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Letter to the editor

A thirst for a chili win

By TIFFANI SHERMAN, Times Correspondent
Published October 10, 2007

Usually firefighters are called to put the fire out.

But this weekend, they'll be turning up the heat at the Largo Fire Rescue Open House and Eighth Annual ChiliCook-off.

Teams representing different Largo city departments will bring their best chili recipes to Fire Station 41 from 5 to 8 p.m. Saturday to let the public take a taste.

"The competition gets pretty fierce because of the competitive spirit," said Heather Graves, 33, Largo's communications and marketing manager.

This year, at least five city departments will be competing for a year of bragging rights. The chili recipes and themes are top secret.

"I'm not sure of the theme this year, but if I told you, I'd have to kill you," joked Millie Cortez, 61, the city's benefits coordinator. Her department won the best theme prize back in 2005.

"That year, we made green chili. We needed a theme and I thought of Emerald City Chili," Cortez said.

Their decorated table had a Wizard of Oz theme and everyone wore green T-shirts. The department had a mini competition of its own to decide which recipe to use.

The library team used the same method to pick their 2006 theme winner, Pirates of the Caribbean Chili.

"We had a treasure chest and different skull things on the table," said Geri Malham, circulation supervisor at the library.

The recipe also had a secret ingredient in keeping with the theme.

"It did have a little bit of rum in it," Malham said.

Although Malham wouldn't say what the department's theme is this year, she would give a hint: "It's tied to the time of the year," she said.

Participants said making the chili is truly a fun team effort. "You get so bogged down with the day to day stuff, this brings people together," Cortez said, "the creativity that you don't see on a day to day basis comes out."

The event is free, but donations are suggested to taste the chili. All of the proceeds go to the Children's Burn Foundation of Florida.

To compete, each team must make 10 gallons of their chili. During their winning year, Cortez made it all in her kitchen. "It takes just as long to clean up the kitchen after making one gallon as it does five or 10 or whatever," she said.

Even though there are 10 gallons of each department's chili, it goes pretty fast, thanks to the big crowds. "If you're really looking forward to the chili, get there early," Graves said.

To work off a little of the heat and steam, tour the fire house. The event is also an open house, to show what firefighters really do. All Largo firefighters are also EMTs or paramedics, so they answer emergency calls. During the open house, Bayflite is scheduled to land and firefighters will demonstrate extrications using a crashed car and dummies, and take people on fire engine rides.

"We'll take whomever wants to go on an engine ride around the building with lights and sirens," Graves said.

Firefighter's uniforms will be on display, but one boot is more important than others. It's the golden boot trophy, a firefighter boot that has been spray-painted gold, which is given to the winner of the Chief's Choice chili winner.

The trophy itself may be humble but it's the symbolism that counts, Cortez said.

"We get bragging rights for the year," Cortez said. "In this case, getting the boot is a good thing."

If you go

When: 5 to 8 p.m. Saturday

Where: Largo Fire Station 41, 180 Fourth St. SW, Largo

Cost: Free, donation suggested for chili tasting

Parking: Available in the Pinellas County School Board parking lot

Pirate chili

The 2006 "Best Theme" award-winning recipe from the Largo Public Library team (pictured above):

- 3 1/2 T dark brown sugar

- 2 T ground cumin

- 3 T chili powder

- 1/8 t ground allspice

- 1/8 t ground cloves

- 1/2 t black pepper

- 1 t garlic salt

- 3 T dried oregano

- 2 pounds ground beef

- 1 medium onion, chopped

- 2 (6 oz.) cans tomato paste

- 28 oz can petite cut diced tomatoes (undrained)

- 10 oz. can Rotel tomatoes (extra hot)

- 2 (15 1/2 oz.) cans dark red kidney beans (undrained)

- 2 (15 1/2 oz.) cans light red kidney beans (undrained)

- 1/2 cup Bacardi dark rum

- 1 T minced garlic

- 10 drops hot sauce

Saute onions and minced garlic in a skillet. Put in a large stock pot after cooked. In same skillet, brown ground beef. Drain. Add seasonings to ground beef mixture in skillet and mix well. Pour beef mixture into pot with onions and garlic. Add remaining ingredients, including rum. Bring to a boil. Simmer for two hours, stirring occasionally.

[Last modified October 9, 2007, 21:24:32]