By Medicine Hat News on July 18, 2017.
The Medicine Hat Exhibition & Stampede is right around the corner. The queen and princess were just crowned on the weekend. Out of eight amazing contestants congratulations to our new Queen Lacey Palichuk and Princess Ava Padfield. I know Ava’s parents Tim and Jodene and am sure they are bursting with pride as they should be.
The other sign that the Stampede is coming soon is the big Chili Cookoff this Saturday. Our community has many incredible events and this is a fun one. I used to be involved in the food safety end of the event. The participants were always eager to follow all the food safety guidelines to ensure their chili of choice was safe for everyone to eat. The Alberta Health Services health inspectors now ensure food safety guidelines are followed so you can be confident all the chili choices are safe to taste. No guarantees on setting your mouth on fire though!
In keeping with the spirit of Stampede here are a couple of different very simple chili recipes that you can use as is or use them as a building base to custom create your own special recipe. If you decide to be creative be sure to write down what you use and how much. I’ve made some really good chili over the years, I even won a contest once when we lived in North Carolina (thanks to my Uncle Joe and Aunt Dorothy’s pickled jalapenos) however I never wrote down any of my recipes and really wish I had.
I hope you have a wonderful week and are able to get downtown on Saturday to do some chili tasting as we kick off our very own Medicine Hat Exhibition & Stampede!
Joanne Smith is a registered dietitian.
Chili con Carne
This recipe is from The Basic Shelf Cookbook by the City of York Health Unit that I’ve used in many of the Community Kitchens I’ve taught. It’s very simple but an excellent starting point to add your own favourite ingredients then spice it to a level you like.
1 lb ground beef
1 large onion, chopped
1-14 oz can kidney beans, drained
1-10 oz can condensed tomato soup
2/3 cup water
1-2 tsp chili powder
1 tsp vinegar
1 tsp salt
Cook ground beef in medium saucepan over medium heat until beef is no longer pink. Drain off any fat.
Stir In onion, beans, soup, water, chili powder, salt and vinegar. Heat to boiling.
Turn heat down to low. Simmer uncovered for 35-40 minutes. Stir chili several times while it cooks.
1 lb ground beef
1 medium onion, chopped
1 garlic clove, minced
1-19 oz can tomato sauce
1 cup green lentils cooked or canned
1-10oz can whole mushrooms, drained
1/2 cup water
1 Tbsp chili powder
1/2 tsp black pepper
1 Tbsp white vinegar
In a heavy skillet, brown beef with onion and garlic. Drain off excess fat. Add tomato sauce, lentils, mushrooms, water, chili powder and pepper. Bring to a boil, reduce heat and simmer covered for one hour. Add vinegar and simmer for 15 minutes.
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