EAL Fall 2023

WINNING CHILI
Roy Hodson won several chili cook-offs with this
recipe.
• 1 lb. ground chuck
• 1 lb. ground venison
• 3 medium sweet onions, chopped
• 2 lbs. stew meat
• 2 cans beef broth
• 2 pkg. Chili-O Seasonings
• 2 cans stewed tomatoes
• 1 can kidney beans
• 1 can pinto beans
• 1 can chili beans
• 1 small can tomato paste
• 1 Tbsp. Worcestershire Sauce
• 1 tsp. cayenne pepper
• Salt and pepper to taste
Sauté ground chuck, venison and onions
together; drain. Transfer mixture to a large
stockpot. Brown stew meat in same skillet that
sautéed the chuck and venison’s, then add to
stockpot.
Add beef broth and Chili-O Seasonings, combining
well. Bring to a boil.
Add remaining ingredients and return to a
boil. Reduce to simmer. Cover and simmer
about 2 hours. Add more broth if it gets too
thick.
A HERO’S FAVORITE CHILI
Command Sergeant Major Bennie G. Adkins,
who received the Congressional Medal of Honor,
would cook large portions of his chili in an old
iron pot over an open fire for family get togethers.
Recipe is shared by his daughter, Mary Ann
Adkins Blake
• 2 lbs. ground beef
• 1 pkg. original chili seasoning
• 1 pkg. hot chili seasoning
• 1 can petite diced tomatoes
• 1 can tomato sauce
• 15 oz. can red kidney beans
• 1 onion, chopped
Brown ground beef in a skillet and drain. Mix
cooked ground beef and remaining ingredients
in a stockpot and cook on low.
CHILI FRITO PIE
Chef David Bancroft of Acre
• 1 stick unsalted butter
• 3 lb. ground beef
• 1/2 cup all-purpose flour
• 2 red bell peppers, diced
• 1 large white onion, diced
• 2 jalapeños, minced (seeds optional)
• 15 cloves garlic, minced
• 1 6-oz. can tomato paste
• 2 tbsp. kosher salt
• 1/3 cup chili powder
• 2 1/2 tbsp. cumin
• 1 tsp. allspice
• 1 tsp. dried oregano
• 4 cups low-sodium beef stock
• 1/2 cup Worcestershire sauce
• 1/4 cup soy sauce
• 1/4 cup red wine vinegar
• 1 cup dark beer
• 1/2 of 1 16-oz. can pinto beans, drained
(optional)
• 12 2-oz. bags Fritos
• Optional garnishes: chopped scallions, diced
onion, sour cream, shredded cheddar cheese
Melt butter in a Dutch oven over mediumhigh
heat. Add ground beef and sauté until
fully cooked, about 5 minutes. Remove beef
from pan with a slotted spoon and strain fat,
reserving 1 cup and 2 Tbsp.
Pour 1 cup reserved fat into a saucepan over
medium-high heat. Add flour to fat to begin
roux, whisking frequently, and continue to
cook until the roux is milk chocolate in color,
about 8-10 minutes. Remove from heat and
reserve.
Pour 2 Tbsp. reserved fat into Dutch oven
over medium-high heat. Add vegetables and
cooked beef to the pan and sauté until tender,
about 5 minutes. Add tomato paste, salt, and
dried spices and continue sautéing until paste
begins to toast, no more than 2 minutes.
Pour reserved roux into the pan, stir to combine,
and sauté for 1 minute. Stir in liquid
ingredients and reduce heat to medium-low.
Simmer covered until ready to serve, stirring
occasionally. (If using beans, add them a few
minutes before serving to heat through.)
To serve, ladle the chili over the chips. Garnish
and enjoy.
CROCKPOT CHICKEN CHILI
Michelle Reed, president of the Campus Club
• 1 lb. boneless, skinless chicken breasts,
chopped into 1-2-inch pieces
• Salt
• Pepper
• Garlic seasoning (I use Southern Flavor)
• 2-3 Tbsp. olive oil
• ½ sweet onion, chopped
• 1 Tbsp. garlic, finely chopped
• 1 can cannellini beans, undrained
• 1 can sweet kernel corn, drained
• 1 can mild green chiles, chopped, drained
• ½ medium jar salsa
• 2 cups unsalted fat-free chicken broth
• 1 pkg. McCormick’s white chicken chili
seasoning
• Cumin
• ½ cup to 1 cup half and half
• Assorted toppings: tortilla chips, avocado,
sour cream, chopped onions, jalapenos and
shredded cheese
Season chicken pieces with salt, pepper and
garlic seasoning. Sauté in olive oil until nicely
browned on all sides. Remove from skillet and
reserve. In same pan, sauté onions, scraping
pan well, until golden. Add chopped garlic
and cook another minute.
Meanwhile, cut chicken into smaller pieces,
1/4-1/2-inch. Place in crockpot. Add onion/
garlic mixture, cannellini beans, corn and
chiles to crockpot.
Mix salsa, broth and chili seasoning, pour into
crockpot. Cook on low 4-6 hours, at least.
At the end of cooking, check for seasoning. I
usually add a bit of cumin and thicken with ½
cup to 1 cup half and half.
Serve with assorted toppings of choice.
TUTT’S TACO CHILI
Tutt Barrett
A busy attorney, Tutt finds time to garden and
enjoys cooking on weekends, preparing his
special chili recipe. The chili is good served plain,
with his Spoon Bread or offered with assorted
toppings such as grated cheese, sour cream,
chopped green onions and corn chips.
• 1 1/2 lb. ground beef chuck
• Two 10 oz. cans diced tomatoes with chilies,
not drained
• 16 oz. can chili beans, not drained
• 16 oz. can dark red kidney beans
• 15.25 oz. can Southwestern corn with peppers,
drained
• 15.8 oz can white hominy, drained
• 10 oz. can mild enchilada sauce
• 1 oz. packet taco seasoning mix
Preheat large nonstick skillet on medium high
2-3 minutes. Place beef in pan and brown 5-7
minutes, stirring to crumble meat until no
pink remains. Drain fat. Stir in taco seasoning
mix.
Combine remaining ingredients in slow
cooker; stir in meat. Cover and cook on high
3-4 hours or low 6-8 hours.
EAST ALABAMA LIVING 49