
Chilli champ knows how to ‘handle the heat’
[caption id="attachment_34411" align="aligncenter" width="595"] Chief Petty Officer Second Class Chris Carisse who won this year's NDWCC Chilli Cookoff.[/caption] Peter Mallett, Staff Writer — The CFB Esquimalt’s Great Chilli Cookoff winner has some important culinary advice for would-be chefs attempting to achieve taste bud nirvana. The Naval Communicator at Sea Training Pacific (STP) took the top prize in the third annual Great Chilli Cookoff at STP last fall. He shared a few chilli cooking tips with the Lookout to mark the National Chilli Day on Feb. 22, observed mostly down south. “Don’t make it too spicy,” cautions Chief Petty Officer Second Class (CPO2) Chris Carisse. “Most loved that my dish wasn’t too spicy and liked to add their accoutrements to compliment the chilli.” CPO2 Carisse says cooking comfort foods in the home kitchen or on the backyard BBQ is pure enjoyment and a great way to unwind from work. He helps deliver operational-focused training for HMC ships as they progress through Tiered Readiness Programs. While he has no formal training in cooking, CPO2 Carisse admits he learned more than a few cooking tips from his son Shay, who is a Red Seal Chef. He is convinced his creation’s lack of spicy heat made all the difference in the contest. While he refuses to divulge the full details of his secret family recipe, CPO2 Carisse says the key to a good chilli sauce base is a good amount of garlic, while adding some coffee and brown sugar helped tantalize the taste buds of those participating. “I am no health expert, but I would say that chilli is certainly a comfort food that most can identify with; it also provides some good nutritional benefits,” said CPO2 Carisse. “It is always a hit for me at potluck dinners and family gatherings, and I would say good food and friends create good memories, and chilli certainly...



















