“Chili Cookoff “ is an annual event where members have a friendly competition to decide who’s chili is the best in three different categories: Traditional, Most Original and White Chili. Prizes are awarded and attendees are the judges.
32 oz. spicy Andouille sausage
4 cans white small beans
8 stalks celery
8 garlic cloves
2 jalapeños (remove seeds
2 large white onions
Dice vegetables in 4-6 tbs. of olive oil for 4-6 minutes. Stir often, add chicken and sausage cut to bite size. Place in crock pot, add 4 cups of chicken broth. Cook on low 6 hours. Add more broth to reach consistency you like. Add beans and 1 c. heavy cream. Make a slurry of 6 tbs. flour and stir in.
2 tsp. cayenne
2 tsp. chili powder
2 tsp. smoked paprika
4 tsp. ground cumin
Madelyn Thomas’ Sweet Bean Chili
1-Sauté 1/2 lb ground beef (I used 1 lb) and chopped onions – Add to crockpot
2-Cook 4 strips of bacon, crumble, and add to crockpot
3-Mix 1/2 C Brown sugar, 1/2 C Ketchup, 1/4 C Sugar, 1 t Dry mustard, and 1/4 C Apple cider vinegar and add to crockpot
4-Add beans (Up to 5 cans). Use whatever kind you prefer, but I used kidney, pork and beans, pinto, white, and Lima beans
I named it Madelyn Thomas’ Sweet Bean Chili, named after Madelyn Thomas in our church. Years ago, upon becoming her deacon, I needed help with a meal for a family in our deacon group. She was so nice in helping me out and brought this bean dish. I liked it so much, so I asked her for the recipe. It is so easy to make, so I have used it on many occasions!
Buffalo Chicken Chili
1 lb shredded chicken
1 can white navy beans (drained and rinsed)
1 can diced tomatoes (drained)
2 cups chicken broth
1/4-1/2 cup buffalo wing sauce (depending on heat preference)
1 package ranch dressing mix
1 cup frozen corn kernels
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp celery salt
1/4- 1/2 cup chopped cilantro (also depending on preference)
1/4 tsp salt|
1 block of cream cheese
blue cheese crumbles for garnish
Combine all ingredients in crockpot and cook until you can’t wait any longer !
2018 Chili Recipes
White Chicken Chili
16 oz. of canned white beans (2 cans)
2 large onions, chopped
1 stick of unsalted butter
1/4 cup all-purpose flour
3/4 cup chicken broth
2 cups half and half
1 tsp. Tabasco
1½ tsp. chili powder (omit if you want chili to stay white but is best with it)
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. pepper
2 – 4 oz. cans whole mild green chilies, drained and chopped
5 boneless, skinless chicken breasts (about 2 pounds or
1 rotisserie chicken)
Some extra butter and oil to cook them in
1½ cup grated Monterey Jack cheese
1/2 cup sour cream
Heat a large skillet over moderately high heat and put in some butter and oil. Meanwhile coat your chicken with salt and pepper and maybe some chili powder. Throw them in the skillet and resist the urge to turn them over. Leave them for five minutes, or until nicely browned, then flip them. Leave it there until browned and then flip them every few minutes until they are done (which you can tell by poking a knife into the thickest part and seeing if it’s white instead of pink.)
Remove the chicken from the
pan. When the chicken is cool enough to handle, shred it and set aside.
While waiting for chicken to
cool, cook the onion in the same pan with 2 Tbs. of butter until softened.
In heavy pot, large enough to hold all the
ingredients, melt remaining 6 Tbs. of butter on moderately low heat and whisk
in flour. Cook the Roux, whisking constantly, for three minutes. Stir in the
onion and gradually add the broth and half and half, whisking the whole time.
Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until
thickened. (It will be nicely and obviously thick). Stir in Tabasco, chili
powder, cumin, salt and pepper. Add beans, chilies, chicken and cheese, and
occasionally for 20 minutes. Add sour cream. May be served immediately—though
like all chilis, this tastes awesome the next day.
Serve with the usual
garnishes, cilantro, cheese, jalapenos, tomatoes, etc. If too thick…add more
broth or milk to thin.
Sauté 3.5 lbs. ground beef (85-15%)
4 sweet onions, small dice
4 small garlic cloves
When browned, add 2 envelopes chili mix
2 28 oz. cans diced tomatoes
1 qt. mild salsa
1/2 to 3/4 c. “Sweet Baby Rays” BBQ Sauce
Simmer in Crock-Pot.
P.S. Texas chili is always
beef and no beans. Makes 4 quarts. Freezes well. Enjoy!
Oh Sweet Basil Chili
1 1/2 lbs. ground beef
6 strips bacon, chopped
1-15 oz. kidney beans, drained
1-15 oz. pinto beans, drained
1-15 oz. black beans, drained
1-15 oz. fire-roasted diced tomatoes with juice
1-6 oz. tomato paste
1 large red onion, chopped
1 red bell pepper, chopped
1 jalapeño, minced
2 cups beef stock
1 T oregano
2 t cumin
2 t kosher salt
1 t pepper
1 t paprika
2 T chili powder
1 T Worcestershire
1 T minced garlic
* I added a can of chipotle peppers with adobe sauce which I believe made it hotter than usual. You may not want to add this, or wait to see how hot you may want to make this recipe.
1 – Cook bacon, onions, and peppers ahead of time. Add meat and cook until tender. Add to the crock pot along with the remaining ingredients. Add more beef stock as needed!
2 – Serve with rice, cheese, and sour cream if you would like.