Congratulations to the winners of the 2nd Annual Chili Cook Off! Here are two of their prizewinning recipes–
Johnnycake Chili by Ginny Morse Ruyf
Cook together until meat is well browned:
- 1 lb ground beef
- 2 medium carrots, sliced
- 1 medium onion, diced
Stir in:
- 2 tsp chili powder
- 1 28 oz can tomatoes with liquid
- 1 15-19oz red kidney beans (if you use black beans, drain and rinse first)
- 1 tsp sugar
- 1/2 tsp oregano
- 1/2 tsp salt
Heat to boiling then reduce heat to low. Simmer for 20 minutes. Stir in and heat:
- 10 oz frozen corn
Pour into casserole dish. Preheat oven to 400 degrees.
Johnnycakes
Prepare as directed:
- 1 8 1/2 oz package corn muffin mix
Stir in:
- 1/2 cup shredded cheddar cheese
- 1/4 cup sliced olives.
Scoop onto chili in casserole dish. Bake for 15 minutes till muffin mix is browned. Call us up and invite us over. Enjoy!
“Some Like It Hot” Chili by Tammy Hankison
- 1 lb ground chuck
- 2 medium onions, chopped
- 4 Tbsp chili powder
- 1 can diced tomatoes
- 2 cans chili beans
- salt and pepper to taste
- 1 can tomato juice
- 1 1/2 cups chopped jalapeno peppers
Brown beef and drain. Add all ingredients except jalapenos. Bring to a boil then add jalapenos and simmer for one hour. Let sit overnight in refrigerator.