Chili Champs

America’s Most Wanted Chili
(1st Place: Bonnie Mize’s Team)
5 pounds stew meat
Oil for browning
10 pounds ground beef
6 pounds onions, diced
2 sticks butter
3 (102-ounce) cans diced tomatoes
2 (102-ounce) cans tomato sauce
1 (102-ounce) can red beans
1 bottle Worcestershire sauce
34 pound chili powder
Minced garlic to taste
Cayenne pepper to taste
Chili powder to taste
Black pepper to taste
Salt to taste

Brown stew meat with a little oil in a large stock pot on medium high heat. As it starts browning add the ground beef. Drain excess grease when meat is brown. Add the onions and next six ingredients, turn heat to medium and bring to a low boil. Cut heat down to simmer for at least a couple of hours (the longer the better). Add the last five ingredients to taste (some like it hotter than others).
Team members were Bonnie Mize, Amanda Wallace, Emily Guyton and Anna Kathryn Hill. The recipe is courtesy of Presly Wallace.

Walk the Plank Chili
(2nd Place: IKON Swashbucklin’ Scallywags)
13 pounds ground chuck
14 cup canola oil
5 large onions, diced
1 cup minced garlic
5 tablespoons onion powder, divided
5 tablespoons cumin, divided
12 cups chili powder, divided
4 tablespoons red pepper
12 cup salt, divided
14 cup pepper, divided
1 large can tomato sauce
2 small cans tomato sauce
4 (14-ounce) cans diced tomatoes, drained
10 (14-ounce) cans dark red kidney beans, divided
14 cup Louisiana hot sauce
2 large cans tomato paste

Brown ground chuck in canola oil. Reduce heat to medium. Add diced onions, garlic, 3 tablespoons onion powder, 3 tablespoons cumin, 3⁄4 cup chili powder, 2 tablespoons red pepper, 1⁄4 cup salt and 1⁄8 cup pepper. Cook 5 minutes or until onions are soft and clear. Add tomato sauce and diced tomatoes. Add 7 undrained cans of kidney beans, hot sauce, tomato paste and remaining spices.
Stir until all ingredients are combined evenly. Simmer for 2 hours. Drain and add 2 more cans of kidney beans. For the last can of kidney beans, drain and mash with fork before adding to pot. Simmer for 10 minutes.
Makes approximately 3 gallons.
Team members were Chad Waldrop, Curt McLellan, Laura Ashley and Mary Margaret Kimmel.
Taste Buds Chili
(People’s Choice: Mitchell

10 pounds ground chuck
4 onions, chopped
3 cloves garlic, minced
Salt and pepper to taste
12 ounces chili powder, or to taste
6 ounces cumin, or to taste
1 (102-ounce) can diced tomatoes
1 (102-ounce) can tomato sauce
2 cans Ro-Tel tomatoes
3 small cans diced fire-roasted chilies
1 small can diced jalapeños
2 packages dry ranch dressing mix
2 cans pinto beans, drained
1 can dark kidney beans, drained
1 can light kidney beans, drained
1 can black beans, drained
1 can great Northern beans, drained
1 can red beans, drained
1 can navy beans, drained
1 can Budweiser beer

Cook meat, onions and garlic and season with salt and pepper and some of the chili powder and cumin. Drain the grease off. Add remaining chili powder and cumin, tomatoes, tomato sauce, Ro-Tel tomatoes, chilies, jalapeños and ranch dressing. Simmer for 1 hour. Add all the beans and cook another 30 minutes. Add water to thin if needed.
Serves 40 or more.
Team members were Rob Lesley, Donnie Lesley, Leann Lesley, Bill Roberts, Jim Long, Tommy Taylor, Lawrence Buse, Donna Oswalt, Nat Grubbs. Recipe courtesy of Rob Lesley Catering.

Juke Joint Chili
(Most Original: Up in Smoke
from Trustmark)

1 medium sweet onion, chopped
6 garlic cloves
2 tablespoons olive oil
4 cups pulled barbecue pork
2 (15-ounce) cans of black beans
2 (14-ounce) cans fire-roasted diced tomatoes
1 (6-ounce) can tomato paste
8 chipotle chiles in adobo, chopped, seeds removed
1 (4-ounce) can of green chilies, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
Salt and pepper
1 bottle Southern Pecan Nut Brown Ale
3 tablespoons spicy brown mustard
12 tablespoons ground cumin
1 tablespoon brown sugar
34 teaspoon ground cinnamon
3 bay leaves

Sauté onion and garlic in oil in large pot. Add the remaining ingredients. Simmer for at least 1 hour. Serve with blue chips, sour cream, Cilantro, and/or Monterey Jack cheese.
Team members were Michael Addison, Bill Behm, Tom Cook, John Guyton, Jeffrey Strunk, Jimmy Tharp, Josh Wise, Dennis Goldman and John Curlee.

White Chicken Chili
(Most Unique Taste: Renasant Bank Renegades)

1 onion, chopped
2 tablespoons oil
1 rotisserie chicken, shredded
1 (32-ounce) container chicken broth
3 (16-ounce) cans Great Northern Beans (1 mashed), drained
1 (4-ounce) can green chilies
1 can diced tomatoes
12 teaspoon cayenne pepper
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon garlic salt

Sauté onion in oil until translucent. Combine with remaining ingredients and simmer all day.
Team members were Kory Rogers, Betsy Davis, Devani Adams, Jo Ann McBride, Jeff Overstreet, Ty Bost and Louis Conley.

NEMS Daily Journal

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