Who does not like a good, hot bowl of chili during this time of year? Well, plenty of it was on display during Collin College’s 21st annual Collin Chili Cook-off Benefit in November at the Central Park Campus.
According to Leslie Thetford, a Collin College Fire Science and EMS Operations specialist, $1,231 was raised during the Chili Cook-off, which included a bake sale by the All College Council and chili bowls provided by the Fine Arts Department.
This year’s winners are:
Road Kill – Pearl McGregor
Hottest – Gordon O’Neal
Wimpiest – Martha Tolleson
Faux Chili – Jackie Langford
Best of Show Table Decoration – Debra Lamb
Golden Spoon – James Shiplet (see below recipe for his winning Texas Chili)
Texas Chili Recipe
- 2 tablespoons vegetable oil
- 2 yellow onions, chopped
- 1 head garlic, peeled and minced
- 1 yellow bell pepper, chopped
- 1 orange bell pepper, chopped
- 2 pounds cubed beef stew meat
- 2 pounds breakfast sausage (mild or hot)
- 2 (28 ounce) cans tomato sauce
- 2 (6 ounce) cans tomato paste
- 1 (7 ounce) can chipotle peppers in adobo sauce, chopped
- 1 (12 fluid ounce) lager beer
- 1/4 teaspoon chili powder, or to taste
- 1/4 cup crumbled dried oregano
- 1 tablespoon fresh-ground black pepper
- 2 teaspoons salt, or amount to taste
Heat the oil in a large, deep pot over medium-high heat and stir in the onions, garlic and bell peppers. Cook and stir until the onions are transparent, about 5 minutes. Add the beef stew meat and sausage. Cook until meats are evenly browned. Stir in the tomato sauce, tomato paste, chipotle peppers with sauce, beer, chili powder, oregano, pepper and salt. Bring the mixture to a boil. Reduce heat to low and simmer for at 2 hours.
For chili other than “Texas Chili” add your favorite canned beans (black, pinto, kidney etc.) to above recipe prior to serving.