo Byoloski’s Chili
The staff at Betty Jo’s told us that they will only use Watkins Chili Powder in this customer favorite. They ran out one day and used a different brand, and the chef said the customers didn’t like it. (We always knew their clientele had good taste.)
The original version of this used 10 pounds of ground beef and made enough to feed an army. We scaled it down, but made no other changes. Be warned that this chili has some fairly substantial heat. You may wish to start with a fraction of the cayenne.
2.5 lbs/1.1 kg ground beef
1 tbsp/15 mL salt1 tbsp/15 mL Watkins Black Pepper
1 large yellow onion, diced
2 tbsp/30 mL minced garlic
1-1/2 green bell peppers, diced
1/4 cup/60 mL Watkins Chili Powder
2 tbsp/30 mL Watkins Paprika
1 tbsp/15 mL Watkins Cayenne Pepper*
1 tbsp/15 mL sugar
1/2 tbsp/7.5 mL Watkins Cumin
1/2 tbsp/7.5 mL Watkins Parsley
2 tbsp/30 mL Worcestershire sauce
1 (28 oz/800 g) can diced tomatoes
1 (32 oz/950 mL) container tomato juice
2 (14 oz/400 g) cans chili beans
Brown ground beef in large kettle with salt and pepper. Add onions, garlic and green pepper; simmer until onions are translucent. Add rest of spices and Worcestershire sauce; stir well. Add tomatoes, beans and tomato juice; simmer for 30 minutes.
*(or less to taste)
posted by Globug's Cottage | 9:34:00 PM
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