First U's Chili Cook-Off

First U’s Chili Cook-Off was a red hot success.  We had a wonderful variety of entries, including white, vegetarian, Cincinnati-style, Southwestern, bean, and authentic Texas chilies. The dinner was sponsored by the LLPC as part of the Stewardship Committee’s Pledge Day on Saturday.  More than 80 people sampled from 11 choices of chili.  Thank you to the many  people who helped organize, set-up, and clean-up.  Special thanks to our chefs:

Sue Popinchaulk         Aunt Linda’s Chili (1st Place)

Sue Shaw                    Southwest Chicken Chili (2^nd Place)

Linda Wyatt                Pork with Black & Pink Bean Chili (3^rd Place)

Lee Reid                     Three Bean Vegetarian Chili (1^st Place Vegetarian, 4th Place Overall)

Jay Lavelle                 Texas Red

Madeline Silva           White Chili, The Virgin Bride

Tom Crowley              Texas Red

Alison Barrows Ronn Vegetable Chili Con Tempeh

Gini Johnson               Hacienda Chili

Jesse Anderson           Vegan “Fast Food” Chili

Ken Mandile               Spicy Cincinnati-Style Chili

Sue has graciously allowed us to disclose her winning recipe:

Aunt Linda’s Chili

2 lbs. Lean ground beef
4 med. onions (2 cups chopped)
2 med. green peppers (2 cups chopped)
1 12-14 oz. package of kielbasa, cubed
1 28 oz. can of crushed tomatoes
5 teaspoons sugar
4 teaspoons chili powder
1 teaspoon salt
1 cup ketchup
4 garlic cloves, minced
2 cans red beans (drained and rinsed)
1 tsp hot sauce (or more to taste)

Sauté ground beef, onion, and peppers.
Add remaining ingredients and simmer 2 hours.