The Galveston County Daily News

GALVESTON — Fall’s first cool front blows in thoughts of cozy sweaters, open windows and, for many local cooks, making chili. There’s no real reason for chili to be a seasonal dish — beef, beans and chile peppers are available year-round — but fall weather seems to renew many appetites for chili.

Around here, that could be because, for more than 30 years, the Rotary Club of Galveston holds its annual chili supper in November. This year’s event is scheduled for Nov. 5, with Rotarians serving up chili and rice in the Ball High School cafeteria from 5 p.m. to 8 p.m.

“People are welcome to eat their chili in the cafeteria, but a lot of folks prefer to take theirs home,” Keith Bassett, a longtime member of the cooking crew, said. “They do have to bring their own to-go containers, though.”

The chili-making process begins the day before the chili supper for Bassett, V.J. Tramonte, Harold Fattig and other Rotarians, when they arrive at the Ball High cafeteria with half a ton of chili ingredients.

“We’re ordering about a thousand pounds of ground beef,” Bassett said.

With the assistance of the Ball High cafeteria staff, the cooking process usually goes smoothly, especially since many on the crew have been volunteering at the event for decades.

“I joined Rotary in 1979 and have been helping with the chili ever since,” Tramonte said.

In addition to the chili and rice, which is sold for $7 per person, tamales and desserts are also available for purchase.

“We’ll have desserts donated by some of the local hotels and from the culinary arts department at Galveston College,” Fattig said.

All the proceeds from the chili supper support the Rotary Club of Galveston Foundation local projects.

“All of the foundation’s giving stays in Galveston,” Fattig said.

Groups assisted in the past year by the foundation include the Children’s Center, Historic Galveston Rebirth, Galveston County Resource and Crisis Center, Gleaning from the Harvest, Galveston Seafarer’s Center, O’Connell High School, Galveston Art League, Galveston Symphony, GISD, American Red Cross, Rosenberg Library, Ronald McDonald House, Family Service Center, the Salvation Army and The Jesse Tree.

The fundraising efforts at the chili supper are augmented by a silent auction.

“The theme for the silent auction is ‘Get Out and Enjoy Galveston,’ and the auction items are unique experiences,” auction chair Diana Davis said.

Donated items for the auction include an opportunity to make dessert at Mario’s and enjoy it at a dinner with friends, a marine biology birthday party with the Sea Camp crew, a Mah Jongg and tea party, admission to the Krewe of Gambrinus den party and other coastal and Mardi Gras outings.

One of the best things about the to-go option at the chili supper (don’t forget to take a container) is the chance to pair the chili with something besides rice. Granted, rice can be the perfect blank canvas for a chili masterpiece, but chili also matches up well with hominy, spaghetti, eggs or cornbread.

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At A Glance

WHAT: Rotary Club of Galveston chili supper

WHEN: 5 p.m. to 8 p.m. Nov. 5

WHERE: Ball High School cafeteria, 4115 Ave. O, in Galveston

COST: $7

DETAILS: Tamales and desserts also will be available for purchase

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Hominy-chili casserole

1 (15-ounce) can chili with beans, or 2 cups homemade chili

1 (2.2-ounce) can sliced ripe olives, drained and divided

1 small onion, finely chopped

1 (15 1/2-ounce) can golden hominy, drained

1 cup shredded Cheddar cheese

Combine chili and half of olives. Spoon into a lightly greased 1 1/2 quart casserole. Top with onion and hominy and bake at 350 degrees for 25 minutes.

Sprinkle with cheese and remaining olives. Bake an additional 5 minutes.

— Recipe courtesy of cooks.com

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Chili cheese omelet

1 (15-ounce) can of chili or 2 cups homemade chili

12 eggs, 3 per omelet

1/3 cup milk

1 cup shredded cheddar cheese

1/2 cup onions, diced

1 or 2 jalapeño peppers, finely chopped

Salt and pepper to taste

First, warm up the chili in a sauce pan on the stove set to medium low. Stir it occasionally.

Sauté the onions and jalapeño in a small frying pan coated with cooking spray and set to medium heat.

When the onions are just becoming translucent, transfer the onions and pepper pieces to a bowl. Return the frying pan to the stovetop.

In a large bowl, beat the eggs with the milk and seasonings to taste.

Add a little more cooking spray to the frying pan.

To make each omelet, pour about 1/4 of the egg mixture to the frying pan and sprinkle 1/4 of the sautéed onions and pepper into it.

Lift the edges of the cooking omelet with a spatula and tilt the pan to distribute the egg.

When the egg is nearly set, dollop 1/3 to 1/2 cup of chili over one side of the omelet, followed by 1/4 cup of cheese.

Gently, tilt the pan and fold the empty side of the omelet over the fillings.

Slide the omelet onto a serving plate and top with a spoonful or two of chili.

Repeat this process with the remaining ingredients, adding a little more cooking spray each time.

— Recipe courtesy of Mr. Breakfast

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Skillet cornbread

1 1/2 cups yellow cornmeal

3/4 teaspoon baking soda

1/2 teaspoon coarse salt

2 large eggs

1 3/4 cups well-shaken buttermilk

1/2 stick unsalted butter, softened

Preheat oven to 425 degrees. Put a dry, well-seasoned 9- to 9 1/2-inch cast-iron skillet in middle of oven to heat.

Stir together cornmeal, baking soda and salt.

Whisk eggs in another bowl until blended and whisk in buttermilk.

Remove hot skillet from oven carefully and add butter, swirling gently to coat bottom and sides of skillet.

Whisk hot butter into buttermilk mixture and return skillet to oven. Stir cornmeal into buttermilk mixture just until moistened.

Scrape batter into hot skillet and bake until golden, 20 to 25 minutes.

Cool bread slightly and serve from skillet or cut in wedges.