Congratulations Chili Cook-off Winners!

Best Overall Ruff's BLFD Bucket Brigade
Best Vegetarian Cathy Newfield, representing St. Andrew's Choir
Hottest Duquan Ruff's "DJ's Flamin' Hot"
Best Southwestern Ed Butler's "Old Man Chili"
Best Yankee Gina Carling, representing St. Andrew's Vestry
Most Original Ruff's BLFD Bucket Brigade
Just Like Mom's St. Andrew's Youth Group

A HUGE thank you to all of our participants (and tasters)! Join us again next year. Maybe your chili will win a place on our plaque.

And a few of our winners would like to share their recipes with you:

"DJ's Flamin' Hot"

3/4 pound bacon
1 pound ground beef
1 pound ground pork
1 green bell pepper, diced
1 yellow onion, diced
5 jalapeno peppers, seeded and chopped
6 habanero peppers, seeded and chopped
1 serrano pepper, seeded and chopped
10 Anaheim peppers, seeded and diced
2 cloves garlic, minced
1 1/2 tablespoons ground cumin
1 tablespoon crushed red pepper flakes
3 tablespoons chili powder
2 tablespoons beef bouillon granules
1 (28 ounce) can crushed tomatoes
2 (16 ounce) cans whole peeled tomatoes, drained
2 (16 ounce) cans chili beans, drained
1 (12 fluid ounce) can lager beer
3 ounces tomato paste
1.5 ounce chile paste
2 cups water
Cayenne pepper and Hot Hungarian Paprika (for taste/heat)

1. Cook bacon over medium high heat until brown. Drain excess grease, saving enough to coat bottom of crock pot. Remove bacon, drain on paper towels and chop. Reserve.
2. Brown beef and pork over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water.
3. Transfer all ingredients to crock pot. Simmer on high setting for 2 hours, stirring occasionally. Add beans and bacon and continue simmering for another 45 minutes. Add cayenne pepper and Hungarian paprika for taste/heat.


Ruff's BLFD Bucket Brigade

1/4 pound bacon
3 tablespoons bacon grease
2 tablespoons butter
3 Anaheim chiles, roasted, peeled, chopped
3 pasilla chiles, roasted, peeled, chopped
1 red bell pepper, diced
1 green bell pepper, diced
1 jalapeno, minced
2 yellow onions, diced
1 head garlic, minced
1 pound boneless chuck, trimmed and cut into 1/4-inch cubes
2 pounds ground beef
1 pound mild Italian sausage
3 tablespoons chili powder
2 teaspoons cayenne pepper
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 teaspoons hot Hungarian paprika
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
3 tablespoons powdered 100% cocoa (unsweetened)
2 teaspoons ground cinnamon
2 cups tomato sauce
1 cup tomato paste
12 ounces lager beer
1 cup chicken stock
Two 15.5-ounce cans kidney beans, with liquid
Two 15.5-ounce cans pinto beans, with liquid

Optional toppers:
thinly sliced green onions
shredded Cheddar
sour cream
golden raisins

1. Cook the bacon. Remove bacon to paper towels and set aside. Drain grease reserving 3 tablespoons in pan. Add butter over high heat. Add the Anaheim chiles, pasilla chiles, bell peppers, jalapeno, and onions. Cook until caramelized.
2. Add the garlic and saute until fragrant. Add the chuck cubes and brown. Add the ground beef and sausage and brown, stirring gently.
3. Add the chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper, and cook until fragrant.
4. Add the tomato sauce and paste, and stir to caramelize. Stir in the beer and stock.
5. Transfer to crock pot. Add the kidney and pinto beans, cocoa, and cinnamon. Cook on high for 2 hours. Add crumbled back for the last 30 minutes.