Instructions - Chili

LSA Chili
LSA should find multiple volunteers, one to brown the meat prior to the event, and as many as needed to purchase the additional ingredients and items for serving.  LSA has adjusted this by doubling the recipe, adding cumin to taste, and changing tomato juice to a combination of tomato juice, tomato sauce, & diced tomatoes.

Becky Watson's recipe:

• 5 lbs. hamburger - browned & drained
• 5 46 oz. cans tomato juice
• 1 1/3 gal. Mrs. Grimes chili beans
• 1 Tbls salt
• 1 tsp pepper
• 2 Tbls chili powder
• 4 Tbls minced onion
• 1 Tbls sugar

Brown the meat with minced onion, sugar, salt, pepper, and chili seasoning packets/chili powder (whichever is available).  At event, prepare LSA roasters with water between base & insert, and non-stick cooking spray or plastic liner, adjust temperature as needed.  Mix already browned meat, beans, tomato combo, & seasonings to taste in roaster.  Serve.

Additional items for serving: oyster crackers, tortilla chips, shredded cheese, sour cream


Vegetarian Chili 
LSA should find volunteers to make at home & bring to the event.

Lori Bousson's recipe:

• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped green pepper 
• 32 fl oz tomato juice
• 1/4 tsp mined garlic
• 1 T (heaping) chili seasoning mix
• 1 3/4 cup vegetable broth
• 1 can Hy-Vee vegetarian chili
• 1 cup canned black beans, rinsed/drained

Saute first 3 ingredients until tender and partially brown.  Add remaining, simmer for 1 hour.


Megan O'Donnell's recipe:

• 1 T vegetable oil
• 1 cup chopped onions
• 3/4 cup chopped carrots
• 3 cloves garlic, minced
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 3/4 cup chopped celery
• 1 T chili powder
• 1 1/2 cups chopped fresh mushrooms
• 1 28 oz can whole peeled tomatoes with liquid, chopped
• 1 19 oz can kidney beans with liquid
• 1 11 oz can whole kernel corn, undrained
• 1 T ground cumin
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried basil

Heat oil in large saucepan over medium heat.  Saute onions, carrots, and garlic until tender.  Stir in green pepper, red pepper, celery, and chili powder.  Cook until vegetables are tender, about 6 minutes.  Stir in mushrooms, and cook 4 minutes.  Stir in tomatoes, kidney beans, and corn.  Season with cumin, oregano, and basil.  Bring to a boil, and reduce heat to medium.  Cover, and simmer for 20 minutes stirring occasionally.