News - Chillin with chili - Chillin’ with chili

Chillin’ with chili
By: Amy Luesebrink  03/01/2009
Chillin’ with chili

CAPTION 1: Kids played lots of games at Bohanon Field during the Winterfest event. Photo by Amy Luesebrink.

CAPTION 2: Marie Castle won the ‘golden ladle' at the Winterfest chili contest. Photo by Larry Jabell.

 

"It's good to the last bean! Everyone loves it!" said Marie Castle, this year's Camden Winterfest and Chili Cook-off 2009 ‘golden ladle' winner. Marie, a long-time Shingle Creek resident, only has the "army-sized" chili recipe because it's always been so popular with her family and friends she wants to be sure she doesn't run out.

    The Winterfest was held on Feburary 7 at Bohanon Park and over 150 people ventured out to launch snowballs, skate, eat smores and snowcones, play a round of snow golf, and cast their votes amidst a stiff bean competition from four other local entries. "We had a great partnership this year with Shingle Creek Neighborhood Association, Camden Youth Engagement Program youth crew, Jenny Lind Community Education and Creekview Park," said Lind Bohanon Chair Michaeleen Kelzenberg. "The kids weren't the only ones having fun with the snowball launcher! We're happy to be able to host fun community events like this at Bohanon Park for the whole community to enjoy and we're looking forward to doing this again next year!"

    To see more event photos visit www.lindbohanon.org. Here's the winning Camden Chili Cook-off Golden Ladle 2009 "Last Bean Chili" recipe from Marie Castle:

 

    This recipe is for a large crowd. Measurements do not have to be exact. Reduce amounts proportionally for smaller batches.  

    Brown 9 lbs of ground beef and drain off fat. Put meat in large electric roaster and add: 8 cans tomato sauce (15 oz cans), 8 cans kidney beans (15 oz cans), 8 cans stewed tomatoes (15 oz cans), 4 boxes onion soup mix (2 pkgs per box), and 4 small jars chili powder (about 5 oz.), more or less to taste.

    Add water from rinsing cans and whatever more is needed to fill roaster. Heat to bubbling, then turn heat down and let simmer for at least 1 hour. Stir occasionally.

    Serve chili with bread sticks. The wine? Recommended: Minnesota wine from Forestedge Winery, www.forestedgewinery.com. Try cranberry or rhubarb. Enjoy!

 
 

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Chillin’ with chili



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