Get the winning recipe from the Chili Cook-Off

On September 16, we tried 8 different chili recipes and voted on the best one.  Last year's champ Carol Swanson took the year off to make sure someone else had a chance for the title.  This year, Joyce Macfarlane's chili took first place.  We're grateful for all the folks who donated a recipe of their best batch and for those who put on the event.  The proceeds raised will be given to the Facility Enhancement fund to put finishing touches on the back of the sanctuary.


Try Joyce's chili at your house, now that the weather has turned to fall!


Scarecrow Chili from Taste of Home

• 2 celery ribs, chopped
• 1 1/2 lbs ground beef
• 1 medium onion, chopped
• 1 can (46 ounces) tomato juice
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1/2 cup water
• 2 tablespoons chili powder
• 1 to 2 tablespoons brown sugar
• 3 bay leaves
• Salt and pepper to taste
• 2 cups elbow macaroni, cooked and drained
• Directions
• In a Dutch oven, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Add the tomato juice, tomatoes, beans, soup, water, chili powder, brown sugar, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

• Stir in macaroni. Cook, uncovered, 5 minutes longer or until heated through. Discard bay leaves before serving. Yield: 16 servings (4 quarts).

---