The Secret Ingredient in Chili

This is not philosophy, nor is it sport--though some may play with it as such.
This is not science, nor is it art--though some may portray it as such.
At this moment, I see only one way to describe it: The cutting edge of truth.

I was focused. I mean, I was juiced up, man! The upcoming chili cook-off being held at the local mall was all I had been thinking about in the days leading up to the event.

The same event last year had been the first time I ever entered any contest involving cooking, even though cooking had been a creative passion of mine for years. Not knowing what to expect, I went there simply with the expectation to have fun with a new experience.

Well, I don't know if it was the hot chili paste made from rehydrated dried ancho chili peppers, the secret ingredients of coffee, dark chocolate and red wine, or the premium trio of beef tenderloin, pork loin and chicken breast that won over the judges. Maybe it was even beginner's luck that my chili was really spicy and each of the five judges were in their 30s or younger and could handle the heat. They ended up awarding me first place.

But I didn't care at all about the first place repeat. No, I was after only one thing: The Peoples' Choice Award, awarded to the most popular chili based on the public's voting after the judges had finished with their tasting. To me, that was the real badge of honor, and it had eluded me last year, probably for the same exact reason the judges were so blown away by my chili. Meaning, it was much too spicy for the general public.

Fast forward to a week before my second cook-off. I had begun reading a new book simply titled "The Secret." I had been introduced to the concept already, but never with such clarity or variety of authors and explanations.

I decided to have some fun with some of the ideas in the book, even going so far as to write up a fake article in which I was "interviewed" by the local paper doing a story about me coming back to "defend my title." I quoted myself as saying the only title I was going for was The Peoples' Choice award which, by the way, comes in the form of a very nice large stainless steel ladle that is engraved with "Peoples' Choice Award" and the year.

How would I be able to keep the public from remembering me and my too spicy chili? I was blessed with the inspiration to create a fresh, new recipe with a non-threatening name that would attract rather than repel most of the public volunteer tasters.

Behold, manifested directly from the deepest source of creative power of the universe, I present to you my "Flame-Broiled Bacon Double Cheeseburger Chili!" Sorry, Burger King!

The chili had crumbled beef patties that had all been cooked over a flame broiler-type grill, the flavor of which was infused throughout each spoonful of chili. I served each sample cup with a little each of pickles, shredded cheddar cheese and oyster crackers (the bun) and it was a hit, to say the least. Not only did that recipe earn The Peoples' Choice, but it got a nod from the judges as the last of the chili's that placed (5th Place).

When I was handed the microphone, I thanked all the people who came to the event, the judges, the sponsors including the mall personnel, my family, my boss from the resort restaurant where I work (who was in attendance and had paid for all my ingredients) and lastly pointed my finger up to the heavens and said, "and to God be the glory."

Then I walked over to my boss and in a sincere moment of respect and gratitude, I presented him with the coveted stainless steel ladle trophy and said, "This is for you." We gave each other a big bear hug and from then on, I was a firm believer in The Secret.

I entered my third cook-off in a row last February with a concoction I called "Pizza Chili." I figured hey, if I was able to put the flavor profile of a flame-broiled bacon double cheeseburger into a bowl of tasty chili, I just bet I could succeed in doing the same with ingredients from my favorite food of all time...PIZZA!

All it took was some diced mushrooms, onions, green peppers, chunky pepperoni, fresh Italian sausage, carmelized diced fennel bulb, both fresh AND roasted garlic and a mild chili sauce that had two full bottles of Chianti (Italian red wine, of course!) that I had reduced to half their original volume along with some freshly homemade tomato sauce. This time, I served the sample cups with shredded mozzarella cheese, oyster crackers (for the crust!) and fresh torn basil for an authentic Italian experience, if one so desired.

That recipe earned third place from the same judges from the two previous cook-offs, and all the winners names were in the paper the next day in an article (a real one this time!) that said, "Dan Hennell, known for his off-beat recipes, won third place." Well, it seems I now have a reputaion I need to uphold, I guess. Still, that has to be one of the best compliments I ever got regarding my cooking.

I must admit I still had been gunning for a stainless steel ladle of my own (my boss quit his job a few months after the last cook-off and went back to Ohio...with his ladle, of course!) Turns out this year, the people ended up voting for a lady's chili that had the three "not-so-secret" ingredients (she had placed the wrappers on her table) of coffee (Starbuck's), dark chocolate (Ghirardeli) and Guiness Stout. Hey! I remember doing something like that a couple of years ago, except it was red wine instead of Guiness.

I didn't regret a thing, however. That is, except that I was so busy serving my chili to the public that I didn't get a chance to get out from behind my table and taste her chili. But there's always next year.