Crossfit Des Moines Chili Cook Off

Crossfit Des Moines held a chili cook-off at fellow crossfitters Susan’s beautiful home Saturday.
The competition and the chili was hot hot hot!

Chili galore…white, red, vegetarian, bison, beef…..
here are a few of the wonderful recipes
Blue Ribbon Chili
by Kelly Heffron
1 lb. lean ground beef
1 lb. sausage
¾ C. chopped onion
½ C. chopped green bell peppers
1 large garlic clove, pressed
2 – 14 ½ ounce cans stewed tomatoes
1 – 15 ½ ounce cans tomato sauce
1 tablespoons chili powder
1 teaspoons ground cumin
1 tablespoons dried parsley
2 teaspoons salt
1 teaspoons pepper
1 – 15 ounce can chili beans, undrained
Brown hamburger. Add onions, green peppers, and garlic; continue cooking until the meat is well-browned. Remove skillet from heat. When the skillet cools, slightly, add the stewed tomatoes and tomato sauce; stir until the skillet is deglazed. Add the chili powder, cumin, parsley, salt, and pepper; stir to combine. Cover and simmer the mixture slowly for 1 hour. Add the chili beans; simmer, uncovered, an additional ½ hour.

From: Sherry Ellingson
8 skinless, boneless chicken, halved and cut into 1 inch pieces. (I pre-cooked in chicken in crock pot and then shred it)
1 red pepper, chopped
1 yellow onion, chopped
4 garlic cloves, minced
3 Tbsp olive oil
4 Tbsp chili powder
2 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1 (15oz.) can black beans, rinsed and drained
1 (15 oz.) can white kidney beans, rinsed and drained
1 (28 oz.) can tomatoes, crushed
1 can beer
1 (10 oz.) bag of shredded cheddar cheese
Saute chicken, red pepper, onion, and garlic in oil in a soup pot about 5 minutes or until chicken is just cooked. Add chili powder, salt, cumin, and coriander; cook 3 minutes. Stir in beans, tomatoes with juice and beer. Bring to a boil. Simmer 45 minutes, uncovered, stirring frequently. Reduce heat to lowest setting. Stir in cheese. Serve when cheese is thoroughly melted. Serves 10 – 12.

all the fixins to make a mean chili dish
Katie Claeys Chili was quite the contender
from the kitchen of her dad, Roger Fiscus
2 lbs burger
2 cans of kidney beans (I usually do one light and one dark; low sodium)
1 qt. of tomatoes (my parents always froze tomatoes growing up, so that’s what he uses. I usually buy two cans of no-salt added diced tomatoes)
1/2 green pepper
1/2 red pepper
1 c. ketchup
1 c. water
2 T. cumin
1/2 c. celery
2 T. lemon juice
1 T. brown sugar
1 T. Worcestershire
1 t. Accent
1/2 t. vinegar
1/2 t. dry mustard
2 T. chili powder
crushed red pepper (I’m pretty liberal with this and the chili powder)
Brown burger with diced up onion, red pepper, green pepper, and celery. Drain fat/juices. Add everything but beans. Let simmer; stir often. Add beans last hour. I’ve done it on the stove top and in a crock pot- both are fine. It freezes well!
White Chickin Chili
although I made this recipe, props go to my pal Robin
1 pound Northern beans (canned – rinse until foam is gone)
1 large onion chopped
1 teaspoon garlic, finely chopped
1 Tablespoon dried oregano
1 Tablespoon chopped jalapeno pepper
dash cayenne pepper
2 teaspoons ground cumin
pinch ground cloves
5 cups of chicken broth
1 can Rotel tomatoes
1/2 cup lime juice
3 cups cooked chicken, diced (I use HyVee Rotisserie chicken – usually makes 4 cups – but go ahead and add it all)
1/2 cup chopped fresh cilantro
1/3 cup Parmesan cheese
salt and pepper to taste
Briefly saute onions and garlic on stove until fragrant and onions are translucent. Add to beans along with oregano, jalapeno pepper, cayenne, cumin, cloves and chicken broth. Add 3 cups of water. Bring to a boil. Reduce heat and simmer 30 minutes. Add Rotel, lime juice and chicken. Cook 30 minutes, simmering. (Add more water if soup is too thick) Sprinkle with Parmesan cheese and fresh cilantro to serve.
of course there were yummy desserts to share
picture from Paula Dean’s site…thanks Paula!
Beverly enlightened our taste buds with this Paula Dean recipe:
enjoy this dessert while keeping in mind, “all things in moderation” 🙂
these almonds were so incredibly good….great way to add a little spice to your life
Black Peppered-Sugared Almonds
By Jill Oxberger
1 lb raw almonds
1/4 c packed brown sugar
2 tsp minced garlic
2 tsp course ground black pepper
1 tsp sea salt
1 egg white
1 tsp water
Mix sugar and spices in a bowl large enough to hold the almonds and mixture. Whisk the egg white in a separate bowl large enough for the almonds too, then add the water to the whipped egg white then whip again until it’s frothy. Coat the almonds in the egg white mixture then drain the excess if necessary. Dump the almonds into the sugar/spices mixture and stir them to coat evenly.
Line a large baking sheet or jelly roll pan with foil, then spray the foil with a non stick Pam type coating. Spread the almonds on the pan in a single layer. Bake at 250 degrees for an hour and you can stir them during that time, but I usually don’t. Once out of the oven scrap them off the foil a bit to keep from sticking and let them cool.

Good times with good people!
Thanks for sharing your recipes everyone!
Have a Happy & Healthy Thanksgiving!
Until next time…
look good, feel good, do good

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