Where can you go for $10 for all the chili you can eat? The Iron Range Rotary Annual Chili Cook-Off, of course!

This year’s event will be Thursday, September 15, from 4 – 7 p.m. at the Iron Trail Motors Event Center. Join us for some fun raffles, silent auction items, wheelbarrows of booze and of course, to sample some of the best chili recipes on the Iron Range.

Enjoy some of these recipes from our local Rotary club and enjoy chili season. It’s always a great time for the whole family!

• 1 lb. ground beef • 1 large can diced tomatoes • 1 large can tomato sauce • 2 cans chili beans (medium hot) • 1 can mushrooms-drained • 5 habanero stuffed olives

Brown beef, add tomatoes, sauce, chili beans, and mushrooms. Chop olives very fine and add to chili. Simmer for about 15 minutes. Ready to eat.

Past cook-offs have been enjoyed by many participants. Submitted photo.

• 1 lb. boneless chicken breasts, shredded • 1 can white navy beans, drained and rinsed • 1 can of white beans • 14 1/2 oz. can fire roasted tomatoes, drained • 3 c. chicken broth • 1/4 – 1/2 c. buffalo sauce • 1 pkg. ranch dressing mix • 1 can whole kernel corn • 1/2 tsp. onion powder • 1/2 tsp. garlic powder • 1/2 tsp. celery salt • 1/2 tsp. dried cilantro • 1/4 tsp. salt • 8 oz. cream cheese • Blue cheese crumbles (optional)

Cook chicken breasts thoroughly, then shred and place in large pot. Add remaining ingredients to chicken, except for cream cheese and blue cheese, stir all together to combine. Bring to a low boil. Add block of cream cheese on the top and cover. Cook until cheese is melted, stir to incorporate cream cheese and add additional wing sauce as desired. Top individual bowls with blue cheese crumbles if desired.

Uncle Tito’s Chili Con Carne

• 1 lb. lean ground beef • 2 (15 1/2 oz. each) cans red kidney beans • 2 Tbsp. butter • 1 large onion, finely chopped • 1/2 green pepper, chopped • 1 large can of tomatoes • 1 small can of tomatoes • 1/8 tsp. garlic powder • 1/2 tsp. salt • 1/3 tsp. pepper • 1/2 tsp. oregano • Chili powder to taste

Melt butter in large skillet. Sauté onion and green pepper until soft. Add ground beef to brown. Add spices and mix well. Add tomatoes and beans. Simmer about an hour.

• 1 avocado • 1 (15 oz.) can black beans • 1 carrot, large • Cilantro • 3 cloves garlic • 1/4 tsp. garlic powder • 1 (4 oz.) can green chiles, mild • 1 (15 oz.) can kidney beans • 1 wedge of lime • 1/2 tsp. oregano, dried • 1 red bell pepper • 1 heaping c. sweet corn, frozen • 1 sweet potato, medium to large • 1 (28 oz.) can tomatoes • 1 yellow onion • 3/4 c. broth, vegetarian • Freshly ground black pepper

• 1/4 tsp.cayenne pepper • 2 1/2 Tbsp. chili powder, mild • 1/4 tsp. paprika • 1/4 tsp. salt • 1/2 Tbsp. olive oil • 1 Tbsp. cumin

Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; sauté for 5-7 minutes, stirring frequently.

Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.

Finally add in crushed tomatoes, broth/ water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together.

Taste and adjust seasonings and salt as necessary.

Garnish with anything you’d like such as, tortilla chips, cheese, sour cream, or Greek yogurt. (Yield: 6 servings)

• 2 lb. ground beef • 3 cans (28 oz. each) baked beans • 1 can (46 oz.) tomato juice • 1 can (11 1/2 oz.) V8 juice • 1 envelope of chili seasoning

In a Dutch oven, cook the beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

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