Hanks-Hawaiian-Chili

HANKS HAWAIIAN CHILI - Created by: Hank Wedemeyer (Colorado)
For the past 15 years, Jack and Donna Scaff have sponsored the
"Great Hawaiian State Championship Chili Cook-off!"
The event takes place on Memorial Day and always starts with a flyover by the National Guard on their way to
"The National Cemetery of the Pacific at Punchbowl Crater." While the cooks prepare the competition chili,
they are serenaded by continuous island music on the lanai. Fourteen teams competed in 2005, one from California,
two came from Texas, two flew over from Colorado and nine teams competed from Hawaii. And the winners were....
Judy (Hank's wife) came in 2nd, Hank came in 3rd and the "Bad Girls" from Honolulu won first place and
will be representing Hawaii in the World Championship in Omaha NE Oct 9th.

INGREDIENTS FOR HANKS HAWAIIAN CHIHI

3 LB Kalua Pork
(You could use the crock -pot version)

2 Maui Onions Chopped
1-2 cans Chicken Broth
1 cup papaya sauce (blend whole papayas until you get a cupful)
2 teaspoons Hawaiian Sea Salt
One - 27oz can of Green Chile Peppers Chopped or blended
4 garlic cloves chopped or blended with the papaya
1 can Rotel Mexican tomatoes or your favorite kind, or fresh chopped
1/8 teaspoon cayenne pepper or a whole jalapeño chopped
1 Tablespoon fresh ground cumin

Simmer the Maui onions in the chicken broth until soft, add the Kalua pork,
bring to a simmer and add the rest of the ingredients.
Add more Hawaiian Sea Salt, garlic powder, onion powder and cayenne to your taste.
Serve over rice or tortilla chips with some cheese.
Serve with "Primo" or your favorite beer."
Enjoy, Hank from Colorado