by: CENTRAL OREGONIAN - Hot or mild, what makes prize-winning chili is a matter of taste

Powell Butte Elementary had their annual Spring Carnival on March 15 and they held another chili cook-off. I have the privilege of sharing the two winners of their contest in this week's column. Tami Tuttle won the "Best Tasting" chili contest with her Best Ever Chili. It has quite a few ingredients but it ends up being a great chili. And if you follow this recipe you will have enough to feed a large crowd! She ended up having to take some out of the crock pot and cooking it in a separate crock pot because it made so much and she was worried about it spilling over the top as it simmered. She also assembled it the night before and then started cooking it the next morning. She said it cooked a total of about 9 hours.
   The winner of the "Hottest Chili" went to a Powell Butte Elementary student. Andrea Farrington, a 6th grader, won this part of the contest with her A.A.A. Chili. She was very excited to win. Both Andrea and Tami won a $50 prize for their hard work. There were 11 entries for this year's cook-off and every one had a unique flavor and I saw a lot of people enjoying the chance to try each and then vote for their favorite. Thank you to each one who entered this year's contest and good luck next year!
   I want to thank Andrea and Tami for sharing their recipes with us this year and I hope you take the opportunity to try some prize winning chili soon. If anyone knows of any other "cook offs" let me know. I am more than happy to feature any winners and learn some more secrets of the trade.
   Andrea's A.A.A. Beef Chili
   (Andrea's Amazingly Ardent Chili)
   2 tbs. of oil
   2 lb. of beef sirloin - cut up into little pieces
   1 onion-chopped
   1 large green bell pepper
   4 garlic cloves
   4 (28-oz) Italian plum tomatoes-cut up
   3 habanera peppers
   3 Jalapeno peppers
   2 tsp. liquid smoke
   1. Heat oil in large sauce pan or Dutch oven over medium-high heat until hot. Add beef; cook until beef is well browned. Stir in onions, bell pepper and garlic. Cook until vegetables are crisp-tender.
   2. Stir in all remaining chili ingredients. Bring mixture just to a boil. Reduce heat to low; simmer until slightly thickened, stirring occasionally.
   Tami's Best Ever Chili
   1 lb hamburger
   1 lb hot Italian sausage
   1 medium red onion, chopped
   1 lb BBQ steak, cut finely
   1/2 shallot
   3 pieces cooked bacon, crumbled
   2 cans diced Italian style tomatoes
   6 oz can tomato paste
   8 oz can tomato sauce
   4 garlic cloves, minced
   2 tsp oregano
   3/4 tsp cayenne pepper
   1 1/2 T chili powder
   1 tsp cumin
   Sea salt
   Black pepper to taste
   1/4 cup teriyaki sauce
   12 oz jar green salsa
   1 7-8 oz can green chiles
   2 T soy sauce
   2 T Worcestershire sauce
   4 chives, chopped,
   2 jalapenos chopped mostly seeded
   1 tsp hot sauce
   1 can pinto beans
   1 can ranch beans
   1 cup water to thin chili
   2-3 tsp cornstarch mixed with 1/4 cup water.
   First brown hamburger, sausage, and onion together in a large frying pan. In another pan or after removing previous ingredients, coat the bottom of a frying pan with olive oil and brown the steak and shallot. Add all to a large crock pot and stir. Mix remaining ingredients except cornstarch. Stir well and turn up high for 1 hour. Tami put this all together the night before and then heated it in the crock pot the next morning. Turn down and cook on low for 6-7 more hours. Add cornstarch mixed with cold water, now stirring well. Makes about 6 quarts.
   Note: You may have to take some out so it won't spill over, and cook it in a separate crock pot.
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