First Place

 

Brenna’s Zesty Chili   (Recipe was doubled for the Chili Cook-off)

Yield:   6 Cups  -   Serves 6 to 8

 

1.5 Pounds Ground Beef

2 C Chopped Yellow Onion

1 T Minced Garlic

2 T plus 1 t  Chili Powder

3 t  Special Seasoning Mix (See Recipe below)

1 T Salt

2 T Ground Cumin

¼ t Ground Black Pepper

One -15-ounce Can Whole Peeled Tomatoes

3 T Tomato Paste

1 t sugar

2C Water

If desired add one 15-ounce can Chili Beans (Note:  beans were added for the Chili Cook-off)

 

1.       Brown ground beef in a large skillet and drain remaining grease from pan, set grease aside for proper disposal. 

2.       While beef is browning, pour whole tomatoes into a large bowl, (along with the juice from the can) and gently break apart the tomatoes. 

3.       Put cooked beef and entire contents of tomatoes along with juice into a large sauce pan. Simmer on low heat for 5 minutes.

4.       Add tomato paste. Stir all contents well over low heat for another 5 minutes.

5.       Add chopped onions, minced garlic, cumin, chili powder, black pepper, sugar and water to the pot and mix well.  Allow to simmer 5 minutes!

6.       Add Brenna’s Special Seasoning mix to the pot.  Mix well.

7.       Turn heat to medium and simmer for 30 minutes. Stir frequently.

8.       Drain, rinse and add beans if you wish.

9.       Further season to taste.

Brenna’s Special Seasoning:   Yield’s about ¾.  Recipe modified from Emeril Lagasse’s Baby Bam seasoning.   Store in an airtight container up to 3 months.

 

3 T Paprika

2 T Salt

2 T Dried Parsley

2.5 t Onion Powder

2 t Garlic Powder

1.5 t Ground Black Pepper

 

1.5 t Dried Oregano

1.5  T Dried Basil

1 t Dried Thyme

½ t Celery Salt

1 ¾ T Sugar

 

2nd place:

 

Black Bean Vegetarian Chili

 

1 medium eggplant, 1/2" cubes

1 Tbl coarse salt

1/2 cup olive oil

2 medim yellow onions, 1/4" diced

2 zucchini, 1/4" diced

1 red pepper, 1/4" diced

1 yellow pepper, 1/4" diced

4 large cloves garlic, coarsely chopped

2 cans diced tomatoes

1 cup vegetable broth

1 cup chopped italian parsley 

1/2 cup slivered fresh basil leaves

3 Tbl chili  powder

1 1/2 Tbl ground cumin

1 Tbl oregano

1 tsp ground pepper

1/2 tsp crushed red pepper

salt to taste

2 cups cooked black beans

1 1/2 cups corn (canned or thawed frozen)

1/2 cup chopped fresh dill

1/4 cup lemon juice

sour cream (garnish)

grated Pepper Jack cheese (garnish)

3 scallions, thinly sliced (garnish)

 

1. Place eggplant in colander. Toss with salt and let sit 1 hour to remove moisture. Pat dry,

2. Heat 1/4 cup olive oil in a large soup pan. Saute onions, zucchini, peppers and garlic for 10 minutes.

3. Place remaining 1/4 cup olive oil in a skillet. Over medium high heat, cook eggplant until just tender, about 10 minutes. Add to sauted vegetables. 

4. Add tomatoes, broth, 1/2 cup parsley, basil  and spices. Cook over low heat for 30 minutes, stirring occasionally. 

5. After cooking 30 minutes, add black beans, corn, dill and lemon juice. Cook an additional 15 minutes. Adjust seasonings, and stir in remaining 1/2 cup parsley. Serve hot, garnished with a generous dollop of sour cream, and/or grated cheese and some scallions. 

 

Serves 8

 

Third Place

 

Ingredients:

 

2 Lg cans B&M kidney beans

2# lean ground angus beef.

1/2 to 3/4 length of Polish Kilbasa

14 oz. diced tomatoes/garlic & herbs

1  4-1/2 oz jar of mushrooms or like amount of fresh mushrooms. (use more if you like mushrooms)

1 yellow onion

1 green pepper (lg)

8 oz "Bone Suckin sauce" thicker style (available at Durham Market Place)  Use more or less to your own taste. It is relatively sweet and tangy. There is a "hot sauce available!

1 small package of frozen corn (optional!)

 

Cook hamburg thoroughly, seasoning to taste. Drain fat from hamburger and add to large pot over medium heat with Kidney beans, diced tomatoes and mushrooms.

 

Cut the kilbasa into strips and cook over grill or in frying pan until the kilbasa is crisped up a bit. Cut cooked product into bite sized chunks and add to the pot.

 

Chop and saute onions and green peppers and add to pot.

 

Add sauce to taste. The sauce is sweet and tangy, not "hot"

 

Simmer for a few hours, take off heat and let cool (refrigerate) overnight. Chili tastes much better the next day.

If you like corn in your chili, add it the second day  or a few minutes before you serve the chili if you insist on eating your chili on day one. 

The Bone Suckin sauce is a relatively new addition to my recipe. I used to use a half jar of chili sauce and a half jar of Cains red pepper relish. The relish and the sauce, together, really sweetens the chili and may be too much for some people.

 

Dick Houghton

 

Fourth Place

 

 

Phoebe Jeanne the Chili Queen's Three Bean Chili

 

1 large vidalia onion

2T olive oil

1# venison burger

1# venison steak - cubed

5 large cloves of garlic

1 large red pepper chopped

1 large green pepper chopped

1 carrot finely grated (or 2 tsp sugar)

1 bunch scallions chopped

1 TBSP chili powder

3 TBSP curry powder

2 tsp Cayene pepper

2 tsp cumin

6 dahses of tabasco

salt & pepper to taste

1 can each: red, pink, white kidney beans

1 large can diced tomatoes

1 large can crushed tomatoes

1 can tomato paste

 

 

Saute onion in oil for a few minutes, add burger and steak to brown. Add garlic, veggies, herbs and spices and saute for 2-3 minutes. Add all other ingredients and cook on low for a few hours (or let it stew on top of the wood stove for the day...).  Serve with crusty bread and top with grated cheddar cheese or sour cream as you like!