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Try These Award Winning Beananza Chilies
November 01, 2001

By Lynne Bigwood, Northarvest Home Economist, nhbean@loretel.net

Northarvest Bean Growers Association sponsored a chili contest in North Dakota and Minnesota this spring. The Chili Beananza contest asked residents of North Dakota and Minnesota to submit original chili recipes featuring one or more of the following beans varieties: Pinto, Navy, Kidney (dark or light red) or Black beans. The judges made their decision based on the following criteria: taste, creativity and ease of preparation.

The creativity and quality of the chili we tasted for this contest far exceeded our expectations, says Tim Courneya, executive vice president of the Northarvest Bean Growers Association . Chili made with beans is an American favorite, and its good to see new ways to enjoy it.

Dave Kaiser of Edina, Minn., had a unique recipe that took top prize in a search for the best chili recipes from Minnesota. For his effort, Kaiser was awarded a grand prize of $1,000. Kaisers Daves Chili combined pinto beans, a variety of spicy meats and sausages and the flavors of jalapeno chilies and sweet peppers to create an exceptional taste.

David Prosser of Fargo, N.D., created the recipe that won top prize for best chili in North Dakota.  He also received a grand prize of $1,000.  Prossers Rough Rider Chili mixed kidney beans and ground beef with dark beer, Worcestershire and hot pepper sauces to achieve a unique chili. Chili has been a staple in American diets since the days when cowboys were herding cattle in the old West nearly 200 years ago.  Recipes have varied over the years, but these two Beananza Chilies stand out as award-winning versions of this classic dish.

Daves Chili


Dave Kaiser, Edina, Minnesota
Minnesota Grand Prize Winner
Makes 8 servings (about 1 cup each)

1 pound hot Italian sausage, casings removed
½ pound ground beef
½ pound ground pork
8 sweet cherry peppers, seeded, chopped
2 jalapeño chilies, seeded, chopped
1 can (14½ ounces) diced tomatoes in juice, undrained
1 can (6 ounces) tomato paste
1¾ cups water
1 tablespoon chili powder
1 teaspoon onion powder
½ teaspoon ground coriander
½ teaspoon ground white pepper
½ teaspoon cayenne pepper
1 can (15 ounces) Pinto beans, rinsed, drained
1 cup crushed tortilla chips
1-1½ teaspoons salt
Assorted garnishes: Diced tomatoes, avocados, red onion, chopped cilantro, shredded cheese

1. Cook meats in Dutch oven over medium-high heat until browned, about 10 minutes; drain fat.

2. Stir in cherry peppers and chilies and cook 3 minutes longer. Stir in tomatoes and liquid, tomato paste, water, chili powder, onion powder, coriander, white and cayenne pepper.

3. Heat to boiling; reduce heat and simmer, covered, 15 minutes.

4. Stir in beans and tortilla chips. Season to taste with salt. Ladle chili into bowls and serve with assorted garnishes.

Nutrient Information Per Serving:

Calories: 313
Carbohydrate: 33 g
Protein: 25 g
Fat: 10 g
Folate: 80 mcg
Dietary Fiber: 7 g
% Calories from Fat: 28
Sodium: 1293 mg
Cholesterol: 56 mg
Potassium: 656 mg
Calcium: 86 mg

Rough Rider Chili


David Prosser, Fargo, North Dakota
North Dakota Grand Prize Winner
Makes 12 servings (about 1 cup each)

1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
3 cloves garlic, sliced
2 tablespoons vegetable oil
3 pounds ground beef
Chili Spice Mixture (recipe follows)
2 cans Kidney beans (15 ounces each)
1 can (28 ounces) diced tomatoes in juice, undrained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chilies, drained
1½ cups dark beer*
2 teaspoons Worcestershire sauce
3-4 drops hot pepper sauce
1-1½ teaspoons salt
Assorted garnishes: shredded cheese, sliced green onions, sour cream

1. Sauté onion, celery, green pepper, and garlic in oil in large Dutch oven until tender, about 5 minutes; stir in beef. Cook over medium-high heat until browned, about 10 minutes; drain fat.

2. Stir in Chili Spice Mixture and remaining ingredients, except garnishes. Heat to boiling; reduce heat and simmer, covered, 2½ to 3 hours, stirring occasionally. Ladle chili into bowls and serve with assorted garnishes.

*NOTE: Non-alcoholic beer may be substituted.

Chili Spice Mixture


Makes about ¼ cup

3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano leaves
1 teaspoon unsweetened cocoa powder
1 teaspoon cayenne pepper
½-1 teaspoon sugar

1. Combine all ingredients.

Nutrient Information Per Serving:

Calories: 348
Carbohydrate: 23 g
Protein: 27 g
Fat: 16 g
Folate : 62 mcg
Dietary Fiber: 7 g
% Calories from Fat: 40
Sodium: 986 mg
Cholesterol: 70 mg
Potassium: 805 mg
Calcium: 74 mg


 

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Northarvest Bean Growers Association | 50072 East Lake Seven Road | Frazee, MN 56544
Ph: 218-334-6351 | Fax: 218-334-6360 | Email: nhbean@loretel.net