Chili with a cause

When Camp Wesley Woods held its annual Chili Cook-Off fundraiser this fall, the camp not only raised nearly $6,000 but also collected some creative recipes. In all, 24 churches were represented and 690 people participated in the cooking and eating. By district, here are the "Best Chili" winners with their recipes.

Maryville District Winner

Buffalo Breath Chili

3 lbs. ground venison, smoked
1 sirloin steak, smoked and chopped fine
Three 28 oz. cans crushed tomatoes
16 oz. green chilies, chopped (add more to taste)
5 onions, chopped
1/4 cup garlic, minced
Black pepper, to taste
Cayenne pepper, to taste
1 tbsp. baking soda
2 tbsp. cilantro

Combine all ingredients in large pot. Simmer 12 hours on stovetop. Stir frequently, adding water or tomato paste as needed. Makes 2 gallons.

Oak Ridge District Winner

Red Hot Momma Chili

One #10 can (13 cups) crushed Angela Mia tomatoes
One #10 can pinto beans, undrained
One 46 oz. can tomato juice
10 lbs. lean ground chuck, browned with salt
4 to 5 tbsp. chili powder
1 tsp. cilantro
2 tsp. cumin
3 large onions, finely chopped
4 tbs. finely chopped jalapeno peppers
6 slices bacon, cut in half

Combine all ingredients in large pot. Simmer 3 to 4 hours. Serve with crackers, cheese, and chips. Makes 2&1/2 gallons.

Knoxville District Winner

Pepper Posse Chili

2 lbs. London broil
One 10 oz. can adobo sauce
1 tbsp. lime juice
1/4 cup tequila
Chili powder, to taste
2 lbs. ground chuck
3 large cloves garlic, peeled and minced
Black pepper and salt, to taste
2 large white onions, chopped
3 smoked jalapenos, chopped
(or more, to taste)
One 31 oz. can hot chili beans, drained
One 15 oz. can black beans, drained
One 15 oz. can dark red kidney beans, drained
One 10 oz. can diced tomatoes with green chilies
One 10 oz. can Rotel tomatoes

Cut London broil into bite-size cubes. Combine steak with adobo sauce, lime juice, tequila, and chili powder. Pour over meat, adding enough water to cover, and marinate 24 hours. After steak has marinated, brown in large skillet until cooked to medium. Place browned steak in large crock pot. In the same large skillet, brown ground beef to medium well with garlic, salt, pepper, and æ of chopped onions. Drain. Add browned ground beef mixture to large crock pot. Add remainder of ingredients to crock pot, mixing well (will be very thick). Cook on high until chili begins to boil, then simmer on low for about two hours. Makes 3/4 to 1 gallon.

Morristown District Winner

Tennessee Cajun Chili

2 tbsp. butter or margarine
6 lbs. beef chuck, very coarsely ground
2 large yellow onions, chopped
1 large green pepper, chopped
2 garlic cloves, minced
6-8 tbsp. chili powder, freshly ground
2 large bay leaves
2 tsp. ground oregano
1&1/2 tsp. ground cumin
1 tsp. freshly ground pepper
1 to 1&1/2 tsp. sugar
1/2 tsp. cinnamon
One 16 oz. can stewed tomatoes
Two 14&1/2 oz. cans Rotel tomatoes with green chilies
One 14&1/2 oz. can beef broth
Salt, to taste
One 16 oz. can dark red kidney beans, drained and rinsed
One 16 oz. can light red kidney beans, drained and rinsed
One 16 oz. can tomato sauce
Water, as needed
Cornmeal, as needed
Lea & Perrins Worcestershire Sauce, as desired
Zatarain's Creole Seasoning, as desired
Tabasco sauce, as desired

In large frying pan, melt butter or margarine. Add beef and brown. Remove beef and drain excess fat, keeping enough drippings in pan to saute the vegetables. Stir in onion, green pepper, and garlic; saute until vegetables are softened. Combine browned beef and sauteed vegetables in a large Dutch oven. Stir in the next 7 seasonings. Cook over medium-high heat for several minutes until seasonings are well blended. Add tomatoes, beef broth, and then salt to taste. Bring to a boil; reduce heat; cover and simmer 1-1/2 hours. Add beans and tomato sauce. Discard bay leaves. Simmer, uncovered, 1 to 1 1/2 hours more. Add cornmeal to thicken, water to thin, and last three seasonings to taste. Makes 4-1/2 quarts.

Note: Best if made the day before. Do not cook in slow cooker. However, the chili can be warmed and served from a slow cooker. Best served alone with crackers (without cheese or sour cream, etc.). Freezes well.

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