Tuesday, January 6, 2009

Chili on the Horizon

So, a couple of sundays ago, our Bishop announced in Sacrament meeting that our ward is having a Chili cookoff for an activity! I'm pretty stoked. Half of me wants to try something completely new, another part of me wants to do my chili boats again.


Do you guys know of any good chili secrets?


  1. If you've got any of the elk meat left, try that in the chili. Using deer or elk adds an amazing richness and complexity to chili con carne. It's my favorite way! Adding a little red cooking wine reduced the gaminess and flavors the dish even more.

  2. Our ward did that for the Scout fundraiser and judged the entries. I made my firehouse chili from scratch and cooked it all day to perfection. Some lady opened three different cans of canned chili and one can of tomatos, threw in some browned hamburger and won the overall best tasting chili. Now I add back all the "Heat" I took out for those Gringos and at least win the hottest chili category.

  3. What a fun activity! I can't wait to hear how it goes. Good luck!

  4. The first time I made chili in my Dutch Oven, I added venison (at John's suggestion), and it turned out great!

    I've heard of mixing sausage in with your ground beef, and adding bacon as well.

    Thanks for your comments!

  5. I went to a Chili cookoff our Elder's Quorum put on. I submitted a homemade chili using several kinds of beans and the Church's canned food storage ground beef... Campbell's won.

    At least I tried...

  6. I've got a pretty good chili recipe that I've been working on. I like to add a drizzle of molasses and a little worchestershire sauce. The molasses adds a subtle sweetness that makes it oh- so good!



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