| Dierdre lives on
Caruth Street |
She was having a
great time and really liked the chilis prepared by two neighborhood
associations: Ashmont Adams and Cedar Grove |
Ed from Charlestown
|
Prefers the spicy
chili made by Ledge. Why did he come all the way from
Charlestown? Because he knows Doug Bennett.
|
Kelly lives on
Pope's Hill
|
And liked the Turkey
chili made by Coldwell Banker.
|
Aine lives in
Cambridge but works in Codman Square
|
She is a vegetarian
so the vegetarian chili prepared by Ashmont Hill was a big hit with
her:
a piece of toast with white beans, guacamole and cilantro.
|
Allison
|
Liked the Cedar Grove
chili. It was soupy, she said, but it was made with shredded beef
and that gave it a nice texture.
|
Mike Lewis
|
Works at the
Butcher Shop Market and prepared his specialty chili the same way he
has prepared it for 40 years. It all started when he was a cook
on a submarine. First he roasts whole jalapeno peppers and
eventually combines the ingredients, cooking it to the right
consistency. But the real secret is that the chili needs to
marinate for seven (7) days before serving.
|
Octavio Dos Santos
|
Works at the
Freeport Tavern, 780 Morrissey Blvd. His chili is sweet
and spicy, made from beef and is on the hot side. It is very
popular, he said.
|
Carlos Gomez
|
Is from Ledge in
Lower Mills. His chili is southwestern style. He begins
with Vidalia onions which he swets and carmelizes to bring out the
sweetness. He adds pepper and corn which he first grills to give
it a slight smokey flavor. He uses beef but not ground
beef. No beans at this stage because they leach out and cause the
chili to thicken. After cooking about 3 1/2 hours, he combines
the chili mixture and the beans for the finished product.
|
Sue Collins lives on
Neponset Ave.
|
And represented Coldwell
Banker. She was the cook but used a recipe provided by another
Coldwell employee, Jan. Their chili is turkey based with kidney
and cannelini beans. She first browns the turkey, then adds
diced onions and peppers softened in olive oil. She adds tomato
sauce and whole peeled tomatoes. She calls it a one-alarm chili -
just hot enough. Is her chili popular? Yes, she says,
because many people prefer turkey which is a slightly sweet meat.
|
