Harrisburg PBS Channel WVPT
Cooking Contest
First Place Winner
Joy's Beef Chili with Beans
Ingredients
6 pounds ground lean beef (I use sirloin)
3 large onions, chopped
2 cups green bell peppers
4 - 6 cloves garlic
32 ounces canned Rotel tomatoes (blended)
24 ounces tomato sauce
2 small cans tomato paste
3 teaspoons cumin
2 teaspoons paprika
5 Tablespoons chili powder
1 2 Tablespoons ground hot red pepper
2 (1 ounce) squares Baker's chocolate or 2 Tablespoons cocoa
2 (12 ounce) cans beer
3 Tablespoon dark brown sugar (or more, taste after eachspoon)
Salt and cayenne pepper to taste
1 Quart tomato juice (add one half first and one half later)
1 Tablespoon Worcestershire sauce
5 6 (15 oz.) cans Ranch Style Pinto Beans with No Salt Added
Instructions
Spray pam in a very large, heavy skillet. Brown meat, one package at a time. DRAIN MEAT WELL.
While meat is draining, brown onions in same skillet. 
In a very large, heavy kettle mix drained meat and onions. Add remainder of ingredients, EXCEPT BEANS. Heat until hot.
Take off heat and blend meat mixture in the food processor for a finer texture. BE CAREFUL NOT TO OVER BLEND. Hit the pulse two or three times, quickly - just enough to mix well and so the bell peppers and onions will be fine.
Return to the same large pot and simmer uncovered, stirring often for at least 4 hours.
After it simmers for awhile, add the remaining tomato juice. You may add a little water, if needed, as it cooks.
Add beans. Serve with fritos and grated cheddar cheese.
Freezes well Yield: Approximately 20 servings
Vegetable Beef Soup
Ingredients
3 pounds ground chuck
1 1-pint 2-ounce can tomato juice
1/2 cup chopped onion
4 teaspoons salt
2 teaspoons Worcestershire sauce
1/4 teaspoon chili powder
2 bay leaves
1 1-pound can (2 cups) tomatoes
1 cup diced celery
1 8 3/4-ounce can whole kernel corm
1 cup sliced carrots
1 cup diced potatoes
1 10-ounce package frozen baby limas
3 cans beef broth
Directions
Brown meat. Add remaining ingredients. Add 3 cans water. Simmer 1 hour.
Serves 8.
Serve with corn bread.
Jalapeno Corn Bread
Yield: 12 squares
2 cups cream-style Corn
1/2 cup Oil
2 cups grated Sharp Cheddar Cheese
1 cup chopped onions
1 (4 ounce) can Jalapenos, seeded and chopped
2 Eggs, beaten
1 cup dairy Sour Cream
2 to 3 cups Jiffy Corn Muffin Mix
Directions
1. Preheat oven to 350.
2. Grease a 13 x 9 x 2 pan.
3. Combine first 7 ingredients. Stir, mixing well.
4. Add corn muffin mix. Mix well.
5. Poun into greased pan.
6 Bake for 1 hour.
