Some liked it hot. Others liked it mild.
Everyone who attended Bluffton’s second community chili cook off liked it, hot, mild or otherwise.
According to Lynda Best, one of the organizers, over 150 persons went through the chili line, which provided an assortment of chili while raising over $1,000 for the Bluffton Community Assistance Program’s food pantry.
- More photos at bottom of story -
The dinner, which also included hot dogs and pie as additional options, took place Feb. 22 in the middle school. Eight different chili recipes were on the menu.
Last year’s people’s choice winner (by vote of those attending) was Tony Pinks. This year Nancy Yeager unseated Tony by a handful of votes with her chicken chili.
Nancy shares the winner recipe with the Icon and the following explanation:
It’s a bit unique. I made it for the Red Balloon Tea Room in Brighton, Michigan. The Red Balloon was a United Methodist church women’s mission project that I became involved with when Ed and I were living in Novi.
The recipe came from one of my friends at Meadowbrook Congregational Christian Church in Novi. (It’s religiously delicious!)
Sweet and Spicy Chicken Chili
1 large can petite-diced tomatoes
1 can Ro-Tel tomatoes (opt. for spice)
1 can peaches with juice
1 can pears with juice
1 large can chili beans
¾ c. sugar
¼ c. vinegar
1 stalk celery, chopped fine
1 medium onion, chopped fine
1 green pepper, chopped fine
1 can (28 oz) chicken or 2 cups cooked
1 T. Allspice
2 T. pepper
Salt to taste
2 T. chili powder (hot chili powder may be used for extra heat)
Chop fruit in food processor. Do not drain. Add tomatoes, fruit, beans, sugar, vinegar, and spices in a large pot and bring to a boil.
Lower heat and cook 15 minutes until well blended, stirring regularly.
Cook the chopped vegetables until tender. Add chicken and vegetables to the pot. Cook 15 minutes more. Simmer to blend the ingredients.
Tomato juice or chicken broth may be added at this point if the chili seems too thick. This recipe makes approximately one gallon of chili. Can be made ahead and used the next day for blending of flavors.
Adding your own taste of sugar and spices as you like it is the secret to a good result.
Lynda Best provided the photos below to the Icon.
