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Second Place Yields 16 servings


Cathy Bell, Joplin, Mo. Verdigris Valley Electric Cooperative


3 2 tablespoons olive oil 3 2 onions, diced 3 4 pounds lean ground beef 3 2 cloves garlic, minced 3 1 tablespoon seasoned salt 3 2 tablespoons seasoned pepper 3 1 tablespoon cumin 3 1 packet Williams Chili Seasoning 3 28-ounce can petite-diced tomatoes 3 14.5-ounce can low sodium beef broth 3 14.5-ounce can Chili Style Rotel 3 11.5-ounce can Spicy V-8 juice


3 2, 15.5-ounce cans dark red kidney beans, undrained


Place oil in a large Dutch oven over medium-high heat. Sauté diced onions until transparent. Add ground beef and cook several minutes to brown. Add garlic, seasoned salt, pepper, cumin and chili seasoning. Stir well to combine. Add diced tomatoes, beef broth, Rotel and V-8. Cook over medium heat and stir until well combined and liquid is reduced, about 10 to 15 minutes. Place the lid on the Dutch oven and reduce heat to low; simmer about 3 hours, stirring occasionally. After 3 hours of simmering, add the kidney beans and continue to cook without the lid for about 30 more minutes.


Third Place Yields 8 servings


LaDale Hymer, Cleveland, Okla. Indian Electric Cooperative


Loaded Cornmeal Muffins Yields 12 muffins


3 1 cup all-purpose flour 3 1 cup yellow cornmeal 3 2 teaspoons baking powder 3 ½ teaspoon salt 3 1 cup milk 3 1 egg 3 1/3 cup dark honey 3 ¼ cup butter, melted 3 1 jalapeño pepper, minced 3 1 cup shredded sharp cheddar cheese


Preheat the oven to 400°F. Grease a 12-cup muffin tin or place muffin liners in the tin. In a medium bowl, combine the flour, cornmeal, baking powder and salt. In a separate medium bowl, whisk together the milk and the egg. Add the honey and melted butter. Combine the wet and dry ingredients. Add the jalapeño pepper and cheddar cheese and mix until just com- bined. Spoon the batter into the prepared tin, filling each hole 3/4 of the way full. Bake for 15-18 minutes, or until a tooth- pick inserted in the center of a muffin comes out clean.


3 1 teaspoon salt 3 1 teaspoon black pepper 3 1 teaspoon cayenne pepper* 3 1 pound ground beef 3 1 pound ground Italian sausage 3 1 onion, diced 3 1 clove garlic, minced 3 1 red bell pepper, diced 3 1 green bell pepper, diced 3 2, 15-ounce cans tomato sauce 3 15-ounce can crushed tomatoes


3 15-ounce can fired-roasted diced toma- toes with garlic 3 1 package chili seasoning 3 4-ounce can diced jalapenos 3 4-ounce can diced green chilies


3 1 teaspoon Tabasco sauce 3 15-ounce can seasoned kidney beans


In a small bowl, combine the salt, black pepper and cayenne pepper. Rub the spice mix on both sides of the meat; set aside for 15 minutes. In large pot over medium heat, brown the meat; drain. Add the remaining ingredients, except the beans, and simmer for 1 hour. Add the beans and continue to cook for 20 minutes. *Note: This chili is quite spicy. For a less-spicy chili, reduce the amount of cayenne pepper.


NOVEMBER 2014 27


LaDale Hymer’s chili recipe


Second Place


Cathy Bell’s chili recipe


Loaded Cornmeal Muffins Third Place


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