Chili Cookoff Recipes

“Chili Cookoff” is an annual event where members have a friendly competition to decide who’s chili is the best in three different categories:  Traditional, Most Original and White Chili.  Prizes are awarded and attendees are the judges.

2016 Chili Recipes

Traditional Chili

3 pounds ground beef
1 onion, chopped
1 green pepper, chopped
2 cans diced tomatoes
2 cans hot chili beans
1 can red kidney beans, undrained
1 bottle Bloody Mary mix
1 tablespoon seasoning salt
¼ teaspoon pepper
1 tablespoon garlic salt
1¼ teaspoon chili powder
2 teaspoons hot sauce
2 tablespoons Worcestershire
¼ teaspoon cayenne

Brown meat and drain. Sauté onion and pepper until tender (about 5 minutes). Add remaining ingredients and simmer for 30 to 60 minutes.

Serves 10

Beth Correll


White Chicken Chili

1 large onion chopped and sautéed
1 box chicken broth (More may be needed)
2 – 4oz. cans of chopped green chilies
2 t. ground cumin
1 ½  t. dried oregano
¼ t. ground gloves
¼ t. cayenne pepper
4 cups diced cooked chicken breast
5 cans navy beans drained (other types of white beans can be used)

Bring to a boil and then reduce and simmer about an hour.

Claudia Byrd


Southwest Turkey Chili (not spicy)

1 pound ground turkey
1 chopped onion
1 chopped bell pepper
2 stalks of celery chopped
1 can beef broth
2 cans chili beans, undrained
2 cans diced tomatoes (chili ready, undrained)
1 can garbanzo beans, drained
1 can pinto beans, drained
1 can white or black beans, drained
chopped cilantro, to taste
salt and pepper, to taste

Brown ground turkey. Add onions, peppers, and celery and cook down til tender.  Add beef broth and all other canned items. Simmer 20 minutes and add cilantro, salt and pepper. Maybe even a dash of cayenne!

Serve with chips, sour cream and shredded cheese.

Prep 30 mins ∙ Serves 8-10

Elizabeth Wilkins


2015 Chili Recipes

Turkey Taco Chili

1 lb ground turkey browned; while browning it, add 3 chopped stalks of celery and 5 chopped green onions.

Add 1 tablespoon of garlic and cook until veggies are soft. About 20 minutes.
Add 2 cans of black beans, semi drained; 2 cans of pinto beans, semi drained; 2 cans of diced tomatoes, undrained; one can of Rotel, undrained. To this add ample chili powder, taco seasoning and red pepper flakes and a cup of salsa. Salt and pepper to taste.

Stir and simmer for 30 minutes over low heat, watching for sticking.

Elizabeth Wilkins


Slow-Cooker Buffalo Wing Chili

2 Tbsp. flour
1/4 c. Zesty Italian dressing
2-3 lbs. shredded chicken in bite sized pieces
1 can (14.5 oz.) fire roasted tomatoes
1 large onion, chopped
1 can chicken broth
1 can white beans
2 stalks celery, small dice
1/2-3/4 c. Buffalo wing sauce

Cook on low 5-6 hours, adding beans, celery and wing sauce for last 30 minutes. Top with crumbled blue cheese.

Carolyn Doerfert


Chilli Chillie

1-1.5 lb. pound ground beef
1 medium onion, chopped
1 package chili seasoning
1 can tomato sauce, small
1 can Rotel tomato and green chilies (original or mild)
2 cans pinto beans or bean of choice
Pinch of red pepper flakes
1 teaspoon chili powder
1 cup water

Brown ground beef and onion together; drain. Add seasoning mix; stir. Add remaining ingredients; stir. Add salt and pepper to taste.

Be careful with the Rotel tomato with green chilies. They come in different temperatures: original, mild, and hot – and hot means hot!

Tammy Hicks