On Nov. 20, Mooresville Intermediate School hosted a craft fair and auction to raise money for the upcoming 6th grade Space Camp trip, which is scheduled for February. As part of the day's activities, a chili cook-off was held and the two winning recipes are shared below.
Texas Style Chili
Scott Prejean
6th Grader Mathias Prejean's Dad
1 lb. bacon (diced very small)
3 lbs. stew meat (diced very small)
3 lbs. ground beef
2 lbs. onions diced
6 Jalapenos diced
2 bulbs garlic, diced very small
32 oz. beef stock
(1) 12 oz. beer
(2) 28 oz. cans crushed tomatoes
8 pkg. Chili Seasoning (4 regular, 4 spicy)
48 oz. spicy V-8
Cook bacon in large pot. Do not crisp. Remove bacon from pot (leave grease).
Brown stew meat in bacon grease. Remove stew meat from pot (leave grease). Brown ground beef in pot with grease. When ground beef is done, add all ingredients into pot and simmer for 1 hour.
Hint: If bacon and stew meat are frozen, it will be easier to cut into very small pieces.
You can vary the chili seasoning packets and the jalapenos to suit your taste.
Chicken Enchilada Chili
Tammy Jones
6th Grader Andre' Reid's Mom
2 cans cream of chicken soup
4 chicken breasts (boiled and shredded)
1 large can Ro-tel Tomatoes (undrained)
1 large can enchilada sauce (red)
2 cups milk
1 package taco seasoning mix
4 cups shredded cheddar cheese
Boil chicken and cool. Shred when cool. Spray large pot with non-stick spray. Put all ingredients into pot over medium heat, stir frequently, approximately 10 minutes. Turn heat to low and simmer 15-20 more minutes, stir frequently.
Helpful Hints:
* If chili is too thick, add more milk or chicken broth.
* If you don't like it spicy, use a small can of Ro-tel Tomatoes and 1 can of petite diced tomatoes.
* You can substitute low fat or fat free soup.
* Suggested Garnishes include sour cream, jalapenos, shredded cheese, crushed tortilla chips, guacamole.
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