FIRST PLACE OVERALL

By: Ed Rodriguez

Texas Chili

ground sirloin 8 oz

ground pork 8oz

2onions, diced

1 red chili pepper, diced

1 tablespoon jalapeno, finely chopped

1(14 ounce) canMexican-style tomatoes(like Rotel)

2(8 ounce) canstomato sauce

2 tablespoonscumin

2 tablespoonschili powder

1 teaspoonsalt

1⁄2 teaspooncayenne pepper

1⁄2 teaspoonpaprika(smoked if you can find it)

1(14 ounce) cankidney beans, drained and rinsed

1(14 ounce) canblack beans, drained and rinsed

1 cupwater

DIRECTIONS

- Cook ground meat with onions and peppers in dutch oven.

- Drain excess grease and add tomatoes, seasonings, and water, bring to a boil.

- Add beans, cover and simmer 1-2 hours.

- Serve with toppings.

SECOND PLACE OVERALL

By: Cathy Gentilello

Southwest WhiteChili

It’s in our Taste of Heaven cookbook, page 128!!!! But, here's the recipe:

1 Tb olive oil

3 lg chicken breasts cut or shredded into small pieces

1/2 c chopped onion

2 cans chicken broth

1 can chopped green chiles

3 cans cannelloni beans, undrained

Southwest spices -

1 tsp garlic powder

1 tsp ground cumin

1/2 tsp oregano

1/2 tsp cilantro

1/8 tsp ground red pepper

Heat oil to saute' chicken pieces and onion, 4-5 min. Stir in broth and green chiles. Mix together southwest blend and add tochili. Simmer 5 min. Add two cans of beans. Put 3rd can of beans into a blender, blend until smooth. Add tochili. This thickenschiliwithout adding calories and it's healthy! Simmer for 20 min. Serve with bread! Yum! I also serve over a small pasta like Ditialli making it even more yummy!!!!!! Enjoy!

PERFECT SPICE

By: Colleen Haseltine

Queso Turkey Chili

1 lb. ground turkey

3 cups salsa

1 ½ cup chicken broth

1 -2 tsp. chili powder

1 pkg. hickory flavored chili seasoning (I used half of pkg., taste and see if you need more)

2 bell peppers (green), diced

1 -14 oz. corn, drained

1 can diced tomatoes

1 - 14 oz. black beans, drained

4 oz. cream cheese, softened

8 oz. Queso or pepper jack cheese, shredded

1 small onion, finely chopped

cilantro to taste

salt to taste

Fry up ground chicken with onion until browned. Mix together chicken broth, salsa, tomatoes, and black beans and seasonings in large dutch oven or crockpot. Add chicken and onion. Place corn in a skillet without oil, and cook until slightly roasted and browned. Add to dutch oven. Roast the diced green peppers until slightly browned. (do not burn) Add to dutch oven. I small bowl take a little of the juice from mixture and mix it with the softened cream cheese until it’s smooth. Pour into mixture. Cook for at least an hour on stove or 5 – 6 hours in crockpot on medium/low. Before serving add cheese and mix until smooth. Add cilantro as a garnish or I add inside soup. Can add jalapeno’s if desired

MOST UNIQUE

By: Cindy Thorne

Taste of Home’s Italian Chili

Prep time 20 min, Slow cooker 6 hours 50 minutes yield 6 servings

1 lb. ground beef

½ lb. Italian sausage

1 can (28 ounces) diced tomatoes

1 cup water

1 can (8 ounces) tomato sauce

¼ cup beef broth

1 cup each chopped onion and chopped sweet red pepper

½ cup chopped celery

1 can (16 ounces) cannellini beans

1 tablespoon each Chili powder and Italian seasoning

1 teaspoon each sugar and minced garlic

½ teaspoon salt

1 cup sliced fresh mushrooms

1 cup diced zucchini

3 tablespoons minced fresh parsley

shredded mozzarella cheese for garnish

Directions:

  1. Rinse and drain beans
  2. In a large skillet, cook beef and sausage over medium heat until no longer pink. Meanwhile, in a 3-quart slow cooker, combine the tomatoes, tomato sauce, onion, red pepper, water, celery, broth, chili powder, Italian seasoning, sugar, garlic, and salt.
  3. Drain meat mixture, add to the slow cooker. Cover and cook on low for 6 hours or until vegetables are tender.
  4. Ad the beans, mushrooms, zucchini, and the parsley. Cover and cook on high for 30 minutes or until vegetables are tender. Sprinkle with cheese if desired.