chili cookoff with beeef · 2017-12-23 · reserve grand champion winner of the chili cookoff with...

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Reserve Grand Champion winner of the Chili Cookoff with Beef at the 2015 Fairfield County Fair!

sponsored by the Fairfield County Cattlemen’s Association

Mom’s Homemade Chili; Caleb Starr, Carroll

Ingredients:

1 pound of 80/20 ground beef

1 tbsp. olive oil

3 cans of 16 oz Bush’s chili beans in mild sauce (2 cans kidney, 1 can great

northern)

1 10 oz can of rotel mild diced tomatoes and green chilies

1 26.46 carton of Dei Fratelli finely chopped tomatoes

1 small sweet onion, finely chopped

½ small sweet red bell pepper, diced

salt/pepper for taste

1 teaspoon chopped garlic

1 tbsp. of sugar

1 tbsp. of chili poweder

½ tbsp.. of cumin

Heat olive oil in a large pot; add ground beef, onion, garlic and sweet pepper.

Cook until beef is done and no pink color remains. Drain grease from meat. Add

salt, pepper, sugar, tomatoes and chili powder, then stir. Simmer on low heat for

at least 30 minutes.

Heat Index = MILD

Third Place winner of the Chili Cookoff with Beef at the 2015 Fairfield County Fair!


Diamond J Chili; Jane Mills, Lancaster

Ingredients:

2 lbs ground beef

1 large onion, chopped

1 tablespoon garlic, finely chopped

2 ‐28 oz cans of crushed tomatoes

1 ‐15 oz can of chili ready tomatoes

1 ‐15 oz can mild chili beans

1 ‐15 oz can black beans

1 tablespoon chili powder

1 teaspoon allspice

2 medium hot peppers, minced

Brown ground beef, onion and garlic and drain excess grease. Add remaining

ingredients, salt and pepper to taste and enough water to desired consistency.

Bring to a boil. Cover, reduce heat and simmer for one hour.

Heat Index = MEDIUM

Fourth Place winner of the Chili Cookoff with Beef at the 2015 Fairfield County Fair!


Quick and Easy Chili; Nessley Family Farm, Sugar Grove

Ingredients:

2 lbs ground chuck

2 cloves of garlic, chopped

1 ‐28 oz cans of tomato sauce

2 tablespoons of chili powder

2 teaspoons of ground cumin

1 teaspoon of ground oregano

1 ‐40 oz can of kidney beans

1 medium onion, chopped

1 cup of beef broth

Place the ground beef in a large pot with the garlic and onion. Cook over medium

heat until brown. Drain off excess fat. Add the tomato sauce, chili powder, cumin,

oregano and stir together well. Cover and reduce the heat to a simmer for one

hour, stirring occasionally. Add salt and pepper to taste and add the kidney beans.

Uncover to thicken or add ½ cup of water if chili becomes too thick and adjust the

seasonings. Enjoy!

Heat Index = MILD

Fifth Place winner of the Chili Cookoff with Beef at the 2015 Fairfield County Fair!


Wake Your Senses Chili; Teresa Cook, Lancaster

Ingredients:

2 lbs ground chuck

½ chopped onion

½ fresh clove of garlic, chopped

1 teaspoon of black pepper

1 teaspoon of salt

2.5 cups of tomato sauce

1.5 jars of ‘medium’ Pace Salsa (16 oz jar)

1 can of ‘light’ kidney beans (15 oz can)

1 can of ‘dark’ kidney beans (15 oz can)

¼ to ½ cup of water for desired thickness

2 to 4 tablespoons of chili seasoning (store bought or homemade)

Brown the ground chuck in a skillet with 1 teason of salt. While it is cooking, chop

the onions and saute’ in olive oil to bring out the sweetness of the onion. Chop

the fresh garlic and add to the saute’ing onions. (Do this towards the end of the

cooking time for the onions to prevent burning of the garlic.) Remove excess

grease from the skillet with the ground chuck. Add 1 teaspoon of the chili

seasoning to the ground chuck and finish browning, then transfer into a stock

pan. Add the onions, garlic, tomato sauce, salsa, kidney beans, black pepper,

water and another tablespoon of chili seasoning. Simmer for about 45 minutes

and then taste to determine whether additional chili seasoning is desired. Enjoy!

NOTE: Chili seasoning mix includes regular chili powder, chipotle chili powder,

crushed red pepper, dried minced onion, garlic powder, white sugar, ground

cumin, dried parsley and salt.

Heat Index = HOT

The Chili Cookoff with Beef at the 2015 Fairfield County Fair! sponsored by the Fairfield County Cattlemen’s Association

Classic Beef Chili; Katie Shank, Lancaster

Ingredients:

2 lbs ground beef (local beef preferred)

2 large onions, diced

2 large red peppers, diced

3 teaspoons of salt

½ bottle of beer, Mexican variety preferred

½ cup of chili powder

1 tablespoon of ancho chile powder

3 ‐28 oz cans of crushed tomatoes

3 ‐14.5 oz cans of fire roasted diced tomatoes

(makes 20 cups)

In a large stock pot, brown the beef on medium‐high heat. When the beef is

cooked through, drain the fat from beef.

Add onions, peppers, salt and beer to the beef. Toss mixture on medium heat to

combine. Occasionally stir the mixture until the onions are translucent.

Add chili powder and ancho chili powder to the mixture until combined. Allow to

cook for 5 minutes on medium heat, occasionally tossing mixture.

Add crushed and diced tomatoes to the mixture. Stir until combned.

Simmer on low heat for at least 1 hour, stirring occasionally.

Serve and enjoy!

Heat Index = MILD

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Brown’s Chili; Connie Brown, Lancaster

Ingredients:

2 lbs ground round of beef

2 ‐46oz cans of tomato juice

1 ‐16 oz can of mild chili beans

3 T chili powder

1 T peanut butter

1 large diced onion

3 diced jalapenos

2 tsp cumin

¼ cup of sugar

salt/pepper to taste

Brown the ground round with the diced onions and jalapenos. Drain any grease

when done. Place in a large soup pan. Pour in juice and beans. Add the spices and

sugar and stir until mixed. Cook on medium high until hot, then reduce to a

simmer for 1‐2 hours.

Heat Index =


Taco Chili; Abby Shymanski, Lancaster

Ingredients:

1 pound of ground beef

Salt and pepper to taste

1 cup of water

16 oz of refried beans

16 oz of kidney beans

16 oz of chili beans

15 oz of corn

14 oz of diced tomatoes

8 oz of tomato sauce

1 cup of salsa

1 package of taco seasoning

2.25 oz of black olives

Brown the ground beef with the salt and pepper. Add the remaining ingredients

and let simmer. Can be served with cheese.

Heat Index = Medium


Killer Chili; John Conrad, Lancaster

Ingredients:

5 pounds of ground beef

1.5 cups of vadalia onion

93 oz of chili beans

46 oz of tomato juice

29 oz of diced tomatoes


6 oz of tomato paste

4 Tbsp of chili powder

½ cup of sugar


Cook the ground beef with the onion and drain the grease. Combine the rest of

the ingredients with the drained beef and simmer for about 4 hours, stirring

OFTEN.

To heighten the flavor, prepare this soup a day prior to serving it. Reheat slowly.

Heat Index = SWEET


Chili Corn Carne; Bev Soper, Lancaster

Ingredients:

2 pounds of ground chuck (beef)

1 large onion

1 medium green pepper

2 garlic cloves

2 ‐15 oz cans of petite diced tomatoes

1 ‐30 oz can of Brooks Chili beans

1 ‐15 oz can of white corn, drained

½ cup of sugar

1 ‐11.5 oz can of V‐8 tomato juice

Garnish with green onions

Fry the chuck and drain the grease. Add the diced onion, green pepper and garlic

to the chuck. Salt and pepper to taste. Add the pepite diced tomtoes, chili beans,

drained corn, sugar and V‐8 juice. Cook until hot. Ready to eat in 30 to 60

minutes.

Heat Index = SWEET


Carmen Ohio Chili; Blake Fox, Lancaster

Ingredients:


1 cup of water

2 ‐8 oz cans of Mexican style diced tomatoes (tomatoes with green chilies)

1 ‐14 oz can of drained black beans

1 ‐8 oz can of tomato sauce

1 ‐14 oz can of drained kidney beans


½ teaspoon of cayenne pepper

2 tablespoons of cumin

½ teaspoon of paprika (smoked if available)

1 tablespoon of garlic powder

1. In a small bowl combine the seasoning mixture

2. Brown and drain the ground beef

3. Add half of the seasoning mixture to the drained beef with two tablespoons

of water, stir and let cook on medium heat an additional five minutes or

until thick.

4. In a crock pot combine the tomato sauce, diced tomatoes, water, beans

and remaining seasoning mixture. Add in the beef when it is cooked and

ready.

5. Let cook on low for 1.5 hours. The longer it cooks the stronger the flavor.

Heat Index = MILD


Kettle Chili; Sandee Jennings, Lancaster

Ingredients:

1.5 pounds of ground beef

1 small onion, diced

1 stalk of celery, diced

1 cup of ketcup


1.5 tablespoons of sugar


½ packet of McCormick Chili Original

1 tsp of salt

1/8 tsp of pepper

1 cup of water

Brown the beef and drain the grease. Suate’ the onions and celery until

translucent. In a Dutch oven add the beef and remaining ingredients. Bring to a

boil, then lower the heat and simmer for one hour, stirring occasionally.

Heat Index = MILD


Sale Barn Chili; H & S Farms, Baltimore

Ingredients:


Salt and pepper

4 teaspoons of chili powder

32 oz of diced tomatoes with juice

1 large onion, diced

9 oz of black beans

16 oz of kidney beans (light or dark)

9 oz of chili beans

Brown the ground chuck and season to taste. Chop the onion and saute’. Add the

rest of the ingredients and cook for 1 hour or more.

Serve topped with shredded cheese, sour cream and chopped onions.

Heat Index =


Chilly Day Chili; Hank Hill, Carroll

Ingredients:

1.5 pounds of ground beef

½ small yellow onion, diced

3 ‐15.5 oz cans of kidney beans

1 ‐29 oz can of tomato sauce

1 ‐28 oz can of diced tomatoes

2 ‐6 oz cans of tomato paste

2 packets of chili seasoning


1 tablespoon of sugar

1 diced jalapeno

Brown the hamburger and onion in a frying pan. In a large stock pot combine all

other ingredients with ½ cup of water. Drain the hamburger/onion mixture and

add it to the other ingredients. Simmer at least 3 hours on low heat.

Heat Index = HOT


Spicy, Smoky, Sweet Chili; Mandie Taylor, Pleasantville

Ingredients:


1 large onion

1 garlic clove

Salt and pepper

29 oz can of tomato sauce

15 oz can of Bush Vegetarian Baked Beans


2 heaping tablespoons of brown sugar

1 teaspoon of smoked paprika

½ teaspoon of cumin

¼ teaspoon of cayenne pepper (more or less)

Brown the ground beef, onion and garlic over high heat and season with salt and

pepper. Add the remaining ingredients and simmer on low heat for 30 minutes,

stirring once or twice.

Toppings: Shredded cheddar cheese, chopped green onions, tortilla chips and

sour cream.

Heat Index = HOT

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Classic Chili; Julie Decker, Pickerington

Ingredients:

2 pounds of ground chuck or round (beef)

2 ‐15 oz cans of kidney beans

1 ‐46 oz can of tomato juice

1 to 2 tablespoons of chili powder


Brown the ground beef in a pot and add the salt and pepper. Add chopped onion,

tomato juice, beans and chili powder. Let simmer for one hour.

Heat Index = MILD


Go First Class Chili!; Doug Leith, Pleasantville

Ingredients:

3 pounds of Choice Tri‐tip steak

3 quarts of tomato juice

1 small can of tomato paste

1 medium onion

1 large sweet bell pepper


3 Tbs of sugar

2 Tbs of chili powder


1. Cut Tri‐tip steak into cubes and brown in a skillet.

2. In a large pot combine all the ingredients and Tri‐tip steak under low heat.

3. Cook for approximately 1 to 1.25 hours, stirring frequently.

4. Serve with condiments of choice.

Enjoy and accept the compliments of your guest!

Total prep time: 20 minutes


Musical Fruit (No Chop) Chili; Rod Ruff, Lancaster

Ingredients:


1 ‐64 oz of Kroger 100% Juice Spicy Vegetable (like V8 Juice)

1 bag of Kroger frozen Mirepoix Cajun Style Blend (vegetables)

1 bag of Kroger frozen 3 Pepper & Onion Blend (vegetables)

1 can of Seasoned Diced Tomatoes with green chilis

1 can of Seasoned Diced Tomatoes with basil, garlic & orgegano

1/3 cup of brown sugar

2 tablespoons of onion powder


2 beef bouillon cubes

2 cans of red beans in hot chili sauce

2 cans of kidney beans (drained and rinsed)


Brown the beef in a skillet and drain. In a large stockpot or crockpot (at least 6

quarts) add meat plus ingredients. Cook 4 to 6 hours on low heat.

Serve, salt and pepper to taste.

Heat Index = SPICY HOT


Pumpkin Chili; Josh Shymanski, Lancaster

Ingredients:


1 medium onion

1 or 2 green peppers




1 can of pumpkin

1 T of pumpkin pie spice

1 T of chili powder

¼ cup of sugar


Brown the ground beef with the onion and peppers. Add the remaining

ingredients and let simmer. Add salt and pepper to taste.

Heat Index = MILD


Rustic Chili; Diana Gugal, Lancaster

Ingredients:


2 cups of coarsely chopped onion



1 large green pepper, finely chopped/minced

¼ cup of chili powder

1 tsp of ground cumin seed

1 can of kidney beans

1 T. of instant coffee

1 cup of canned pumpkin

1 T. + 1 tsp. of pepper

1 tsp of salt

Brown the ground chuck. Put in a crock pot and add the other ingredients. Cook

for several hours or overnight.

Heat Index = MEDIUM SPICY

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Breathtaking Chili; Cindy Bailes, Pleasantville

Ingredients:

2 pounds of stewing meat (beef), cooked tender


3 ‐15 oz cans of chili beans

2 ‐15 oz cans of seasoned tomato sauce for chili

23 oz of tomato juice

6 T. of chili poweder

3 T. of ground red pepper

1 T. of cumin

2 T. of chili habanero hot sauce

Put all the ingredients in a 5 quart crock pot and cook 6 to 8 hours or overnight.

Optional: add shredded cheddar to serve

Make sure you have plenty to drink.

Heat Index = SPICY


Mamma’s Mild Chili; Zack Sabo, Lancaster

Ingredients:

2 pounds of ground lean beef

1 large onion. Chopped

64 oz of tomato juice from concentrate

2 ‐15.5 oz cans of light red kidney beans

1 ‐14.5 oz can of diced, peeled tomatoes

2 ‐1.25 oz packets of chili mild seasoning

On the stove top in a large pan on medium heat, brown the ground beef with the

chopped onion until fully cooked. Season with a pinch of salt and pepper. Drain

the excess grease.

Add tomato juice, kidney beans, peeled tomatoes, and seasoning packets. Let

simmer on low heat for 30 minutes.

Heat Index = MILD


Mom’s Chili Reserve; Loretta Sweeney, Canal Winchester

Ingredients:

3 pounds of ground sirloin beef

½ medium onion, diced

1 tsp of minced garlic

½ tsp of salt

½ tsp of fresh ground pepper

1 ‐14.5 oz can of fired roasted diced tomatoes

16 oz of water

In a large, 6 quart pot, brown the meat, with the onion and garlic, and add the salt

and pepper. Drain any grease from the meat and return it to the pot. Add the

remaining ingredients. Bring to a boil and then turn down ot a simmer. Simmer on

medium low heat 1 to 2 hours. Serve with shredded cheddar cheese on top.

Refrigerate the leftovers for tomorrow or even better, lunch the next day.

Heat Index = MEDIUM HEAT

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Garden Harvest Chili; Jennifer Milliser, Lancaster

Ingredients:

1 pound of ground sirloin beef

2 small, or 1 large garlic clove, minced

1 small or ½ large sweet onion, diced

1 stalk or celery, chopped

2 small or 1 large jalapeno pepper, finelt diced

1 large (28 oz) can of diced tomatoes

1 ‐12 oz can of V8 vegetable juice

2 ‐15 oz cans of kidney beans, drained

1.5 T. of chili powder

½ T. of ground cumin

1 cup of water

In a large pot brown the ground sirloin. Spoon out the cooked beef with a slotted

spoon and set aside reserving the fat in a pot. Add the garlic, onion, celery and

peppers to the beef fat and cook until soft. Add chili powder, cumin, V8,

tomatoes, beans, water and beef. Heat to boiling, then reduce heat and simmer

for about an hour.



Taco Chili; Tammy Teppie, Lancaster

Ingredients:

2 pounds of hamburger

1 tsp of salt

1 tsp of pepper

2 chili seasoning packs (1.25 oz each)

2 taco seasoning packs (1.25 oz each)

1 ‐32 oz jar of salsa (any kind)

4 cans of dark kidney beans

4 cans of light kidney beans

1 cup of tomato juice

Tortilla chips

Cook the hamburger in a large skillet. While the hamburger is cooking, open all

the cans of kidney beans and drain off the juice, then place them in a large pan.

Add the salsa. Let that simmer and go back to the hamburger.

After the hamburger is done cooking, drain and place it back in the skillet and add

the tomato juice, stirring well. Then add salt, pepper and all seasoning packs,

stirring well. Simmer for about 5 to 10 minutes until the mixture is thick.

Place the hamburger mixture in with the kidney beans and salsa, stirring well.

Bring to a boil, then reduce the heat and continue cooking for 1 hour.

Serve with chips. Make about 5 quarts.

Heat Index = MILD

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Better Than Doug’s Chili; Adam Leith, Baltimore

Ingredients:

1 chuck roast

1 ‐8 oz can of Hunts Tomato Sauce

2 ‐15 oz cans of Diced Fire Roasted Tomatoes

1 ‐15 oz can of kidney beans (rinsed)

1 T. of ground red cayenne

1 T. of chili powder

1 packet of McCormick Chili (org or hot)

1 small red onion

Approximately 2 cups of water

Cheese for the side

Rub all the dry ingredients on the roast. Wrap in aluminum foil. Cook in a crock

pot on low for 8 hours.

Shred the roast and add all the juice and the meat together in a stock pot. Dice

the onion and add the remainder of the ingredients. Bring to a boil and then

simmer on low for 1 hour.

Serve with cheese on the side.


Hoosier Chili; James Massey, Lancaster

Ingredients:

1 pound of ground beef, 90% lean

1 ‐47.5 oz can of Brook’s Hot Chili Beans

56 ounces of diced tomatoes

¾ cup of elbow macaroni, cooked according to package directions

1 tsp of chili powder

1 medium onion


Brown the beef and onion in a large saute’ pan until it’s just cooked through.

Season with salt and pepper.

In a separate 5 quart sauce pan, heat the beans and tomatoes until hot and the

tomatoes are tender.

Combine the meat mixture and macaroni into the sauce pan with the tomatoes

and beans while stirring well. Bring to a boil and then simmer for 45 minutes until

all is heated through. Add chili powder to taste.

Serve, or cool and then refrigerate for later use. For later use, put in a crockpot in

the morning on low and enjoy for dinner!


chili cookoff with beeef · 2017-12-23 · reserve grand champion winner of the chili cookoff with...

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