Janet in her official winner’s apron and toque.

On Apr 22, Senior Deposit Operations Specialist Janet Russell took top honors in the chili cook-off at Corporate to raise money for the United Performing Arts Fund. Here’s the recipe that won it all for Janet. She notes: “This is a hot chili recipe, so if you aren’t a big fan of spicy food, I recommend cutting back the spices and making adjustments from there.”

INGREDIENTS

1 lb pork sausage
1 lb ground beef
2 cans chili beans
1 can kidney beans
1 15-ounce jar salsa (medium or hot)*
1 12-ounce jar chili sauce
1 can Rotel
1 medium onion, diced small
1 green pepper, diced small
1 Tbsp minced garlic
2 Tbsp olive oil
3 Tbsp chili powder
2 Tbsp cumin
1 Tbsp seasoning salt
1 Tbsp black pepper
1 package taco seasoning
1 Tbsp Tabasco sauce (optional)*
1/8 cup chopped jalapeños (optional)*

*Tabasco and jalapeños were not included in the contest chili, and Janet used a medium salsa.

INSTRUCTIONS

1. Sauté diced onions and green pepper in olive oil and minced garlic until soft. Add these to crock pot.

2. Brown pork and then hamburger (separately). Season with salt and pepper to taste. Add this meat to the crock pot.

3. Add absolutely everything else to the crock pot. Adjust seasonings to taste. Chopped jalapeños can be added for more heat. (Careful — this is already spicy as is.)

4. Cook in a crock pot for a minimum of 2 hours on high.

5. Serve with shredded cheese, chopped raw onion, sour cream, crackers, etc. Enjoy!

Do you have a favorite recipe? Shorelines wants to hear about it, whether it’s your best potluck item, a killer dessert, or a holiday specialty. Email us at shorelines@northshorebank.com.