Condiment – Sauce
Cheddar Perch with Beer-Batter
Main Dish – Seafood
Cherry-Apple Muffins
Dessert – Snack
Chicken and Mushroom Casserole
Main Dish – Meat
Chicken Cacciatore
Main Dish – Meat
Chocolate-Peanut Butter Fudge
Dessert – Snack
Coffee Cake
Dessert – Snack
Country Barbeque Sauce
Condiment – Sauce
Creamed Beef and Mushrooms
Breakfast – Meat
Deviled Eggs
Appetizer – Snack
Egg Salad Sandwiches
Lunch – Eggs
Fricasee Chicken
Main Dish – Meat
Giblet Gravy
Condiment – Gravy
Holiday Whipped Potatoes
Side Dish – Vegetable
Lasagna
Main Dish – Meat
Marinated Ribeye Steak
Main Dish – Meat
Mushroom and Cheese Casserole
Main Dish – Vegetable
One-Eyed Flapjacks
Breakfast – Combo
Oven Barbequed Chicken
Main Dish – Meat
Pizza Biscuits
Appetizer – Combo
Sautéed Bell Peppers and Mushrooms
Side Dish – Vegetable
Shrimp and Pasta Chowder
Soup – Seafood
Soda Swirl Cupcakes
Dessert – Snack
Spice Muffins
Dessert – Snack
Strawberry Turnovers
Dessert – Snack
Stuffed Bell Peppers
Main Dish – Meat
Sugar Cookies
Dessert – Snack
Sweet Chili
Main Dish – Meat
’Tater Boats
Side Dish – Vegetable
Vege-Meatloaf
Main Dish – Meat
Vegetarian Pizza
Main Dish – Vegetable
Western Clam Chowder
Soup – Seafood
Western Omelet (w/ Quail Eggs)
Breakfast – Eggs
Wild Gumbo
Soup – Meat
Spicy Tuna Patties
Tuna Casserole
This recipe has a long and extensive background. I first began attending chili cookoffs in Texas while working for Uncle Sam. I’ve tasted everything from rabbit and game bird chili to ’possum and rattlesnake chili. The overall theme was a hot and spicy chili. As I got older, my stomach began to rebel at those hot spices. So I had to modify my chili. After many, many different variations, I finally settled on the version that appears here… An award winning one. For three years running, this is the version that took First Place awards in its division. The first two of those three years, it also won the Overall Best Chili—Grand Prize Award. But the biggest compliment I ever got for my chili, came from an old girlfriend. She hated chili! Couldn’t stand it, wouldn’t even try it. One evening, I fixed up a pot of it. It cooked all that night and the next day. That evening I was going to have a couple bowls and take the rest to work the next day. When I dished up a bowl, my girlfriend suddenly decided she wanted a taste. Half of the chili disappeared that evening and she took the rest with her the next day for her lunch. After that, she still professed distaste for chili—but she sure had extra helpings of my chili. Now! You must realize that there is a lot involved in making this chili, and it’s best if it gets a chance to cook a minimum of 15 hours. It can be fixed in a couple of hours if you’re willing to sacrifice some taste. But if you have the patience to let it cook all night and into the next evening, it’s well worth the wait. And please, I beg of you—don’t spoil the chili by adding beans! As I’ve stated many times—”Beans don’t belong in chili!” Beans may help the chili to go further in feeding, but it ruins the pure taste of the chili. If you want the chili to feed more people, make more chili! Of course, there are some people who never understand that and will add beans anyway. Well, I say “Line ‘em up downwind of those people who ate those beans!”
½ pound Lean Ground Beef
¼ pound Stewing Beef, cut to half bite-size
¼ pound Shredded Beef cut to half bite-size
¼ pound Ribeye Steak, cut to half bite-size
16 ounces Tomato Purée
¼ cup Sweet Pickle Relish
2 tablespoons Malt Vinegar
2 tablespoons Lemon Juice
½ cup Budweiser® Beer, allowed to go flat
½ Hickory Smoke Barbeque Sauce
¼ cup Hunt’s® Catsup
4 tablespoons heaping Best Foods® Mayonaise
2 tablespoons heaping French’s® Mustard
6 tablespoons Country Crock® tub Butter
2 pkgs Lawry’s® Chili Mix Seasoning
1 large bag Frito’s Corn Chips
1 small Green Bell Pepper, chopped
1 small Stewing Onion, diced
½ cup Green Olives w/Pimentos, quartered
8 large fresh Mushrooms, sliced and quartered
1 large Jalapeño Pepper, diced
3 Bay Leaves, crushed
2 cups Sharp Cheddar Cheese, shredded
2 tablespoons Chili Powder
1 tablespoon Corn Starch
2 teaspoons Salt
1 teaspoon Black Pepper
1 teaspoon Minced Onion
1 teaspoon Orégano
1 tablespoon Hickory Smoke Salt
1 tablespoon Garlic Salt
1 tablespoon Paprika
In a skillet, cook the Ground Beef thoroughly then pour off and discard the grease. Add half of the Bell Peppers, Stewing Onion and Mushrooms, plus 1 tbsp. Malt Vinegar, 2 tbsps. Butter, 1 tbsp. Chili Powder, 1 tsp. Salt and 1 pkg. Chili Mix Seasoning. Cook for 10 minutes over medium heat, stirring occasionally. Pour juices into a saucepan after spooning the meat and vegetables into a 2-quart crockpot set on low heat. Place the saucepan juices, covered, over low heat to simmer. Next, cook the Ribeye Steak, Shredded Beef and Stewing Beef in a skillet, then discard the grease. Follow above directions to cook the second half of the above ingredients with the meat. Again, pour juices into the saucepan to simmer and the solids into the crockpot.
To the saucepan, add the Pickle Relish, Garlic Salt, Hickory Smoke Salt, Lemon Juice, Minced Onion, Corn Starch and Orégano. Bring heat up to medium, stirring until mixture begins to boil, then add mixture to the crockpot. To the ingredients in the crockpot, add the Flat Beer, Tomato Purée, Mayonaise, Barbeque Sauce, Catsup, Mustard, Jalepeño Pepper, Black Pepper, crushed Bay Leaves, 2 cups of crushed Frito Corn Chips, remaining Butter and 1 cup of the Shredded Cheddar Cheese. Cover and let cook on medium for 2 hours, or on low heat for minimum of 15 hours, stir-ring occasionally. When through cooking, pour remaining Cheddar Cheese over top of chili, cover and let sit for 10 minutes with heat off. Serve hot with Paprika sprinkled over top and remaining Fritos on side for dipping. Salt and pepper to taste.