Try winning recipes

Posted: January 16, 2013

Star staff report

The following recipes were provided by winners of the Frederick County government employees Chili Cook-off.

Barb’s Chili

2 pounds lean hamburger

1 package mild chili powder mix

1 15.5-ounce can light red kidney

beans

1 33.5-ounce can Hunt’s tomato

sauce

1 10-ounce can Ro-Tel seasoned

diced tomatoes and green chilies

1 12-ounce can V-8 Juice

1 teaspoon sugar

Water to reduce thickness

In a skillet, brown hamburger and drain excess fat. Add chili powder and mix together. Add meat and all remaining ingredients to a slow cooker and cook for 20 minutes on high. Reduce heat to low and cook at least two hours or until beans soft.

— Barbara “Barb” Allegra

Amy’s Chili

1 pound ground turkey

2 Johnsonville hot and spicy

sausage links, sliced, then

quartered

2-3 tablespoons Penzeys dried

minced onion

2 garlic cloves, minced

1 tablespoon Penzeys garlic

powder

2 ounces diced green chilies,

drained

14 cup Worcestershire sauce

1 tablespoon dried Italian

seasoning

14 cup Penzeys medium hot

chili powder

1 teaspoon cayenne pepper

1 teaspoon ground black pepper

1 teaspoon salt

1 tablespoon ground cumin

2 tablespoons granulated sugar

2 tablespoons brown sugar

2 15-ounce cans chili-ready

diced tomatoes

2 16-ounce cans Bush’s

hot sauce chili beans

1 15.8-ounce can cannellini

beans, drained

1 15.8-ounce Great

Northern beans, drained

2 8-ounce cans tomato sauce

12 to 34 can of light beer

Brown meats in nonstick skillet with garlic and onions. Add chili powder, Italian seasoning, and peppers to meat; stir to evenly coat.

Cover and cook for 1 to 2 minutes and  add all other ingredients to slow cooker. Cover and simmer on low heat for 2 hours, stirring occasionally. Best when refrigerated overnight and reheated. Remaining beer can be used in a fresh bread recipe to accompany the chili. Include beer in the water amount in the bread’s recipe.

— Amy Feltner