UNITED WAY

The RSU Chili Master and winner of the Golden Spoon is….
Rickey Ward with his Defcon 4 Chili!
Rickey is an RSU Pryor student and a Justice Administration major.

Second place: Golda Hastings with Fill till you pop!

Best table decorations: Dr. Emily Emmons-Featherston

Thank you to all of the chili tasters for making this event a success.
A special thank you to all of the chili chefs – this hilltop has a lot of great cooks!
And most of all thank you for supporting the RSU United Way Campaign.

View the photo gallery

Chili Chef's: Submit your recipe to have it posted here!

Recipes

• A - Fill Till You Pop (2nd place recipe by Golda Hastings)
• G - Stratton Taylor Libray (by Julie Ostrowski)
• I - Cathy, Taking Care of Business, Kennemer
• K - Three Chicks and a Rooster (Kelly Holmes)
• O - Team RSU Radio (by Steve Doyle)
• S - Dr. Chinburg’s White Chicken Chili
• U - DefCon 4 (winning recipe by Rickey Ward)

A - Fill Till You Pop (by Golda Hastings)

Sautee the following ingredients in large pot on high until soft:
2 lbs of Ground Round 80/20
1 Large Yellow Sweet Onion
1 Yellow Pepper
1 Red Pepper
1 Orange Pepper
2 Teaspoons Garlic Powder
1 ½ Table Spoons Chili Powder
¾ Teaspoons Oregano
1 Teaspoon Cumin

Turn burner down to medium and began adding the following ingredients:
3 Cans tomatoes with chiles
2 Cans diced tomatoes
1 Can light red kidney beans
1 Can dark red kidney beans
1 Can black beans
1 Can pinto beans
3 Cans Chili beans
Salt & Pepper to taste

Continue cooking on medium/low for 1 hour watching carefully to keep from sticking.

Side Ingredient:
2 lb block Tillamook Medium Cheddar Cheese (you can find this at the very end of the hard cheeses at Wal-Mart in an orange wrapper)

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G - Stratton Taylor Libray (by Julie Ostrowski)

Hillcat Chili
2 lbs ground round beef
2 large white onions, chopped
2 (14.5 ounce) cans diced tomatoes, drained
1 (29 oz) can tomato sauce
1 (12 oz) can beer
3 (15 oz) cans ranch style beans with jalapenos
1/4 cup Worcestershire sauce
3 tbsps hot pepper sauce (e.g. Louisiana, Franks Red Hot), or to taste
1/3 cup chili powder
4 fresh jalapeno peppers, seeded and chopped
3 tablespoons red pepper flakes, or to taste (optional)

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I - Cathy, Taking Care of Business, Kennemer

1 lb ground beef, 85/15 or leaner
½ cup extra virgin olive oil
1 cup diced onion
½ cup bell pepper, diced
1 tbsp, kosher salt
2 tsp, paprika
2 ½ tbsp, ground cumin
2 tsp cayenne pepper (or to taste)
2 14 ½ cans unsalted diced tomatoes
1 15 ounce can kidney beans, with liquid
1 15 ounce can pinto beans, with liquid
½ cup water
½ cup fresh cilantro, chopped

Add the olive oil to a large pot over medium-low heat, and stir in the onion. Cook until tender, stirring occasionally. Add in the bell pepper and cook another 5 minutes. Add the beef. Increase heat to medium, and cook until beef is no longer pink. Add in the cumin, salt, cayenne, and paprika. Stir well. Add the tomatoes and both cans of beans into the pot, and then the water. Stir well. Reduce heat to low, cover, and simmer for 15 minutes. Add in the cilantro. Stir. Cover and simmer another 15 minutes. This always tastes better the day after you make it, so make it a day ahead. Make sure it’s at room temperature before putting in the refrigerator overnight.

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K - Three Chicks and a Rooster (Kelly Holmes)

1 lb. cooked and drained hamburger
¼ cup onions
Packet of Williams Chili Seasoning
1 can Tomato Soup
½ can of water
2 – 16 oz. cans Pork and Beans (remove pork)

Mix all ingredients together and simmer for 20 minutes. Enjoy!

Cajun Crackers

1 box Saltine Crackers
1 ½ cup canola oil
1 package of Hidden Valley Ranch Dip Mix (dry)
1 Tbsp. crushed red pepper
½ Tbsp. cayenne pepper

Mix together last 4 ingredients together in bowl and let sit for 15 minutes.
Place the entire box of crackers into a Tupperware dish. Stack the crackers so they are all upright in rows. Pour ingredients over crackers and secure the lid. Let stand 15 minutes. Turn Tupperware dish upside down and let stand 15 minutes. Repeat this process two more times. Enjoy!
Helpful Hint --- sometimes I use more than one box of crackers depending on the container that I use so that all of the crackers are standing upright.

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O - Team RSU Radio (by Steve Doyle)

Ingredients:
1.5 pounds lean ground beef
½ cup milk
1 slice wheat bread
1 sliced and separated red onion
1 sliced jalapeno (with seeds)
1 whole yellow hot pepper
2 cups (or 1 can) stewed tomatoes
4 cups (or 2 cans) cooked ranch style beans
2 tablespoons chili powder

• Hand mix beef with milk, torn pieces of bread, and 1 tbsp chili powder in a mixing bowl. Cook in medium sized pan over medium heat; continually stir and chop the meat with a spatula while cooking. Drain and set the meat aside once completely browned.
• Mix sliced and separated red onion, sliced jalapeno, stewed tomatoes, beans, 1 tbsp chili powder, and a yellow hot pepper with a slit cut in it into a large cooking pot over medium heat. Bring the mix to a boil then reduce to low heat. Stir in cooked meat. Continue to cook over low heat for 45 minutes, stirring every 10 to 15.
• Yum!

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S - Dr. Chinburg’s White Chicken Chili

Time: 5 to 7 hours
Servings: 10
2 onions chopped
2 cloves garlic, minced  [or more depending upon taste]
1 Tbsp olive oil
3 lb boneless chicken breasts, rinsed and drained and cut intp bite-sized chunks
4 cans (15.5 on each) cannellini beans, rinsed and drained
2 cans (14 oz each) fat-free, reduced-sodium chicken broth
1 can (4.5 oz) chopped green chili peppers  [I usually add two cans]
1 tsp each salt and cumin
¾ tsp dried oregano
½ tsp each chili powder and ground black pepper
1/8 tsp ground cloves
1/8 tsp ground red pepper

Sauté onions and garlic in oil in large pot over medium-high heat. Add chicken and brown 5 minutes.  Transfer mixture to 4-quart slow cooker.  Stir in remaining ingredients.
Cover and cook on low 4 to 6 hours.  Uncover and cook 1 hour longer, stirring occasionally.
Serve with sour cream, shredded cheese, and/or cilantro.

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U - DefCon 4 (The winning recipe by Rickey Ward)

Step 1. Cube round steaks. In medium skillet, add desired amount butter and sugar, heat on low until sugar caramelizes (the sugar turns brown). Add steaks. The steaks produce their own grease and should fill the skillet half way. Cook until cubes are brown on both sides and start to bleed a little bit. Add your first hot sauce of choice (I used Louisiana) making sure every cube gets a few drops. Cook until done stirring throughout. Remove the cubes onto a plate covered in paper towels to absorb the grease.

Step 2. Mince both kinds of bacon together in medium skillet. Cook as much of the fat out of the bacon as you can. Once bacon is crispy (or burnt) remove to a plate covered in paper towels. The amount of bacon you use is up to you (I used four slices, two of each). 

Step 3. In a large bowl mix 1 lb ground beef with salt, pepper, and garlic powder. Get your hands into it and really mix it up. Add to skillet with bacon grease and brown the meat threw. Add 1 can rotel and cook down the liquid a to get it a little dry. Add (to your liking) both mustards, ketchup, and relish. Stir well making sure they are cooked in well. Add 2 hot sauces you haven't used yet. Turn the heat down to low and let the juice cook out of it. You want it to be dry.

Step 4. Add wok oil to large skillet. When oil is hot, add the second 1 lb ground beef. While browning mince onion, jalapenos, and your choice of pickles. When beef is done, add in the minced mixture and let simmer a few minutes. Add both kinds of red dip (a little over a cup of each), let simmer. Stir in diced ham. Be sure not to dry out beef mixture, you want it juicy.

Step 5. Mix all the other meats into the large skillet and turn up heat up. Stir well, while adding whatever hot sauce you haven't used yet. It should smell good by now. Let it set for about 30 min to an hour or chill overnight in large covered bowl.

Step 6. Add all meat mixtures to warm crock pot. Add 1-2 cups of water and tomato sauce; stir well. If it's soupy that's okay. You can always boil down, but building up is the hard part. Add chili powder at your discretion. I didn't use to much at all. Cook to a thickness of your liking.

Step 7. Cut potato into small cubes and cook to your liking (I like mine a little crisp). Add to crock pot. If you don't want potatoes, substitute kidney beans.

Step 8. Serve on whatever you like. Adding cheese is always a good thing.

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