Annual Chili Cook-OFF

Every year the La Crosse,WI business community sponsors a Chili Cook-OFF contest with all the proceeds going to help the programs D.A.R.E., G.R.E.A.T. and Habitat For Humanity. Each business had it's own version of chili to sample and Houseboating Excursions was there to sample them all. You get about a 1/4 cup serving from each contestant and you also get a ballot to cast your vote for the one you like most. Some of the sponsors were Citizens State Bank, they had a Halloween Witch's Brew, Centurylink, had some sweet chili, the radio station 95.7 The Rock, had the celebrity deadpool chili, Dahl Ford, had great chili and a glass of beer to quench the thirst, Marcus Theaters, good chili, the radio station 94.7 Classic Rock, aired the event, a couple of sponsors were kind enough to share some of their recipes with us; Schilling Supply Company's Recipe: Garbage Pail Chili
2 pounds hamburger of your choice
1 medium onion, finely chopped
1 can (15 oz) chili beans,drained
1 can (15 oz) kidney beans,drained
1 can (28 oz) diced garlic tomatoes
1 can (4 oz) mushroom bits & pieces
1 jar (12 oz) picante sauce
1 can (10.5 oz) tomato sauce
1 cup tomato juice
1 small green pepper, finely chopped
1/4 cup jalapeno peppers, finely chopped
1 teaspoon garlic, crushed
2 teaspoons chili powder
1 tablespoon cilantro
Salt and pepper to taste
Brown hamburger. Drain. Put the hamburger into a large pot and add
the other ingredients. Season to taste. Cook for 3-4 hours. Serve with
condiments of your choice (i.e. sour cream, shredded cheese, oyster
crackers.)
Another recipe by Anytime Fitness: Guilt Free Chicken Chili ( ingredients serves 6)
1 can (10 oz) white chunk chicken
3 cups cooked white beans
1 can (14.5 oz) low-sodium diced tomatoes
4 cups low-sodium chicken broth
1 medium onion, chopped
1/2 medium green pepper, chopped
1 medium red pepper, chopped
2 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon dried oregano
Cayenne pepper, to taste
6 tablespoons shredded reduced-fat Monterey Jack cheese
2 tablespoons chopped fresh cilantro
6 ounces baked tortilla chips(about 65 chips)
In a large soup pot, add the chicken, beans, tomatoes, and chicken
broth. Cover and simmer over medium heat.
Meanwhile, spray a nonstick frying pan with cooking spray. Add
the onions, peppers and garlic and saute until the vegetables are soft,
3 to 5 minutes.
Add the onion and pepper mixture to the soup pot. Stir in the chili
powder, cumin, oregano and, as desired, cayenne pepper. Simmer for about
10 minutes, or until all the vegetables are soft.
Ladle into warmed bowls. Sprinkle each serving with 1 teaspoon cheese
and 1 teaspoon cilantro. Serve with baked chips on the side(about 10
chips with each serving of chili).
Options: To add more variety in flavor, color and texture, add several
different beans, including kidney, garbanzo or black beans, or
add more chopped vegetables, such as carrots and celery. If you
add these vegetables, increase the amount of chicken broth to
accommodate the added ingredients.Recipe courtesy of Mayo Clinic, a partner with Anytime Health.
This was the 18th Annual event that is always sponsored mainly by State Bank Financial. They also had a jalapeno pepper eating contest and a raffle for prizes. The weather was a crispy 40 degrees which made the chili more enjoyable. The event only lasts for 2 hours or until the chili is gone. It is a great time for the whole family to enjoy, help people in the local community, win some prizes and enjoy some great chili.
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