The Teen Chili Challenge on October 12, 2013 brought out some of the best chili recipes in the area. Picking the winners was no easy feat for the panel of judges. In the end, these are the recipes that came out on top. Try them out with your family!

1st place - White Chicken Chili cooked by Walter Fuller Recreation Center
What you Need:
6 skinless chicken breast (1 1/2lbs)
1 Large onion (1 cup)
2 cloves of garlic
2 cans Progresso chicken broth (32oz can)
3 cans cream of chicken soup
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. salt
2 tablespoon chili powder
1/4 tsp. red pepper sauce (tobasco)
2 cans (15-16oz each) great northern beans, drained and rinsed
1 can (11oz) green giant niblets white sweet corn, not drained
3 tablespoon lime juice
2 tablespoon chopped fresh cilantro
1 cup minute brown rice (use the microwaveable bag)
2 cups milk
Note: 2 tablespoons flour and 1/2 stick butter makes chili thicker if you are rushed in time
What You Do: Boil chicken until they are cooked then let soak in cold water for about 5 minutes. Once they are cooled shred the chicken.
In at least a quart pot mix in chicken broth and cream of chicken on medium heat until its mixed well with no lumps. At this point add in onion, garlic, cumin, oregano, salt, tobasco, lime, cilantro, chili powder, milk and brown rice. stir and salt to taste if you like. Now turn up the heat a bit and add in chicken, white beans, and corn. It will be thin until the beans break down if you are short on time add the flour and butter. Cook for 30 minutes or until the thickness you desire.

2nd Place - Major Cojone's Chili cooked by J. W. Cate Recreation Center
What You Need:
3 pounds ground beef
4 jalapeno peppers, coarsely chopped
1 green bell pepper, coarsely chopped
4 cloves garlic, finely chopped
2 cans (28 ounces) chili beans
2 cans (15 ounces) crushed tomatoes
3 pounds onion, finely chopped
1 can (28 ounces) tomato sauce
1 tablespoon black pepper
3 tablespoons red chili powder
1 tablespoon crushed red pepper
1 cup ketchup (recommended: Heinz Kickin' Hot Ketchup)
4 dashes hot sauce
3 tablespoons Worcestershire sauce
1 cup water
1 cup sugar
What You Do: Brown the ground beef; drain and add to the pot with the other meats. Add all the remaining ingredients to the pot, and simmer for best results.

3rd Place - Turkey and Bean Chili cooked by the Chili Chip Choppers of Childs Park Recreation Center
What You need:
1 cup prechopped red onion
1/3 cup chopped seeded poblano
pepper (about 1)
1 teaspoon bottled minced garlic
1 1/4 pounds ground turkey
1 tablespoon chili powder
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (19-ounce) can cannellini beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can fat-free, lower-sodium chicken broth
1/2 cup chopped fresh cilantro
6 lime wedges
What You Do: Heat a large saucepan over medium heat. Add first 4 ingredients; cook for 6 minutes or until turkey is done, stirring frequently to crumble. Stir in chili powder and next 8 ingredients (through broth); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in cilantro. Serve with lime wedges.
Tip: To save time, chop off the top of a washed cilantro bunch rather than picking individual leaves. The thin stems toward the top are very tender.

Heart Healthy - The Best Veggie Chili Ever cooked by Wiillis S. Johns Recreation Center
What You Need:
1 can Kidney beans, drained and rinsed
1 can Black beans, drained and rinsed
1 cup frozen corn
1 red bell pepper, diced
1 green bell pepper, diced
1 red onion, diced
1 (28oz) can fire roasted crushed tomatoes
3-5 garlic cloves, minced (to taste)
1 heaping tbsp. chili powder
1 tsp. cumin
1 tsp. coriander
1 tsp. cocoa powder (unsweetened)
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
1/2 tsp. salt
Black pepper and paprika to taste
What You Do: Chop the garlic, onion, and bell peppers. Sauté lightly over medium high heat in 1-2 tsp. olive oil. Meanwhile, drain & rinse the beans until all of the canning liquid is gone. Once the veggies have sautéed lightly (about 5 minutes), add remaining ingredients to the pot and bring to a boil. Reduce heat and simmer for 30 min or longer as needed (or place your crockpot on low). Serve with a small side salad to round out the meal or consider adding a small dollop of sour cream, a tablespoon of shredded cheddar, tortilla chips, brown rice, or cornbread to add heartiness. Enjoy!

Top Chef - Chili for the Soul cooked by Campbell Park Recreation Center
What You need:
5lb ground chuck
4 can each of dark/light kidney beans
2 cut onion
2 cut green pepper/ yellow pepper
2 tbsp. of garlic
2 tbsp. of black pepper
2 tbsp. season salt
2 tbsp. chili power
2 can of tomatoes sauce
4 tsp. of red vinegar
2 bags of cheese to go on top of chili
What You Do: Brown the ground beef; drain and add to the pot with the other meats. Add all the remaining ingredients to the pot, and simmer for best results.

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