Chili Cook-Off Winners Share Their Recipes

Nothing hits the spot more than a warm bowl of chili on these chilly days. One of the most popular events here at the Department of Forests, Parks, and Recreation is the annual Chili Cook-Off.

Five submissions to the Cook-Off made for tough competition; however, one recipe stood out as being worthy of winning 1st prize. Paul Frederick, Wood Utilization Forester, won by popular vote and willingly is sharing his coveted dish.

**Winning Recipe**
Moose Sausage Chili
1.5 lbs Moose Breakfast Sausage (venison sausage or a combination of lean ground beef and McKenzie Bag Sausage works too)
2 cans kidney beans
2 cans tomatoes (16 oz cans), drained
2 cups spaghetti sauce (use your favorite)
2 medium onions, chopped
2 cloves garlic, peeled and chopped
2 green peppers, chopped
1 Tsp salt
1 Tsp black pepper
1 Tsp cumin seed
2 Tbsp chili powder
Franks Hot Sauce (to taste)

Note: Any left-over vegetables you find in the fridge such as green beans, peas or broccoli all are good to use too.

Directions:
Brown the sausage and place in a crock pot with the other ingredients. Cook 8 hrs on high. I usually prepare everything the night before and turn the pot on in the morning before leaving for work. The chili will be done when you get home.

The other competitors had delicious chili dishes. Below, three runners-up share their secret ingredients.

Hoss's Big Texas Chili (submitted by Ed O'Leary)
Ingredients:
2 Tbsp vegetable oil
3 lbs boneless beef, cut into 1" cubes
2-3 cloves of garlic
4-6 Tbsp chili powder
2 tsp ground cinnamon
3 Tbsp all-purpose flour
1 Tbsp oregano
2 - 10.5 oz cans of beef or chicken broth
1 tsp salt
1 tsp pepper
2 - 15 oz can of black beans
onions to taste
hot sauce to taste
shredded Longhorn cheese
jalapeno peppers
sour cream
lime wedges

Directions:
Heat oil in a four-quart pan over medium heat. Add beef and stir until meat changes color, but do not brown. Lower heat and stir in garlic. Combine chili powder, cinnamon, flour, and oregano, and stir into meat. Add broth, salt, and pepper. Stir and bring to a boil. Reduce heat to simmer and cook, partially covered for 1.5 hours. Stir occasionally. Add beans and cook 30 more minutes. May be prepared in advance and refrigerated. Re-heat before serving. Serve with side dishes of cheese, jalapenos, sour cream and lime wedges. (Makes 10-12 servings)

Frank Spaulding's Chili Recipe
1 Tbsp extra virgin olive oil
3/4 lb chorizo, chopped
2 lbs ground chicken
3 Tbsp chili powder
1 Tbsp ground cumin
1 onion, chopped
1 red pepper, chopped
1 - 15 oz can red beans, drained
1 bottle of beer
1 - 28 oz can diced fire roasted tomatoes
salt
6 cups chicken stock
2 cups quick cooking polenta
2 Tbsp butter
2 scallions, finely chopped
2 Tbsp chopped thyme leaves (fresh)

Directions: Heat a big, deep skillet over medium heat with olive oil. Add chorizo - 2 minutes. Push chorizo off to the side and add chicken meat. Brown 5-6 minutes. Season meat with chili powder and cumin. Combine onions, garlic, peppers, and beans and cook another 5-6 minutes. Stir the beer into the chili and reduce the liquid a minute before adding the tomatoes. Heat through, salt to taste, and reduce heat to low.
Bring stock to boil in a medium pot and stir in polenta. Keep stirring until the polenta masses and thickens to a porridge, 2-3 minutes. Stir in butter, scallions, and thyme and season with salt.
Fill bowls half way with polenta and make a well in the center - fill with chili and serve.

Sarah Clark's Chili Recipe
Ingredients:
1-7oz can chipotle chiles in adobo sauce
cooking spray
2.5 cups chopped onion, divided
1.5 cups chopped green pepper
1.5 cups chopped red pepper
5 garlic cloves, minced
3 links Spanish chorizo sausage, diced (about 6.5 oz)
1.5 Tbsp chili powder
1 Tbsp ground cumin
1.5 tsp dried oregano
1 Tbsp fresh lime juice
1/8 tsp ground cinnamon
3-15 oz cans black beans, drained
1-8.5oz can corn, drained
1.5 oz semisweet chocolate, chopped
3/4 tsp salt
1/2 tsp black pepper
3/4 cup fat free sour cream
baked tortilla chips (optional)

Directions:
Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.
Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chiles. 1 and 3/4 cups onions, bell peppers, garlic, and chorizo; saute 5 minutes until tender. Add chili powder and next 7 ingredients (chili powder - corn), stirring to combine. Bring to a boil. Reduce heat and simmer, covered for 30 minutes, stirring occasionally. Remove from heat; stir in chocolate, salt, and black pepper.

Serve topping each bowl with sour cream and onion with tortilla chips.

ENJOY! Remember to have some milk nearby - these recipes are 'hot'!