Worcester Telegram & Gazette (MA)
Uncle Jay makes a super bowl of chili
January 30, 2008
Section: LIVING
Page: E1
By Barbara M. Houle
Jay Powell of Oxford scores a touchdown when it comes to Super Bowl party food.
His game plan is simple. He pulls out a seasoning mix and puts together the best darn chili around.
Powell owns Uncle Jay's, a catering company whose motto is "You name it. We'll cook it. Even your
goose." Powell also makes Uncle Jay's chili seasoning mixes, hot sauces, rubs and burrito spices,
which he sells at fairs and festivals and the Brimfield Antiques Shows in Brimfield. Uncle Jay's chili is
available during athletic games at the College of the Holy Cross, St. John's High School and St.
Peter-Marian.
"I remember the first time I sold chili at Holy Cross," Powell said. "I sold out in 11 minutes. I really didn't
make enough chili, but I was so excited that everyone liked it."
Powell's "chili addiction" began seven years ago after he beat out 60 cooks in an amateur food
contest where he worked. "It was a freak thing," Powell said. "I liked to cook, and I thought, `what the
heck, I'll enter the contest.' I never had a clue I would win."
He later graduated from Johnson & Wales University in Providence, and jumped into a full-time
culinary career. Powell is the son of Guy and Connie Powell, owners of Crystal Caves in Auburn. Guy
Powell uses Uncle Jay's chili on hot dogs at Robbie's Place at Crystal Caves.
A Super Bowl demands chili, according to Powell, who makes and delivers more than 100 gallons to
Super Bowl fans each year. Another favorite, he said, is his pulled pork, which is "to die for."
Chili recipes are everywhere, but at national competitions chili means no beans, just meat and
seasonings, Powell said. "Beans in chili is a New England thing."
Most people like chili on the milder side, said Powell, who makes Uncle Jay's mixes in mild, 3-alarm
and 5-alarm. He said he personally likes the "hot stuff" with shredded Monterey Jack and cheddar
cheeses and diced onions on top. While cold beer traditionally is a drink of choice with chili, Powell is
a "diet Coke guy."
If you are making chili for the first time, Powell said, follow package directions to a "T" no matter what
brand. Experiment after that. Look up recipes in cookbooks or online. Find something you like and
add lamb, chicken, sausage, beef or assorted veggies in the dish. Hunters usually have their own
version of venison chili, Powell said.
"People who grew up on canned chili usually don't like chili as adults," Powell said. "I start those
people off with a spoonful of chili. The comment I hear the most is, `Wow, that's chili?'"
Powell said to start youngsters off with a small portion of a simple, mild chili. "Parents are always
surprised when I tell them that kids really like chili," he said.
Chili tastes great in and out of the bowl. Powell uses it in stuffed peppers, lasagna or on pasta, which
is a popular way to serve it in the Midwest. For Super Bowl he suggests making a big batch of nachos
topped with chili and cheeses.
Go to www.unclejayschili.com for catering information about weddings and showers and outside
events such as pork roasts and New England clambakes. You'll also find Guy Powell's "Dad's Kettle
Corn" and roasted nut products on the site. Telephone: Uncle Jay's Homemade Chili, (508) 292-3739.
Powell said he plans to attend a class at Johnson & Wales University before heading to a friend's
house to watch the New England Patriots "beat" the Giants. "I'm bringing chili," he said with a grin.
What else would you expect from a guy who drives around in a truck with the license plate JChili.
Uncle Jay makes a super bowl of chili
January 30, 2008
Section: LIVING
Page: E1
By Barbara M. Houle
Jay Powell of Oxford scores a touchdown when it comes to Super Bowl party food.
His game plan is simple. He pulls out a seasoning mix and puts together the best darn chili around.
Powell owns Uncle Jay's, a catering company whose motto is "You name it. We'll cook it. Even your
goose." Powell also makes Uncle Jay's chili seasoning mixes, hot sauces, rubs and burrito spices,
which he sells at fairs and festivals and the Brimfield Antiques Shows in Brimfield. Uncle Jay's chili is
available during athletic games at the College of the Holy Cross, St. John's High School and St.
Peter-Marian.
"I remember the first time I sold chili at Holy Cross," Powell said. "I sold out in 11 minutes. I really didn't
make enough chili, but I was so excited that everyone liked it."
Powell's "chili addiction" began seven years ago after he beat out 60 cooks in an amateur food
contest where he worked. "It was a freak thing," Powell said. "I liked to cook, and I thought, `what the
heck, I'll enter the contest.' I never had a clue I would win."
He later graduated from Johnson & Wales University in Providence, and jumped into a full-time
culinary career. Powell is the son of Guy and Connie Powell, owners of Crystal Caves in Auburn. Guy
Powell uses Uncle Jay's chili on hot dogs at Robbie's Place at Crystal Caves.
A Super Bowl demands chili, according to Powell, who makes and delivers more than 100 gallons to
Super Bowl fans each year. Another favorite, he said, is his pulled pork, which is "to die for."
Chili recipes are everywhere, but at national competitions chili means no beans, just meat and
seasonings, Powell said. "Beans in chili is a New England thing."
Most people like chili on the milder side, said Powell, who makes Uncle Jay's mixes in mild, 3-alarm
and 5-alarm. He said he personally likes the "hot stuff" with shredded Monterey Jack and cheddar
cheeses and diced onions on top. While cold beer traditionally is a drink of choice with chili, Powell is
a "diet Coke guy."
If you are making chili for the first time, Powell said, follow package directions to a "T" no matter what
brand. Experiment after that. Look up recipes in cookbooks or online. Find something you like and
add lamb, chicken, sausage, beef or assorted veggies in the dish. Hunters usually have their own
version of venison chili, Powell said.
"People who grew up on canned chili usually don't like chili as adults," Powell said. "I start those
people off with a spoonful of chili. The comment I hear the most is, `Wow, that's chili?'"
Powell said to start youngsters off with a small portion of a simple, mild chili. "Parents are always
surprised when I tell them that kids really like chili," he said.
Chili tastes great in and out of the bowl. Powell uses it in stuffed peppers, lasagna or on pasta, which
is a popular way to serve it in the Midwest. For Super Bowl he suggests making a big batch of nachos
topped with chili and cheeses.
Go to www.unclejayschili.com for catering information about weddings and showers and outside
events such as pork roasts and New England clambakes. You'll also find Guy Powell's "Dad's Kettle
Corn" and roasted nut products on the site. Telephone: Uncle Jay's Homemade Chili, (508) 292-3739.
Powell said he plans to attend a class at Johnson & Wales University before heading to a friend's
house to watch the New England Patriots "beat" the Giants. "I'm bringing chili," he said with a grin.
What else would you expect from a guy who drives around in a truck with the license plate JChili.
| Uncle Jay's Homemade Chili |
| And Catering |
 |