Healthy Ground Beef Recipes Biography
Source:- Google.com.pk
Today is the 6th Annual New River Valley ChiliFest, a spicy, seasonal celebration and a great way to spend a fall day. The cook-off is a benefit for the Radford Chamber of Commerce, and this year’s event will feature simmering cauldrons from previous winners and some new competitors.
The Harvey’s team will be among those throwing in for the first time, since the hoopla will be on their home lot and ad hoc Chili Captain Jeanette Hall figured it was only right that the hosts participate. This is not to say that the Harvey team is taking this lightly. They even had an in-house “mini chili competition” to assess potential.
“Team members made pots of chili according to their own preference,” Hall explained in an email to me. “We held a ‘tasting,’ and employees (and a few customers) ranked each chili. They also made helpful comments which will be taken into consideration when making our competition chili.”
Harvey’s team includes Hall, Lee Griggs, Allen Crookshanks and Brenda Sowers.
They’ll need to bring their best game because some veterans of the trade will be there, including last year’s top chili chef, Benjamin Bowman, and his team from Tuck Chiropractic. Bowman prefers a traditional ground beef recipe, but each year is different, as he put it: “I try to do something a little different each time. Whatever I have around, a little of this, a little of that, a whole lot of heat and a good stir, man, is all you need.”
A consistent element at the Tuck tent is heat. “My Chili is called the ‘Spine Chilin’ Chili.’ I make two different batches: a regular, very tasty ‘Chilin’ Chili’ and a face-melting, extreme ‘Spine Chilin’ Chili,’ which is definitely the hottest chili at the event every year. I love to watch people break a sweat while they attempt to eat it. I feel that both chilis have a great flavor, it really just depends on the amount of heat you can take.”
And his team will bring it this year, for sure (especially if they read this column before heading over to the site to cook).
Stir Man Mack Charlton will be joined by two rookies, Amanda Biter and Willie Grubb. If last names are any indicator, Bowman should be a force again this year.
Not so fast, says Charlie Whitescarver, who threw down the cooking mitt with his responses (calling last year’s winner “hot spaghetti sauce” — Ouch). Whitescarver is a local professional photographer, and he brings gallons of credentials to his effort: competing in similar events since 1983 and serving as a charter member of the International Chili Society, the official sanctioning body for chili cook-offs around the world. (Learn more at www.chilicookoff.com.)
Whitescarver had me researching his claims, and he’s the real deal with several Virginia state titles. He has also served as a judge at the worlds, which will be Oct. 24-26 in Las Vegas this year.
His 2014 recipe is called “Thai Won Awn,” in a nod to a key ingredient, Thai curry.
He’s competing against a former partner in the trade. His wife, Christi Wayne, is putting out her “Rowdy Gal Chili” for today’s eat-in. Not one to play second ladle, Wayne’s recipe has received high marks in the past, including scoring higher than her spouse several times.
Scrutiny from this year’s judges will be rigorous based on Del. Joseph Yost’s response to my email asking about his approach. Yost wrote: “Great chili should look good, smell good, and taste good.
“I will keep seven things in the back of my head as I am sampling chili on Saturday. 1) Smell 2) Initial taste 3) After taste 4) Variety of ingredients 5) Spiciness 6) Creativity and 7) Presentation.”
Krisha Chachra, vice mayor of Blacksburg, likes a little spice in her chili, attributing this to her Indian heritage.
But Yost counters with his definitive statement: “Lastly, and THE most important part, whichever requires the least amount of Tums gets extra points!” Chachra and Yost will be joined by Paul Pallante, owner of the Radford Theatre, and Mike Jones, coach for the RU men’s basketball team.
So assemble your favorite antacids and uncles (the more the merrier, and you’ll need a dancing partner for music by the Kings) and head on down to Harvey Chevrolet at 1500 Tyler Ave. in Radford. The ChiliFest starts at noon and will run until 6 p.m. Tickets are $5.
The Harvey’s team will be among those throwing in for the first time, since the hoopla will be on their home lot and ad hoc Chili Captain Jeanette Hall figured it was only right that the hosts participate. This is not to say that the Harvey team is taking this lightly. They even had an in-house “mini chili competition” to assess potential.
“Team members made pots of chili according to their own preference,” Hall explained in an email to me. “We held a ‘tasting,’ and employees (and a few customers) ranked each chili. They also made helpful comments which will be taken into consideration when making our competition chili.”
Harvey’s team includes Hall, Lee Griggs, Allen Crookshanks and Brenda Sowers.
They’ll need to bring their best game because some veterans of the trade will be there, including last year’s top chili chef, Benjamin Bowman, and his team from Tuck Chiropractic. Bowman prefers a traditional ground beef recipe, but each year is different, as he put it: “I try to do something a little different each time. Whatever I have around, a little of this, a little of that, a whole lot of heat and a good stir, man, is all you need.”
A consistent element at the Tuck tent is heat. “My Chili is called the ‘Spine Chilin’ Chili.’ I make two different batches: a regular, very tasty ‘Chilin’ Chili’ and a face-melting, extreme ‘Spine Chilin’ Chili,’ which is definitely the hottest chili at the event every year. I love to watch people break a sweat while they attempt to eat it. I feel that both chilis have a great flavor, it really just depends on the amount of heat you can take.”
And his team will bring it this year, for sure (especially if they read this column before heading over to the site to cook).
Stir Man Mack Charlton will be joined by two rookies, Amanda Biter and Willie Grubb. If last names are any indicator, Bowman should be a force again this year.
Not so fast, says Charlie Whitescarver, who threw down the cooking mitt with his responses (calling last year’s winner “hot spaghetti sauce” — Ouch). Whitescarver is a local professional photographer, and he brings gallons of credentials to his effort: competing in similar events since 1983 and serving as a charter member of the International Chili Society, the official sanctioning body for chili cook-offs around the world. (Learn more at www.chilicookoff.com.)
Whitescarver had me researching his claims, and he’s the real deal with several Virginia state titles. He has also served as a judge at the worlds, which will be Oct. 24-26 in Las Vegas this year.
His 2014 recipe is called “Thai Won Awn,” in a nod to a key ingredient, Thai curry.
He’s competing against a former partner in the trade. His wife, Christi Wayne, is putting out her “Rowdy Gal Chili” for today’s eat-in. Not one to play second ladle, Wayne’s recipe has received high marks in the past, including scoring higher than her spouse several times.
Scrutiny from this year’s judges will be rigorous based on Del. Joseph Yost’s response to my email asking about his approach. Yost wrote: “Great chili should look good, smell good, and taste good.
“I will keep seven things in the back of my head as I am sampling chili on Saturday. 1) Smell 2) Initial taste 3) After taste 4) Variety of ingredients 5) Spiciness 6) Creativity and 7) Presentation.”
Krisha Chachra, vice mayor of Blacksburg, likes a little spice in her chili, attributing this to her Indian heritage.
But Yost counters with his definitive statement: “Lastly, and THE most important part, whichever requires the least amount of Tums gets extra points!” Chachra and Yost will be joined by Paul Pallante, owner of the Radford Theatre, and Mike Jones, coach for the RU men’s basketball team.
So assemble your favorite antacids and uncles (the more the merrier, and you’ll need a dancing partner for music by the Kings) and head on down to Harvey Chevrolet at 1500 Tyler Ave. in Radford. The ChiliFest starts at noon and will run until 6 p.m. Tickets are $5.
Healthy Ground Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Healthy Ground Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Healthy Ground Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Healthy Ground Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Healthy Ground Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Healthy Ground Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Healthy Ground Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Healthy Ground Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Healthy Ground Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Healthy Ground Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Healthy Ground Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Healthy Ground Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Healthy Ground Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Healthy Ground Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
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