R-J CHILI CONTEST: MORE RECIPES

VALLEY CHILI

3 pounds ground beef

2 large onions, diced

11/2 medium bell peppers, diced

3 cloves garlic, diced

5 tablespoons chili powder

2 bay leaves

12 cans Campbell's Condensed Tomato Soup

21/2 cups water

1 can (28 ounces) small kidney beans

7 ounces Bueno Green Chili

Shredded sharp cheddar cheese (optional garnish)

Additional diced onion (optional garnish)

Brown beef, onions and bell peppers. Add garlic. When browned, add remaining ingredients except beans and green chili. Simmer for 2 hours. Add beans and green chili and simmer 1 additional hour.

Remove bay leaves before serving. Chili may be served in bowls with cheese and/or onion on top.

-- Recipe from Janell Wilber

CHILI DICKMAN

1 pound ground chuck or 85 percent lean ground beef

1 package Lawry's chili mix

1 large can Hunt's tomato sauce with garlic and herbs (or two small cans)

2 cans Ranch Style Beans without jalapenos

1 can Ranch Style Beans with jalapenos

1 small yellow can El Pato tomato sauce

Sharp cheddar cheese and red onions (optional garnish)

Break the ground beef into small chunks and brown in a large pot. After the ground beef is gently cooked through, add the chili seasoning. Stir in the chili seasoning until it is absorbed into the ground beef. Start adding the Hunt's tomato sauce, beans and El Pato tomato sauce. Put water in the El Pato can to rinse it out. Use this same water to rinse all the cans and put the water in the chili pot. Cook on medium to low heat for approximately 1 hour and serve in soup bowls.

Garnish with grated sharp cheddar cheese and chopped red onion. Crackers may be served if desired.

-- Recipe from Ruthie Dickman

CHERYL'S HEALTHY ORGANIC CHILI

1 tablespoon olive oil

2 pounds white ground turkey

1/2 small brown onion, diced

2 cans fire-roasted crushed tomatoes, undrained

2 cans chili beans, undrained

2 cans black beans, undrained

1 large can tomato juice

11/2 teaspoons chili powder

11/2 teaspoons cumin

1 tablespoon packaged chili seasoning

Cheddar cheese (optional garnish)

Heat olive oil in skillet and brown turkey and onion. Place all ingredients in a large pot, bring to a full boil and simmer for 2 to 3 hours, stirring every 10 to 15 minutes. Cool and refrigerate overnight.

The next day, bring to a full boil; simmer for a half-hour and add 1 cup of water.

If desired, top with cheddar cheese and eat with Sun Chips or woven wheat wafers.

-- Recipe from Cheryl Hensley

FIESTA CHILI

2 tubes (16 ounces each) Jimmy Dean hot ground pork sausage

2 large onions, chopped

3 medium green bell peppers, chopped

1 medium red bell pepper, chopped

4 cloves garlic, sliced thin

1 jar (16 ounces) Pace hot salsa

1 can (16 ounces) whole tomatoes, undrained

1 can (16 ounces) yellow corn, drained

1 can (16 ounces) Ranch Style Pinto Beans with jalapeno peppers, drained

Sliced green onions, grated cheddar cheese, sliced black olives (optional garnish)

In a large pot, cook sausage over medium heat until no longer pink. Add remaining ingredients to pot, breaking up tomatoes. Heat to boiling. Reduce heat, cover and simmer 45 minutes to 1 hour.

Serve in bowls and, if desired, garnish with sliced green onions, grated cheddar cheese and sliced black olives.

-- Recipe from Michael Gesler

GLIDE'S PRIDE CHILI

Cooking oil for sauteeing

2 medium onions, chopped

5 pounds hamburger

4 cans (10 ounces) Bush's chili hot beans

3 cans (16 ounces) Bush's black beans

2 large cans (28 ounces) tomato sauce

2 large cans (28 ounces) diced tomatoes

2 tablespoons ground cumin

1 tablespoon ground red pepper

2 tablespoons chili powder

1 tablespoon garlic powder

Jalapeno peppers (diced) plus 1 ounce of juice, or to taste

Salt and pepper, to taste

Put a little cooking oil in a large skillet and heat. Add half of the onions and saute, then place in a large pot. Continue with remaining onions. Brown hamburger in two 21/2-pound batches; drain excess fat and place in pot with onions.

Add remaining ingredients and simmer on low for two hours. Taste before adding any more spices. If chili is too thin, dissolve a couple of tablespoons of flour in a little water and add. Simmer for a few minutes, checking results, and adding more if necessary.

If desired, garnish with oyster crackers, chopped sweet onion, shredded cheese, jalapeno slices, saltine crackers or hot sauce, and serve with lots of cold beer.

-- Recipe from Dennis Glide

MCCLUSKEY'S TUCSON CHILI

1 pound hamburger or ground chuck

1 can (13 ounces) Ranch Style Beans

1 can (8 ounces) diced tomatoes

1 can (4 ounces) diced green chilies

11/4 teaspoon garlic powder

Brown ground meat and add other ingredients. Simmer three hours.

Serve with corn chips or flour tortillas, if desired.

-- Recipe from Jim Robbins

BOB'S EASY HEARTY CHILI

1/2 cup chopped onion

1/2 cup diced green pepper

1/2 cup diced celery

11/4 pounds 90 percent lean ground sirloin

1 30-ounce can dark red kidney beans

2 cans Campbell's Tomato Soup

11/4 soup cans of water

Salt, pepper and chili powder, to taste

Saute onion, green pepper and celery until lightly browned. Add ground sirloin and brown. Pour into a large pot (cast iron, if possible), add remaining ingredients and stir until thoroughly mixed. Simmer for 2 hours, stirring often.

-- Recipe from Robert F. Harris

CAROL'S CHILI

1 pound lean ground beef

1/4 pound ground sausage

1/2 cup diced red onion

1/4 cup diced yellow bell pepper

Butter or margarine for sauteeing

1 can dark red kidney beans

2 cans pinto beans

2 cans chili beans

1 can diced tomatoes

1 small can sliced mushrooms, drained

1 tablespoon chili powder

Pinch ground red pepper flakes

Salt and pepper

Shredded cheddar cheese, for garnish

Additional diced onion, for garnish

Brown ground beef and sausage and drain. Saute onion and bell pepper in butter or margarine.

Put all ingredients (except cheese and additional onion) in a large kettle and simmer on low (ready in 30 minutes, but is best if cooked for an hour or longer).

Garnish with cheese and onion.

-- Recipe from Carol Hagerman

CINCINNATI CHILI

1 pound hamburger

1 onion, chopped

1 can tomato soup

1 can (8 ounces) diced tomatoes

1 can (8 ounces) light red kidney beans

1 package instant hot cocoa mix

1 tablespoon chili powder

2 teaspoons cinnamon

Salt and pepper, to taste

Brown meat and onion. Add remaining ingredients and simmer for 15 to 20 minutes.

(May be served over spaghetti and sprinkled with shredded cheddar cheese on top.)

-- Recipe from Sue Shell

STELLA'S MOM'S CHILI

1 to 2 pounds ground beef

Dash of olive oil

2 quarts crushed tomatoes

2 small tomato cans water

2 small cans tomato paste

Salt and pepper, to taste

Pinch sugar

Red and white kidney beans (amount as desired), undrained

1/4 to 1/2 cups chili powder

Brown ground beef in olive oil. Add crushed tomatoes, water, tomato paste, salt and pepper and bring to a boil. Add sugar; reduce heat, cover and simmer on low for 11/2 hours. Uncover and add beans with juices and chili powder and simmer for another hour.

-- Recipe from Mary Quarcini

CHILI LURKINS

11/2 pounds ground sirloin

2 large onions, chopped

1 large can red kidney beans

1 jar (14 ounces) salsa

1 large can diced tomatoes (season if you wish)

1 teaspoon chili powder

1 teaspoon cocoa

1 teaspoon cumin

Salt and pepper, to taste

1/2 large can tomato juice

Brown meat and onions together. Add remaining ingredients and simmer for 1 hour.

Chili also can be served over macaroni.

-- Recipe from Kathleen Lurkins

NEW YORK'S FLAMING HOT CHILI

5 pounds hamburger

2 large yellow onions, chopped

1 large white onion, chopped

5 celery ribs, chopped

3 cloves garlic, chopped

3 cans mushrooms, drained and chopped

2 cans (28 ounces each) diced tomatoes, undrained

1 can (28 ounces) Ro-tel diced tomatoes, undrained

2 cans (28 ounces each) Hunt's Chili Beans, drained

1 can (28 ounces) pork and beans

2 cans (103/4 ounces each) condensed tomato soup, undiluted

2 2/3 cups water

3 teaspoons salt

2 teaspoons red pepper

3 packets Lawry's Hot Chili Seasoning

2 teaspoons Mrs. Dash Regular

Your choice of shredded cheese for garnish

Sour cream for garnish (optional)

Spray the bottom of a large nonstick frying pan lightly with nonstick cooking spray. Add the hamburger, onions, celery, garlic and mushrooms over medium heat, stirring often, until meat is no longer pink. Drain and set aside.

In a large Dutch oven, place the remaining ingredients (except cheese and sour cream); blend well and bring to a boil. Add meat mixture, mix until well-blended and bring to a second boil. Reduce heat and simmer, uncovered, for 11/2 hours, stirring often.

Serve in bowls topped with shredded cheese and/or sour cream.

Note: Chili freezes well.

-- Recipe from Jane Combs