3rd Place, Entree Category

2013 Ohio State Fair
Michael C. Moscato
Columbus, Ohio

6 Servings

1½ c. Lonz American Cream Concord
1 lb Italian Sausage
2 cloves of Garlic
1 tsp. dried Cayenne Pepper
1 c. diced Jalapeno Peppers
1 c. yellow Banana Peppers
32oz. can petite Diced Tomatoes
24oz can re-fried beans
3 medium Roma tomatoes; sliced

2 c. Corn Bread mix
1 c. Lonz American Cream Concord
½ c. butter
¼ c. Parmesan Cheese
½ c. finely chopped Jalapeno Pepper
¼ c. Fresh Cilantro

1. In an 8 inch cast iron skillet on medium high stove top heat, lightly brown the onions. Add the sausage and brown completely. Add the garlic and Cayenne pepper. Mix well. Next add the Jalapeno and banana peppers. Stir for two minutes to soften the peppers. Add the diced tomatoes and wine.

2. Bring to boil, stirring occasionally (about 10 minutes)

3. While the chili is cooking, add together all of the corn bread ingredients in a medium mixing bowl, saving the fresh cilantro until everything is smooth and well mixed. Fold in the cilantro.

4. Preheat oven to 350°F. Remove skillet from heat. Cover the chili with the sliced Roma tomatoes. Spoon batter on top in biscuit size to cover the top completely. Place skillet in oven and bake for 20 minutes or until the biscuits are brown. Remove from oven and serve.