A Fiesta Day Colorado Green Chili Cook-off fundraiser for the Alzheimer's Association will be held Tuesday, September 16 (from noon - 2 p.m.) at Wind Crest retirement community in Highlands Ranch.
Denver area restaurants will present their chili entrees for taste-testing by more than 1,000 Wind Crest residents and staff. This festive, two-hour even will include a Mariachi Band. Winning restaurants (1st, 2nd and 3rd place) will receive trophies and earn bragging rights for having the best Green Chili in in the state.
"Gabby Gourmet" Pat Miller will emcee Colorado Green Chili Cook-off. Judges will include the following champions from previous years with the International Chili Society: Mike Rook, the New Mexico Green Chili Champion, and Bob Plager, the back-to-back WorId Red Chili Champion.
Breakfast Burrito with Green Chile is one of the top comfort foods among Wind Crest residents, according to Dining Services Director Marcus Cordova. He said Colorado has two things in abundance: People waking up early to "hit the slopes" and a chronic case of the munchies. "Some people are surprised by how many of our residents enjoy spicy food," said Cordova.
Tuesday, September 16 (from noon - 2 p.m.) in the Wind Crest retirement community Fireside Lounge, 3235 Mill Vista Road, Highlands Ranch, CO.
GREEN CHILI BACKGROUND:
Green chilies, like tomatoes, potatoes and eggplant are related: they are part of the nightshade family. Originating from the Andes, chilies spread far and wide in the New World before being discovered by European explorers. But unlike other family members, the chili pepper developed capsaicin, the heat that begins in the orange veins of the pepper and stretches into the seeds. And chili peppers
Some people are particularly susceptible to a chili burn when handling hot peppers. It's wise to wear thin latex gloves. If you handle chilies and your hands begin to burn, use rubbing alcohol to remove the peppery oils and, of course, never touch your eyes after working with chilies.
To roast a chili at home, place the pepper on a low flame of gas and turn the chili gradually as each side blisters. If you have an electric over, put the peppers under the broiler and turn the chilies once to blister each side. Place the hot chilies in a plastic bag until cool. The steam will loosen the thin skins. If the skins still do not slip off easily, freeze the chilies slightly and the skins will slide off.