Chili Recipes
2015 FCCLA Fall Rally Competition
1st Place, Middle Level Division – Zoe’s Zesty Chili
Zoe Hancock, Thomson Middle School
Ingredients:
1 lb. “Hot” Tennessee Pride breakfast sausage
1 lb. ground turkey
3 cans; Fire Roasted diced tomatoes, undrained
1 can Black beans undrained
1 can Dark red kidney beans undrained
1 can light red kidney beans undrained
1 can cannellini beans undrained
2 cloves garlic minced
1 medium to large red onion diced
1 red bell pepper
1 yellow bell pepper
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1 orange bell pepper
1 whole Poblano pepper
1 small jalapeno
3 tbsp. chili powder
1 tsp Himalayan pink salt
1 tsp fresh ground peppercorn
3 tbsp. fresh oregano
Dollop of Sour Cream
½ of a lime
Fritos
1 tablespoon of sharp cheddar cheese
Brown sausage and turkey together; drain and do not rinse. Set aside
Add all canned goods
Add drained meat
Wash vegetables
Mince 2 cloves of garlic and add to pot
Dice 1 medium red onion and add to pot
Remove top half of red bell pepper, core and dice
Remove top half of yellow bell pepper, core and dice
Remove top half of orange bell pepper, core and dice
Add all peppers to the pot
Core 1 whole Poblano pepper and dice
Remove stem and dice 1 small jalapeno with seeds
Add 3 tablespoons of chili powder
Add 1 teaspoon of Himalayan pink salt
Add 1 teaspoon of fresh ground peppercorn
Add 3 tablespoons of fresh oregano; remove woody stems and finely cop
Let chili simmer for 30 minutes and stir every few minutes
Squeeze ½ of a lime in sour cream and stir
Serve with Fritos, lime and sour cream mixture and sharp cheddar cheese
2nd Place, Middle Level Division – Mark Bramble’s One Hour Chili
Mark Bramble, Babb Middle School
Ingredients:
1 lb. ground beef
1 lb. ground pork
¼ cup vegetable oil
2 green bell pepper (seeded and chopped)
1 jalapeno pepper (seeded and minced)
2 – 10 oz. bag frozen chopped white onions
2 cloves garlic (minced)
1 – 14 ½ oz. can beef broth
1 – 16 oz. can or 2 – 8 oz. cans tomato sauce
2 – 16 oz. cans tomatoes (diced)
2 – 16 oz. cans dark red kidney beans
¾ cup chili powder
2 tablespoons oregano
1 tablespoon cumin
½ teaspoon cayenne pepper
½ teaspoon paprika
1 teaspoon salt
Salt to taste
Black pepper to taste
1/3 cup ginger ale
Equipment:
Sauce pan
Skillet
Liquid measuring cup
Measuring spoons
Ladle
Can opener
Chef knife
Utility knife
Directions:
1. Season ground beef and ground pork with salt and black pepper.
2. Place ground beef and ground pork in skillet and to cook until meat temperature is 160 degrees
Fahrenheit.
3. Drain grease from cooked meat and transfer meat to the chili pot.
4. Chop bell pepper and jalapeno pepper.
5. Mince garlic in garlic press.
6. Sauté vegetables (onions, bell pepper, garlic and jalapeno peppers) in vegetable oil.
7. Add beef broth, cooked vegetables, seasoning (salt, oregano, cumin, cayenne pepper and
paprika), tomato sauce, tomatoes and beans to the chili pot.
8. Heat chili to boiling over medium heat (approximately 5 minutes). Monitor closely to prevent
scorching.
9. Reduce heat and cook uncovered approximately 25 minutes. Taste frequently to determine the
desired taste. Additional seasoning can be added to obtain desired taste and consistency.
Prepare Time: 30 Minutes
Cook Time: 30 Minutes
3rd Place, Middle Level Division – Kate’s Secret Mix Chili
Kate Sauls, Perry Middle School
1 lb. pack of ground beef
1 lb. pack of ground pork
1 large onion
1 large bell pepper
1 can petite diced tomatoes
1 can of mild diced tomatoes with chilies
1 can of hot diced tomatoes with chilies
1 can black beans
1 can ranch style beans
8 oz. beef broth
1 can fiesta corn with red and green peppers
4 tablespoons homemade chili seasoning mix
8 oz. V8 juice
Shredded cheese for garnish
Avocado for garnish
Instructions
1. Brown meat over medium heat.
2. Add chopped onion and bell pepper.
3. While meat is cooking, mix tomatoes, beans, broth and seasonings in large bowl.
4. Drain fat from meat mixture.
5. Combine meat with bowl mixture.
6. Simmer on low for 30 hour.
7. Garnish with cheese, avocado and oyster crackers.
Chili Seasoning Mix
½ cup chili powder
¼ cup ground cumin
2 tablespoons garlic salt
2 tablespoons dried oregano
1 tablespoon ground coriander
1 teaspoon cayenne pepper
Mix well and use for seasoning chili.
Ranch Oyster Crackers
1 package ranch seasoning
1 teaspoon dill weed
1 teaspoon lemon pepper
½ teaspoon garlic salt
1 – 12 oz. package oyster crackers
½ cup vegetable oil.
Combine all ingredients in a container with a lid. Shake until well mixed. Use as garnish on chili before
serving.
4th Place, Middle Level Division – Chili Recipe
Emily Wroblewski, Northside Middle School
Ingredients:
2 pounds of ground beef
1 – 16 oz. can crushed tomatoes
1 – 12 oz. can of tomato sauce
2 – 12 oz. of chili beans (mild) or red kidney beans
1 large Vidalia onion
1 green bell pepper
Salt
Black pepper
Garlic salt
Chili powder
Garlic powder
Cinnamon
In a large frying pan, brown ground beef (drain ground beef once it is cooked), dice onion and bell
pepper in small pieces then add to the ground beef. Add to the ground beef mixture, 1 teaspoon salt, 1
teaspoon black pepper, ½ teaspoon garlic salt, ½ teaspoon garlic powder and 1 and ½ teaspoon of chili
powder.
In a large boiler pan, pour crushed tomatoes and tomato sauce, fill each can with water and add to this
mixture. Add 1 teaspoon salt, 1 teaspoon black pepper and 2 teaspoons of chili powder. Bring mixture to
a boil for 10 minutes then add the brown beef. Cook for an additional 15 to 20 minutes and then add a
pinch of cinnamon. Cook for an additional 5 minutes.
Time may vary.
1st Place, High School Level Division – Christmas Chili
Alexis Silas, Mitchell County High School
1 ½ lb. ground beef
1 small onion, chopped
4 tbsp. minced garlic
2 tbsp. sliced jalapeno, diced
1 ½ tbsp. flour
2 tbsp. chili powder
1 tbsp. cumin
½ tsp. cinnamon
2 tsp. smokey paprika
1 tsp. salt
2 ½ cups beef broth
1 – 28 oz. can petite diced tomatoes
1 chipotle chili in adobo sauce, chopped
1 – 15 oz. black beans
1 oz. chocolate with Chile or Red Fire Bar
Directions:
1. Combine ground beef, onion and garlic in a sauce pan and cook until no pink in meat is visible.
Drain grease and return mixture back to sauce pan.
2. Add flour to mixture and then add in beef broth and cook for 5 minutes.
3. Add in all remaining ingredients except chocolate. Let chili simmer for 15 minutes and then add
chocolate. Adjust seasoning.
2nd Place, High School Level Division – Berbere Korarima
Medina Sadik, Clarkston High School
Onion (4 oz.)
Minced garlic
Chili powder (1 tsp.)
Red pepper (1 tsp.)
Cumin (1 tsp.)
Black pepper (to taste)
Salt (to taste)
Cilantro
Green onions (2 oz.)
Chicken stock (1 ½ cups)
Green bell pepper (2 oz.)
Red bell pepper (2 oz.)
Tomato (1 can)
White beans (1 can)
Minced ginger
Cheddar and mozzarella
Sour cream
Method of Production
Season the chicken with black pepper, salt, garlic powder, and red pepper. Sauté chicken in pan until
golden brown. Place chicken to the side. Now add in onion, green and red bell peppers and ginger. Take
a wooden spoon and cook down until onions are translucent. Add chicken stock and chicken, white
beans, stir for 5-10 minutes. Add tomatoes, stir again for 3-5 minutes. Now, add cumin, minced garlic,
red pepper, chili powder, salt and black pepper. Cook for another 10-15 minutes, while stirring
continuously. Once done garnish with cilantro, sour cream and cheese.
3rd Place, High School Level Division – Chili Recipe
Destiny Hodge, Burke County High School
Ingredients
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1 lb ground beef
8 oz smoked sausage
1 -15 oz, can of kidney beans
1-15 oz, can of black beans
2-14.5 oz, cans of diced tomatoes
1 onion, diced
1 bell pepper, diced
1 to 2 jalapeños, diced
1 teaspoon of salt
1 teaspoon of black pepper
2 tablespoons of cumin
½ teaspoon of paprika
2 tablespoons of chili powder
½ teaspoon cayenne pepper
3 tablespoon of brown sugar
Water, as needed
Garnish
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Shredded sharp cheddar cheese
Sour cream
Cilantro or green onions
Steps
1. Dice an onion, a bell pepper, and jalapeño peppers. Sit aside.
2. Slice sausage into thin pieces.
3. Add 1 lb ground beef, 8 oz of sliced sausage, and spices to a pan. Brown and then add diced
onion and bell pepper.
4. Combine the diced tomatoes and jalapeño to a pot. Cook down.
5. Then add 1, 15oz, can of kidney beans and 1, 15 oz, can of black beans. Stir well.
6. Once it is brought to a boil, add browned meat to the pot. Mix well. Allow to simmer for 30 - 45
mins or as long as possible.
4th Place, High School Level Division – White Chicken Chili
LaMaya Norwood, Putnam County High School
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Ingredients:
1 ½ teaspoons olive oil
½ medium onion, diced
½ jalapeno, minced
2 cloves garlic, minced
2 cups chicken broth
2 cups cooked chicken, chopped
1 (4 oz.) green chilies, chopped
1 (14 oz.) can white beans, drained
1 ½ teaspoons cumin
1 ½ teaspoons dried oregano
1/8 teaspoon cayenne pepper
Pinch of white pepper
½ cup half and half
1 Tablespoon Masa Harina
Salt and pepper to taste
Directions:
1. Heat oil in large stockpot over medium-high heat. Add onion and jalapeno, and sauté for 5
minutes, stirring occasionally until the onion is translucent. Add the garlic and sauté for an
additional 1-2 minutes until fragrant.
2. Add the chicken broth, cooked chicken, green chilies, white beans, cumin, oregano, cayenne and
white pepper, and stir to combine. Bring to a boil, then reduce heat to medium-low and cover.
Let simmer for at least 10-15 minutes.
3. 10 minutes before serving, whisk together the half and half and Masa Harina in a separate bowl
until combined. Then add the mixture to the chili and stir to combine. Increase the heat to
medium high, and stir the chili until thickened, about 5-10 minutes. Season with salt and
pepper.