Try these great filling chili recipes
Memories & Recipes

Cindy Garrick

I do some accounting work for the Pineview Country Club in Thomasville and they are hosting a members' chili cookoff for the Super Bowl game on Feb. 3. Of course, this made me start thinking of my chili recipes.

My go-to recipe is my mom's long time favorite. It's quick, easy and real good. I've given you this recipe in the past but I still get requests to print it again. I've included her recipe and some others that I've found interesting but not as tasty as the old time favorite that I grew up on. In fact, Rhonda cooks Mom's chili every Saturday during hunting season to serve at our store. When we don't cook it, we get complaints.

The weather was just perfect for a good hot bowl of chili and crackers this past weekend when we were all snowed in our homes. Try some this winter, then go build a snowman on top of your car like Erin did.

Patsy's Chili

2 cans Bluerunner Creole
Creamstyle red beans
1 can Hormel chili, no beans
1 lb. ground meat
1 medium onion, chopped
salt, pepper, garlic powder and
chili powder to taste

Brown ground meat in large Dutch oven; drain and add chopped onion. Saute onions until tender. Add the cans of beans and chili, then fill one can of beans and the chili can with water and add to Dutch oven. Season and cook over low heat for about 30 minutes until flavors merge. Serve in bowl over broken crackers and topped with cheese.

White Smoked Turkey Chili

5 c chopped smoked turkey
3 cans navy beans
1 can (32 oz.) chicken broth

1 (8 oz.) pepper jack cheese
1 medium onion, chopped
salt, pepper, garlic powder
to taste

In a large slow cooker combine turkey, beans, broth, onion, cheese and seasonings. Cover and cook for 2 1/2 to 3 hours on high temperature, stirring frequently. Reduce heat to low and simmer for about 2 more hours. Serve with oyster crackers and sour cream.

Quick Sunday Supper

1 bag Fritos corn chips
2 cans Hormel chili
without beans
1/2 onion, chopped
1/2 c shredded cheddar cheese

Heat chili in a pan on top of the stove. Pour over individual servings of corn chips in a plastic bowl; top with onions and cheese. Throw the bowl away when finished!

Cindy Garrick lives in Scyrene where she runs a store, an accounting service and cooks too.

E-mail her at: cgarrick@hotmail.com.

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