emersion DESIGN Chili Cook-Off

2015

Junk Chili – Roger Curran

• 2 lbs ground beef, browned and drained (save grease) • 1 red pepper, 1 yellow pepper, 1 medium size yellow

onion chopped, 1 tablespoon of minced garlic (all cooked in beef grease, then drain)

• 1- 10 oz jar of cocktail sauce • 1- 15 oz can black beans • 1- 15 oz can pinto beans • 1- 15 oz can diced tomatoes • 1- 8 oz can Ro-Tel tomatoes and green chilies • 1 tablespoon of chili powder • 1 teaspoon of ground Cheyenne pepper • ¼ cup of Moonshine Hot Sauce • 2 tablespoons of all purpose flour to thicken sauce

Buffalo Chicken Chili – Nikki Marksberry

INGREDIENTS • 4 cups low-sodium chicken broth • 2 Tbsp. Wahoo! Chili® Seasoning Blend • 2 Tbsp. Onion Onion™ • 1 packet Creamy Buffalo Dip Mix • ½ cup Garlic Parmesan Wing Sauce • 2 cups cooked chicken • 2 cans navy beans, drained and rinsed • 2 (14 oz.) cans diced tomatoes • 15 oz. can corn, drained • 1 cup sour cream or plain Greek yogurt • Corn chips • Crumbled blue cheese, optional DIRECTIONS • Whisk first 5 ingredients together in slow cooker. Add chicken, beans, tomatoes and corn; stir.

Cover and cook on high 4 hours or on low 6-8 hours. One hour or so before serving, place sour cream in a bowl; add 1 cup of broth from slow cooker; stir. Add to slow cooker; stir. Heat through. Serve topped with corn chips and blue cheese crumbles.

>> source: tastefullysimple

Chili Nachos- Simon Sapsford

INGREDIENTS (with about what I used in parentheses):

• Bacon (½ pound) • Ground beef (2 pounds lean) • Sirloin steak (2 pounds 1” thick) • Venison (did not use) • Yellow onion (2 large - diced) • Red Pepper (2 - diced) • Green Pepper (2 - diced) • Garlic cloves (2 - minced) • Chipotle Chiles in Adobo (1 can –minced + seeds to taste) • Serrano peppers (2) • Jalapeno Peppers (4) • Black Beans (1 can drained) • Pinto Beans (1 can drained) • Chili Beans (1 can drained) • Corn (1 can drained) • Small Diced tomatoes (3 cans) • Tomato paste - to thicken (2 large cans) • Dark beer (1 bottle Guinness Stout)

• Chili Powder (5 tablespoons dark) • Cayenne pepper (1 tsp hot) • Red Pepper flakes (4 pinches) • Paprika (1 teaspoon) • Black Pepper (1 tablespoon) • Sea Salt (2 teaspoons) • Sugar (2 tablespoons) • Cocoa Powder (1 tablespoon) • Coriander (2 teaspoons) • Cumin (2 teaspoons)

DIRECTIONS

• Cook bacon in small pieces, remove from pan and brown ground beef and onion in bacon grease. Cut sirloin in ¼” slices and ¾” lengths add to the ground beef and onions. Add green and red peppers to this mix while still at high heat. Add the rest of the ingredients and bacon back in. Simmer in the crock pot.

• Serve over Blue corn tortilla chips with sour cream or use chips as a dip.

“I came across this recipe searching for a National Tortilla Chip and Chili day

recipe. What I liked is it was like my mum’s there were no quantities only ingredients as

the author said, ‘every man’s chili should be their own.’ That was good cause usually it

takes me a few times making to start experimenting.”

Pumpkin Turkey Chili – Amanda Curran

INGREDIENTS • 1 T vegetable oil • 1 c chopped onion • ½ c green bell pepper, chopped • ½ c yellow bell pepper, chopped • 1 clove garlic, minced • 1 lb ground turkey • 1 can (14.5 oz) diced tomatoes • 2 c pumpkin puree • 1 ½ T chili powder • ½ t ground black pepper • ½ c shredded cheddar cheese • ½ c sour cream • 1 t cinnamon • ¼ ketchup • salt & pepper, to taste DIRECTIONS • Heat the oil in a large skillet over med heat and sauté the onion, green, and yellow bell pepper, and minced

garlic until tender. Stir in turkey and cook until evenly browned. Pour meat mixture into slow cooker. Mix in tomatoes, pumpkin, cinnamon, and ketchup. Season with chili powder, pepper, and salt. Cover and set on low, and cook for 4 to 5 hours. Serve topped with cheese and sour cream. (Taste best when reheated the next day!)

and the winners are…

• 1st place : Andy Glass

• 2nd place : Steve Ricci

• 3rd place : Nikki Marksberry