Our neighborhood recently hosted a chili cookoff. It was not just any kind of chili competition, it was also a neighborhood gathering to celebrate National Night Out which is held October 4 of each year. We partnered with the Jackson Police Department and thought that chili tasting would be the perfect way to kick off the fall with our neighbors and thank our local law enforcement officials.
The chili cookoff was not a one-time deal with JPD, but a new and exciting partnership with my “fellow officers.” It all started when my friend and neighbor, Melissa Hutchison, suggested that we participate in the Jackson Police Department’s Citizen Patrol Academy. Like many people, we wanted to engage more with our local law enforcement officials. These officers work hard to keep our streets safe and we wanted to educate ourselves and better support their efforts. Last spring, Melissa, Kendall Garraway and I participated in the one-week course with JPD.
We feared it would consist of five days of boring lectures -- someone reading off a slide show or directly out of a manual. Wow, were we surprised. The first night we met Sergeant Rico Suttles. He is a dead ringer for the comedian Wayne Brady with the personality and star-power to match. He is entertaining, energetic, intelligent, and excited about serving JPD. He set the pace and the expectations for the week, and every other officer displayed the same professionalism and excitement for the work they do for Jackson. The men and women who we met were great examples of experienced and professional law enforcement officials.
Yes, JPD is understaffed, needs more patrol officers, needs a bigger budget and pay raises, but all those issues do not affect the commitment and enthusiasm of the officers to serve and protect all the citizens of our city.
Everyone we met, from dispatch, to vice and narcotics agents, to the professionals from the bomb squad, to the folks at the shooting range, was happy we were there, encouraging to us, and helpful.
What transpired throughout the week was an introduction to the leaders of JPD and each were given a chance to show what they do. We had the opportunity to ask questions and make comments. We shot Glocks at the shooting range, participated in a Friday night ride-along, watched a roadblock, traffic stops, toured the dispatch office, and got to see the incredibly futuristic Real Time Command Center. This was a 100% home run program. We left with a certificate, a “tiny citizen’s badge (aka lapel pin),” cell phone numbers for high-level officers and most importantly, new friendships and a renewed sense of respect for JPD.
I can assure you that the others in the class felt the same. There were representatives from every single ward in the city; there were young and old (including a wonderful 92-year grandmother who made it to every single meeting), male and female, black and white. I want to encourage everyone to consider participating in this program. They offer it a few times a year, and I promise that you will not regret it. We all agreed that the Citizen Patrol was one of our best recent experiences in Jackson.
JPD needs eyes and ears in the community. They need relationships and friendly faces on the street. They need feedback and support. Over the months following our graduation from the Academy, we have continued to build our relationships with several officers. I would not change the experience for anything in the world, and hope our friendships will grow richer and deeper in the future. I thank them all for what they do for our City and I am happy to offer them a tasty bowl of chili and a neighborhood that supports and encourages their efforts. Please support and be involved with your local police department or other first responders. Wherever you live, reach out and offer them encouragement, a glass of iced tea, or just a friendly smile.
These are some of our chili cookoff recipes. Enjoy.
Cincinnati Chili
Regan Painter and Molly Walker brought back childhood memories for me with a big pot of Cincinnati chili. Cincinnati chili is served over cooked spaghetti and topped with grated cheddar cheese and chopped onions. It is delicious and has a little different flavor with the addition of cloves, nutmeg, cinnamon, and allspice. It reminded me of visiting my grandparents in Illinois.
2 pounds ground beef
1 cup chopped onion
1 tablespoon minced garlic
1 - 6-ounce canned tomato paste
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1/2 tablespoon ground cayenne pepper
1 teaspoon ground cumin
1/2 teaspoon ground allspice
2 tablespoons Worcestershire sauce
1 tablespoon salt
1 tablespoon white vinegar
1 bay leaf
4 cups water, divided
4 - 16-ounce cans red kidney chili beans, drained (optional)
For serving:
16 ounces spaghetti, cooked
4 cups grated cheddar cheese
1 onion, finally chopped.
In a large pot or Dutch oven, brown the beef with the onion and garlic. Add the tomato paste, cinnamon, black pepper, cayenne, cumin, allspice, Worcestershire, salt, vinegar, bay leaf, and 3 cups of water. Bring the mixture to a boil. Turn down the heat and simmer uncovered for one hour, stirring occasionally.
Add one cup of water and drained chili beans if using, and simmer for about two additional hours, stirring occasionally.
Discard bay leaf. Serve over cooked spaghetti and topped with grated cheddar cheese and chopped onions.
Mama L’s Chili
Lisa Wigington and Erin Dehon shared with us their family chili recipe. It was a was a big hit.
1 ½ pounds lean ground beef
1 can mild rotel chilies
1 can puréed tomatoes
2 cans dark red kidney beans, drained
2 cans black beans, rinsed and drained
1/2 of a yellow onion
1/2 each of a green and red bell pepper
2 cloves garlic, minced
1 teaspoon salt, or more to taste
1/2 teaspoon pepper
1 tablespoon chili powder
1 teaspoon cumin
1 – 2 cups beef stock
2 teaspoons cocoa powder
Chop onions, green and red bell peppers to a fine dice. Sauté in a little olive oil. Remove vegetables and brown ground beef. Add onions and peppers back to the pot and then add garlic.
Add remaining ingredients and cook on low for at least one hour.
It is better refrigerated overnight and warmed again.
Serve Frito chili pie style: Fritos on the bottom, chili and then sharp cheddar cheese on top.
Ben’s Holmes County 2 - Alarm Chili
Ben Aldridge lives right next-door to me and he is an excellent cook. He brought this delicious version that included a little spicy hot Italian sausage. I loved the addition of the fennel from the sausage.
2 pounds ground chuck
1-pound hot Italian sausage
1 large yellow onion, roughly diced
6 to 8 cloves garlic, pressed
2 carrots, peeled and grated
2 jalapeños, finally chopped
1 small can tomato paste
6 - 14.5-ounce cans Cento Petite Diced Tomatoes
2 cans of rotel tomatoes
2 cans red kidney beans, drained
2 cans black beans, drained and rinsed
1 to 2 tablespoons salt, to taste
1 quart chicken broth or beef broth
2 tablespoons prepared mustard
6 to 8 tablespoons chili powder (fresh)
5 tablespoons cumin
1 tablespoon crush coriander seed
2 tablespoons Italian seasoning
2 teaspoons granulated garlic
A pinch of sugar, if needed
In a large stock pot, brown and drain meats. Reserve some of the fat to cook down onions, carrots, tomato paste, and jalapeños. Add garlic and then can tomatoes. Add back meat, broth, beans, spices, and cook for at least three hours.
Butchie’s Favorite Chili
Mary Alice White brought this traditional chili that was a crowd favorite.
3 pounds ground beef
3 large onions, chopped
2 green bell peppers, chopped
4-6 ribs celery, chopped and boiled in water to soften
1 - 32 ounce can stewed tomatoes
1 - 10 ounce can tomato with green chilies
2 = 6-ounce cans tomato paste
6 tablespoons chili powder
1/8 teaspoon cayenne pepper
1/2 teaspoon celery seed
3 teaspoons cumin seed, crushed
2 bay leaves
Rice to garnish
In a large skillet over medium high heat, brown meat. Drain fat. Add remaining ingredients and cook 3 to 4 hours over low heat or in a crockpot.
Serve with cooked rice.
Optional toppings: shredded cheddar cheese, green onions, and sour cream.
Ranchera Frontera Chili
Evelyn and Howard Randolph provided Ranchera Frontera Chili and it was delicious. You cannot beat the ease of this recipe.
1 1/2 pounds ground sirloin
1 jar Frontera Texas chili starter
2 cans cannellini beans, drained
Oregano to taste.
Brown sirloin and drain. In a crockpot, place all ingredients and cook on low for at least four hours.
Vegan Chili
Tye and Taylor Menist brought a delicious and healthy black bean and sweet potato vegan chili that was enjoyed by all. Who knew eating healthy could taste this good!
1 tablespoon olive oil, +2 extra teaspoons
1 large sweet potato, peeled and diced
1 large red onion, diced
4 cloves garlic, roughly chopped
2 tablespoons chili lime seasoning
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
3 1/2 cups vegetable stock
1 - 15 ounce can black beans, rinsed and drained
1 - 14.5 ounce can diced tomatoes
1/2 cup dried quinoa
4 teaspoons fresh lime juice
And a large heavy bottom stock pot, heat oil over medium high heat. Add the sweet potato and onion and cook for about five minutes or until the onion is softened. Add the garlic, chili lime seasoning, cumin, and salt and stir to combine. Add the stock, tomatoes, black beans, and quinoa.
Bring the make sure to boil and stir to incorporate Cover and bring to gentle simmer. Cook for 30 to 40 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is thick like chili.
Add the lime juice and remove the pot from the heat. Season with additional salt, if needed.
Cristina‘s Argentinian Chili
Christina Lazzari lives in our neighborhood and she is accomplished chef and foodie so I knew her version would be delicious. Christine admitted that in South America, where she is from, did they do not really make “chili like we serve.” She did not have a specific recipe but I included bellow what she told me. I think she perfectly combined ingredients with which she was familiar and created a delicious version for our cook off.
2 pounds ground turkey meat
2 - 14-ounce cans of black beans, rinsed and drain
2 red bell peppers, chopped
3 red tomatoes, chopped
1 quart chicken broth
Red chili flakes, to taste
Brown ground turkey meat in large stockpot. Drain and set meat aside. In the same pot, sauté peppers and tomatoes for about 5 minutes. Add black beans and chicken broth and simmer for a about an hour. Return turkey meat to pot and simmer for 10 additional minutes. Serve with red chili flakes.
Kitchen Sink Chili
I have written before about the cooking talents of Danelle Garraway and I have always said that she could take anything in her kitchen, mix it together, and make it taste good. I think that is exactly what she did with this version of chili. The name is appropriate but it was a fantastic mixture of flavors and was definitely a crowd favorite.
2 pounds ground beef
2 cans tomatoes with chili
1 can tomato paste
3 cans of beans (Danelle used a combination of red, pinto, and black beans, all rinsed and drained)
2 onions, chopped
2 bell peppers, chopped
1 bunch cilantro, chopped
2 cups beef broth
1/2 cup brown sugar
1/2 cup semi-sweet chocolate morsels
2 tablespoons oregano
3 tablespoons chili powder
1/2 of a beer
1 tablespoon cumin
2 teaspoons ground coriander
1 tablespoon paprika
Salt and pepper, to taste
1 tablespoon fresh lime juice
1 to 2 sweet potatoes, cubed
Sauté ground beef in a large Dutch oven and drain off most of the fat. Add all ingredients back to the Dutch oven except for the sweet potatoes and simmer for at least two hours.
Add the sweet potatoes at the end and cook until they are soft.
Serve with cheddar cheese, chopped avocados, roasted pepitas, chopped jalapenos, and sour cream
The Allin’s Cocoa Coffee Bison Chili
Jack and Hailey Allin knocked it out at the park with this delicious and different chili that we joked was “from the Dark Side.” The flavors of cocoa and coffee were rich and delicious and were a fantastic treat. New tip: They told me that ground bison is available at Costco.
2 tablespoons olive oil
1 pound ground bison
1 large onion, finely chopped
1 - 12-ounce bottle of beer
1 - 14-ounce canned tomatoes, diced
1/2 cup strong brewed coffee
1 tablespoon tomato paste
1/4 cup brown sugar
1 tablespoon chili sauce
1 tablespoon cocoa powder
1/2 of a hot chili pepper such as serrano or jalapeño
1 1/2 tablespoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon cayenne pepper
1 teaspoon salt, or more to taste
2 - 15-ounce cans kidney beans, rinsed and drained
1 - 15 ounce can white beans, rinsed and drained
4 cloves garlic
4 tablespoons chili powder
In a large Dutch oven, heat oil. Add a meat and sauté until browned, then transfer to a plate. Add the onion to the pot and stir for about a minute. Add beer, tomatoes, coffee, and tomato paste. Stir for about two minutes until onions are slightly translucent. Add the brown sugar, chili sauce, cocoa powder, hot pepper, cumin, coriander, cayenne pepper, salt, garlic, chili powder, and kidney beans. Return the meat to the pot and reduce to low and simmer for at least one hour.
Add white beans to the pot at the very end and simmer over a very low heat for about 1 to 2 more hours. Taste and adjust a seasoning or heat level to your preference.
White Bean Chili
Sperri Strickland got my vote with her simple but delicious white bean chili.
1-pound great Northern beans, cooked and drained or 4 cans drained
1 medium onion, chopped
2 teaspoons olive oil
3 - 4.5-ounce cans chopped green chilies
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground oregano
4 cups chicken broth
4 cups cooked chicken, chopped
2 cups shredded pepper jack cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh chopped cilantro
Sauté onion and olive oil over medium high heat for two minutes, stirring constantly. Add in green chilies and next three ingredients. Add beans and broth, and bring to a boil. Let simmer for 2 1/2 hours. Add chicken, cheese, salt and pepper, and cilantro.
4- Bean Chili
Torri Martin provided a delicious bean chili that is quick to make but hearty and delicious.
2 packages of McCormick brand chili seasoning mix
1 can kidney beans, undrained
2 - 14.5-ounce cans tomatoes, undrained
1-pound lean ground beef
I can black beans, undrained
1 can pinto beans undrained
1 can “ranch style” beans, undrained
Brown ground beef and add to crock pot or slow cooker. Add remaining ingredients and cook for at least 4 hours on high, 6 hours on low.
Crockpot Chicken Taco Chili
Kristen and Jamie Mallinson always bring the fun and this time they also provided a delicious and easy version of chicken chili. I think you should definitely give it a try.
1 onion, chopped
1 - 16 ounce can black beans, rinsed and drained
1 - 16 ounce can kidney beans, drained
1 - 8 ounce can tomato sauce
10-ounce package frozen corn kernels
2 - 14.5-ounce cans diced tomatoes with chili
1 packet dry taco seasoning
1 tablespoon cumin
1 tablespoon chili powder
4 boneless skinless chicken breasts
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder, and taco seasoning in a slow cooker. Place chicken on top and cover.
Cook on low for 10 hours or on high for six hours. About ½ hours before serving, remove chicken and shred. Return chicken to slow cooker and stir. Serve warm.
Pork Chili Verde
I made one of my family’s favorite chili recipes. We call it The Ireland’s Green Chili and it gave us a chance to wear all our “Ireland Green” attire and tout one of my favorite sayings: “It is good to be green.” Kermit the Frog
A note on green chilies for this recipe: You can roast about 8 whole Anaheim chilies in a 400° oven for about 10 minutes until skins are charred. After cooking, allow the chilies to rest in a tightly covered bowl. After they have steamed for a few minutes, skins should easily peel off. Remove stems, seeds and chop. It should make 2 cups. You can substitute about four or five cans of regular green chilies but the flavor of fresh Anaheim chilies is much better.
1 1/2-pound pork loin trimmed and cut into 1/2-inch cubes
3 cups yellow onion, diced
2 cups tomatillos, dried skins removed, diced
2 cups green chilies
3 tablespoons garlic, chopped
1/4 cup masa flour
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon ground coriander
1 teaspoon kosher salt
3 cups chicken broth
2 cans white or yellow hominy, drained and rinsed
1 tablespoon fresh lime
Sour cream and chopped fresh cilantro, for garnish
Season the pork with a little salt. Add a little vegetable or canola oil to a large stock pot and sear the pork. You may need to do this in several batches so that all the pieces get browned. Remove the pork once it is brown and deglaze the pan with a little water or chicken stock. Add onion, tomatillos, garlic, green chilies, and pork. Sweat all ingredients over medium heat until the onion is softened, about 10 minutes. Stir in the masa flour and seasonings to coat all the ingredients. Add the chicken broth, and hominy, and bring to a boil. Reduce heat to low and simmer for 1 hour. Finished with lime juice right before serving and garnish with sour cream and cilantro.
Elta’s Mini Cornbread Puddings
Elta Johnston delivered four platefuls of these delicious little corn muffins to go with the chili.
½ cup flour
½ cup yellow cornmeal
2 T sugar
1 t baking powder
1 t salt
¼ t baking soda
1 large egg
1 ½ cups sour cream
10 ounces frozen corn, thawed and patted dry
Preheat oven to 425 with rack in upper third. Spray mini muffin cups with cooking spray. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda.
Make a well in center of flour mixture. Whisk together egg, sour cream, and corn. Add to flour mixture and mix just until incorporated (do not overmix.)
Dividing equally, spoon batter into prepared muffin tins. Bake until tops have browned and a toothpick inserted in the center of a muffin comes out clean, 10-15 minutes. Let stand 5 minutes in pan; turn out onto a cooling rack. Serve, or cool completely and store at room temperature in an airtight container up to two days. Can freeze.
Jen’s Hotdog Bun Breadsticks
I always indicate that there is one recipe that is a “must try” and this is it. It was shared years ago by Jen McGehee, and we all laughed when she presented these “silly hot dog buns” to a group of recipe testers years ago. We were overwhelmed with how yummy they tasted, and every time I serve them, I still get a kick out of the simple yet delicious treat.
You might be tempted to laugh when you look at the ingredients, but please trust me, they are truly good. I do not know how ordinary hot dog buns can be transformed into a gourmet treat, but they are. Please follow the recipe instructions and enjoy these crunchy treats.
2 sticks unsalted butter
8 hot dog buns
1 teaspoon sesame seeds
1 teaspoon seasoned salt
1 teaspoon garlic powder
1 tablespoon freshly grated Parmesan cheese
Melt butter and pour into a shallow bowl. Open and quarter hot dog buns lengthwise. Dip edges into bowl of butter. Place on a cookie sheet with buttered edge up. Sprinkle top of sticks with seasoning and bake at 225° for 1 1/2 to 2 hours or until crisp. Cool and store in an airtight container.
Apple Cider Margarita
Jen McGehee also added to the fun with this “Fall themed” margarita. It was delicious.
2 ounces tequila
2 ounces apple cider (Jen used Honeycrisp Apple Cider)
1 ounce lime juice
½ ounce simple syrup
Shake and pour into an ice-filled glass that has been rimmed with cinnamon sugar and salt.
Fire in the Hole or Shanda’s Spicy Margarita
Shanda Yates first introduced us to this spicey margarita at one of our neighborhood gatherings. It is so delicious and has a fiery kick. It was created by her good friend Brian Isonhood. He works at the Briar Patch at Livingston in Flora and was kind enough to share the recipe.
1 ½ oz Reposado Tequila/Jalapeno Tincture
¾ oz. Cointreau
2 oz. Fresh lime juice
1 oz. fresh grapefruit juice
2 dashes Hellfire Bitters
Top with Q Ginger Beer and a slice of fresh jalapeno, if desired.
For the tincture:
Slice 2 jalapenos and put in a pint container. Fill with Reposado or tequila of your choice. Add a couple of pieces of cilantro and store sealed in the refrigerator for at least a week. Strain liquid in another container and mix drink as directed above.
