Rotarians Andy, Bernadette, Kim, Tony, and Taro enjoy world-class cooking at the first ever Group 8 chili cook-off.
The Group 8 Chili Cook-off was a great success! Rotarians from Carpinteria, Montecito, Goleta, and Santa Barbara gathered at the South Coast Railroad Museum for fun and a little friendly competition.
Participants enjoyed train rides, live music, and beverages while sampling chilis created by nearly a dozen club members. Congrats to our own Kim Stone for bringing home a third-place award!
To see more photos and Kim's award-winning chili recipe click the Read more ... link below.
Chef Kim enjoys a well deserved beverage break.
Rotarians from the Santa Barbara Sunrise Club provided live entertainment.
Kim's Award-Winning Lewis and Clark's White Chili
3 lbs. Great Northern Beans
2 lbs. boneless, skinless chicken breasts
1 tbsp. olive oil
4 cloves garlic, minced
2 medium yellow onions, diced
1/4 tsp. ground cloves
2 tsp. ground cumin
1 tsp. cayenne pepper
2 - 4 oz, cans chopped mild green chilis
4 cups chicken stock or canned chicken broth
20 oz. Monterey Jack cheese, shredded
sour cream
jalapeno peppers, diced fine
Place chicken in large saucepan, add cold water to cover, bring to simmer. Cook until tender, about 15 to 20 minutes. Remove from pan and dice into 1/2 inch cubes. Saute onions until translucent; add garlic, spices, chiles and cook for 3 minutes. Add chicken, beans, and stock; bring to a boil. add 12 oz. cheese and simmer for 15 minutes. Serve in bowls topped with remaining cheese. Offer sour cream and jalapenos on the side.