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Chili Cook-Off!


Chili nibbles
Chili in bowls
chili in pastry cups
bowl of chili and cheese


It's time to dig into your recipe files again! Nantucket Foodie and Mitchell's Book Corner are hosting another 'Nantucket Chronicle Cook-Off.'  This one is all about chili. We're hoping contestants will get creative and try out some unusual twists to the old standard chili. Think outside the box. It can have beans, or not. It can be vegetarian, or not. This can be a pot of chili, or a platter of appetizers featuring chili with at least 25 bite-size items. Each serving will be small. Serving cups and spoons will be provided. Anyone can enter and anyone can attend as a taste-tester/judge/voter ...although space is limited. First come, first served. Literally!

To enter, contestants need to register by email no later than Friday December 28th at 5pm. Then, bring your entry and a copy of the recipe to Mitchell's by 11 am sunday. See photos below for inspiration. And yes, a beautiful presentation always makes good food taste better, so go for it!



When: Sunday, Dec. 30th at noon

Where: Mitchell's Book Corner, 54 Main Street (upstairs)

Pre-Register:  By Friday Dec. 28th at 5pm by email:

[email protected]




BARBARA GOOKIN is the author of "Harvesting Nantucket, The Taste of Bartlett's Ocean View Farm" available at island book sellers and here.  She is currently writing her second cookbook with another Nantucket theme. You can follow Barbara's tastefully tantilizing writings under the name "Nantucket Foodie" by clicking these links to her pages on Facebook, Twitter and as a senior restaurant reviewer at



This just in:  Darius Kersulis was the winner (Prize:  $25 Bartlett's Farm gift certificate) of today's Chili Cook-off at Mitchell's.  Here's his WINNING recipe.

Quick Turkey and Bean Chili

1 cup chopped red onion
1/3 cup chopped seeded poblano pepper (about 1)
1 tsp. minced garlic
1 ¼ lbs ground turkey
1 T chili powder
2 T tomato paste
2 t. dried oregano
1 t ground cumin
¼ t salt
¼ t black pepper
1 can (19-oz) cannellini beans, rinsed and drained
1 can (14.5 ox) diced tomatoes, undrained
1 24-oz can fat free lower-sodium chicken broth
½ cup fresh cilantro
6 lime wedges


Heat a large saucepan over medium heat.  Add onion, poblano pepper, garlic and ground turkey; cook for six minutes or until turkey is done, sstirring frequetly.  Stir in chili powder and next 8 ingredients (through broth); bring to a boil.  Reduce heat and simmer 20 minutes.  Stir in cilantro.  Serve with lime wedges.

This serves 8 generously. 

Thanks to Darius, other participants and to Nantucket Foodie and Mitchell's Book Corner!

Watch for the next cook-off-  it will involve chocolate and liquor-- in early February.