Whet your chili appetite with these winners
(Editor's Note: The following recipes are among the winners at last year's United Way Chili Cook-off Kickoff.) Blaze of Glory (This recipe from the Valley Youth Center tied with JC Penney for Hottest-Yet-Edible last year.) Produce 1 large onion, ...
(Editor's Note: The following recipes are among the winners at last year's United Way Chili Cook-off Kickoff.)
Blaze of Glory
(This recipe from the Valley Youth Center tied with JC Penney for Hottest-Yet-Edible last year.)
1 large onion, chopped
1 large green pepper, chopped
1 large red pepper, chopped
1 large yellow pepper, chopped
2 banana peppers, chopped
4 Jalapeno peppers, chopped
1 cayenne pepper, chopped
8 cans tomato sauce
3 cans chili beans
2 cans dark kidney beans
2 cans light kidney beans
1 bottle Pace Picante sauce
1 bottle V-8
Chili powder, garlic power, onion salt, pepper corns, seasoned salt, 1/4 bottle of barbecue sauce, 2 Brown Bag Texas-style chili mix, water.
4 pounds hamburger
2 pounds hot or Cajun sausage.
Season and brown hamburger, drain. Season and brown sausage, drain. In a large, heavy-duty pot combine the canned goods except for the beans. Cut up all the peppers and put into the pot. Add the meats. Stir with a wooden spoon only. Add the chili mixes and the barbecue sauce. Add water to the desired consistency. Cook at a low temperature for a long time. One-half hour before serving, add the beans.
Chef Angelio Simone,
Chef Russ Salgy
Spicy Chicken Chili
(This recipe from the Voyager Team at Woodland Hills was the most popular last year.)
6 boneless, skinless chicken breasts, cubed
1 cup chopped onion
2 cloves garlic minced
2 Tablespoons olive oil
2 cans Rotel brand tomatoes and green chilies
2 cans pinto beans, drained
1/2 cup medium picante sauce
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
1 small can diced green chilies.
Saute chicken in olive oil and add onion, chilies and garlic. Cook for 5 to 7 minutes. Add remaining ingredients and simmer for 30 minutes. Garnish with sour cream, shredded cheddar cheese and green onions.
(Here is an unusual and great tasting chili from the Duluth Community Garden Program.)
1 pound dry white beans, soaked overnight
6 cups chicken broth
1 cup chicken stock base
2 onions, chopped
1 Tablespoon oil
5 cloves garlic, minced
7-8 ounce can diced green chilis
3 teaspoons ground cumin
1 teaspoon cayenne red pepper
4 cups cooked cut up chicken or turkey
1 cup sour cream
3 shredded Monterey jack cheese
Garnish options: sour cream, chopped green onions, chopped fresh cilantro, chopped tomatoes.
Serve with crackers or tortilla chips
Combine beans, broth, chicken stock in a big pot. Simmer, covered, for two hours. Saute onions and garlic in oil, add this and the chili, spices and chicken to the bean soup. Simmer for 30 minutes more. Add sour cream and cheese. Heat until the cheese melts.