Bill and Jessica Pettengill have competed every year of the Chili Challenge.
This year, they changed it up a bit and included local ingredients such as long hots, sausage and Old Slugger Pale Ale from Cooperstown.
The change paid off with their chili being voted as the best in the Restaurant League by three local chefs and also the best by the people.
“We’re very excited, but the bottom line here is that it’s for the Red Cross. That’s the underlining meaning. But it’s a competition, so obviously you want to win,” said Bill Pettengill, owner of Albany Street Café.
Pettengill said they’ve won in past years for other categories, including best tasting and most unique.
“We liked the nice, rich, smoky flavor,” said Randall Brown, guest chef from Beardslee Castle. “It was nicely balanced.”
Brown along with Gino Laurenzo of Rio Grande Tex Mex Grill and Luke Barrett of The Willows served as the guest chefs for the new Chef’s Choice category this year. They also picked Kelly Brown as the best in the Amateur League.
“It’s such a great event. We’ve done it every year,” said Kelly Brown, who was also voted the best by the people. “It’s just all out plain fun and it’s a good cause.”
Brown said he uses a beef and pork tenderloin recipe. He said it’s pretty much the same recipe he’s used in the past, but has played around with how he’s cooked it.
This is the eighth year for the American Red Cross of the Mohawk Valley’s Chili Challenge invitational. This year’s sponsors were NBT Bank, Excellus Blue Shield/Blue Cross and Leighton Burns, Esq.
Andria De Lisle-Heath, executive director of the local Red Cross chapter, said nearly 410 people attended the event and about $5,500 was raised. She said this doubles the number of people they had the first year.
“It’s a small fundraiser in amount of money, but it’s a great community event,” said Vicki Cataldo, development and public relations director of the local Red Cross.
New to this year’s competition was Rep. Michael Arcuri (D-24) who competed in the Amateur League.
“I cook a lot, but I’ve never cooked chili,” said Arcuri, who said he borrowed the recipe from a friend. He said he worked as the assistant on the chili since he wasn’t familiar with the recipe. Special ingredients included dark Saranac ale, chocoloate and jalapenos.
Arcuri said he wanted to participate since he has done the same for the Gourmet Guys to the Rescue event for the Utica Rescue Mission in the past.
Michele Gilbert, of Herkimer, admitted she came for the chili, but said there was a bigger reason, too.
“We’re really here for the Red Cross,” she said. “You see people you know, and the atmosphere is always fun.”
Other winners included PK’s Restaurant in Herkimer for having the hottest chili; That’s Amore, in Herkimer, won for Most Unique and Kenickie’s 50’s Drive-In in Little Falls won for Best Presentation. Matt Powers, in the Amateur League, won for most creative.
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Bill and Jessica Pettengill have competed every year of the Chili Challenge.
This year, they changed it up a bit and included local ingredients such as long hots, sausage and Old Slugger Pale Ale from Cooperstown.
The change paid off with their chili being voted as the best in the Restaurant League by three local chefs and also the best by the people.
“We’re very excited, but the bottom line here is that it’s for the Red Cross. That’s the underlining meaning. But it’s a competition, so obviously you want to win,” said Bill Pettengill, owner of Albany Street Café.
Pettengill said they’ve won in past years for other categories, including best tasting and most unique.
“We liked the nice, rich, smoky flavor,” said Randall Brown, guest chef from Beardslee Castle. “It was nicely balanced.”
Brown along with Gino Laurenzo of Rio Grande Tex Mex Grill and Luke Barrett of The Willows served as the guest chefs for the new Chef’s Choice category this year. They also picked Kelly Brown as the best in the Amateur League.
“It’s such a great event. We’ve done it every year,” said Kelly Brown, who was also voted the best by the people. “It’s just all out plain fun and it’s a good cause.”
Brown said he uses a beef and pork tenderloin recipe. He said it’s pretty much the same recipe he’s used in the past, but has played around with how he’s cooked it.
This is the eighth year for the American Red Cross of the Mohawk Valley’s Chili Challenge invitational. This year’s sponsors were NBT Bank, Excellus Blue Shield/Blue Cross and Leighton Burns, Esq.
Andria De Lisle-Heath, executive director of the local Red Cross chapter, said nearly 410 people attended the event and about $5,500 was raised. She said this doubles the number of people they had the first year.
“It’s a small fundraiser in amount of money, but it’s a great community event,” said Vicki Cataldo, development and public relations director of the local Red Cross.
New to this year’s competition was Rep. Michael Arcuri (D-24) who competed in the Amateur League.
“I cook a lot, but I’ve never cooked chili,” said Arcuri, who said he borrowed the recipe from a friend. He said he worked as the assistant on the chili since he wasn’t familiar with the recipe. Special ingredients included dark Saranac ale, chocoloate and jalapenos.
Arcuri said he wanted to participate since he has done the same for the Gourmet Guys to the Rescue event for the Utica Rescue Mission in the past.
Michele Gilbert, of Herkimer, admitted she came for the chili, but said there was a bigger reason, too.
“We’re really here for the Red Cross,” she said. “You see people you know, and the atmosphere is always fun.”
Other winners included PK’s Restaurant in Herkimer for having the hottest chili; That’s Amore, in Herkimer, won for Most Unique and Kenickie’s 50’s Drive-In in Little Falls won for Best Presentation. Matt Powers, in the Amateur League, won for most creative.
