Last month, my government needed me.

Not to help thwart terrorism, or testify on the merits of new regulations for the country’s financial institutions. No, I had been tapped to opine on one of the few things in this world of which I am a connoisseur: chili.

On Jan. 20, the General Services Administration’s regional office held its third annual in-house chili cook-off in the agency’s headquarters at 26 Federal Plaza in Lower Manhattan.

At first, I wondered what a chili cook-off hosted by the feds might entail. Would an extra napkin or second helping come with a stack of requisition forms to be filled out in triplicate? To be sure, it was the first time I’ve had to pass through a metal detector solely for a bite to eat.

Three dozen or so GSA employees  sampled the dishes of the four competing chefs, who were also GSA workers, voting by ballot for their favorites. There would be two winners—the crowd’s ballot pick and the critic’s choice, selected by yours truly. Each would receive a “golden” ladle and, of course, office bragging rights.

The contest is one of several annual fundraisers held by the GSA employees. Proceeds from the chili contest will go to Doctors Without Borders for its efforts in Haiti.

Chili—essentially a stew consisting of meat, beans and common vegetables such as peppers and onions in a thick, flavorful sauce—has numerous variations and permutations. And therein lies the art of chili making.

GSA Acquisitions Director Peter Han’s “Rescue Chili,” which tied for crowd favorite, had a distinctly East Asian flavor, blending shredded Korean beef with a tart soy-and-ginger-based sauce. Program analyst Zachary Lerner’s “Jimbo’s Killer Chili,” the other crowd favorite, made interesting use of celery and white rice to both thicken the chili and soften its notable bite. Public Affairs Officer Renee Miscione’s entry, a turkey and tomato chili aptly named “Some Like It Hot,” packed a vibrant, smoky spiciness that stopped just short of overpowering. An impressive feat.

But in a field of formidable entries, one was the clear standout.

In this critic’s opinion, the “Rancho Caliente” chili, prepared by GSA Executive Officer Linda Shenwick, struck a near-perfect balance between the sweet and spicy notes that permeate truly good chili, using ground beef in a thick, velvety sauce spiked with cheddar cheese and Sriracha, a Thai hot sauce. Shenwick entered the chili on behalf of the recipe’s co-author, and her boss, Regional Commissioner John Scorcia.

“John will be so happy to hear we won,” Shenwick said with a gleeful smile as I announced my pick. “I did a lot of lobbying for this chili all afternoon, so I’m glad it was well received.” 

Linda Shenwick and John Scorcia’s "Rancho Caliente" Chili
2 cans red kidney beans
1 lb ground beef
2 medium garlic cloves, chopped
1 small yellow onion, chopped
1-1/5 bay leaves, dried
1 tbsp Hungarian paprika
1/2-1 cup sharp cheddar cheese, shredded
Valencia brand hot sauce (add to taste)
Cholula brand hot sauce (add to taste)
Sriracha sauce (add to taste)
1 large tomato
Sour cream
Cracked black pepper

In a medium skillet, combine ground beef, onion and garlic. Cook until meat is browned and onions are semi-translucent. Transfer to a stockpot or large Dutch oven, and mix in beans, bay leaves and paprika. Cook to combine over medium heat for 30-45 minutes, stirring often. Add cheese and mix in thoroughly. Cook for another 30 minutes, stirring often. Add hot sauces in ? tbsp increments to taste. Reduce heat to low and simmer for 15 minutes, stirring often. Remove from heat and let stand for 15 minutes.

Garnish with chopped tomato, sour cream and cracked black pepper. Makes 4-6 servings.