"Master the Art of Reading " End-of-Summer Chili Cook-Off and Fundraiser August 13th

Lorraine Hardaway, Katie and Robert Breaux relax after judging.

Lorraine Hardaway, Katie and Robert Breaux, Dennis, and Philip Chien volunteered to taste the 6 chilies submitted, and awarded 7 certificates.

The categories were: Hottest Chili, Mildest Chili, Most Unique Chili, Best Vegetarian Chili, Meatiest Chili, and Best Overall Chili.

Pat Russell holds the ticket box while Dennis Larson picks (and wins!) the first door prize, as Barbara Larson looks on.

Steve Grant won Hottest, Janet Andrews won both Mildest and Most Unique Chilies, Pat Russell won Best Vegetarian, Ed Anthony took the Meatiest Chili category, and Karen Gallagher won Best Overall.

The Maitland Wine Market donated the first of four door prizes, a bottle of white wine, won by Dennis Larson. First Watch restaurant supplied the iced tea and lemonade, and the peach cobbler was from Shane's Rib Shack. Maitland Library donated the Texas Toast and canned sodas. Good fun was had by all! We look forward to another Chili Cook-off when the weather is cooler.

See below for some of the chili recipes submitted.

Janet Andrews and her 2-award-winning Buffalo Plaid Chili.

Karen Gallagher and her Best- Overall Bush's White Chicken Chili .

Pat Russell with her Chunky Vegetarian Chili.

RECIPES:

Award for the Hottest Chili (Steve Grant):

Navajo Beef And Chile Stew
3 pound lean beef stew meat ; cut 3/4 " cubes
1 large onion, chopped
2 garlic cloves, minced
1 can ready-cut tomatoes with juice - (14 1/2 oz)
1 can diced green chiles - (7 oz) drained
1 can whole-kernel corn - (8 1/2 oz) undrained
1 teaspoons dried oregano leaves, crushed
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground red pepper
2 tablespoon yellow cornmeal

Combine all ingredients, except cornmeal, in a slow cooker, mixing well. Cover and cook on LOW for 7 to 8 hours or until meat is tender.
20 Minutes before serving:
Turn control to HIGH. Stir in cornmeal. Cover and cook on HIGH 20 to 25 minutes.

Awards for both Mildest Chili and Most Unique Chili (Janet Andrews):

Buffalo Plaid Chili

1 small red onion
1 small white onion
1 pound buffalo burger
1 pound buffalo steak sliced into small pieces
some virgin olive oil
2 cans black beans, drained
2 cans red kidney beans, drained
2 large cans diced tomatoes
3 heaping tablespoons chili pepper (or more if you want)
1 teaspoon ground cumin
pinch of oregano
salt to taste - start with 1 tablespoon
masa flour to thicken

In a large soup pot sauté onions in oil for a few minutes, add meat to brown, breaking up the ground meat into small pieces. When meat is browned, add tomatoes with liquid, beans, chili, cumin, oregano, and some salt. Simmer mixture for an hour or so, stirring once in a while. Check taste, add salt, more chili, or any other spice you want - let simmer a while longer. If you want to thicken the liquid, add 2 or 3 tablespoons of masa flour to a half cup of warm water, stir until the lumps are gone, then slowly pour into the chile while stirring. Simmer another 30 minutes.

Award for Best Overall Chili (Karen Gallagher):

Bush’s White Chicken Chili

3 tablespoons olive oil
1 medium onion, finely chopped
1 (4 ounce) can chopped green chiles, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 (16 ounce) cans BUSH'S® BEST Great Northern Beans
1 (14.5 ounce) can chicken broth
1 1/2 cups finely chopped cooked chicken breast
Shredded Monterey Jack cheese (optional)
Sour cream (optional)
Salsa (optional)

1. In large skillet, cook onion in oil for 4 minutes or until transparent. (As an option, all ingredients can now be put in a crock pot and cooked 6-8 hours on Low). Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot.
2. Garnish with cheese, sour cream and salsa, if desired.