Warm up with some award-winning chili

Larry Peeper and Jack Johnson, who took top honors in the Wells Community Boys and Girls Club chili cook-off, have revealed the secret behind their chili concoction for public consumption. Learn more in the Monday, Nov. 4, News-Banner, and share your favorite recipe in the comments section.

• 2# Hamburger cook on a charcoal grill with a onion
• 2 cans Bush Black Beans
• 2 cans Brooks Mild Chili Beans
• 1 can Bush Light Kidney Beans
• 2 cans Ro-tel
• 2 T brown sugar
• 1/2 yellow pepper
• 1/2 red pepper
• 1/2 orange pepper
• 1 t. Sea Salt
• 1 T. Garlic Salt
• 2 T. Onion Powder
• Cayenne Pepper to your taste
• 1 T. Country Blend Chili Seasonings
• 2 T. Chili Powder
• Cooked to boil then let simmer

Steve Higgins, another contestant in the competition, also submitted his recipe.

his recipe makes 3 gallon of chili
 

Ingredients:
• 5# - Lean Ground Beef
• 3 - Green Peppers
• 2 - Large Onion
• 3 - 64oz V8 Original
• 3 - 64oz V8 Spicy
• 3 - 28oz Diced Tomatoes
• 3 -   6oz Tomato Paste
• 2 - 27oz Bush's Mild Chili Beans
• 3 - Carroll Shelby's Seasoning Box
I made my chili in cast iron Dutch Ovens over charcoal...A large stock pot could also be used on the stove.
• Brown Ground Beef...Drain, if you like
• Cut Green Pepper and Onion into chunks
• Combine all ingredients into stock pots or dutch ovens
• Add seasoning and salt packets
• Add Cayenne Pepper to your liking
• Bring Pot to a boil, stir occasionally and let it simmer for 1.5 to 2 hours