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2010 Chili Cook-Off
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2010 Chili Cook-Off

March 26, 2010

If you use any of the recipes below, please leave the creators a note and tell them how you liked it!

Best Overall and Best Tasting

Devil's Revenge Chili: Carri Arko, Jenna Bice, Nicole Kennedy, and Alec Mangan

Ingredients:

1½ chuck roast cubed
½ mild Italian pork sausage
1 slice of bacon, diced
1 medium onion, chopped
1 green pepper, seeded and chopped
1 clove garlic, minced
1 can red kidney beans
1 fresh tomato, peeled and diced
Several celery leaves, chopped
1 can (32 oz) tomato sauce
1 bay leaf
1 t crushed, dried red pepper
1½ t chili powder
1/8 t black pepper
1 t dried, crushed basil leaf
1 t ground cumin
1 slice lemon
½ tsp salt

Directions:
In a large, heavy, non-aluminum kettle, brown the beef, sausage, and bacon. Add onions, green peppers, and garlic; cook until onion is tender. Add tomatoes, celery leaves, red kidney beans, and tomato sauce. Stir in the seasonings, and check consistency. Simmer until thick. Add lemon slice. Cover or partly cover if chili is getting to thick and cool.

Best Nutritionally Balanced

Tie between Vegetable Chili: Dan McVicker, Alyssa Tung, Sam Vartola, and Brianna Washington, and...


2- Onions, chopped
1- Garlic clove, crushed
3- Celery ribs, chopped
1- Green bell peppers, seeded diced
8oz- Mushrooms, sliced
2- Zucchini, sliced
14oz- Canned kidney beans, rinsed and drained
14oz- Can chopped tomatoes
2/3- Cup tomato sauce
2- Tablespoons tomato paste
1- Tablespoon ketchup
1- Teaspoon each- hot chili powder, ground cumin, ground coriander
Salt and freshly ground black pepper

Directions
1) Put the onions, garlic, celery peppers, mushrooms and zucchini in a large saucepan, and mix together.
2) Add the kidney beans, tomatoes, sauce, tomato paste, and ketchup.
3) Add the spices, season with salt and pepper and mix well.
4) Cover, bring to a boil and simmer for 20-30 minutes, stirring occasionally, until the vegetables are tender.

Best Nutritionally Balanced

Scotty's Turkey Chili: Jillian Divis, Taylor Lincoln, Layne Quigley, and Lindsey Stewart

1.25 Ground Turkey
1 Med Onion- chopped
2 Ribs-Celery – chopped
1-15oz Diced Tomato- chopped
1 cup Ketchup
1 tsp-Garlic- fresh
2 tsp- Oregano
1 ½ tsp- Basil
1 ½ tsp- Chili Powder
1/8 tsp Black Pepper
Dash- Tabasco
1-15oz Kidney Beans

Brown meat- add onion- celery-garlic- diced tomato- ketchup- all seasonings- cook hour or so. Add kidney beans for last ½ an hour.

Most Creative

Get That Meat Chili: Simon Dobos, Max Lowman, Kyle Schmidt, and Alex Wittenberg

6 oz of spaghetti noodles
1 large onion
2 cloves garlic
Cheddar cheese
Sour cream
1 lbs beef
1 tbsp beef
1 tbsp salt
1 tsp dried oregno leaves
1 tsp cocoa
½ tsp red pepper saves
1 can whole tomatoes (16) oz
1 can 9 15 ½ ounces) red kidney beans

Cook and stir ground beef, onion and garlic in 3at. Sauce pan until beef is brown; drain. Stir in remaining ingredients except beans; break up tomatoes. Heat boiling; reduce heat, cover and simmer, stirring occasionally, 1 hour.

Stir in beans. Heat to boiling reduced heat. Simmer uncovered, stirring moisture occasionally, until of desired consistency, about 20 minutes, 4 servings, 425 cal per serving.

Prepare chili con carne as directed. For each serving, spoon about ¾ cup beef mixture; over 1 cup hot cooked spaghetti. Sprinkle each serving with ¼ cup shredded cheddar cheese and 2 tablespoons chopped onion. Top with dollop of dairy sour cream if desired 5 servings.