Thank you to all who made our First Chili Cook-Off a success – contestants, judges and attendees!!

The Winners were:
1st Place – Barb Cunningham & Jaylee Browne
2nd Place – Cindy Habluetzel
3rd Place – Julie & Jameson Browne

Below are the recipes that were entered!

Bee & Jay’s Best Chili
By. Barbara Cunningham & Jaylee Browne

2 lbs. Hamburger
1 small Onion
2 packages Lawry’s Chili Seasoning
1 tsp. Red Pepper Flakes
1 can Diced Tomatoes
1 lg can Tomato Sauce
2 cans Red Kidney Beans
2 cans Pinto Beans

  1. Brown Hamburger & Onions.
  2. Add seasonings.
  3. Mix in tomatoes, tomato sauce, and beans.
  4. Simmer for at least 2 hours.
  5. Eat & Enjoy

Cindy Lou’s Comfort Chili
By. Cindy Habluetzel
1 lb. Ground Beef
1/2 lb. Homemade Ray’s Sausage
3 cans Tomato Sauce
2 cans Chili Beans
2 cans Kidney Beans
1 pkg. Chili Seasoning
4 lg. Tomatoes, diced/sliced
1 stalk Celery, chopped
2 slices Bacon, crumbled
1 Red Bell Pepper, chopped
1 small Sweet Onion, chopped
1 clove Garlic, crushed
1 Tbsp. Olive Oil
1 tsp. Chili Powder
1 tsp. Paprika
1 tsp. Salt

Blend all together in large crockpot. Let slow cook for 6-8 hours.
Serve with cornbread, cinnamon rolls or crackers.

    Jameson’s Meaty Chili
By. Julie & Jameson Browne
2 lbs. Ground Pork
2 lbs. Ground Beef
1 med onion
2 tsp Paprika
Salt & Pepper to taste
2 lg can tomato sauce
2 cans Diced Tomatoes (Chili Ready)
2 can Red Kidney Beans
2 can Pinto Beans
2 can Chili Beans
1/2-3/4 cup Chili Powder

  1. Brown meat with onion, pepper, salt, 1 -1 1/2 tsp chili powder and paprika.
  2. Drain meat. Pour into large pan.
  3. Add Tomato Sauce, beans, diced tomatoes and chili powder.
  4. Simmer for as long as you need.

By. Brad Cooper
2 lbs. Hamburger
2 lbs. Ground Pork
2 cans chili beans
2 can Red Kidney Beans
1 can Yellow Hominy
1 Diced Red Onion
2 Diced Bell Peppers
1 quart frozen diced tomatoes
1 cup Brown Sugar

Dana’s Chili
By: Dana Bergsten
Red Beans
Great Northern Beans
Tomato Sauce
Tomato Chunks
To make it HOT – Add Diced Jalapeno’s

Day Old, 3 Bean Venison Chili
By. Mark Cunningham & Jeff Browne
1 Tbsp Oil to brown the meat.
2 (9 oz) Links Chorizo (removed from casings)
2 lbs Chili Meat – Venison, venison chunks and beef. You can combo the beef to venison ration any way you wish.
2 cups chopped onion or 4-5 tsp onion powder
6-8 cloves minced garlic
1 Tbsp pickled Jalapenos or 1 small fresh minced Jalapeno
1/2 can (7 oz) Chipotle in adobo, chopped
1 can black beans, drained
1 can kidney beans, drained
1 can black eyed peas, drained
1/4 cup diced tomatoes
1 Tbsp. each: Chili Powder, Cumin, Coriander, Salt & Pepper
2 tsp. Oregano
1/2 cup corn meal.

Most all chili taste better when it has been allowed to sit in the fridge a day or so, but with this recipe it is a MUST! Not only to allow flavors to mix into the beans and meat, but also so fat from the chorizo can rise, cool and be removed. This is a very hearty chili in that it will fill you up fast! Medium Hot.

Mike’s Sweet Chili
By. Mike Argo

12 oz. Pork & Bacon Sausage
2 lbs. Ground Venison
2 cans Pork & Beans
3 cans Mild Chili Beans
2 1/2 Tbsp. Chili Powder
2 Tbsp. Molasses
1 Tbsp. Brown Sugar
1 Tbsp. Worcestershire Sauce
1 tsp. Liquid Smoke
1 Tbsp. Country Bob’s Seasoning

Combine ingredients from Pork & Beans to Country Bob’s Seasoning.
Brown Pork & Bacon Sausage and spoon out meat into crockpot.
Use grease from sausage to brown ground venison.
Drain grease, put into crockpot and combine.
Cook on low for a minimum of 2 1/2 hours.
Serve with your favorite sides! ENJOY!

Gary Beck Chili
By. Gary Beck
2 lbs. Course Ground Beef
2 lbs. Lean Pork
(Can also use all beef, if desired.)
2 (16 oz) can Tomato Sauce
4 lg. Onions Chopped
2 Garlic Cloves, Mashed
3 Tbsp. Chili Powder
1 heaping Tbsp. Ground Cumin
1 tsp. Salt
1 heaping tsp. Black Pepper
1 tsp. Garlic Powder or Granulated
2 tsp. Onion Powder or Granulated
1 tsp. Oregano
2 Tbsp. Paprika
2-4 whole jalapenos (omit for milder chili)
1/4 tsp. Red Pepper (Cayenne)
2 (15 oz.) can Red Beans
2 (15 oz.) can Red Kidney Beans

Brown meat in a heavy skillet, then transfer to a kettle for simmering and adding other ingredients. Add 1 can Chicken Broth. Mix 2 Tbsp. flour or masa mix in 1 cup water or 1 can beer and mix thoroughly. Add to chili. This thickens the chili. Simmer all ingredients 2-4 hours. Add more water, if needed. Stir occasionally to prevent sticking. Chili is better when reheated.

White Chili with Hominy
By. Cherie Birkbeck
1 lb. Boneless Chicken Breast, 1/2 in. cubes
1 med. Onion, chopped
1 Tbsp. Vegetable Oil
1 (15.5 oz.) can White Hominy, drained
1 (15 oz.) can White Kidney or Cannellini Beans, rinsed and drained
1 (14.5 oz.) can Chicken Broth
2 (4 oz.) cans Chopped Green Chilies
1 tsp. Garlic Salt
1 tsp. Dried Basil
1 tsp. Ground Cumin
1/4 tsp. White Pepper
1/8 to 1/4 tsp. Cayenne Pepper
1 cup Sour Cream
1/3 cup Half-and-Half
2 Tbsp. Minced Cilantro, divided

In a large saucepan, sauté the chicken and onion in oil until chicken is no longer pink. Add the hominy, beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from heat; stir in sour cream, half-and-half and 1 Tbsp. cilantro. Garnish with remaining cilantro.