TEMECULA, Calif. — (June 20, 2016) – The chili was spicy and the competition was fierce, but for the second year in a row, Chef Marlene Moore of the Pechanga Food Court has won the title of Pechanga Chili Cook-off Champion. She tantalized the crowd of 1,459 with her “Temptation” Hearty Southern Style Chili. She edged out eight other Pechanga chefs with chili varieties that included Hawaiian-style chili with plantains and coconut, jerk pork and three bean smoked cheddar cheese chili, and smoked steak chili with mini jalapeño poppers.

Chef Moore, originally from Trinidad and Tobago, retained her title despite stiff competition from Chef Ronnel Capacia of Kelsey’s, who serves southwestern chili in his appetizer selections for lunch and dinner every day. Now in its eighth year, 1,459 people came to enjoy craft and microbrews, chili and music at the 2016 Pechanga Microbrew Festival.

The event also worked to raise $16,000.00 for Habitat for Humanity Inland Valley. The organization assists underserved people of the Inland Southern California community by building homes for them, sending volunteers to make needed home repairs for seniors and disabled people through the A Brush With Kindness program, and runs two ReStore locations in the Southwest Riverside County region. More than $200,000.00 for Habitat for Humanity Inland Valley programs has been raised during the organization’s eight-year partnership with Pechanga Resort & Casino. Proceeds from the Pechanga Microbrew Fest and the Chocolate Decadence and Pechanga Wine Festival benefit Habitat for Humanity Inland Valley.

Beer experts say Chef Moore’s chili pairs well with an IPA or Double IPA with robust malt and extra hops to stand up to the intense peppers in this dish.

Chef Marlene’s Chili Recipe – Temptation Hearty Southern Style Chili
Ingredients:
5 pounds ground beef
4 cup diced onion
1 cup diced green bell pepper
1 cup diced red bell pepper
5 cloves garlic, minced
2 (10.75 ounce) cans tomato puree
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can pinto beans with liquid
¼ teaspoon paprika
¼ teaspoon oregano
¼ cup oil
1 arbol chili pepper (roasted & crushed)
1 California Anaheim chili pepper (roasted & crushed)
Sprinkle of: dark chili powder, cayenne powder, onion powder, ground black pepper and cumin
Salt to taste

Directions:
Place the oil in a skillet until hot, and sauté the garlic, onions, green & red bell pepper
Place the beef in the skillet over medium heat, and cook until evenly brown
Place the tomato puree, kidney beans, and pinto beans. Season with paprika, oregano and the Roaster chili Heat & salt to taste. (If you like it spicier you can add more roasted chili heat…)
Cover and slow cook for 8 hours on Low.
Garnish: Optional
• Pico De Gallo
• Mixed Cheese
• Diced Green Onions
• Sour Cream
• Fried Fresh Japanese Chili on top
• Dash of Roasted Chili Heat