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Cook-off Recipes

Golden ladle mar15The Chili/Soup cook-off was a huge success! We had 12 different soups and chilis for everyone to taste-test. Ralph and Lori Vinicguerra shared pictures from their trip to Haiti. After everyone had eaten their fill, the votes came in, and named Beth Fiore and Chris Boyd the winners of the “Golden Ladle” for best soup and best chili, respectively. Here are some of the recipes from the cook-off.

Vegetable Chili Con Carne:

from Jane Brody’s Good Food Book

Chili Base:

1 large onion, finely chopped (about 1 cup)

2 large cloves of garlic, mince (about 2 teaspoons)

2 t. vegetable oil

1 lb very lean ground beef (I used ground turkey)

1 28 oz. can tomato puree

1 can kidney beans

1 or more jalapeño pepper (I omitted this)

1 cup diced green peppers

1 cup sliced carrots

1 cup diced celery

1 cup corn kernels, fresh or frozen (optional)


5 t. brown sugar

5 t. mild chili powder

1 T. ground cumin

1 T. oregano leaves

1/2 t. salt, if desired, or to taste

1/2 t. coriander

1/4 t. ground cloves

1/8 t. ground allspice

1.  Saute onion and garlic in large deep heavy skillet, until softened

2. Add meat, browning it, stirring it to break up the pieces.  Drain off any fat that accumulates in the pan.

3. Add the tomatoes and all the seasonings.  Heat the mixture until it is bubbly, reduce the heat and cover the pan and simmer for about 30 minutes.

4. Add the kidney beans, jalapeño peppers, green peppers, carrots, and celery.  Simmer the chili, covered about 20 minutes longer or until the carrots are softened.  If desired, add the corn kernels to the pot after 10 minutes.

Bean and Butternut Squash Vegetarian Chili (serves 12):

6 Tbsp extra virgin olive oil

2 cup chopped onion

4 tsp ground cumin

2 tsp crushed red pepper

2 tsp paprika

1/4 tsp salt

8 garlic cloves, thinly sliced

4 cups vegetable broth

3 cups cubed, peeled, cooked butternut squash (I sautéed in olive oil but you could boil)

2 (28 oz) cans no-salt added tomatoes

1/4 tsp Texas Pete or Tabasco (I added but this is optional)

1 (15 oz) can pinto beans

1 (15 oz) can cannellini beans

2 (15 oz) cans red kidney beans

1 cup thinly sliced green onion

Sour cream

Shredded cheddar cheese

Heat Dutch oven or large sauce pan over medium high heat. Add oil to plan, swirl to coat.  Add onion, cook 15 minutes, stirring occasionally. Stir in cumin, red pepper, paprika, salt, and garlic.  Cook 2 minutes, stirring frequently. Add broth, cooked squash, tomatoes and Texas Pete; bring to simmer. Cook 20 mins, stirring occasionally.  Add beans, simmer 25 minutes or until slightly thick, stirring occasionally.

Serve with green onion, sour cream, and shredded cheddar cheese.

Craig Boyd’s Award Winning “Golden Ladle Hearty Chilli Mac”

TOTAL TIME: Prep: 20 min. Cook: 1-1/4 hours

MAKES: 10-12 serving


2 pounds ground beef

1 medium onion, chopped

1 can (46 ounces) tomato juice

1 can (28 ounces) diced tomatoes, undrained

2 celery ribs, chopped

3 tablespoons brown sugar

2 tablespoons chili powder (or to taste)

1 teaspoon salt

1 teaspoon prepared mustard

1/4 teaspoon pepper

2 cans (16 ounces each) kidney beans, rinsed and drained

1/2 cup uncooked elbow macaroni (though I used a whole cup)


1 ) In a 12” Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomatoes, celery, brown sugar, chili powder, salt, mustard and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.

2) Add the beans and macaroni; simmer 15-20 minutes longer or until macaroni is tender. 

Easy Chili  (Submitted by John Barnes)

1 ) Sauté onions, red, green, and yellow bell peppers, and fresh garlic

2) Add your favorite canned chili (we suggest Hormel Vegetarian with Beans)


Beth’s Butternut Squash Soup

2 Butternut Squash

1 ½ Tablespoon Olive Oil

Salt & Pepper to taste

¼ teaspoon Cinnamon

¼ teaspoon Cardamom

¼ teaspoon Ginger

¼ teaspoon Cumin

Dash of Crushed Red Pepper Flakes

5 cups of Chicken Stock 

1) Preheat oven to 425.

2) Peel, seed, & cube the Butternut Squash.  Mix with Olive Oil, Salt, & Pepper.  Roast for 30-45 minutes, until tender.

3) Transfer Squash to a dutch oven or stock pot.  Add remaining ingredients.  Puree with an immersion blender.  Simmer over medium low heat for 30 minutes or until ready to eat.

(Can garnish with sour cream, crème fraiche, crumbled bacon, or chives.)

(Can add more or less Chicken Stock to reach desired thickness.)

Serves 8.