First-Time Cooks Sweep Solano County 4-H Chili Cook-Off

VACAVILLE, CA — The third time is not the charm. The first time is. At least it was for four first-time cooks who teamed to enter—and win—the 2019 Solano County 4-H Chili Cookoff, held recently in the Sierra Vista Elementary School, Vacaville.

The Cowtown Chili Boys from the Vaca Valley 4-H Club, Vacaville — Xander Lovell, Ian Weber and brothers Francis and Matthew Agbayani — served "Chili Con Carne," a generational family recipe from Xander’s grandmother, Peggy Elgin of Maryland.

“That was the only chili we had growing up and we all loved it,” recalled Xander’s mother, Diane Lovell, a Kaiser Permanente physician. “We’d go skiing and look forward to having it at the end of the day. So when the boys decided to enter the contest and asked who had a good recipe, I volunteered ours. They said ‘Hey, let’s try it!’”

The youths gathered in the Lovell home where Mom Lovell, a radiologist who works at Vacaville Kaiser, showed them how to chop vegetables, measure the ingredients, and cook. None of the boys is enrolled in a 4-H cooking project.

The judges—Solano County District 4 Supervisor John Vasquez, Vacaville Mayor Ron Rowlett and Vacaville Councilman Raymond Beaty—declared the Cowtown Boys the winner after sampling the chili of six cook-off teams and listening to their presentations. The teams represented clubs in Vacaville, Suisun, Vallejo and Dixon.

The winners each received a 4-H backpack filled with a 4-H shirt, a Baskin Robbins gift card and a 4-H sticker, according to coordinator Deanne Weber of the Vaca Valley 4-H Club.

“The Cowtown Boys’ chili was delicious,” said Vasquez, a 16-year member of the Solano County Board of Supervisors and a veteran 4-H chili judge. “Overall, this was the best competition ever. Everyone exceled in at least one area.”

This was the first year of judging for Rowlett and Beaty. Rowlett praised the overall presentations. “They were all very impressive,” he said.

Beaty, a first-year councilman, marveled at how the youths partnered with each other and showed both dedication and skill.

Other chili teams participating:

— The Chili Masters of the Vaca Valley 4-H Club, comprised of Corinne Weber, Brooke Williams, who served a recipe they titled “Vegetarian Chili.”

— The Chili Awakens of the Suisun Valley 4-H Club, comprised of Brody Westad, James LJ George, Markus Taliaferro and Beau Westad, who served “Out of This World Chili”

— The Dixon Ridge Chili Team of the Dixon Ridge 4-H Club, comprised of Monce Torres, Rudy Radillo, Maritza Partida and Miguel Partida, who served “4-H Green and White Chili”

— The Super Sherwood Forest Team of Sherwood Forest 4-H Club, Vallejo, comprised of Julietta Wynholds, Samantha Bautista, Hanna Stephens and Darren Stephens, who served “Pulled Pork Chili”

— The Lil Peppers of the Pleasants Valley 4-H Club, Vacaville, comprised of Jessie Means, Naomi Lipary, Shannel Ramirez, who served “Chicken Enchilada Chili”

The chili completion is part of the annual Solano County 4-H Project Skills Day, an opportunity for 4-H’ers to show what they’ve learned in their projects and demonstrate their showmanship skills, according to Solano County 4-H Program representative Valerie Williams.

Solano County is home to 11 4-H clubs:

• Vacaville: Vaca Valley, Pleasants Valley, Elmira and Heritage (soon to be fully chartered)
• Fairfield-Suisun: Suisun Valley and Westwind
• Dixon: Maine Prairie, Tremont and Dixon Ridge
• Rio Vista: Rio Vista 4-H
• Vallejo: Sherwood Forest

The Solano County 4-H Youth Development Program, part of the UC Cooperative Extension Program, follows the motto, “Making the Best Better.” 4-H, which stands for head, heart, health and hands, is open to youths ages 5 to 19. In age-appropriate projects, they learn skills through hands-on learning in projects ranging from arts and crafts, computers and leadership to dog care, poultry, rabbits and wood-working. They develop skills they would otherwise not attain at home or in public or private schools. For more information, contact Valerie Williams at vawilliams@ucanr.edu.

Below are the recipes the teams submitted for the Chili Cook-Off:

Cowtown Chili Boys, Vaca Valley 4-H Club, Chili Con Carne, Winner

Ingredients:

• 1 large onion, sliced
• 1green pepper, chopped
• 1 pound ground beef
• Two 1-pound cans (4 cups) red or kidney beans, drained
• One 1-pound can (2 cups) tomatoes
• One 8-ounce can (1 cup) seasoned tomato sauce
• 1 to 1.5 tablespoons chili powder
• 1 to 1.5 teaspoons salt
• 1 bay leaf
• Dash paprika to taste
• Dash cayenne to taste

Directions:

Brown onion, green pepper and meat in a little hot fat/oil. Add beans, tomatoes, tomato sauce, chili powder, salt, bay leaf, paprika and cayenne. Cover, simmer one to 1.5 hours, adding reserved been liquid or water if needed

Lil Peppers, Pleasants Valley 4-H Club, Chicken Enchilada Chili

Ingredients:

• 2 tablespoons butter
• 1 ½ pounds boneless, skinless chicken breast, cut into ½ inch pieces
• 1 pound ground pork
• 1 onion, chopped
• 1 red bell pepper, chopped (optional)
• 1 tablespoon minced garlic
• 1 32-ounce carton of chicken broth
• 2 15-once cans green enchilada sauce
• 1 15-ounce can corn, drained
• 1 15-ounce can pinto beans, rinsed and drained
• 1 15-ounce can black beans, rinsed and drained
• 1 10-ounce can diced tomatoes and green chilies, drained
• 2 tablespoons ground cumin
• 1 tablespoon chili powder
• ½ teaspoon ground coriander
• 1 8-ounce package shredded Monterey jack cheese
• 1 cup sour cream
• Garnish: sliced green onion

Instructions:

In a large Dutch oven, melt butter over medium heat. Add chicken and pork and next three ingredients: cook, stirring occasionally for 8 to 10 minutes or until chicken and pork are browned and cooked through. Stir in broth and next eight ingredients. Bring to a boil, reduce heat and simmer for 30 minutes

Gradually add cheese, stirring until melted. Add sour cream stirring until melted. Garnish with green onions, if desired.

Dixon Ridge Chili Team, Dixon Ridge 4-H Club, 4-H Green and White Chili

Ingredients:

• 2 pounds pork shoulder, cut into ½-inch chunks
• 2 pounds ground pork sausage
• Olive oil (as needed to brown meat)
• 2 cans green enchilada sauce
• 2 cans white cannellini beans
• 2 onions, coarsely chopped
• 2 of each pepper diced: pasilla, Anaheim, Serrano and green bell pepper
• 2 cloves of garlic, minced
• 2 tomatillos, diced
• 1 bunch of cilantro, chopped
• Water (approximately 1 cup)
• Cornstarch for thickening, if needed
• Seasonings to the taste: chicken bouillon, black pepper, garlic salt and cumin

Instructions: in a large stockpot, brown pork in the olive oil. Add the ground sausage and continue cooking over high heat until meat is browned (about 30 minutes). Add the water and seasonings. Cook an additional 30 minutes. Add green enchilada sauce and beans. Turn heat down and simmer for 30 minutes. While mixture is simmering, coarsely chop the onions, mince the garlic, dice the peppers and tomatillos, and chop the cilantro. Add these to the pot and cotinine cooking until the pork is tender (about 30 to 45 minutes). Check flavor and adult seasonings to taste. If needed thicken with cornstarch.

The Chili Awakens, Suisun Valley 4-H Club, Out of This World Chili

Ingredients:

• 2 pounds of Mason Ranch Dixon May Fair award-winning ground beef
• 1 large onion, chopped (about 1 cup)
• 1 red bell pepper, diced
• 4 cloves of garlic, crushed
• 2 tablespoons of chili powder
• 2 teaspoons salt
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano leaves
• 1 can (28-ounces) crushed San Marzano tomatoes from San Marzano Italy
• 1 can (10-ounces) pinto beans, undrained

Cook and stir ground chuck, take out and drain. Cook onions, bell peppers and garlic until soft, about 3 minutes. Stir in all the remaining ingredients except the beans. Heat to a boil, reduce heat. Cover and simmer for one hour. Stir in beans. Heat to a boil and reduce heat. Simmer uncovered and mix occasionally, 20 minutes. Enjoy with toppings and corn bread.

Chili Masters, Vaca Valley, Vegetarian Chili

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 red pepper, diced
• 4 garlic cloves, minced
• 1 14-ounce package extra firm tofu
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon paprika
• ½ teaspoon Ancho chili powder
• Cayenne pepper to taste
• 1 6-ounce can of tomato paste
• 2 cans of fire roasted tomatoes
• 1 can of black beans, rinsed and drained
• 1 can of kidney beans, rinsed and drained

Directions

Coat the bottom of a large pot with oil and place it over medium heat. When the oil is hot, add the onions and pepper. Saute for 5 minutes. Add the garlic and crumble the tofu into the pot. Add the chili powder, cumin, paprika, ancho chili powder and cayenne. Cook 5 minutes more. Stir in tomatoes, tomato paste and beans. Raise heat and simmer for 90 minutes. Stir occasionally and add a bit of water if it becomes too thick. Season with salt and pepper. Serve with toppings.

Toppings: jalapenos, sour cream, shredded cheese, tortilla

Super Sherwood Forest, Pulled Pork Chili, Sherwood Forest 4-H Club

Ingredients:

• 2 pounds boneless pork roast
• 2 tablespoons brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ¼ teaspoon cayenne pepper
• 1 small red onion, diced
• 2 cups beef broth
• 1 28-ounce can of tomato sauce
• 1 28-ounce can of diced tomatoes
• ½ cup barbecue sauce
• 28-ounces ranch-style canned beans
• 1 teaspoon hot sauce

Instructions:

In a small bowl, mix together the brown sugar, garlic powder, salt, pepper, chili powder, cumin and cayenne. Use mixture to season the pork roast well on both sides, then place in your slow cooker. Add the onion, beef broth, tomato sauce, diced tomatoes, barbecue sauce, chili beans and hot sauce to the slow cooker. Cover and cook on low for 8 to 10 hours. Shred the pork, using two forks, and stir the chili well. Garnish with your favorite toppings and enjoy.

— Story and photos contributed by Kathy Keatley Garvey

Main photo: The Cowtown Chili Boys of the Vaca Valley 4-H Club--from left, Xander Lovell, Matthew Agbayani, Ian Weber and Francis Agbayani--test the temperature of their chili at the Solano County 4-H Chili Cook-Off. They went on the win the competition. (Photo by Kathy Keatley Garvey)