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Thursday, May 5, 2016

Fresh from the Community Hospital chili cooking contest

Friday, February 1, 2013

McCOOK, Nebraska -- Community Hospital coordinated an employee chili cooking contest, Jan. 23, 2013. The winners of the "Winter Wonderland Chili Cookoff" were selected by blind taste test.

2013 WINNER

El Blanco Chicken Chili by Marilyn Wilson

3 cloves garlic minced

1 large onion chopped

2 C chopped cooked chicken

1 4 oz can chopped green chilies

1 1/4 tsp cayenne pepper

1 T oil

1 tsp oregano

1/2 tsp salt

2 tsp cumin

1 C chicken broth

2 cans Rotelle tomatoes w/chilies

3 small cans great northern beans

3 C shredded Monterey jack cheese

1 pt sour cream

Sauté garlic and onion. Add everything else. Simmer.

SECOND PLACE

Quick Chili by Leigh Ann Miller

1 lb hamburger

1/2 C chopped onion

1/2 clove garlic, minced

1/2 medium green pepper, chopped

1 can (15oz) kidney beans, undrained

2 cans (8 oz) tomato sauce

1 tsp salt

1 to 2 tsp chili powder

Lightly brown hamburger in a skillet, add onion and garlic, cook until tender. Drain grease. Combine with remaining ingredients in a sauce pan and simmer, stirring occasionally, for 45 minutes.

OTHER TOP PLACES FINISHERS:

Radiology Red Chili by Darin Carfield

Sorry I don't have a recipe, Just start dumping and whatever I end up with.

Safe and Sound Chili by Tera Boyd

2 lbs. ground beef

2 cans of chili beans

2 cans of tomato soup

2 cans of stewed tomatoes (cut-up)

2-4 tsp chili powder

That's it!

Miracle Chili by Gloria Cotton

5 lbs lean ground beef-browned and drained

(or 3 lbs ground beef & 2 lbs stew meat)

3 large onions chopped

6 Anaheim peppers-roasted and chopped

(Can also add hot peppers if you like it hot)

Cook above together until meal is browned. Drain

Add 2 T. of the following spices

chili powder

cumin

oregano

basil

salt and pepper to taste

1/4 C molasses

3 cans crushed tomatoes

3 cans petite cut tomatoes

3-4 cans beans-drained

3-4 cans water (less or more to desired consistency)

Bring to simmer and taste - add more spices as needed.

I added more salt, pepper, chili powder and cumin as the chili cooked.

Good Ole Chili by Jen Peterson

5 lbs ground beef

1 onions chopped

2 4 oz cans chopped green chilies

1 T minced garlic

3 cans chili beans

1 24 oz can tomato sauce

1 T cumin

2 large cans crushed tomatoes

3 T chili powder

1/2 bottle pepper sauce

46 oz tomato juice

Brown ground beef. Drain. Sauté onion until clear. Add all ingredients into soup pot. Simmer. The longer it simmers the better.

Wonkad Chili by Pat Tuller

1 1/4 lb ground white meat turkey

3/4 C chopped white onion

2 garlic cloves, chopped

2 T cocoa powder

1 T dry mustard

3 T chili powder

1 1/2 tsp black pepper

1 1/2 tsp salt

2 tsp dark brown sugar

1 (14 oz) can diced tomatoes undrained

1 (8 oz) can tomato sauce

2 T tomato paste

2 T cider vinegar

1 (14 oz) can kidney beans, drained and rinsed

4-6 oz sharp cheddar cheese, shredded (optional) Not used in contest.

In a large pan, brown ground turkey with onion and garlic. Drain any fat, if necessary.

While turkey is browning, measure out cocoa, spices and sugar in a small bowl. Add spices to turkey and stir for a few minutes to allow spices to release flavors.

Add tomatoes, tomato sauce, tomato paste and vinegar and stir thoroughly.

Add kidney beans.

The longer this chili simmered the better. I simmered it for 6 hours. Serve with sharp cheddar cheese if wanted.


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