Weekend Breakfast Show chili cook off - KFVS12 News & Weather Cape Girardeau, Carbondale, Poplar Bluff

Weekend Breakfast Show chili cook off

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Carly O'Keefe and Jaime Travers go head to head on the Weekend Breakfast Show vying for bragging rights for the best chili recipe.

Both contestants used their favorite recipes to put together a dynamite pot of chili at home Saturday to be presented on the Weekend Breakfast Show Sunday morning.

KFVS Production Team members Ryan Bollinger, David Horn, Michale Johnson, Drew Jensen, Jordan Hale and Nathan Sides served as a panel of judges to determine the winning chili.

The end vote was 3-3, a tie in the first-ever Breakfast Show chili cook off.

Here are their recipes if you'd like to try a pot yourselves!

Carly's "Super Awesome Chili"

2 teaspoon oil

2 Medium onions (chopped)

1 Large Green pepper (chopped)

1 Cup (or more) Portabella mushrooms

3 Cloves garlic (minced)

1 lb. ground beef

1 lb. cubed sirloin steak

1 14.5 oz. can diced tomatoes

1 10 oz. can Rotel original

1 12 oz. bottle Newcastle Beer (or any dark beer will do)

1 cup VERY strong coffee

2 6 oz. cans tomato paste

1 Can beef broth

1/3 Cup brown sugar

1 Tablespoon Chili Sauce

1 Tablespoon Cumin

1 Tablespoon cocoa powder

1 teaspoon Oregano

1 teaspoon ground Cayenne pepper

1 teaspoon Coriander

1 teaspoon salt

2 Cans kidney beans

2 Cans Black Beans

1 Fresh jalapeño (diced)

Directions: in frying pan, brown cubed sirloin and ground beef and set aside in a large pot. Sauté onions, green pepper, garlic & mushrooms and add to the pot. Next (over medium heat) add canned tomatoes, Rotel, beer, coffee, tomato paste, beef broth, brown sugar, chili sauce, cumin, cocoa, oregano, cayenne pepper, salt, kidney & black beans, and Jalapeño. Bring mixture to a slow boil and then reduce heat and simmer for 2.5 – 3 hours stirring occasionally. The longer the chili simmers, the better it will taste.

Jaime's Spicy Chili

2 pounds ground sirloin

1 pound ground Italian sausage

3 (15 ounce) cans chili beans, drained, rinsed

1 (15 ounce) can hot chili beans in sauce

2 (28 ounce) cans diced tomatoes with juice

1 (6 ounce) can tomato paste

1 large yellow onion, chopped

3 stalks celery, chopped

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

2 green Serrano Chile peppers, seeded and chopped

1 tablespoon bacon bits

4 cubes beef bouillon

1/2 cup beer – used an Ale

1/4 cup French chili-0-seasoning (comes in a packet)

1 tablespoon Worcestershire sauce

1 tablespoon minced garlic

1 tablespoon dried oregano

2 teaspoons ground cumin

2 teaspoons hot pepper sauce (e.g. Tabasco™)

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon white sugar

Optional toppings: Sour cream, Corn chips, shredded cheddar cheese, green onions

Directions: Heat a large stock pot over medium-high heat. Brown and crumble the ground sirloin and sausage in hot pan. Drain off excess grease.

Add the chili beans, hot chili beans (not drained), diced tomatoes and tomato paste. Also add the onion, celery, green and red bell peppers, Serrano peppers, bacon bits, bouillon, and beer.

Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir everything together, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. Feel free to simmer chili longer – as it allows the flavors to blend even better.

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