White chili voted best at cookoff

Chili lovers were treated to a variety of tastes recently at the chili cookoff and bread bakeoff sponsored by the Conway First Ward of the Church of Jesus Christ of Latter-day Saints.

David Angell's white chili was voted the best. Angell and several other participants share their recipes with today's readers.

White Chicken

Chili Recipe

By David Angell

1 1/2 pounds chicken, cut up into small chunks

1 cup chopped onion

1 can chicken broth

2 cloves of garlic, chopped finely

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2 teaspoons cumin seed (Angell said the whole seed is important; the ground type will not withstand the long cooking time and will make your chili "muddy.")

1/2 teaspoon dried oregano leaves (use the leaves, not ground)

3 15-ounce cans great northern beans

1 chopped yellow bell pepper

3 fresh jalapeo chili peppers

4 ounces Pepper Jack cheese (Monterey jack with jalapeos)

In a five-quart pot combine the chicken, onions, chicken broth, garlic, cumin and oregano.

Let cook until chicken is done (about one hour on low heat). Add drained beans. Refrigerate overnight.

One hour before serving time, add the bell pepper and jalapeno peppers.

Simmer.

Ten minutes before serving, top chili with pepper jack cheese.

Chili

By Bishop Jere

and Connie Orvin

Brown one pound hamburger

Add:

1 medium green bell pepper, chopped

1 medium onion, chopped

1 clove garlic, chopped

Cook together.

Drain.

Add:

4 to 5 tablespoons chili powder

2 tablespoons flour

1/2 teaspoon cumin

Mix together with 1/2 cup ketchup and 1/4 cup brown sugar.

To all that, add 3 cups tomato juice and let simmer for 1/2 hour to two hours.

Add 1 small package red beans, cooked according to package directions.

Let flavors meld together and serve hot.

Quick Chili Soup

By Doug and Maureen Martindale

2 cans Campbell's minestrone soup

1 can ranch-style beans with jalapenos

1 can ranch-style beans, regular

1 can Ro-Tel with green peppers (hot)

Mix together.

Fry hamburger. Drain. Add to liquid mixture.

Heat and serve with tortilla chips.

Corn Bread

By Sue Sherwood

3 cups corn meal

1 cup flour

4 eggs

2 teaspoons sugar

1 teaspoon baking soda

2 teaspoons baking powder

2 cups milk

1 can cream corn

1 can chopped green chiles

1/2 cup shortening

Mix all ingredients together.

Pour into nine-inch by 13-inch pan. Bake at 450 degrees Fahrenheit for 30 minutes.