Olsen’s Verde Store Chili Cook-off

Jan
17
11:00 am

Chili Cook Off at Olsen's Verde Store

 

Swing by Olsen’s Verde store for a Chili Cook-off by store employees on Thursday, January 17th. Sample the latest recipes from our store employees and enjoy a hot meal. 

January 17, 2019 from 11:00 am – 12:00 pm.

Do you have a favorite chili recipe? Here are some of our favorites. 

 

 

Want a hearty chili without beans? Try this recipe for creating a delicious zesty chili made without beans that serves a family of 5. 

Cook time: 6.5 hours (load ingredients into the slow cooker and let it do the work.)

Ingredients:

  • 3 lbs Ground beef, lean
  • 2 cans (14-1/2 ounces each) stewed tomatoes, stewed
  • 2 cans (4 ounces each) chopped green chilies
  • 2 Garlic Cloves
  • 1 Green pepper, large
  • 1 Onion, large
  • 1/2 cup Parsley, fresh
  • 2 cans (8 ounces each) tomato sauce
  • 1 Rice or pasta, Hot cooked
  • 2 tbsp Chili powder
  • 1 tsp Paprika
  • 1/2 tsp Pepper
  • 1 1/4 tsp Salt
  • 2 tsp Canola oil
     
Instructions: 
  • In a large skillet, heat oil over medium-high heat. Add green pepper, onion, and garlic; cook and stir 3-4 minutes or until tender. Transfer to a 6-qt. slow cooker. In the same skillet, add beef half at a time; cook over medium-high heat 6-8 minutes or until no longer pink, breaking into crumbles. Using a slotted spoon, transfer to slow cooker.
  • Stir tomatoes, tomato sauce, chilies, parsley and seasonings into beef mixture. Cook, covered, on low 6-8 hours to allow flavors to blend.
 Next, try this delicious homemade chili with pork and beef recipe for a spoon full of flavor!

Cook time: 2 hrs (Allow to cook for at least two hours on medium heat, stirring often.)

Ingredients:

  • 1 pound ground pork
  • 1 pound lean ground beef
  • 1 cup purple sweet onion, chopped fine
  • 1 cup green bell pepper, chopped fine
  • 2 cans kidney beans
  • 1 tablespoon chili powder
  • 1 tablespoon ground cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 28-ounce can diced tomatoes
  • 8 cups beef broth
  • 1 6-ounce can tomato paste

Instructions:

  • Start off by browning the meat. While they are cooking, saute the onion and bell peppers. When the meat is browned, drain well and place in a large stockpot. Add the onions, peppers, and all other ingredients.
  • Bring to a boil and then reduce heat to medium. Allow cooking for at least two hours on medium heat, stirring often.