CHILI COOKOFF WINNERS

First Place winnerRobert's Heart Stopping Chili (Or How to Clear your Lower Intestines Without Really Trying.

Robert D. RamirezCape Girardeau

6 strips of thick bacon

3 pounds of lean beef (or chili meat.

2 bunches green onion

4 large cloves garlic (minced.

1 can (28 ounces) crushed tomatoes

2 cans (10 ounces) hot Rotel diced tomatoes and green chilies

6 tablespoons ground cumin

2 tablespoons ground oregano

2 tablespoons thyme

1 tablespoon salt

2 tablespoons coarse black pepper

2 tablespoons cayenne red pepper

1 bottle (12 ounces) dark beer

6 to 9 dried New Mexico red chili pods

6 large jalapenos

10 Habanero chiliesChopped cilantro

3 cans (14.5 ounces) red kidney beans drained

2 tablespoons masa flour

2 cups water or chicken brothCook bacon until well done. Place bacon in bread and eat.

Brown meat in bacon grease. Add 1/3 green onions and 1 clove garlic to meat.

Add salt and pepper to taste and 2 tablespoons cumin to meat and take off burner but keep covered.

In small pot boil 6 jalapenos and 5 Habanero chilies till soft. Slice chilies and place in meat with some water from small pot.

Heat meat on medium flame for 10 minutes.

In large crock-pot, place 2 cans Rotel, 1 can crushed tomatoes, 3 cloves garlic, 2/3 green onion, 4 tablespoons cumin, 2 tablespoons oregano, 2 tablespoons thyme, 2 tablespoons cayenne red pepper, 5 Habanero chilies diced, 3 cans red kidney beans drained, 1 bottle dark beer and chopped cilantro. Set heat to high.

Grind up 6-9 New Mexico red chili pods to a fine powder. Reheat water in small pot. If needed, add more water or heat up 1 can chicken broth. Place red chili powder and stir until well mixed. Add masa flour to thicken, then add to crock-pot along with meat. Cook on high for 2 hours, then set to low heat and cook for 4 to 6 hours. Stir frequently.

Second PlacePork ChiliBy Mary Ann CruseScott City

2 tablespoons vegetable oil

4 strips bacon, cut into small diced pieces (1/4 cup.

2 pounds stewing pork (shoulder or butt), cut in 1/2-inch cubes

1 medium onion, finely chopped (about 1 cup.

3 cloves garlic, finely chopped (about 1 tablespoon.

3 tablespoons chili powder

1 to 3 pickled jalapeno peppers, stemmed and seeded and finely chopped. (Use three for hot!!!)2 cups chicken broth

1/4 teaspoon salt

3 1/2 cups cooked pinto beans or 2 cans (15 1/4 ounces each) pinto beans, drained and rinsed.

Heat oil in a 10-inch skillet over medium heat. Add bacon; cook until crisp, about 5 minutes. Remove with slotted spoon to paper towels to drain. Set aside. Reserve drippings.

Shake pork in paper bag with flour until coated, remove pork and shake off any excess flour.

Working in batches, saute pork in bacon drippings in skillet until evenly browned (about five minutes).Remove pork as it browns to plate. Lower heat to medium. Return pork and bacon to pan and add onion and garlic. Cook until onion is softened and transparent (about 8 minutes).Add chili powder, jalapeno peppers and chicken broth. Bring to boil. Lower heat and simmer uncovered, stirring occasionally two hours or until meat is very tender and sauce is thickened.

If sauce becomes too thick, thin with a little water. Stir in salt.

To serve, heat beans in a little water in medium saucepan. Drain. Serve separately. Each person can spoon chili over his own beans.

Can be topped with sour cream and diced green onions.

Third placeChocolate Chili by TwoDr. Scott Gibbs and his son, Alex Koenig

2 pounds 80-90 percent lean ground beef

2 halves one large onion

2 halves one green pepper

2 peeled and diced tomatoes (may use Rotel tomatoes if you like it spicy.

2 packets chili seasoning (each of which is packaged to be used with 1 pound of ground beef). We use one mild and one hot, but this may be adjusted depending on your preference.

2 cans chili hot beans

2 cans dark kidney beans

2 cans pinto beans

2 cans diced tomatoes with green chiles

2 tablespoons olive oil

2 tablespoons sugar (heaping.

2 dashes cinnamon

2 tablespoons seasoned salt (heaping.

2 Hershey's chocolate bars (1.5 ounces.

Prepare the ingredients by browning the onion and green pepper in 2 tablespoons of olive oil. Add the two pounds of ground beef and brown. Do not drain the meat juices. Add the two packets of chili seasoning and stir thoroughly. Next, open the cans of beans and drain about one-third of the fluid from each can and then add the beans and remaining juices to the above mixture.

Add the tomatoes and the diced tomatoes and green chilies. Next, add the sugar, cinnamon and chocolate bars and heat to a low boil while stirring. The chocolate will melt easier if you break the bars along the small divisions. If you really like it hot, add Tabasco to suit your taste.

Honorable mentionChiliJoan WeeksCape Girardeau

1 tablespoon oil

2 pounds ground beef

1/2 to 3/4 cups onion chopped

1/2 to 3/4 cup of sweet pepper, diced (use green, yellow or red.

2 cans (15 ounces) black beans

1 can (4.5 ounces) green chilies, chopped

4 tablespoons Gebhardt chili powder

1 tablespoon ground cumin

1 teaspoon salt

1 quart tomatoes (preferably home-canned.

1 clove garlic, minced

1/4 cup Pace picante sauce

2 cups water

6-8 drops TabascoDried chili peppers, number and type of your choice (optional.

3 to 4 tablespoons mashed potato flakesHeat oil. Add beef and brown. Drain if needed. Add remaining ingredients except potato flakes. Simmer about an hour. Add potato flakes and simmer another few minutes.

I usually serve this over rice, but tamales are good also. I use the potato flakes to thicken as they are easier to come by in this area than masa flour.

Other finalists in alphabetical orderChiliJoel BockelmanJackson

2 carrots

2 large onions

3 green peppers

2 red peppers

2 ribs celery

1/2 cup jalapenos

2 or 3 pounds kidney beans

6 pounds, 6 ounces of tomato filets

6 pounds, 10 ounces of chili sauce

1 pound uncooked chicken

1.5 pounds beef (uncooked stew beef.

1.5 pounds uncooked pork

1/2 cup Coca-Cola

1/4 cup Worcestershire

1/2 cup A-1 steak sauce

1 cup of salsa

3 tablespoons garlic

4 1/2 tablespoons chili powder

1 tablespoon cayenne pepper

2 tablespoon salt

1/4 cup sugar

1 teaspoon black pepper

1 tablespoon cumin

1 tablespoon paprika

2 tablespoons cocoaSour creamCook carrots, celery, onions and peppers on low heat until just soft (all half-inch diced), about 15 to 20 minutes.

Add meat and cook on high for 10 minutes or until done. Stir occasionally, add all seasonings except sugar and cook on low heat for five minutes. Add cola, Worcestershire, steak sauce and cook low heat for 10 minutes.

Add tomatoes, chili sauce, salsa, beans, sugar, jalapenos and simmer for 20 to 25 minutes.

Serve with dollop of sour cream on top. Makes a lot.

Zesty Steak ChiliTory CharlierCape Girardeau

4 pounds round steak, cut into 1-inch cubes

4 garlic cloves, minced

1/4 cup cooking oil

3 cups chopped onion

2 3/4 cups water, divided

2 cups sliced celery

3 cans (14 1/2-ounce each) diced tomatoes, drained

2 cans (15-ounce each) tomato sauce

1 jar (16-ounce) salsa

3 tablespoon chili powder

2 teaspoon ground cumin

2 teaspoon dried oregano

1 teaspoon salt, optional

1 teaspoon pepper

1/4 cup all-purpose flour

1/4 cup yellow corn mealShredded cheese, sour cream, sliced green onions and sliced ripe olives for garnish, optionalIn a Dutch oven over medium-high heat, saute steak and garlic in oil until browned. Add onion; cook and stir for 5 minutes. Stir in 2 cups of water and next nine ingredients; bring to boil.

Reduce heat; cover and simmer two hours or until tender. Combine flour, cornmeal and remaining water; stir until smooth. Bring chili to boil. Add flour mixture; cook and stir 2 minutes or until thickened.

Garnish with cheese, sour cream, onions and olives if desired.

Yield: 20 servingsWhile ChiliSuzanne DufekCape GirardeauMakes 8 to 10 servingsSaute.

3 to 4 cloves garlic, chopped

1 medium onion, chopped

1 1/2 teaspoons cumin

2 tablespoons oilOther ingredients.

3 large chicken breasts, cut in bite-sized pieces

1 can garbanzo beans, drained

1 can shoe peg (white corn.

1 can white kidney beans

1 can navy beans

1 can northern beans

1 can chopped green chilies

3 chicken bouillon cubes

1 1/2 cups waterSaute 4 ingredients listed first. Add chicken pieces, cook until white.

Mix all ingredients, except water, in 2 1/2 quart casserole. Put water into pan that you used to cook chicken. Stir in pan to college juices and residue.

Pour water into bean mixture.

Cover and bake 60 minutes in oven at 350 degrees. Let stand 10 minutes.

Serve in bowls with shredded cheese, sliced black olives, hot sauce and optional sliced jalapenos.

Debra's Coffee and Black Bean ChiliDebra RauCape Girardeau

3 cans black beans

1 tablespoon vegetable oil

3 cloves minced garlic

1 1/2 tablespoons chili powder

2 teaspoons dried thyme

1 teaspoon pepper

2 cans (14 1/2-ounce) crushed tomatoes

1 cup beef broth

1 tablespoon dried cilantroSalt to taste

1 cup strong coffee

1 cup chopped onion

2 pounds sirloin steak chopped into 1/2-inch cubes

1 teaspoon dried oregano

2 fresh hot peppers such as Jalapeno seeded and choppedGrated Monterey Jack cheese for garnishIn a deep casserole or pot, heat 1 tablespoon oil and saute the onion and garlic over medium heat until soft (about 10 minutes). Set them aside and add remaining oil and brown the steak cubes.

Add the coffee, spices, peppers and tomatoes. Bring to a boil, stir and allow to simmer for 10 minutes. Add the beef broth and the rinsed, drained beans and bring to a boil over medium heat. Reduce heat and simmer for 1 hour. Season with salt.

Serve in individual bowls and top with cheese.

Grandma Martha's Arkansas ChiliBarbara Rose RustCape Girardeau

1 46-ounce Campell's tomato juice

2 pounds lean ground beef

3 16-ounce cans red kidney beans

1 large yellow onion coarsely chopped

2 beef bouillon cubes

6 tablespoons or more Gebhardt's chili powder*1 teaspoon ground cumin

1 bay leaf

2/3 cup Gallo Hearty BurgundyThe day before serving, brown ground beef in heavy soup pot, drain grease. Add tomato juice, undrained beans, onion, bouillon cubes, chili powder, cumin and bay leaf. Simmer for 1 hour minimum. Refrigerate overnight. Heat to serving temperature and remove bay leaf. Add burgundy and bring to simmer.

You may add salt and pepper if you wish.

Serve with your favorite shredded cheese, pickles and crackers.*This chili will not taste the same with any other chili powder. All chili powders have different ingredients. Gebhardt's is not as common as some, but it is not hard to locate.

Southwest ChiliJoe TygettCape Girardeau

2 14-ounce cans black beans, drained

4 large, boneless chicken breast halves, cooked and cut into bite-sized pieces

1 stick unsalted butter

1 4-1/2-ounce can chopped chilies

1 chopped red onion

1/2 cup chopped celery, optional

1 chopped leek, white part only, optional

1 chopped red pepper

2 cloves minced garlic

2 tablespoons crumbled, dried oregano

1/4 cup all-purpose flour

2 1/2 tablespoons chili powder

2 1/2 tablespoons ground cumin

2 tablespoons ground coriander

1 teaspoon salt

1/4 teaspoon sugar

4 1/2 cups canned chicken broth

2 1/4 cups frozen yellow corn, thawedMelt butter in a heavy pot, over medium heat. Add chilies, chopped onion, celery, bell pepper, leek, garlic and oregano. Cook until vegetables soften, stirring occasionally, about 10 minutes. Reduce to low heat.

Add flour, chili powder, cumin, coriander, salt and sugar. Cook 5 minutes, stirring frequently.

Add 4 cups of chicken broth, bring to simmer, stirring frequently.

Puree 1 1/2 cups corn with the remaining 1/2 cup of chicken broth in a food processor. Add puree to chili.

Mix in black beans and remaining 1 cup of corn. Simmer chili 15 minutes, stirring occasionally.(Can be prepared one day ahead, covered and refrigerated. This chili also freezes well.)Serve chili with shredded Monterey Jack or cheddar cheese, chopped onion, sour cream or cilantro.

Chili UpDave WalkerJackson

1 pound hot sausage

1 pound mild sausage

4 pounds hamburger

2 large onions

4 cans whole tomatoes (cut up in fourths.

2 large cans tomato paste

2 large cans tomato sauce

1 can diced tomatoes with green chiles

8 cups water

2 tablespoons liquid smoke

1/2 cup hot salsa

1 can 7-Up

1 tablespoon sugar

1 tablespoon salt

2 tablespoons Baron chili powder

3 tablespoons Tone's chili powder

1 tablespoon oregano

6 15-1/2-ounce cans dark red kidney beans (drained.

Dice onions and fry with the sausage and hamburger. Drain well. Add hamburger mixture and all other ingredients (except kidney beans) to a 14-16 quart stock pot. Cook on low heat for four hours.

Add kidney beans and cook on low for one more hour.

This recipe can be made ahead. Makes about four gallons and is perfect for large crowds. Leftovers can be frozen in smaller servings and reheated. It tastes better each time your reheat it.

Liza's Southern Hot ChiliElizabeth WilhelmCape GirardeauDay one.

2-3 pounds stew meat or lean roast cut into bite size cubes

3 cans Rotel whole tomatoes

1/4 cup chili powder

2-3 tablespoons cayenne pepper

1-2 tablespoons cuminSaltCombine above ingredients in crockpot or slow cooker on low. Let simmer the day and night.

Day two.

In a large stew pot, brown 2 pounds of ground chuck and 1 pound of Cajun andouille sausage.

Season with 2-3 tablespoons chili powder

1-2 tablespoons cuminSaltOne large onion, choppedAdd: 1 can Brooks hot chili beans (22 ounces.

1 can Brooks chili beans (22 ounces.

Add the meat ingredients from the crockpot and simmer 2-3 hours more.

Then add.

One large red pepper, chopped in large chunksOne larger yellow pepper, chopped in large chunksSimmer another 1 to 1 1/2 hours longer.

Serve with chili corn bread and large scoop of Fritos. Top chili with shredded cheddar cheese.