Winter Thrillers Kick-off and Chili Cook-off January 14th

With 6 chili entries, Texas toast, Mexican wedding cookies, and unlimited glasses of lemonade, hot tea, water and root beer, guests, families, co-workers and library patrons who came in for a taste, a cup, or a bowl of chili had plenty to eat.

After everyone's votes were tallied,

Kathy's Two-Tone Chili won Hottest and Best Overall,

Nancy's Fritos Chili Pie won Best Vegetarian,

Janet's Holy Cow won Meatiest, and Karen's White Bean Chicken Chili won Most Unique.

Steve's Navajo Chili was much appreciated, as was Pat's Big Batch Chili.

Chili prizes were $20 gift certificates from Whole Foods Market, and the door prize was a pair of tickets to the EnzianTheater. The drawing was also a $20 gift certificate to Whole Foods. Thank you to Whole Foods Market and the Enzian for donating prizes for this event and for the weekly Winter Thrillers drawing!

A passle of thanks goes to Katie Breaux, the hostess with the most, and life of the party; Kathy MacArthur, not only for her chili, but for her invaluable help at the check-in table and clean-up; to Steve Grant for chili, set-up, music, and bonhomie; and to all the chili chefs!

The event raised over $90 for library programming, and gave the Winter Thrills Adult Reading program a great start. The program runs from January 11th - March 14th. Make sure to watch for weekly winners, book reviews, and the End-of-Winter-Reading party in March!

Chili Recipes:

Nancy’s Fritos Chili Pie
2lb ground beef, browned
¼ cup white onion, chopped
1 pkg. McCormack’s Chili Mix
1 tsp salt
½ tsp pepper
2 cans kidney beans
2 cans - 64 oz. tomato juice
1 can tomato soup
Can of water
1 Tablespoon of sugar

Directions:
Combine ingredients. Cook for at least 2 hours on high or cook overnight on low. Serve with Fritos, sour cream and cheddar cheese. (From Nancy Ritenour, January 2010)

Big Batch Chili

1 cup cooked beans or canned equivalent
2 tablespoon(s) olive oil
2 large onions, finely chopped
5 clove(s) garlic, minced
2 carrots, quatered lengthwise and thinly sliced
2 tablespoon(s) ground cumin
2 tablespoon(s) ground coriander
3 tablespoon(s) chili powder
3 pound(s) ground sirloin
1 can(s) (28 ounces) plum tomatoes in puree, coarsley chopped
3/4 cup(s) cilantro, chopped
1 (1-ounce) square semisweet chocolate, chopped
2 1/2 teaspoon(s) salt
3/4 teaspoon(s) cayenne pepper

Directions:

Cook dried pinto, red or black beans with garlic and oregano. Drain, reserving 1 1/2 cups cooking liquid.
In 5-quart Dutch oven or large flameproof casserole, heat oil over medium heat. Add onions and garlic and cook, stirring frequently, about 7 minutes, or until onions are tender. Add carrots and cook about 5 minutes, or until tender.

Meanwhile, in small ungreased skillet, heat cumin and coriander over low heat, stirring, about 3 minutes, or until fragrant and lightly browned. Stir toasted spices and chili powder into vegetable mixture in Dutch oven. Add sirloin and cook, stirring frequently, about 5 minutes, or until meat is no longer pink. Stir in tomatoes and their puree, 1/2 cup cilantro, chocolate, salt , cayenne, savory Beans, and reserved cooking liquid. Bring to a boil, reduce heat to a simmer, and cover. Cook, stirring occasionally, 30 minutes, or until richly flavored. Stir in remaining 1/4 cup cilantro and serve. (From Redbook Magazine).