Ron Black<\/a>.<\/p>\n\u201cHe used locally raised beef, first and foremost,\u201d Moran told SooToday.<\/p>\n
\u201cHe used a good selection of beans as one might expect. The tomatoes are greenhouse-grown from our own greenhouses, same with the herbs like oregano and basil. He made the paprika and the onion powder from using rescued surplus produce that we were getting in.\u201d<\/p>\n
Black made Harvest Algoma\u2019s chili well ahead of time.<\/p>\n
\u201cHe made this chili on Thursday, cooled it down, froze it, and then was in the kitchen this morning reheating it,\u201d Moran said.<\/p>\n
\u201cThat’s the thing about chili. If anybody knows chili, you know that you want to let it sit a bit. You don’t serve it right away. That’s not the best chili. You\u2019ve got to make it ahead of time. That’s the secret.\u201d<\/p>\n
Harvest Algoma sells its chili at Meals by Harvest.<\/p>\n
\u201cI do appreciate a good comfort meal like chili, especially on a beautiful day like today,\u201d Moran said.<\/p>\n
Feeding Your Soul Cafe entered its chili in this year\u2019s Chili-Fest.<\/p>\n
\u201cOur chili is chunky chicken with pumpkin puree, butternut squash, tomatoes, black beans, kidney beans, onions, and then we have chili powder, onion powder, garlic powder, cumin, Tex-Mex, and a little bit of water,\u201d said Deane Greenwood, Feeding Your Soul Cafe co-owner.<\/p>\n
The chili was made by Brenten Ellis, Feeding Your Soul Cafe\u2019s cook.<\/p>\n
\u201cI’m actually a vegetarian chili fan, but when I tried Brenten\u2019s creation yesterday I thought, \u2018it\u2019s pretty good.\u2019 After it sat overnight and re-warmed today, it has an awesome flavour. It’s really amazing,\u201d Greenwood said.<\/p>\n
\u201cI’m sure it’s going to appear on our lunch features now.\u201d<\/p>\n
Plain and simple is the way to go for Mac Robinson, Sault Ste. Marie Soup Kitchen Community Centre head cook.<\/p>\n
\u201cI make a basic chili with beef and pinto beans. It’s good stuff,\u201d Robinson said.<\/p>\n
\u201cIt’s a cheap meal. You can get a lot out of it. Half of my product is ground beef and we’re now feeding 300 people with that. With times being tough it works out.\u201d<\/p>\n
As the Soup Kitchen\u2019s head cook, Robinson said it feels good to feed others in need.<\/p>\n
\u201cI spent 36 years in the restaurant business cooking for people. Now I’m cooking for people that don’t have to pay to appreciate my food. That’s a big thing for me.\u201d<\/p>\n
The Soup Kitchen won second place at this year\u2019s Chili-Fest, while third place went to The Soup Witch.<\/p>\n
Feeding Your Soul Cafe won the Spirit Award for the best dressed booth.<\/p>\n
The Soup Kitchen won the award for the hottest chili.<\/p>\n
Gateway Casinos won the Wooden Spoon Award.<\/p>\n
The cost to sample chili recipes at Chili-Fest was $10 per person.<\/p>\n
All proceeds go to feeding those in need at the Soup Kitchen.<\/p>\n
300 tickets were sold at this year\u2019s event.<\/p>\n
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