ANNUAL CHILI COOKOFF!
Sunday August 15th at noon
We need chili makers, chili eaters, music lovers, folks that like to just hang out with others, and some folks to help set up and clean up. So bring your friends and neighbors! The Purcel Family Singers will provide some wonderful Bluegrass Entertainment! $3 per person donation requestred. Call 954-989-1903 for more info.
Last Year's Winning Recipe:
1 1b ground turkey or beef
1 clove garlic, minced (about 1 tsp)
1 large onion, finely chopped.(about 1 cup)
1 medium green pepper finely chopped (about 2/3 cup)
4 tbsp chili powder
1 tbsp cider vinegar
¼ tsp allspice
¼ tsp coriander
1 tsp cumin
½ tsp salt, or to taste
½ cup water
2 cups (16oz) canned crushed tomatoes
1 - 16oz can red kidney beans, with liquid.
Masa (corn flour) as needed to thicken chili (optional)
Cayenne pepper or Tabasco to add some heat (optional)
Cook turkey/beef, garlic, onion, and green pepper in a heavy skillet over medium-high heat, stirring frequently to break up meat. Cook until onion is soft and meat has lost its pink color. Add remaining ingredients. Bring to boil. Cover and reduce heat. Simmer for 45 minutes, stirring frequently. Simmering longer results in improved flavor, but remember to stir frequently. Serve over rice with some shredded cheese and a side of corn bread or as you like it. I usually make a double or triple batch and freeze leftovers.