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.
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.
Ten minutes before serving, top chili with pepper jack cheese.
By Bishop Jere
and Connie Orvin
Brown one pound hamburger
1 medium green bell pepper, chopped
1 medium onion, chopped
1 clove garlic, chopped
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)
Fry hamburger. Drain. Add to liquid mixture.
Heat and serve with tortilla chips.
By Sue Sherwood
3 cups corn meal
1 cup flour
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.
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