Chili Cookoff - Best Chili in Cambria California!
Meet Our Chili Cook-Off Winners
"Send us your chili recipes," we asked at WomansDay.com, and we were bowled over by your creative responses. Tasting was tough (10 chilis a day, anyone?), but these three versions stood out for their inventive ingredients, ease of preparation and—of course—sensational taste.
Linda Arceo, 35
Sibling rivalry inspired Linda Arceo to make this full-flavored chili a winner. She and her older sister, Esther, have their own annual chili contest, and though the judges (their parents) always declare a draw, Linda is constantly refining her recipe. Last year she hit on this 3-3-3 combination—three meats, three beans, three peppers—and by George, we think she's got it!
"The texture of the beef chunks in this chili is an unexpected twist from ground beef," says Linda Arceo. Click here for her recipe.
Paula Zsiray, 57
Twenty years ago Paula Zsiray created this veggie chili for her son's Cub Scout chili fundraiser. Ever since then it has remained a family favorite. Kids love it for the corn kernels and mild flavors. Adults appreciate the surprisingly hearty texture (from chewy wheat berries and beans) and the slow-cooker simplicity. The hardest part, Paula says, is remembering to soak the wheat berries the night before.
"I've served this chili to diehard carnivores, and they're amazed to find out it's meatless," says Paula Zsiray. Click here for her recipe.
Kris Wrede, 55
When Kris Wrede moved to New Mexico from Chicago eight years ago, she started experimenting with the state's amazing bounty of chili peppers and spices. When she learned that chocolate has historically been used in savory dishes, she added it to her turkey chili, and this unique dish, with its subtle heat and deep flavors, was born. Kris always serves it with her famous cornbread (featured on the next slide).
"This chili is rich and exotic—everybody asks about the secret ingredient. I always make a big batch, because people eat three bowls of it," says Kris Wrede. Click here for her recipe.
Although delicious alone, this cornbread, courtesy of Kris Wrede, is best served with her Lick-Your-Lips Chili.
Next year's cooking contest will be Bundt cake. For a chance to have your original Bundt cake recipe published inWoman's Day, email it—along with your name, city and state—to.(Type "Bundt Cake Contest" in the subject line.)
Recipe contest rules:
By submitting your Entry, you agree to the following terms: We welcome any legal resident of the United States to submit original Bundt Cake recipes/tips (“Entry”). Your Entry may appear in the February 2013 issue of Woman’s Day, at WomansDay.com and/or on Facebook.com/womansday. Hearst will determine at its sole discretion which Entry will be published. By submitting your Entry, you certify that your Entry is original, has not been previously published or won any award, and does not contain any material that would violate or infringe upon the rights of any third party, including copyrights, trademarks, or rights of privacy or publicity. By submitting your Entry, you also certify that you are 18 years or older. Submissions become the property of Hearst Communications, Inc., who may use, modify, publish, republish and/or license the submission without restriction. No fee will be paid for the acceptance or publication of any Entry.
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