By Ken Michaels, Staff Writer
Jim Stull, winner of the ninth annual Protective Services Chili Cookoff in January of last year, proved that he’s no one-trick pony; he brought a brand new recipe to the 2013 event and won again! And he did it decisively. His Black Bean ‘n Pumpkin Chili garnered 107 points; the second place winner netted less than half that with 52.
“For me, a good chili is just not hot and spicy. It has to have a distinctive flavor that makes you want to come back for more.”
The chili recipe he entered is indeed his own. It arose from a telephone conversation with his 89-year-old grandmother in Portland, Maine, who suggested he try a pumpkin chili. His mother-in-law (Eileen Walton who works in Purchasing) followed up by sharing a recipe for a pumpkin chili. Stull then gathered three more recipes from the Internet, and combined the four, making adjustments in the ingredients. He made a test batch the week before the cookoff and tweaked the recipe some more until he got what he wanted: a winner!
The 10th annual event was attended by 110, which is a record turnout. Debora Reckley, Purchasing, won second place and Ross Smith, IT security, Data Management Services, finished third, in a field of 26 entries. Stull is a supervisor in the Laboratory Animal Sciences Program.
Jim Stull’s Black Bean ‘n Pumpkin Chili Recipe
In a large skillet, sauté the onion and yellow pepper in oil until tender. Add garlic; cook one minute longer. Transfer to a five-quart slow cooker; stir in the remaining ingredients. Cover and cook on low for five hours.
Inset photo: Jim Stull, two-year winner of Protective Services’ Chili Cookoff.